Pumpkin Pie

Preheat t he oven to 425 F/210 C Pie shell: See under Apple Pie above. Pre-bake the shell for 8 minutes. Filling: 1 15 oz (430 g) pumpkin puree 2 large eggs, lightly beaten 1 cup unsweetend plant based milk 1T olive oil or melted coconut oil 1/3 cup (3/4 dl) agave or maple syrup 1 t ground cinnamon 1/ t ground ginger 1/4 t ground cloves a pinch of nutmeg a pinch of salt a pinch of freshly ground black pepper Put all the ingredients for the filling in a medium sized bowl and mix it well until it’s … Continue reading Pumpkin Pie

Anne’s Paper-Bag Apple Pie

5 large apples, peeled and sliced 1/2 cup (1 1/4 dl) sugar 1/2 cup + 2 T (1 1/4 dl + 2 T) glutenfree flour 1/2 t nutmeg 1 t ground cinnamon 2 T lemon juice 8 T vegan butter 9 ” (23 cm) pie shell Preheat the oven to 425 F/210 C Pie shell 1/2 cup + 1 T (1 1/2 dl) gluten free all purpose flour 1/2 cup + 1 T (1 1/2 dl) almond flour 1/3 cup (3/4 dl) oil 3 T + 1 t cold water 1/2 t salt 1 egg yolk Put the flours in … Continue reading Anne’s Paper-Bag Apple Pie

Corn Bread (makes 12 muffins or an 8x 8″/20×20 cm baking dish)

3 T + 1 t vegan butter 1 cup (2 1/2 dl) unsweetened plant based milk 1 large egg 1 1/4 cup (2 3/4 dl) cornmeal 1 cup (2 1/2 dl) gluten free flour 4 T sugar 2 t baking powder 1/2 t salt Preheat the oven to 400 F/200 C Melt the butter and put aside. Put the egg, milk and melted butter in a large bowl and mix well. Add the cornmeal, flour, baking powder, sugar and salt and stir until the flour is moist. Pour the batter into muffin cups or a greased pan. Bake 25-30 minutes … Continue reading Corn Bread (makes 12 muffins or an 8x 8″/20×20 cm baking dish)

Cranberry Chutney

12 oz (3 1/2 dl) fresh cranberries 1/2 cup (1 1/4 dl) sugar 4 T raisins 1 t ground cinnamon 1/4 t ground cloves 1/4 t ground allspice 3/4 cup (1 3/4 dl) water 1 small onion, peeled and chopped 1 apple, peeled and chopped 1/2 stalk celery, chopped Simmer cranberries, sugar, raisins, spices and water in an uncovered saucepan over moderate heat, stirring frequently until juice is released from the berries, (approximately 15 minutes). Reduce the heat. Stir in remaining ingredients. Simmer uncovered until thick (approximately 15 minutes). Refrigerate covered. Keeps for about two weeks. Continue reading Cranberry Chutney

Brussel Sprouts (serves 6)

1 1/2 pounds (1/2 kg) brussel sprouts, cut off the ends and trim them 1 T olive oil 1 T vegan butter 1-2 T honey 1/2 cup (1 1/4 dl) pecans, coarsely chopped salt freshly ground black pepper Preheat the oven to 400 F/200 C Roast the pecans in a dry frying pan until they are lightly browned, 4-5 minutes. Put aside. Cut the trimmed brussel sprouts in half through the stem, and place them on a parchment covered baking tray cut side down. Sprinkle with oil, salt and pepper. Bake for about 20 to 30 minutes or until they … Continue reading Brussel Sprouts (serves 6)

Baked Corn (serves 6-8)

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)

Roasted sweet potatoes (4 servings)

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)

Mashed potatoes

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

Baked Stuffing

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