Firstly I’d like to commend CTV W5 for this awesome (horrific) feature:
This is nothing new, but rarely does it come into the mainstream. Great job CTV.
And now that you’re sufficiently turned off the holiday pork roast…
I’ve done some comprehensive menu planning just for you. You’re welcome. So rest snug as a bug on xmas knowing no harm came to anyone as a result of your delicious christmas festivities. Now if you’ll excuse me, I have baking to do.
Start the day right:
I use a recipe from Sarah Kramer’s ‘How it All Vegan.’ nom nom.
Afternoon coffee/tea:
Side dishes:
Stuffed Mushrooms with Tofu and Herbs
Roasted Garlic Mashed Potatoes
Spiced Winter Squash w/ Fennel
Kale Slaw with Curried Almond Dressing
Main:
Holiday Loaf with Apricot Glaze
Dessert:
Bliss Balls:
Bliss balls are my go to all year round. This season I opted for chocolate hazelnut (read: nutella!) and coconut lime. Super duper easy for the baking impaired. In a food processor just throw together some of the following to taste.
Chocolate Hazelnut:
Roasted hazelnuts (bake at 400 for about 10)
Almonds
dates
cocoa
shredded coconut
brown rice syrup/maple syrup/agave nectar
cinnamon
Roll in coconut, cocoa or cinnamon.
Coconut Lime:
Almonds
Shredded coconut
dates
brown rice syrup/maple syrup/agave nectar
lime zest/juice
Grand Marnier or citrus liqueur of choice
Roll in coconut.
Bliss balls, date squares and ginger cookies oh my!
Since my Grandma passed away a few years ago, I’ve been in charge of the Christmas pudding. Honestly I don’t think I ever really ate the Christmas pudding until then, but now I think it’s the most glorious dessert ever in invention. Here is my version, made up based on my Grandma’s original recipe. Don’t forget to douse it in rum and light it on fire before serving.
Kristina’s Christmas Carrot Pudding
(fills large mould PLUS a leftovers)
7/8 C oil (grape seed, coconut…)
1 C organic cane sugar
1 C maple syrup
2 C carrot – grated
2 1/2 C potato – grated (2 large russet)
1 1/2 C Spelt flour (or wheat)
2/3 C other flour (Garfava, Brown rice…)
1 C dates – chopped
1 C raisins
1 C dried cherries
2/3 C currants
2/3 C dried blueberries
1 C nuts- chopped (almonds, pecans)
1 tsp cloves
1 tsp nutmeg
2 tsp cinnamon
2 tsp Baking Soda
3 tsp tapioca starch (or potato starch)
Beat together oils & sugar + maple syrup
Add carrots and 1 1/2 C potato; mix well
Sprinkle fruit with some flour and add to mixture
Add flour + spices + tapioca starch
Dissolve baking soda into remaining 1 C potato then add to mixture
Pour into greased pudding mold and steam for 3 hours
Steaming instructions: fill mold 2/3 (will expand) and fit with lid. Fill a large pot with with water and lower in mold (water should reach halfway up mold.) Keep mold from bottom so water can circulate (place on canning rings?) Put pot lid on and boil water for 3 hours.
This recipe is LARGE. Extra pudding can be steamed the same way in a glass jar with lid.
*Substitutions:
Garfava/Brown rice flour: Can replace with more spelt and omit tapioca starch