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.
We hope everyone is having a great holiday season! Thanks in large part to Darlene (aka Super Mom) we had a fabulous Christmas dinner yesterday. We spent a good bit more time cooking than we usually do but we made a lot of food. And the nice thing about that is we didn’t cook dinner tonight – there were plenty of leftovers.
The main course was a simplified version of the Smothered Seitan with Mixed Mushroom Gravy from Bryant Terry’s Vegan Soul Kitchen. To go with that scrumptious creation we also made apple-sage stuffing, mashed potatoes, steamed green beans, cranberry sauce and roasted sweet potatoes with bananas. There was so much food the sweet potatoes didn’t make it onto the plate and since we didn’t make anything for dessert they filled in quite nicely in place of dessert. The kid loved them too (and he also requested extra seitan).
Everything was totally from scratch save for the store-bought bread we used for the stuffing and packaged vegetable broth for both the stuffing and gravy. Both of those items we would’ve liked to make from scratch (and do make from scratch regularly) but time was a little short.
The nice thing about having leftovers for dinner tonight was that we had time to make a proper dessert. Darlene used the Apple-Ginger pie recipe from Vegan with a Vengeance and turned it into more of an apple crisp. Yum!