The subject of what we eat becomes a curiosity more so over the holidays that at any other time throughout the year. During the holiday season we eat an incredible variety of delicious foods. Like many other westerners, we put in extra effort to make special dishes that make the meal festive and unique.
This Christmas we had lentil, mushroom, walnut balls, cranberry sauce, Indian spiced mashed potatoes, baby carrots with dill butter, gluten free rolls, raspberry trifle, mint chocolate chip cookies and organic raspberry wine made by and thoughtfully gifted from a friend of mine.
These recipes are to good to keep to myself, so I’m going to share them with you here. Well, I’ll share all but the trifle….that’s a post unto itself. Enjoy!
Our vegetarian (partly vegan) Christmas dinner
The lentil, mushroom and walnut balls are an Oh She Glows.com vegan recipe. Oh She Glows is one of our favorite vegan blogs. These taste amazing, are easy to make. The recipe includes a homemade cranberry pear sauce. We bought a ready made organic sauce this year. It was a lovely accompaniment to the balls, though I bet the homemade one is even better. As we all know, fresh is best for taste and nutrition, but I confess, I took a short-cut on that one. To try the recipe click on the link at the beginning of this paragraph. I highly recommend exploring her other recipes too. Like Emily Von Euw of This Rawsome Vegan Life, Angela Liddon of Oh She Glows has never steered me wrong.
The Indian spiced mashed potatoes were Jack’s, on the spot invention. They are so good that no gravy is needed. They’re vegetarian, but could easily become vegan by swapping out the butter with coconut oil and the milk with an unsweetened vegan milk., or another oil of your choice. He peeled, boiled and mashed Yukon gold potatoes with butter, milk, tumeric, chili flakes, vegan mayo, black pepper, Cosco’s organic no-salt seasoning. He didn’t measure anything. He just seasoned it until it tasted creamy and dreamy.
Bo found this recipe for the baby carrots with dill butter on line. They were super easy to whip up while everything else was cooking and the kitchen was crowded with all 3 of us pitching in on the meal.
The gluten free rolls were from the bakery of a local organic grocery.
Bo made the mint chocolate chip cookies by adding peppermint essence to our tried and true chocolate chip cookie recipe that we’ve used for years. In the early 90’s a friend gave me the recipe. We’ve since adapted it to be gluten-free. They come out crispy on the outside and gooey on the inside and of course, as with all chocolate chip cookies, they’re best when eaten fresh from the oven.
Bo’s gluten-free mint chocolate chip cookies.
Yummy Chocolate Chip Cookies (vegan alternatives listed in recipe)
Makes 2-3 dozen cookies
- 1/2 cup sugar
- 1 cup brown sugar or coconut sugar
- 1/2 tsp baking soda
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup salted butter or coconut oil, softened
- 3 cups rice flour
- 2 large eggs (or 2 tbsps ground flax mixed with 2 tbsps water – let thicken for 10 seconds)
- 2 tsp vanilla
- 2 cups chocolate, cacao or carob chips
- Preheat oven to 300°F.
- In a large bowl, combine both sugars, butter, eggs and vanilla.
- in a medium bowl, combine baking soda, baking powder, flour and salt.
- Gradually add dry ingredients to wet while stirring (if dough gets to thick to stir use your hands).
- Mix in chocolate chips.
- Grease two medium size baking pans.
- Roll dough into equal balls and place on tray.
- Bake for 20-25 minutes, or until bottoms start to look golden brown.
Add peppermint essence, shredded coconut and/or chopped nuts for extra flavor.
I’m sure most towns now have a source for healthy ingredients and options like these. If you’re not fortunate to have these things readily available, you can always order the ingredients on-line and have them shipped to your home. We live in a small town, so we often use Amazon, iHerb, and Vitacost to get some of the hard to find items. If you don’t live in North America, iHerb.com has the best international shipping costs and they ship to over 150 countries. Click here for international shipping information.
What did we eat for the holidays? Nothing but delicious, comforting, satisfying food made with love. What did you eat? I’d love to know.