Easy Diet Tips
The countdown to your standard Thanksgiving dinner is beginning, only 5 days away therefore I wanted to make sure to give you this gluten-free diet dairy free, vegan pumpkin pie recipe cream. It is fast and simple to do and if you do not tell anyone the custard is gluten-free diet dairy free, vegan pumpkin pie custard they’ll never know.
Gluten Free Dairy Free, Vegan Pumpkin Pie Custard. 1 cups of soymilk 4 tablespoons cornstarch 1 cups of solid pack canned pumpkin or cooked pumpkin cup sugar or other sweetener teaspoon salt 1 teaspoon cinnamon teaspoon ground ginger 1\/8 teaspoon ground cloves. Preheat oven to 375 degrees Fahrenheit. In a large bowl, whisk together the soymilk and cornstarch until smooth and after that stir in pumpkin, sugar or other sweeteners, salt, cinnamon, ginger and cloves. Pour into either 8 big ramekins or 9 Pyrex baking dish and bake for 45 to 50 minutes or until firm.
You need the filling to be set, but the heart still trembles slightly. Ovens vary so start checking in frothy five minutes to prevent over baking. What exactly to do those traditional Thanksgiving dinner leftovers? With the turkey, why don’t you shred the turkey meat, then add Barbecue sauce and create a pulled turkey dish. Another fast and simple idea for leftover turkey is to create turkey lettuce wraps or for all those not limited to a gluten-free diet create turkey burritos. If you would like, serve coleslaw with vinaigrette dressing and potato chips on the side to keep it gluten-free diet and dairy free. Or, for all those not limited to a gluten-free diet, toast a chiabatta or burger bun and create a pulled turkey sandwich. Take the leftover turkey meat, draw it aside or shred it. Then saut onions and peppers in a pan with a few olive oil. After the onions and peppers are soft, about five minutes, add the turkey and heat. Once hot, remove from heat and serve on a large Romaine or Iceberg lettuce leaf and wrap.