Feasting on allergy-free food this Thanksgiving - Gainesville Times

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Feasting on allergy-free food this Thanksgiving

Cook holiday meal without wheat, dairy and eggs

I love experimenting with quinoa because it’s such a versatile food. Quinoa is the seed of a plant related to spinach and originates from the Andean region in South America. The great thing is it is completely vegan and you can make substitutions. Quinoa can be found in your grocery store’s health food section or in the rice section. The recipe calls for ghee, which is clarified butter made from the milk of a buffalo or cow. To make this recipe vegan friendly, I would use olive oil instead. I added baby bella mushrooms — the original recipe doesn’t call for them — because I had them on hand and thought they would bring flavor to the dish. For the original recipe, visit Healy Eats Real at healyeatsreal.com/quinoa-veggie-stuffed-acorn-squash-vegan. - photo by GILLAN LUDLOW

1119Squash3 — I love experimenting with quinoa because it’s such a versatile food. Quinoa is the seed of a plant related to spinach and originates from the Andean region in South America. The great thing is it is completely vegan and you can make substitutions. Quinoa can be found in your grocery store’s health food section or in the rice section. The recipe calls for ghee, which is clarified butter made from the milk of a buffalo or cow. To make this recipe vegan friendly, I would use olive oil instead. I added baby bella mushrooms — the original recipe doesn’t call for them — because I had them on hand and thought they would bring flavor to the dish. For the original recipe, visit Healy Eats Real at healyeatsreal.com/quinoa-veggie-stuffed-acorn-squash-vegan. - photo by GILLAN LUDLOW

When I was a kid, I always looked forward to holidays because it was a guarantee that my mom served all the dishes I loved. I always counted on a turkey, a sweet potato dish and green beans at Thanksgiving for example. Unfortunately, that’s all changed now.