Thursday, December 27, 2007

Christmas Dinner

We decided to do something less traditional this year for Christmas Dinner, though we still wanted a more elaborate than normal meal. For that, The Voluptuous Vegan is a perfect book. We've had this cookbook almost since it first came out but we rarely use it. I know many of you out there love this book and there are some great and fairly simple individual recipes in it, but to me a lot of it just seems too involved for everyday use. Maybe I'm stuck on the fact that it's organized by menu. For special occasions that's great, although I think I prefer cookbooks that are organized the old-fashioned way (main dishes, sides, sauces, etc.) with menu suggestions maybe in a separate section at the back.

At any rate, it was fun picking out our Christmas menu from The Voluptuous Vegan, and though it took a while to make, it came out fabulously delicious in the end. We made chickpea crepes with mushroom and cauliflower filling, horseradish cream, balsamic marinated beets (golden beets in this case), and maple-roasted acorn squash.

We could definitely see making a simpler meal out of this in the near future. The crepes were fairly easy to make and if you did those with a simple filling and the horseradish cream that'd be a much quicker, and still fabulous meal. The horseradish cream in particular was excellent. Just mix silken tofu, lemon juice, canola oil, rice vinegar, salt & pepper in a food processor, then add minced red onion, fresh dill and prepared horseradish. We may well make this again soon with the leftover fresh dill, but this time thin it out a bit more and use it as a salad dressing.

Well, another tasty vegan Christmas dinner is history and we hope you all had some scrumptious food no matter what holiday you do or don't celebrate.

9 comments:

Vegan_Noodle said...

Looks fancy!! Glad yall enjoyed the holiday.

VeggieGirl said...

what a wonderful-looking Christmas dinner!! I'm quite intimidated by the process of making crepes, so I'm in awe of your dish - gorgeous!! happy holidays!! :0)

the pleasantly plump vegan said...

beautiful!

Jan Scholl said...

I am extreamly allergic to mushrooms and always wonder what to substiture for them in recipes like this. Got any ideas?

Anonymous said...

I really like the potato latkes from Voluptuous Vegan, and there's a recipe for a coffee cake in there that's amazing and not too much work.

Hope the pregnancy is going well!

Chris said...

I really can't think of a good sub for shrooms jan, but for a stew like this you could use almost any other veggie. In fact the original recipe called for shrooms, cauliflower and chickpeas but we didn't have the chickpeas so I left 'em out. You could just as easily add the chickpeas and leave the shrooms out. Or maybe use some earthy root vegetable like rutabaga or parsnips.

aTxVegn said...

I don't have that cookbook, but what you picked out for Christmas dinner looks amazing!

bazu said...

Wow, that looks gorgeous. Glad you had such a good Christmas meal, and happy new year to both of you!

Kate said...

YUM!