Christmas Dinner 2015

christmas_dinner_2015

For those of you who celebrate Christmas we hope you had a good one. For our Christmas dinner this year we turned to one of our favorite new cookbooks, Robin Robertson’s Vegan Without Borders. In a nod to our German and Austrian heritage we made Seitan Jagerschnitzel, or fried seitan cutlets in a creamy mushroom sauce. We also made the roasted brussels sprouts with walnuts from the same Eastern Europe section of the book. We rounded out the savory part of the plate with more roasted vegetables – root veggies in this case: golden beets, sweet potatoes, carrots, rutabaga and celery root. And finally we made cranberry relish, some version of which is pretty traditional for us on Thanksgiving and Christmas. This was a variation on a recipe we used at Thanksgiving from the Voluptuous Vegan cookbook and I’ll share my adapted recipe here:

Cranberry Apple Relish

What you need:

12 oz. fresh cranberries

1 medium apple, peeled, cored and diced

1/2 c. spiced apple cider

1/4 c. maple syrup

3 Tbs. golden raisins

What you do:

Combine all the ingredients in a non-reactive pan and bring to a boil over medium-high heat. Reduce heat to low, cover and simmer, stirring occasionally for about 20 minutes or until most of the cranberries have popped.

Happy Holidays!

blog_signature_chris