Karma-Vore
Vegetarian Christmas Dinner
Whatever is served at a traditional Christmas dinner, meat probably holds pride of place, and what good is that to us veggies? Here are some ideas to mix and match for a vegetarian Christmas menu.
At this time I want to express a warm and safe holiday to you- my reader.
Rosemary
Appetizer:
Christmas Salad
This red, white, and green salad will help spread Christmas cheer.
Yield
10-12 servings
Time
15 minutes
Tools
Large salad bowl
Serving utensils
Ingredients
1 medium bunch arugula (rocket) OR medium head Romaine lettuce
1 med head radiccio OR red leaf lettuce
2 heads Belgian endive
1 green bell pepper, seeded and sliced OR ½ cucumber, sliced
1½ c cherry tomatoes OR 2 medium tomatoes, cut into wedges
1½ c white mushrooms, sliced OR ½ c white onion, sliced into rings
Vinaigrette dressing
Directions
Wash the lettuces, pat dry, trim, and tear into bite-size pieces. Toss them together in the bowl, and then top them with the vegetables.
Serve with vinaigrette on the side, or you can toss the salad with a few T of vinaigrette and serve immediately.
Notes
The ingredients listed here are just for ideas; you can use just about any red, white, and green lettuces and vegetables to find the combination you like. Other options include scallions, radishes, broccoli; cauliflower... the garden is the limit!
Bread:
Buttermilk Biscuits
There's nothing quite like buttermilk biscuits hot out of the oven.
Yield
12 biscuits
Time
25 minutes
Tools
Cookie sheet
Butter knife
Rolling pin
Cookie cutter or glass
Ingredients
2 c white and/or whole wheat flour
½ t salt
2 t baking powder
1 t baking soda
2 t sugar
1/3 c butter
1/3 c buttermilk
1/3 c water
Directions
Preheat the oven to 450° and butter the cookie sheet.
Stir together the flour(s), salt, baking powder and soda, and sugar. Cut in the butter until the mixture is coarse like meal.
Mix in the buttermilk and water, and then knead briefly until you have smooth dough.
Roll the dough out onto a floured surface, until about ½-inch thick. Cut into biscuits with cookie cutter or glass. When all you have left is scraps, re-roll the dough and cut more biscuits.
Transfer biscuits to buttered cookie sheet and bake 8-10 minutes, until golden brown.
Notes
These biscuits are best served right out of the oven, but if you need to reheat them, cut them in half and either warm them in a toaster or grill them in a saucepan with a bit of butter.
Main Course:
Vegetarian Pot Pie
This pot pie recipe is better than the TV dinner version for two reasons: it's vegetarian and it's prepared and baked, rather than frozen and microwaved. It's also quick and flexible, so give it a try.
Yield
6 servings
Time
1 hour
Tools
large, heavy saucepan
wooden spoon
2-quart baking casserole
rolling pin
Ingredients
1 T butter
6 c assorted vegetables, thinly sliced or diced. Some ideas:
- bell peppers
- carrots
- celery
- corn
- green beans
- leeks
- onions
- peas
- potatoes
- spinach
- tomatoes
- zucchini
1 clove garlic, minced
¼ c flour
3 c warm veggie stock and/or milk
½ t thyme
2 T fresh parsley, minced
1 t salt or soy sauce
black pepper
1 pie crust or vegan pie crust dough
Directions
Melt the butter in the saucepan; add the vegetables and sauté over medium heat, stirring frequently, for 5 minutes. Add garlic and continue sautéing for another 5 minutes.
Sprinkle flour on top and continue cooking, stirring constantly, for 2 minutes.
Gradually add the warm liquid, stirring constantly, until sauce thickens.
Add thyme and parsley and continue cooking until all of the vegetables are tender, about 10 minutes. Stir in salt and pepper, and then transfer vegetables to the baking casserole.
Preheat oven to 400.
Make the pie crust dough, and then roll it into a circle slightly larger than the casserole. Lay on top of the vegetables, without sealing the edges.
Place in oven and bake until filling is bubbling and crust is golden brown, 20-30 minutes.
Notes
This recipe is very flexible. You can use just one or two vegetables, or a whole assortment. You can make it chunkier by increasing the amount of vegetables, or saucier by increasing the amount of liquid. Try it my way, and then experiment to discover your own favourite. :-)
Side dish:
Vegetarian Stuffing
Stuffing doesn't have to be cooked inside a turkey - this vegetarian bread stuffing with apples and walnuts is delicious baked as a casserole.
Yield
10 servings
Time
An hour
Tools
large frying pan
wooden spoon
large mixing bowl
two medium or one very large casserole(s), with lids
Ingredients
¾ c butter
2 c onion, chopped
2 c celery, chopped
1-2 t salt
pepper
3 t sage
3 t thyme
1 t marjoram
1 t rosemary
½ c fresh parsley, chopped
2-3 T apple cider vinegar
16 c bread cubes*
4 c green apples, chopped
1½ c raisins (optional)
1½ c lightly toasted walnuts, minced
2 c vegetable stock
Directions
Melt butter or olive oil over medium high heat and sauté onion and celery until soft and starting to turn golden. Add salt, pepper, herb, and vinegar. Mix well and remove from heat.
Preheat oven to 350.
In the bowl, combine bread, apples, raisins, and walnuts. Stir in onion mixture until well combined.
Toss with half of the stock and check consistency - you want the stuffing to be moist but not soggy. Add more stock as needed, then taste and adjust seasonings.
Butter the casseroles, add stuffing, cover, and bake for 45 minutes.
Notes
*You can use fresh and/or stale bread, but the amount of liquid you need will vary.
Adapted from Anna Thomas' The New Vegetarian Epicure, in which it's called "Bread Stuffing with Apples and Walnuts"
Vegetarian Gravy / Vegan Gravy
This simple, nut-based gravy recipe will satisfy your cravings at Thanksgiving or any other time of year.
Yield
3 cups
Time
10 minutes
Tools
Small saucepan
Whisk
Ingredients
2 T butter or oil
3 T flour (white or whole wheat)
2 c milk or vegetable stock (or even water, if you don't have anything else)
1 c ground toasted nuts (cashews, almonds, pecans...)
Salt
Pepper
Directions
Heat the butter or oil in the saucepan, until melted/hot. Whisk in flour and stir continuously for one minute.
Remove from heat for 2-3 minutes.
Return saucepan to stove and whisk in the milk and nuts. Simmer, stirring constantly, until thickened, 3-5 minutes.
Season with salt and pepper and serve.
Notes
Try this gravy with the pot pie, mashed potatoes, biscuits and gravy, veggie burgers or loaves, or whatever else your heart desires.
Dessert:
Gingerbread
Moist and spicy, gingerbread is a perfect Christmas treat.
Yield
10 servings
Time
45-70 minutes, depending on size
Tools
sifter
2 medium bowls or 1 bowl + blender
whisk
9-inch spring form or cake pan, bread pan, muffin tins, or ten 3-inch cake molds
parchment paper
toothpick or knife
Ingredients
1 c plus 2 t wheat flour
1 c white flour
2 t baking powder
1 t baking soda
½ t salt
1 T ginger, ground
½ t cloves, ground
¼ t cinnamon, ground
½ c canola oil
1 c maple syrup
½ c molasses
1 c milk or plain soy milk
1 T apple cider vinegar
2 T vanilla extract
Directions
Sift flours, baking soda, baking powder, salt, and spices into bowl and whisk together.
In another bowl or blender, whisk or blend oil, syrup, molasses, milk, vinegar, and vanilla until oily blobs are suspended in liquid.
Whisk the wet mixture into the dry until just barely mixed. Batter will be wet and sticky.
Preheat oven to 350.
Oil pan(s) and line with parchment paper. Half-fill pan(s) with batter. Bake 35 minutes for small pans, 55 for large. Gingerbread is ready when a toothpick or knife inserted into center comes out clean.
Notes
Adapted from Myra Kornfeld's The Voluptuous Vegan.
Plum Pudding
Plum pudding is a traditional Christmas dessert in the UK
Yield
12 servings
Time
10 minutes preparation, then 6 hours to steam
Tools
food processor
large bowl
wooden spoon
8-cup pudding container with tight-fitting lid, such as a metal mixing bowl
steaming basket or water- and heat-proof trivet
soup pot (with lid) large enough to hold the pudding container
wax paper
serving platter
Ingredients
1 c black raisins
1 c yellow raisins
1 c dried currants
3 c white bread crumbs, lightly packed
1 1/3 c sugar
½ t cinnamon
1 t nutmeg
1 c butter, melted
4 eggs, lightly beaten
almond extract
½ c bitter orange marmalade
½ c rum or bourbon, warm
2 c zabaglione sauce(below)
Directions
Place raisins and currants in food processor and roughly chop. Transfer to bowl and combine with bread crumbs, sugar, and spices. Stir in butter, and then add eggs, a few drops of almond extract, and the marmalade. Taste and add more sugar/spices if needed.
Spread the pudding into the pudding container, cover with wax paper, and press on the lid. Set the basket or trivet in the soup pot, and place the pudding container on top. Pour water into the pot until it comes a third of the way up the pudding container. Cover the pot, bring to a boil, lower heat, and let simmer for 6 hours, adding more water as needed.
The pudding is done when it is dark brown and fairly firm.
Let cool, then store in the refrigerator. The full flavour will develop after a week, and the pudding can be stored for several months.
Two hours before serving, resteam the pudding, and then transfer to a hot serving platter. Warm the rum or bourbon; pour around the pudding, and light. Serve with zabaglione sauce on the side.
Notes
Adapted from Julia Child's The Way to Cook.
Zabaglione Sauce
Zabaglione sauce, also called zabaione sauce, is a sweet, thick sauce that is wonderful with plum pudding and French toast.
Yield
2 cups
Time
5 minutes
Tools
small saucepan
whisk
Ingredients
1 egg
2 egg yolks
pinch of salt
1/3 c rum, bourbon, Marsala
1/3 c dry white vermouth
½ c sugar
Directions
Whisk everything together for 1 minute, then turn on stove to medium-low and continue whisking for 4 to 5 minutes - without boiling - until the sauce is thick and foamy. Serve warm or cold.
Notes
Adapted from Julia Child's The Way to Cook.
Drink:
Egg Nog
Egg nog is a traditional winter drink, which I find rather odd since its cold and I always want something warm. If you're worried about salmonella from raw eggs, use pasteurized eggs.
Yield
4-6 servings
Time
10 minutes, plus time to chill
Tools
large bowl
electric hand mixer
whisk
container with lid
Ingredients
6 eggs
¾ to 1 c sugar
½ t vanilla
1 c spirits: brandy, whisky, and/or rum*
4 c milk and/or cream*
1 t nutmeg
Directions
Beat the eggs for 2 or 3 minutes until very frothy. Continue beating as you gradually add the sugar, vanilla, and half the nutmeg.
Whisk in the spirits, milk, and cream, transfer to the container, and refrigerate.
To serve, ladle into chilled cups or mugs and sprinkle with nutmeg.
Notes
For best results, make sure all of the ingredients are cold before you start.
For really thick egg nog, you can whip the egg whites and/or whipping cream and fold them into the other ingredients.
*This is a flexible recipe:
Use more cream for a heavier, richer egg nog, or more milk for a lighter, less fattening one.
You can use just rum, whisky, or brandy, or any mix of two or all three to suit your own tastes.
Mulled Wine
Warm, spicy mulled wine is a wonderful winter drink.
Yield
6-8 servings
Time
About 20 minutes
Tools
large non-reactive pot
strainer
stainless steel or glass ladle
Ingredients
1 bottle of red wine
1 lemon, sliced
1 orange, sliced
2-4 cinnamon sticks
4-6 whole cloves
½-1 t ground nutmeg
1-2 oz brandy
optional
½-1 c sugar
1-3 c water
Directions
Heat the wine over medium-low heat. When it's warm to the touch, add the fruit, spices, and brandy. When hot, taste and optional sugar or water.
Strain and serve warm, garnished with a fresh cinnamon stick, orange or lemon wedge, or candy cane.
Notes
This is a very flexible recipe; change the ingredients to suit your own tastes.
Use reasonably priced dry red wine, such as burgundy, merlot, or cabernet sauvignon.
Never let the mulled wine boil.
Enjoy!
© Copyright, 2010 Main Street
As seen in the December Issue of Main Street Magazine.
Printed in Canada
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