Wednesday, November 29, 2017

Dairy-free Thanksgiving for Two

Craig and I ended up spending our first married Thanksgiving in Pullman, without family. This was my first year cooking a Thanksgiving meal. Because I have a dairy allergy, I had the extra challenge of trying to find dairy-free recipes. Everything turned out delicious (although I still missed my family)!

Craig and I originally planned to be home for Thanksgiving, but between Craig finishing up his Ph.D. and flying out for interviews, we figured it was best to stay put.

With a dairy-allergy, I am not a huge fan of Thanksgiving foods in general, so missing the meal was not a big deal to me. I was sad, though, that we didn’t get to visit family.

I initially considered eating-out or just ignore the holiday, but that seemed a little depressing, especially since it would be our first Thanksgiving married.

The biggest challenge when planning the meal was making sure there wouldn't be so much food that we would end up with a lot of waste. We decided to just keep it simple, and focused on making our favorite foods. My favorite Thanksgiving dish is sweet potato casserole and Craig's is mashed potatoes, so I based the meal around those foods. 

I found dairy-free mashed potatoes and sweet potato casserole recipes online. The mashed potato recipe was pretty basic. Craig liked it! I thought the sweet potato casserole tasted amazing. Success!

Our mini-Thanksgiving meal

For the main course, we had a small, pre-baked ham that we bought at a local co-op. Basically, I just put it in the oven for 40 minutes, and it was done. Super easy! It weighed 2 lbs and ended up being the perfect size for a couple days of left overs.  

For dessert, I wanted to have apple crisp. I couldn’t find a recipe online that I liked so I wrote my own using coconut oil instead of butter. I'll include the recipe at the bottom of this post.

Post-run Craig on the WSU track

The day (and weekend) turned out to be pretty fun! We did some Black Friday shopping and eating in Spokane on Friday, and we went for a run together on Saturday. It was nice to get to spend so much time with Craig since he has been working and traveling a bunch lately.

After such a fun holiday, it was definitely difficult to go back to work on Monday!

Dairy-free Apple Crisp


Topping ingredients:

1/2 cup flour
1/2 cup old fashioned oats
1/2 cup brown sugar
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/3 cup coconut oil, melted

 Apple filling ingredients:

medium apples, peeled and thinly sliced
3 tablespoon coconut oil, melted
2 tablespoon flour
1 tablespoon lemon juice
3 tablespoon water
1/2 teaspoon vanilla extract
1/4 cup brown sugar
1/2 tsp ground cinnamon


Preheat the oven to 375 degrees F.

For the topping:

1.     In a medium size bowl combine the topping ingredients with a fork until it resembles small crumbs. Refrigerate while you prepare the apple filling.

For the apple filling: 

1.     Peel and slice apples.
2.     In a small bowl, combine coconut oil and flour until well blended. Add lemon juice, water and vanilla and stir well. Stir in brown sugar, cinnamon. 
3.     Pour oil mixture over apples and toss to coat. Pour apple mixture into an 8x8-inch baking dish and spread into an even layer. 
4.     Sprinkle crumb topping evenly over the apples.
5.     Bake for 30-35 minutes or until golden brown and top is set. 
6.     Remove from oven and allow to cool for at least 10 minutes before serving.