Posts Tagged ‘christmas dinner’

A Food-Allergy Friendly Thanksgiving

Friday, November 18th, 2016

A food allergy friendly thanksgivingLast Thanksgiving, I made a gluten, soy, and dairy-free meal to accommodate my husband’s celiac disease and my younger daughter’s milk and soy intolerances. We still had the traditional dinner–I just made minor adjustments to each dish to meet our dietary requirements. The following are the alterations I made to accommodate my family’s food allergies.

Surprisingly, the turkey is where I found hidden dairy in the ingredients! I looked at four different brands of turkeys before finding one that did not contain any dairy. I then brined and prepared my turkey as I normally would, except I used olive oil instead of butter.

To make the stuffing allergen friendly, I used Udi’s white bread  for the bread and used homemade chicken stock in my recipe.  All the brands of chicken stock or broth my grocery store carries contained soy, so I subbed in my homemade broth.

Sweet Potato Casserole
I found a paleo version of sweet potato casserole that uses canned coconut milk and coconut oil to make this dish allergen friendly.

Cranberry Sauce
This dish is naturally allergen friendly, so I did not have to make any modifications to my recipe.

Green beans with Cranberries and Almonds
With a 3 month old and a 2 year old, there was no way I was going to make a green bean casserole from scratch (including frying gluten-free onions and making a dairy-free cream of mushroom base) so I simply roasted green beans with olive oil, salt, and pepper. When the beans looked like they were getting close to being done, I tossed in some dried cranberries and sliced almonds.

Pumpkin Custard
My mother-in-law has perfected making gluten-free pie crusts. Me, not so much, so I made the filling for the pie and baked it in ramekins instead. I subbed in full-fat canned coconut milk for the milk in my pie filling recipe. I used SoDelicious’s Cocowhip as a topping.

Unfortunately, I am a mashed potato purest and have not found a dairy-free recipe for mashed potatoes that meets my standards, so we went without.  With a few minor modifications I was able to make a Thanksgiving dinner that included almost all our favorite dishes and met all our dietary restrictions.

Becky Nagel is a stay-at-home mom to two girls, a three year old and a one year old, in Denver, CO who enjoys cooking for her family, running, and hiking.

World’s Best Vegan Gravy

Wednesday, January 2nd, 2013

Vegan Christmas Dinner

I don’t know about you, but for me the Holidays came and went so quickly this year! I had a wonderful time celebrating with friends and family, although will admit in many ways it feels good to be back into a daily rhythm with the kids. The kids were all kinds of hyper with the excitement of various holiday festivities and daddy being home from work for 2 weeks! I am pretty sure hubby said on multiple occassions, “I don’t know how you do this everyday!”.

While normally hubby and I don’t exchange gifts, this year I was surprised with some new running gear, a HUGE stock pot, and a cast iron skillet. Love how spot on these gifts were as cooking and running are among my two favorite past times! And don’t they go hand in hand so lovely? Gotta eat well to run well and the more you run, the more you eat! See, what a partnership I have created, lol! 🙂

One thing I especially love about Holiday traditions are the special foods associated with them. One of my most favorite foods I make during the Holidays is a vegan gravy. Honestly I am not sure why I don’t make it more often throughout the year? It’s super easy and the whole family loves it. We serve it over a mock pan fried chicken dish made out of tofu with a side of mashed potatoes. It’s just like good ol’ home cooking but with a vegan twist!


olive oil

1 onion, finely diced

1/4 cup nutritional yeast

1/4 cup tahini

1 tablespoon flour of choice

1 tablespoon soy sauce (I use Bragg’s Liquid Aminos)

1+ cup of water

salt and pepper to taste


1. Saute onion in olive oil.

2. Blend nutritional yeast, tahini, flour, soy sauce, and water in blender.

3. Add mixture to cooked onions and stir well.

4. Cook for approximately 10 minutes over low heat. Add water to thin if needed. Add salt and pepper to taste.

YUMMY! Enjoy.


*recipe adapted from Vegetarian Nights by Bonnie Mandoe