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Hello 2014 and happy new year to you!
Earthgiven Kitchen snow and ice
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.

Earthgiven Kitchen holiday 2013 (7) - CopyEarthgiven Kitchen tree decorationOne 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….Earthgiven Kitchen holiday appetizersAppetizers of fruits and nuts, veggies and sun-dried tomato hummus.Earthgiven Kitchen holiday 2013 (1) - CopyEarthgiven Kitchen Fieldroast celebration roast holiday 2013 - CopyLentil Sweet Potato Soup, homemade bread, Field Roast Celebration Roast, and Three Bean Quinoa Salad.
Earthgiven Kitchen holiday 2013 (8) - CopyTofurky roast with mushroom gravy, steamed broccoli and cauliflower with peas and roasted sweet potatoes with rosemary.
Earthgiven Kitchen holiday 2013 (3) - CopyField 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.

Earthgiven Kitchen Chef Chloe chocolate cakeChocolate 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.

Earthgiven Kitchen Apple-Cranberry CrumbleApple-Cranberry Crumble topped with coconut gelato

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
Crumble topping:
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.Earthgiven Kitchen apple-cranberry crumble 1The recipe is very adaptable; you can use any four cups of fruit (or veggies like rhubarb) for the base.  Here’s a tasty variation:

Earthgiven Kitchen Banana Mango CrumbleBanana Mango Crumble
substitute the apples and berries with:

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!

Earthgiven Kitchen holiday 2013 (5) - Copy