With Thanksgiving around the corner, many are making menus for their prep. Gluten free is becoming more and more needed as Celiac disease is becoming more prevalent.

Read here to learn what causes Celiac Disease

Dietary needs are adding up for people. Some needing Dairy Free, others needing sugar free, Oil Free, and or grain free. Everyones chemistry just keeps making it harder and harder to know how to cook for others. If we peel back the layers and look at the foundation, we can then add to it. The foundation in my cookbook Epicurean Awakening™ is really about clean eating. It’s a family cookbook. It’s set up for making 1 meal that everyone can eat. Regardless what it’s “free of”. If you eat meat, then feel free to add it to your dishes on the side if needed. The basis of my recipes will be how may I inspire you? How may I invite you to try something unconventional?

This holiday menu is easy prep time. Nothing elaborate, but the end result is more decadent.

Recipes from Epicurean Awakening™-The Cookbook

Millet Stuffing with Cashew Gravy

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This has been my Thanksgiving stuffing for over 30 years. A wonderful family favorite.

Ingredients

4 cups cooked Millet

1 cup Pecans, finely chopped

1 medium Onion, diced

2 stalks Celery, diced

1 1/2 cups Shitake Mushrooms

1/4 cup Parsley, chopped

1 tsp Herbamare® Seasoning

1 T Onion powder

1 T Poultry Seasoning

Salt and Pepper to taste

Cooking Instructions:

1. Prepare the millet ahead of time. Cooking millet in general is 2 1/2 cups water to

1 cup of millet. Dry toasting the millet will give it a nutty flavor. Cooking millet

until fluffy will make this dish more enjoyable.

2. Water sauté in a skillet, the onions, celery and shitake mushrooms.

3. In a large bowl, combine the millet, sautéed veggies and remaining ingredients.

4. In a blender, add the water, cashews, green onions, parsley and Salt or Bragg®

Liquid Aminos. Blend for a minute and pour into a saucepan, heating it up. In a

small cup, mix the arrowroot flour with 1 or 2 T of cold water and pour it into the

gravy. Cook on medium high until the gravy thickens.

Notes: Serve with Portobell0 Wellington or a sweet potato soup.

Portobello Wellington with Cashew Gravy serves 4

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This is an adapted recipe that originally won 2nd place in Vegetarian Times magazine.

The original dish was made with puff pastry. I also have adapted it using

Phyllo dough. There is vegan phyllo dough available, and there is gluten free phyllo dough, but there isn’t both.

Therefore, I have created my own version of this.   This version is the best way to keep it oil free and gluten free.

ThePorotbello mushroom has a meaty consistency and has a full bodied flavor. If you wanted

to marinate it before putting it together, I’m sure it would work well. This recipe is

extremely quick to put together and has an elegant appearance, so a dinner party would

be a good time to serve this, or even Thanksgiving dinner.

Ingredients

8 medium Collard green leaves

4 small-medium size Portobello mushrooms

Filling

10 – 14 Cremini Mushrooms

2 cloves Garlic

1 Green Scallion

1/4 cup raw Pecans

Cooking Instructions:

1. Preheat oven to 400 degrees F.

2. Rinse any dirt off of the collard greens before cooking them.

3. Cut and remove 2 – 3 inches of the thick stem.

4. Fill a large skillet with approximately 1/4 inch or 1/3 inch water and turn

to medium high heat.

5. Place the large leaf inside the skillet. It should mostly fit. As the leaf

steams, it will soften and fit better.

6. Steam for 3 – 4 minutes or until soft and pliable but not tearing. Set aside.

Steam the remaining.

7. In food processor combine button mushrooms, garlic, scallion and

pecans. Mix until a fine crumb appears and then drizzle oil in to make a

paste.

8. Remove stems from portabell0 and brush clean. (Do not rinse!) With

stem side up, in the center of the mushroom, spread the filling 1/4 inch

thick. Do this with each mushroom. Cut them in half with a sharp

knife. Place half of the mushroom on a collard green leaf and wrap it by

rolling it, tucking the sides underneath.

9. Place mushrooms with creased side down onto a parchment covered

cookie sheet or baking dish. Cover with foil. Bake at 400 degrees for

approximately 40 minutes to cook the mushroom all the way through.

They vary in size, so bake accordingly.

Creamy Cashew Gravy

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2 cups water (adjust as needed)

1/2 cup raw Cashews (soaked for 2 hours in water)

2 T Arrowroot powder

1/2 tsp Salt

1/4 tsp Black Pepper

1 – 2 Green Onions or 1/2 tsp onion powder

2 – 3 T Bragg® Liquid Aminos (optional)

1 T Parsley, minced

• In a blender place all the ingredients. Add to a saucepan and heat until thickens.

Variation – Use the Phyllo Like Dough for wrapping the mushroom

Simple Apple Orange Cranberry Sauce

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4 Apples

1/2 Raw Cranberries

2 T Orange Zest

15-20 drops liquid stevia or 2-3 T Xylitol

pinch of salt

Cooking Instructions:

1. Chop and core apples. They don’t have to be peeled. The red adds extra color.

2. In a small saucepan, add apples, cranberries and orange sauce. Add 1-2 Tbls of water. Bring to a boil and simmer until apples are soft. Add the sweetner until you are satisfied. Add a pinch of salt. You can add the juice of the orange to give it more flavor. The zest does give it justice.

3. Using a potato masher, blender or food processor, blend to the desired consistency. Eat warm or cold.

If you are looking for a delicious dessert to go with this wonderful holiday menu, take a look at this deep dish apple pie.

If you are looking for a chocolate dessert, try my Chocolate Mousse with Raspberry Coulis.  Perfect for either Thanksgiving or Christmas.