3 cups (7 1/2 dl) sweet corn 3 T vegan butter 2 T+1 t glutenfree flour 1 1/2 cup (3 3/4 dl) unsweetened plant based milk 1 1/2 T sugar 1 1/2 t salt 1/4 t freshly ground black pepper 3 eggs, lightly beaten 3/4 cup (1 3/4 dl) gluten free bread crumbs Preheat the oven to 350 F/175 C Melt the butter and add the flour. Add milk gradually and bring to a boil, stirring constantly. Add corn, sugar, salt and pepper and heat thoroughly. Remove from heat and add the beaten eggs. Pour into a greased baking dish … Continue reading Baked Corn (serves 6-8)

2 medium sweet potatoes, peeled 2 T olive oil 1 T brown sugar 1/2 t salt 1/2 t freshly ground black pepper Preheat the oven to 450 F/225 C Cut the sweet potatoes in half lengthwise and cut each half into three pieces. Place them on a parchment covered baking tray and drizzle them with olive oil. Combine the sugar, salt and pepper and sprinkle over the potatoes. Bake for 15 minutes, and then turn them with a spatula and bake for another 5-10 minutes. Continue reading Roasted sweet potatoes (4 servings)

2 pounds (1 kg) potatoes, peeled and cut into cubes 3 T vegan butter 1/2 t salt 3/4 cup (1 3/4 dl) unsweetened plant based milk of your choice, heated Put the peeled and cut potatoes in a sauce pan and cover with water. Add some salt. Boil the potatoes over medium heat fpr about 20 minutes or until soft. Drain the potatoes. Leave the potatoes in the sauce pan and mash them with a fork or potato masher. You can also use an electric hand mixer. Add the vegan butter and stir with a spoon until melted and well … Continue reading Mashed potatoes

1 T olive oil 1 yellow onion, chopped 2 celery ribs, chopped 2 garlic cloves, minced 3 T toasted pine nuts + 1 T for serving 3 cups gluten free white bread 1 cup cornbread 1 t ground sage 1/2 t salt 1/2 t lemon pepper 2 cups vegetable stock* 2 t chopped fresh sage 3/4 cup (1 3/4 dl) vegan cheese * 1 T olive oil, 1 large onion, peeled, 2 large carrots, peeled, 2 celery stalks, 8 garlic cloves, 8 sprigs fresh parsley, a few mushrooms, 1 t salt, 2 quarts (2 l) water. Heat oil in a … Continue reading Baked Stuffing

Turkey neck and giblets 1 onion, chopped 1 carrot, chopped 1 stick celery, chopped 2 bay leaves few sprigs fresh thyme 3 T gluten free flour gluten free soy sauce salt freshly ground black pepper Place the turkey neck and giblets in a sauce pan with the vegetables, herbs and 600 ml cold water. Bring to a simmer, cover and cook for 30 minutes. Drain and put aside. To make the gravy, take 3 T fatty juices from the turkey roasting pan into a sauce and stir in the flour. Cook, stirring for about 1-2 minutes until lightly browned. Pour … Continue reading Gravy