Check Out Chef Aran Goyoaga’s Gluten-Free Thanksgiving Menu

Aran Goyoaga is a James Beard nominated food blogger, author, stylist and photographer, born and raised in the Basque Country in Northern Spain. Part of a long line of pastry chefs and farmers, she realized that her love of cooking was more than a hobby after moving to Florida in 1998 to start a family, and she enrolled in culinary school to become a pastry chef.

In 2008, Goyoaga started a blog to chronicle her original recipes and family stories. Cannelle et Vanille, which means cinnamon and vanilla in French and evokes the aromas of her childhood, quickly developed a loyal following. A year later, when Goyoaga and her children, 6-year old Jon and 2-year old Miren, were diagnosed with gluten intolerance, Goyoaga began cooking, baking, and writing about her new gluten-free lifestyle on her blog. Readership skyrocketed, and the blog has since been featured in many publications such as Whole Living, Everyday Food, Coastal Living, New York Times, In Style, Miami Herald, and The Times.

In her book, Small Plates and Sweet Treats: My Family’s Journey to Gluten-Free Cooking, Goyoaga broke the misconception that gluten-free cooking and baking lack flavor or variety of ingredients. In honor of Thanksgiving, Goyoaga created a tapas menu full of recipes from Cannelle Et Vanille that would perfectly complement any table’s turkey. While keeping gluten out of the limelight, Goyoaga showcases a bountiful selection of fresh, seasonal, and healthy ingredients that run circles around the traditional cog of Thanksgiving day carbs.

Next, gluten free recipes to help you celebrate… [pagebreak]

Pear, Apple, and Fennel Salad

• 2 honeycrisp apples, thinly sliced
• 2 forelle pears, thinly sliced
• 2 fennel bulbs cored and thinly sliced
• 1 cup fresh watercress
• 1 teaspoon Dijon mustard
• 1 lemon, juiced
• 1 tablespoon apple cider vinegar
• 1/4  cup olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper

Get the full recipe.

Potato, Celery Root, and Sunchoke Cream Soup

• 3 tablespoons olive oil
• 1 clove garlic, minced
• 1/2 leek, diced
• 1 medium celery root, peeled and diced
• 2 sunchokes, peeled and diced
• 4 medium potatoes, peeled and diced
• 2 springs of fresh thyme
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 quart chicken or vegetable stock

Get the full recipe.

Next, more recipes to get you cooking… [pagebreak]

Squash and Idiazabal Soufflé

• 1 small kabocha squash, halved, seeded, peeled and cut into 1-inch wedges
• 2 cloves garlic, peeled and lightly crushed
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 3 tablespoons soft unsalted butter
• 1/3 cup gluten-free breadcrumbs
• 1 cup whole milk
• 3 tablespoons sweet rice flour
• 3 ounces Idiazabal cheese, grated
• 3 tablespoons finely chopped herbs (parsley, sage, thyme, chives)

Get the full recipe.

Quinoa and Sweet Potato Cakes

• 1/2 cup quinoa, rinsed
• 1/2 teaspoon salt
• 2 tablespoons olive oil, plus more for frying
• 1 small yellow onion, diced
• 1 garlic clove, minced
• 1 cup grated sweet potato
• 1/4 teaspoon coriander
• 1/4 teaspoon black pepper
• 2 eggs
• 1/3 cup gluten-free, panko-style breadcrumbs

Click here for the full recipe.

Savory Squash, Apple, and Quinoa Crumble

• 1/2 cup superfine brown rice flour
• 1/2 cup quinoa flour
• 1/2 cup cold cooked quinoa
• 1/2 ounce finely grated Idiazabal or Manchego cheese
• 3 tablespoons finely chopped parsley
• 1/2 teaspoon teaspoon ground black pepper
• 6 tablespoons olive oil
• 1/2 medium leek, thinly sliced
• 1 clove garlic, minced
• 3 cups red kuri or hokkaido squash, peeled and diced

​Get the full recipe.

Pear, Chocolate, and Pistachio Tartlets

• 6 Forelle pears, peeled, cored and sliced
• 2 eggs
• 2 tablespoons honey
• 2 tablespoons pistachio meal
• 1/2 cup unsweetened coconut milk
• 1 lemon zest, finely grated

Get the full recipe.