Christmas Dinner

To those of you who celebrate Christmas, we hope it was a good one. We thought we’d share our Christmas menu to give you some ideas for future holidays.

  • Hazelnut crusted seitan
  • Apple-walnut stuffing
  • Mushroom gravy
  • Sweet potatoes
  • Roasted brussels sprouts
  • Cranberry sauce
  • Apple crumble

Speaking of ideas for the holidays, Alicia Simpson’s Vegan Celebrations is a good place to start and that’s where we found the Hazelnut Crusted Seitan recipe. It’s essentially just pan fried seitan with ground hazelnuts in the breading. And it was delicious. The newest cookbook in our collection is the Oh She Glows Cookbook and it was there we found the mushroom gravy and apple crumble recipes. We’re really looking forward to diving more into this book. For the stuffing, I usually make it up as I go but I should write down a formal recipe because it’s so good! The general process is described in our first ever Thanksgiving post. The sweet potatoes were just baked whole then whipped in a food processor with some Earth Balance, while the brussels sprouts were roasted with a little salt and olive oil.

Fresh cranberry sauce can’t even be remotely compared to what comes in a can and most of the time if you buy a bag of fresh cranberries there’s an acceptable recipe right on the bag. We’ve used other cranberry sauce recipes in the past but this year we used the recipe we found on the bag and it came out great. Finally, Angela’s “Mother Nature’s Apple Crumble” recipe is re-posted here. The main adjustment we made was using whole almonds that we finely chopped in the food processor because we didn’t have sliced almonds. I think I actually prefer it that way.

Happy Holidays!

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Winter Solstice

First, apologies for letting this blog languish for five months. We stopped our last blog not long after having our first kid; I’m not sure what made us think we’d have time to keep up with this one after having our second kid. But this one will not come to an end – at least not now. We’re determined to keep this one going and furthermore to make it a resource for busy parents like us who are trying to make healthy meals for their families – healthy meals that just happen to be vegan.

Since today was the winter solstice we wanted to make something to celebrate the gradual return of the sun and the longer days ahead. We settled on “sun cakes”, a.k.a., cornbread baked in a ring mold. And since that’s not a meal by itself we also made chili with lentils and seitan. We’ve been making chili quite a bit lately, in large part because we discovered that the 6-year-old will eat almost anything we put into chili form. It’s also easy to throw into the slow cooker when we have a few spare minutes and then not worry about until dinner time. The chili recipe was mostly from the newest cookbook in our collection, Robin Robertson’s Fresh from the Vegan Slow Cooker. This was an early Christmas present to ourselves, as was our Instant Pot, which we’ve really been enjoying so far and using a lot. I’m sure we’ll talk more about it in future posts. There’s no shortage of chili recipes out there and you can find any number of vegan cornbread recipes as well but I’ll leave you with our go-to cornbread recipe, which is adapted from Peter Berley.

Ingredients:

1 1/4 c. flour (we use either unbleached white flour or a mix of that and white whole wheat)

3/4 c. cornmeal

2 Tbs. nutritional yeast

2 tsp. baking powder

3/4 tsp. salt

1 c. + 2 Tbs. water

1/4 c. canola oil

3 Tbs. maple syrup

What  you do:

It’s pretty simple really. Mix together the dry ingredients then gently stir in the water, oil and maple syrup. We typically bake this in a 9 inch cast iron skillet that’s been pre-heated in a 350 degree oven with a little Earth Balance on the bottom. 25 minutes should do it. You could easily bake it in an 8-inch square baking dish too. Tonight I got fancy and baked it in the cast iron skillet inside several ring molds and with the batter that was left I made corn muffins.

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