Thanksgiving Menu 2013 - German Chocolate Pecan pie in coconut Crust, green been casserole and mashed crockpot potatoes

German Chocolate Pecan Pie with Coconut Crust (Gluten free) (found here)

German Chocolate Pecan Pie in a Coconut Crust

Serves 6

3 1/3 c. Dried shredded coconut

5 T. Coconut milk

2 T. Coconut oil

3.5 oz. Organic dark chocolate bar, broken into pieces

Favorite egg replacer for 2 eggs

5 T. vegan butter

1/2 c. Honey

1/2 c. Coconut palm sugar

1 c. Shredded coconut

7 oz. Bag raw sliced pecans

Preheat oven to 350.  

In a food processor combine 2 c. Shredded coconut, milk and oil.  Blend for 3-5 min. Until sticky.  In a med bowl combine the coconut mix plus 1 1/3 c. Dried coconut.  Place the mix in a 10” pie pan pressing down. Cover with parchment cut with a large hole in the center to protect the crust edge.  Bake for 10-12 min. Preheat oven to 375 add chopped up chocolate bar to pie bottom.  In med bowl whisk egg replacer and set aside.  In a heavy bottomed sauce pan over med low heat, melt butter.  Add the honey and coconut sugar and whisk for 2-3 min. Remove from heat and cool for 5 min.  Once cooled slowly whisk the mix into the eggs in the bowl.  Mix in the coconut and pecans 

and pour into pie crust over chocolate and bake for 22-25 min. or until set.

GRAIN FREE EGG FREE GREEN BEAN CASSEROLE

ORIGINAL RECIPE FOUND HERE

1.5 lb. green beans

1.5 cups  Coconut Milk3/4 cups of almond meal (optional for topping)

8 oz mushrooms chopped

1 onion diced

Sea Salt

Fresh pepper

2 cloves garlic

1 Tbsp Virgin Coconut Oil
1 Tbsp Organic Tapioca Starch

Directions:

Clean and steam green beans, put in cold water to stop cooking once al dente

Put green beans in medium size baking dish

Cook the onions, mushrooms and garlic until soft in the ghee or grass fed butter

Add to the green beans and arrange evenly

Mix Coconut milk and Organic Tapioca Starch

Pour the mixture over green beans, which should cover them about halfway

Add salt and pepper over whole dish

Bake on 350 for 30 min, add almond meal to top then heat for 3-5 more min.

Let dish cool 10 min before serving

This recipe is good for people who are have a sensitivity to gluten, dairy and carbohydrates. Always use the highest quality organic ingredients you can find.

POTATOES IN A CROCKPOT

ORIGINAL RECIPE FOUND HERE

5 lbs sierra gold potatoes or red potatoes, diced with peel
• 1 cup water
• 1 cup vegan butter, cut into chunks
• 1 tablespoon salt, plus
• ¾  teaspoon ground black pepper
• 1 1/3  cups non dairy milk, warmed

1. Place the potatoes, water, and butter into a slow cooker.
2. Season with salt and pepper.
3. Cover, and cook on High for 4 hours.
4. Do not remove the excess water from slow cooker. This adds to the creamy texture.
5. Mash potatoes with a masher or electric beater, adding the desired amount of warm milk to achieve a creamy consistency.
6. Keep warm on low until serving.
7. Potatoes keep consistency for a couple of hours after mashing. Just keep the lid on the slow cooker and serve directly from there.