Sushi Anyone?

What do you mean I have to cook Thanksgiving dinner without onions, lettuce, eggs, cranberries, and gluten? Anyone up for sushi?

Hey everyone, I’m Patricia the Director of Sales at Enjoy Life and that is the question I ponder before everyone piles into my house for a holiday gathering. I have a sister in-law that is allergic (as in, breaks out in hives and stops breathing) when she ingests eggs or lettuce…can you imagine? Not on my watch!  Adding to the restrictions, my daughter and I are gluten free, so it makes for interesting dinner preparation.

Now I know what you’re thinking…that can’t possible be a tasty meal, but I would beg to differ. With a little preparation and planning, I can turn out some delicious dishes.  Some of the traditional items are pretty easy to make and don’t require much alteration, but some require a little more effort such as stuffing, gravy, and pie. I would say the biggest challenge is the stuffing, but here in the South, cornbread dressing is common, which makes my job a little easier. So with the help of a gluten-free cornbread mix, a packet of egg substitution and a quick inspection of the sausage ingredients to ensure I have one that is gluten free, I can whip together a darn good stuffing.

I would say that the other challenge would be the pumpkin pie. While there are several gluten-free pie crusts available for purchase, or you can make your own crust, I have elected to take the easy road and make a crust less pumpkin pie. The best part— it only takes about 5 minutes to prepare! The recipe does call for 3 tablespoons of all-purpose flour, and I have had great luck with a brand called Domata Living Flour. I use this for most of my flour substitutions. If you want to give this recipe a try, you can find it at Allrecipes.com. I hope you find the pie delicious and I hope you have an awesome, allergy-friendly Thanksgiving.

Cheers!