Friendsgiving in PDX

Ahhh Friendsgiving… A celebration of giving thanks, sharing a meal with loved ones, and reveling in all of the Thanksgiving goodness [** Without the political commentary from your tipsy uncle and insistent criticism from Grandma.] But as a Portlander, it’s likely that you’ll be bound to perfecting a menu that caters to a variety of dietary restrictions. From gluten-free to dairy-free to vegan and everything in between, we’re here to help you make the most of your Friendsgiving celebration and feel fully prepared with the right tools to impress even the choosiest of guests. Here’s our recipe guide to navigating Friendsgiving in PDX:

Meatless Main:

Unite your entire Friendsgiving together with a main dish that will attract both the vegetarians and carnivores of the group. You can pretend like you’re eating the traditional stuff with a tofurkey… OR you can mix up your main with this delicious vegetable galette. Ditch the cheese and substitute vegan butter and crème fraiche if you’d like to serve it as a a vegan dish!


Roasted Vegetable Galette (VEGETARIAN)


2 cups flour (you can use regular or whole wheat)
¼ tsp salt
½ cup unsalted butter
¼ cup crème fraiche
2 tsp lemon juice
¼ cup cold water
1 sprig of fresh thyme, leaves chopped

Vegetable filling:

5 small carrots (or 3 medium), peeled and diced
2 parsnips, peeled and diced
1 small butternut squash, peeled and diced
2 medium red onion, peeled and quartered
1 sprig fresh rosemary, leaves chopped
1 sprig fresh thyme, leaves chopped
3 tbsp olive oil
1 head of garlic, outer layers peeled
Salt and freshly ground pepper to taste
Creamy goat cheese, crumbled

To make the crust, combine the flour and salt in a medium bowl. Add the butter and using your hands, rub the butter into the flour until the mixture resembles coarse meal. In a small bowl, whisk together the crème fraiche, lemon juice and cold water. Add the mixture to the flour mixture and blend everything together with a fork. Stir in chopped thyme. Do not knead the dough. Gather the clumps into a ball. Wrap the dough tightly in plastic wrap and flatten a bit. Refrigerate for at least an hour.

Preheat oven to 350F. Put all the vegetables into a roasting tray. Sprinkle with herbs and drizzle over 2 tablespoons of olive oil. Season with salt and pepper and toss everything together until all the vegetables are evenly coated. Cut off the top of the garlic head, exposing the cloves. Drizzle some olive oil on top and wrap in foil. Place the garlic on the roasting tray with the vegetables. Roast the vegetables about 20-30 minutes stirring once or twice until tender. Squeeze the garlic into a large bowl and mash with a fork. Add the roasted vegetables, half of the cheese and toss gently.

Increase oven temperature to 400F. Unwrap the dough and press the edges so that there are no cracks. Dust a sheet of parchment paper with flour and roll out the dough into a 12-inch circle about ¼-inch thick. Transfer the dough on the parchment paper to a baking sheet. Arrange the vegetables on the dough, leaving a 2-inch border. Scatter over the remaining goat cheese and fold the edges over the filling. Bake on the lower half of the oven for about 35-40 minutes until the crust is golden brown. Let it cool for 10 minutes, then cut into wedges and serve.

**Pro Tip: If you can’t find crème fraiche at your grocery store, just substitute sour cream! It holds the crust together just as well. The crust may seem a little crumbly but popping it in the fridge for 1+ hour will better bind it together.


A Twist on the Traditional:

You simply cannot celebrate Thanksgiving OR Friendsgiving without mashed potatoes… or something of the sort. To adhere to the limitations of your vegan, paleo, AND gluten-free friends, try Garlic Mashed Cauliflower on for size. We promise… it’s basically as good as the real deal. PLUS, with only 5 ingredients and minimal prep time, this recipe could not be easier.


Garlic Cauliflower Mashed “Potatoes” (VEGAN, GF, PALEO)

You’ll Need:

1 head cauliflower, cut into florets
2 tbsp olive oil
3 cloves roasted garlic
¼ cup chopped green onions
salt and pepper to taste

Bring a large pot, about 4-6 cups, of salted water to boil (you could also use broth for added flavor). Add the cauliflower florets. Stir and boil for about 6 minutes, until softened and the florets slide easily off a fork. Drain the cauliflower, rinse, and then pat the florets dry with paper towels or a clean kitchen towel and return to the pot. Add olive oil, roasted garlic and sea salt and pepper to taste. Mash with a masher or use an immersion blender to achieve your desired consistency. Top with green onions.

Gravy Goodness

And of course, you can’t have mashed potatoes cauliflower without GRAVY. No need to limit this Porcini Mushroom gravy to just your mashed cauliflower. Just pour it on everything. No judgment here.


Porcini Mushroom Gravy (VEGAN, GF, DF)

You’ll Need:

½ cup dried wild porcini mushrooms
2 tablespoons olive oil
1 medium red onion, finely diced
1 shallot, finely diced
3 cloves garlic, minced
5 sprigs fresh thyme
3 sprigs fresh rosemary
6 oz Portobello mushrooms, sliced
1 cup (plus ¼ cup for deglazing) vegetarian broth
1 tablespoon salt
Pepper to taste

Place the porcini mushrooms in a small bowl and cover with 3 cups of water. Let soak for 30 minutes. Heat the olive oil in a medium skillet over medium-high heat. Add the onions when the oil is hot and cook for three minutes or until they begin to brown. Add the shallots and cook for two minutes. Add the garlic and herbs and cook for one minute.

Pour 1/4 cup of the no-chicken broth into the pan and deglaze. Add the Portobello mushrooms and cook for approximately 5 minutes or until they lose their water and begin to brown. Pour the porcini mushrooms, including the water they soaked in, into the pan. Add the rest of the no-chicken broth and bring to a boil. Reduce heat to simmer and cook for 15 minutes. Watch carefully to make sure that the liquid doesn’t evaporate. If that starts to happen lower the temperature.

Put a fine strainer over a large bowl and pour the mushroom mixture into the strainer. Rinse the pan and put back on medium-high heat. Pour the mushroom broth in the pan and bring to a low boil. Add the flour mixture and stir well. Keep stirring until the gravy begins to thicken. Add the salt and pepper and stir for another minute. Strain the gravy one more time to make sure that it’s smooth and creamy.

Sensible Side

Making health-conscious food decisions might not be on the top of your priority list come Thanksgiving Day. But filling your table with healthy options makes that choice EASY. We present to you: Gluten-Free Stuffing. Guilt-free goodness packed with nutrient dense super food… What could be better?


Walnut and Kale Quinoa Stuffing

You’ll need:

5-½ cups vegetable broth
2 ½ cups rinse quinoa
¾ teaspoon salt
½ teaspoon finely chopped kale
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 large onion, finely diced
1 tablespoon chopped garlic
2 tablespoons chopped fresh sage
2 teaspoons chopped fresh thyme
¼ teaspoon cinnamon
1 cup finely chopped celery
1 cup chopped toasted walnut
½ cup dried cranberries

Bring 5 cups broth to a boil in a large saucepan. Add quinoa, salt and pepper and return to a simmer. Cover, reduce heat to low to maintain a gentle simmer and cook until the quinoa is tender and the broth is absorbed, about 18 to 22 minutes. Remove from heat and let sit undisturbed for 5 minutes. Remove lid, stir in kale, cover and let sit.

Meanwhile, preheat oven to 350 degrees. Coat a 9 by 13-inch baking dish with cooking spray. Heat butter and oil in a large skillet over medium-high heat. Add onion and cook, stirring often until the onion is very soft and starting to brown, 7 to 9 minutes. Add garlic, sage, thyme and cinnamon and cook until fragrant, 30 to 90 seconds. Add celery and the remaining ½ cup broth, and cook, stirring often until the celery is crisp-tender and the liquid is mostly evaporated, 4 to 6 minutes.

Stir quinoa mixture, the celery mixture, walnuts and cranberries together in a large bowl. Transfer to the prepared baking dish. Bake until the mixture is hot, the celery and kale are tender and the top is golden along the edges, about 22-30 minutes.

The Grand Finale:

So you may think we’re a little crazy… but we’re proposing finishing your Friendsgiving off with a sugar-free, paleo dessert. “BUT HOW IS THAT EVEN DESSERT?!” you might wonder. Deep breaths. Trust us. When have we ever led you astray?


Apple Crisp (PALEO)

You’ll Need:

5 Granny Smith Apples
½ cup coconut oil, melted
1 cup chopped nuts (optional)
1 cup coconut flour, sifted
1 cup unsweetened shredded coconut
4 large eggs
2-3 tablespoons honey (or more to taste)
¾ teaspoon salt
2 tablespoons cinnamon

Preheat oven to 350 F. Peel, core and slice apples into thin, even pieces. Place apples into an 11-inch stoneware deep-dish baker. Warm coconut oil in a pan, if not already melted. Chop nuts, if using them. Add nuts, coconut oil, coconut flour, flaked coconut, honey, salt and cinnamon into a large bowl. Mix well, and taste if desired. Adjust honey to taste. Then add eggs, and mix until crumbly. Sprinkle mixture evenly over apples. Be sure to cover apples completely, to seal in the juices and keep the apple slices moist. Bake for 35-45 minutes or until apples are tender and crumbs are golden brown.

Pro Tip: Serve warm, with optional whipped coconut cream or homemade ice cream. This crisp also makes for a delicious Black Friday breakfast! 



Share the prep work and tie the meal together with some good wine and even better company– You’ll be well on your way to a celebration your friends will be talking about for many Friendsgivings to come.

Happy Friendsgiving, Burn Army!

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