Getting Ready for Thanksgiving

We just wrapped up a rockin’ Barbie birthday party yesterday for our SG. She turns five next Saturday, but since her birthday always falls around Thanksgiving, we usually celebrate it a week early. All this to say I’m behind the ball for Thanksgiving prep because I was busy preparing for her party.

This morning has been my catch up time. Here’s what is on the menu for this Thanksgiving. And y’all, I better get to getting! The fam has agreed to a dairy, egg, beef & pork gelatin free Thanksgiving but that means I make it all. I gladly do it because it means I can relax around the safe food and know that my daughter won’t react to cross contamination. Totally worth it!

Menu for Thanksgiving 2015

Cutlets

Gravy  (I omit the onion now and add 2 teaspoons of onion powder- makes the gravy smoother.)

Ranch Mashed Potatoes

Simmered Fresh Green Beans (Rinse beans.  Snap off ends.  Snap beans in half.  In a pan, cover beans with vegetable broth.  Sprinkle some garlic powder, onion powder & Adobo seasoning.  Simmer until tender.)

Arroz con Gandules (No recipe yet.  My mom is going to teach me how this week!)

Dinner Rolls (Sub non-dairy milk and vegan butter. Use the bread machine to make dough on dough setting.)

Pumpkin Pie with Coco Whip

Cherry Pie and/or Apple Pie (I hope to make both.)

Buckeyes (If I have time and energy left!)

And if I can find an easy vegan carrot cake recipe, I’d love to make that. Does anyone have a good and safe carrot cake recipe to share?

Happy (early) Thanksgiving!  I hope you have a wonderful and safe day filled with love!

Above are the cutlets and gravy, dinner rolls, and cherry and apple pie.

Homemade Apple Pie: Dairy, Egg, & Cinnamon Free

Apple pie without cinnamon or dairy???

That might be what you’re thinking right now. Keep reading! I promise the recipe is yummy.

I searched high and low for a recipe I could adapt and use for our diet. I’m so thankful for Grandma Ople, whoever she is, because this is her recipe.

I’ve adapted it slightly with vegan butter and the way I put the pie together.

If you can have cinnamon (I can’t), then feel free to add a sprinkle or two. I think it’s lovely without it.

I’ve made it several times over the past year, and every time it has been wonderful.

I hope you like it, too.

Apple Pie
(adapted from this recipe)

Ingredients:

For Crust:

For Apple Filling:

  • 1/2 cup vegan butter
  • 3 Tbs flour
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/4 cup water
  • 6-8 Granny Smith Apples (or at least 2/3 Granny Smith and 1/3 other apples)

Directions:

  1. Preheat oven to 425 degrees.
  2. Center and place pie crust in a pie pan.
  3. Peel, core, and cut apples in slices.
  4. Place apple slices on top of pie crust.
  5. Melt butter in a pan. Add flour and mix well.
  6. Add sugar, brown sugar, and water. Whisk and bring to a boil. Let simmer on medium low for 5 minutes. Stir/whisk often.
  7. Pour hot sugar mixture over the apples in the pie pan, reserving a little bit to brush on top of the crust.
  8. Center and gently place pie crust over the mound of apples.
  9. Roll the top pie crust under the bottom pie crust. You might have bumpy large lumps in some parts but that doesn’t bother me. 🙂
  10. Use a fork to crimp the rolled together edges or use your fingers to crimp the edges.
  11. Use a sharp knife to make a few slits in the pie crust.
  12. Brush the reserved sugar mixture on top of the pie (can do this as soon as the top crust is added so the sugar mixture doesn’t harden.)
  13. Place pie on a cookie sheet (in case of overflow) and bake for 15 minutes at 425 degrees. Reduce temp to 350 degrees and bake for 40-45 minutes.

There ya have it, friends. Our favorite apple pie recipe. We are looking forward to the upcoming holidays, as this pie will be served at both Thanksgiving and Christmas.

You can also add a scoop of SO Delicious Soymilk Creamy Vanilla Ice Cream on top of your warm, homemade apple pie.

Enjoy. 🙂

Apple Pie Filling

Apple Pie with Sugar Mixture on Top

Homemade Apple Pie