Hello 2014 and happy new year to you!
I hope your Christmas, if you celebrate, was as wonderful as mine was. We had three days packed with family, friends and scrumptious food. It was a beautiful white Christmas here in southern Ontario.
One of my favourite things about our Christmas meals was that our families made the food mostly vegan to accommodate me and my husband and children. We were so touched! I’ve seen many facebook posts recently from acquaintances who are the lone vegan in their family, where the holidays have become a time to feel isolated, their beliefs challenged. I am grateful for a loving family that supports compassionate eating. And all meals were DELICIOUS!
Here is what we enjoyed….Appetizers of fruits and nuts, veggies and sun-dried tomato hummus.Lentil Sweet Potato Soup, homemade bread, Field Roast Celebration Roast, and Three Bean Quinoa Salad.
Tofurky roast with mushroom gravy, steamed broccoli and cauliflower with peas and roasted sweet potatoes with rosemary.
Field Roast Hazelnut Cranberry Roast with herbed gravy, peas and corn, roasted white potatoes and sweet potato biscuits.
We all decided not to fuss with entrees from scratch and enjoyed three different ready-made vegan roasts. Our very favourite is the Field Roast Hazelnut Cranberry Roast: it’s vegan apple sage sausage, vegetables and herbs in puff pastry! It’s simply heavenly for a special meal. If it wasn’t so high in calories I’d want to eat it all the time.
Chocolate Molten Lava Cakes with Cranberry Sauce. Recipe from Chloe’s Kitchen, I used cranberries instead of raspberries for the fruit sauce. These are quite decadent! What a treat.
Here’s the recipe for the crumble, it’s super easy!
Apple Berry Crumble
4 cups chopped apples and berries of your choice (I like cranberries at Christmas)
1/8 cup white sugar or coconut sugar
1 cup rolled oats
½ cup flour
1/3 cup vegan margarine
¼ cup white sugar or coconut sugar
dash sea salt
½ tsp cinnamon
¼ tsp nutmeg
Mix the crumble topping ingredients in a bowl. Law the fruit in an even layer in a greased 6 cup (1.5 L) baking pan. Sprinkle with the sugar, then spoon the crumble topping evenly on top. Bake at 350 degrees for about 20 minutes until golden on top.The recipe is very adaptable; you can use any four cups of fruit (or veggies like rhubarb) for the base. Here’s a tasty variation:
2 sliced bananas
1 sliced mango
1/8 cup shredded unsweetened coconut
Wishing you all health and happiness for 2014! I am sharing this day of yummy eating on Peas and Crayons for What I Ate Wednesday, with thanks to Jenn for hosting!