It is supposed to chill down today through at least Christmas in much of the US that isn’t already frigid or frozen, so my Pumpkin Pie Espresso seemed the perfect way to start this morning, Christmas morning, or any winter morning!
(Please note: when you click on the link, it will take you to the recipe that I posted in 2011 with a cookbook giveaway but the giveaway is not a current offer. Sorry!)
Complex in flavor but not to prepare, a mound of golden and creamy, but healthy(!), spaghetti squash is crowned with the colors and flavors of the season in the form of dried cranberries and kale in this uniquely tasty recipe.
You could stop there, but why would you want to when you could spend just a tiny bit more time and push it right over the top with a sprinkling of crusty croutons!
In this recipe, the croutons are curried, but if those flavor notes seem discordant with you meal, by all means, choose another spice, but don’t deprive your friends and family of this mound of sweet-n-savory deliciousness.
Sorry, everyone, I almost missed the 5th Day of Christmas due to flight delays in Atlanta…errr. Tis the season!
But I am now safely at my family’s home in MS–after having to fly into a different town than originally scheduled, creating a longer drive for my family.
So, now, it’s almost midnight East Coast Time, and I have a mere 10 minutes before I turn into a pumpkin. Or maybe a sweet potato. This will be quick…or maybe not. The computer here is very sloooooow. Perhaps this is a sign that I need to slow down the pace a bit this week. Sound familiar?
Here goes: I adore sweet potatoes, but I was never a fan of those dessert-type dishes with brown sugar and all the rest. One Thanksgiving my sister and I came upon this recipe for Vegan Stuffed Savory Sweet Potatoes, which I easily veganized, and it quickly became a family favorite. These handsome spuds are just as appropriate for Christmas, and you may find that those who think they don’t enjoy holiday sweet potatoes, in fact do!
This is about the most festive–and tastiest, not to mention easiest–candy going! Peppermint Fudge is so nice to have on hand in the fridge when friends and family stop by. And it looks so beautiful on the fanciest of tables. But, once the mixture is chilled, I’m guessing–though I’ve not tried it yet–you could roll the mixture in little balls and then into very finely crushed peppermint for an even more formal truffle.
What I have done when I was in a rush is add just a drop of peppermint extract to the chocolate mixture, forgo the peppermint topping and stand some peppermints up in a pretty glass next to the platter of fudge.
This year, I went to three stores and could not find those “chalky” peppermint sticks (not the slick ones), but I needed to run into the Dollar Tree for a few things and there they were at the checkout. So, if you have a Dollar Tree in your area, check there.
Cut the pieces small, this is some very rich fudge! The secret? (Vegan) coconut cream (available with cocktail mixers in the grocery store) replaces non-vegan condensed milk! And I use a mixture of both melted vegan chocolate and cocoa. Yowza!
Published on One Green Planet, my recipe for spring rolls with a twist is perfect for the Christmas holidays.
Not Asian in flavor–except for the hint of anise–they are, however, a celebration of everything I love about fall and winter cooking and eating.
Kale, sweet potatoes, anise and sage combine in these cute little packages that could easily be served as an entree or an appetizer.
After years of a big Christmas feast, Katrina uprooted my family in MS for about a year and, that Christmas, living in a charming house “downtown” instead of in the ‘burbs, I suggested that the new setting called for a new tradition.
Increasingly unenthused about jumping up from opening gifts to hit the kitchen for hours of food preparation–even though I am a passionate cook–I suggested that maybe a special soup or two and some crusty breads was all we needed. My family, who has always enjoyed noshing, wholeheartedly endorsed my idea and we’ve scarcely looked back, though occasionally we’ve gone a bit more traditional for nostalgic reasons.
So, this tasty pairing would be lovely alongside soup, salad or cocktails; as a stand-alone on your Christmas buffet; or atop a bagel for Christmas brunch. But, if your menu is developing toward a more traditional sit-down affair, the chutney could be spooned into a bowl and served as an accompaniment.
It’s just too pretty and flavorful not to be invited to the party!
Beautiful bright greens deserve a special place on the holiday table. And my “creamed” version of my favorite winter green–kale–is practically virtuous, as its creaminess comes from pureed white beans. Rich and decadent tasting, your guests will be none the wiser.
As you can see in the photo, when I created the recipe initially, it was to stuff inside an enormous (vegan) tempura-battered onion ring from Ruth’s Chris in a “Restaurant Redux.” When you follow the link, you will not only discover the recipe but an explanation for why I was in a steak house. It wasn’t to eat steak, that’s for sure! And, sadly, not long after I created this recipe, Ruth’s Chris ditched their tempura battered onion rings in favor of breaded ones, which are not vegan. Probably just as well; those were a splurge.
But my “Creamed” Kale is just as tasty and far more healthy served in a pretty casserole dish, ramekins, or stuffed in the likes of acorn squash. Any way you serve it, you can’t go wrong with this delicious and nutritious–not to mention super simple–embrace of one of winter’s finest gifts.
This just in from the Shameless Commerce division…
I just received this email tonight from Cole Williams, a gifted former Advanced Art student, who now attends college at VCU and I couldn’t have scripted a better marketing message…
He writes:
“…Anyway, the reason I am emailing you is to express my appreciation and admiration for your wonderful cookbook- The Blooming Platter. My aunt who lives in California is a vegetarian and a WONDERFUL cook whom I share many recipes and ideas with, and I decided to get her a copy of your cookbook for Christmas. It arrived and while flipping through it I fell in love and decided I needed a copy for myself! I have been doing an increasing amount of cooking in the past few years (especially lately- it’s the cheapest way to eat in college) and eat a largely plant-based diet. The recipes on TheBloomingPlatter.com and in your cookbook give me a lot of inspiration as they are very healthy (an important aspect, to me) and don’t compromise on flavor one bit. I’m especially fond of the Thai/Asian style dishes as well as anything with fall vegetables- I absolutely love winter squash. I thought I would like to let you know that your ideas are impacting young minds!”
Amazon has some great deals right now!
I like to think of this self-portrait as Cole contemplating the plant-based life:
With its heavenly–and earthy–star anise garnish and its anise-and-sage dressing, this simple and flavorful side-dish seems made for the winter holiday table.
My Cous-Cous with Grilled Butternut Squash feeds two birds with one cracker (as opposed to killing two birds with one stone!) because it is both starch and vegetable in one. And, never fear, you won’t find me outside grilling in December (or any time for that matter), as I am an indoor grill pan devotee and that’s all you need for grilling the squash–my trustee pan is made by Lodge–though you could roast it instead.
If sumac is new to you, you should be able to find it in Mediterranean markets. It is a beautiful golden reddish color and imparts a mellow tartness. If you can’t find it, feel free to substitute just a little lemon zest, but its unique flavor makes it worth the hunt. I love nutty undertones this time of year, and the sesame provides just the right hint, and is especially compatible with the sumac and anise.
If you have the green part of your menu taken care of, this would be an excellent addition. (And, if you don’t, stay tuned, as greens are coming up!)
I must have been on quite a Christmas roll in 2009, as both The Big White Cake and this delectable, non-vegan-approved “Cheese” Ball come from that year.
To the uninitiated, Christmas wouldn’t be Christmas down South without a big globe of creamy deliciousness surrounded by crackers. All kinds of goodies, both vegan and not, are typically held together by a mixture of cream cheese and shredded harder cheeses. My version is made from tofu and, though I love tofu in all its guises, those who don’t will be none the wiser.
In early December of 2009, we were visited by our good friends Marc and Julianne Curvin on the same weekend we brought home our then 1 year old old Great Dane, Minnie, from the SPCA. They were the perfect house guests to calm our nerves as this new dog found her place in the pack, a fact that Huff the Great Dane was none to happy about and remained poised for attack for a good 36 hours. The Curvins had both had Schutzhund (“protection dog”) training with their glorious German Shepherds and were the perfect calming and commanding presence.
That Saturday night, we were all invited to a holiday gathering hosted by Becky Bump and Reese Lusk at their magical lakeside cabin. I was delighted to go for many reasons–mainly the great food and conversation–but also to be able to put dear Minnie in her big crate and take a break from dog monitoring, as it wasn’t until about mid-day on Sunday that Huff went down into the play position and all was well in our Peaceable Kingdom.
Though Becky and Reese provided every other course of a beautiful and delicious Asian-inspired meal, I brought this appetizer and it was all but devoured by carnivorous guests before we sat down to the feast.
I think you too will love my cheese ball as a starter course for your Christmas meal or holiday party.
