A Yule Menu

Since the holidays do tend to sneak up on us, I went ahead and made a solstice menu for my friend to prepare and enjoy while celebrating Christmas with her family.  The loaf recipe is more or less from this site: http://www.veganlunchbox.com/loaf_studio.html.   I included my favorite Turkish dessert for this menu, kabak tatlisi (pumpkin dessert).  It's extremely simple to make and incredibly delicious.  The most difficult part is cutting up the pumpkin!   I'd suggest cutting it into wedges first, and then cutting the flesh away from the skin. 

Note: One recipe calls for either honey (if you aren't strictly vegan) or maple syrup.  You could use agave if you wanted to, however, I'm sure.  You could probably replace the corn starch in the gravy with arrowroot, but I've honestly never used it.

1.      Quinoa Loaf with mushroom gravy

2.      Mashed potatoes

3.      Green beans with cranberries and walnuts in a mustard vinaigrette

4.      Glazed Carrots and Parsnips

5.      Kabak tatlisi (Turkish pumpkin dessert)

1.      Quinoa Loaf

Ingredients:

½ cup pine nuts

2 tablespoons olive or grape seed oil

One small onion, finely diced

2 garlic cloves, minced

1 large carrot, peeled and grated

2 stalks celery, finely diced

1 cup mixed mushrooms, cleaned and finely chopped

2 cups cooked garbanzo beans

1 cup cooked quinoa

¼ - ½ cup vegetable broth, as needed

½ cup cooked gluten-free oatmeal

¼ cup minced fresh parsley

1 ½ teaspoon ground cumin

Salt and pepper to taste

Directions:

Preheat oven to 350 F.    Spray a loaf pan with nonstick spray.

Mash garbanzo beans (or use the food processor)

Heat the oil in a skillet over medium heat.  Cook the onions, mushrooms, celery, and carrot for 5 minutes.  Add garlic and cook another 2-3 minutes, until fragrant.

Grind pine nuts into a coarse meal and place in a mixing bowl.

Add mashed garbanzos and vegetables.  Add only as much vegetable broth as needed to create a moist loaf that holds its shape.   Season with salt and pepper to taste.

Press the mixture into a loaf pan. 

Bake for 45 minutes to 1 hour, until cooked through and firm.

Cool the loaf in the pan for 15 minutes before turning out onto a platter to slice.

Mushroom Gravy

Ingredients:

1 ounce dried mushrooms

1 tablespoon olive or grape seed oil or margarine

1 shallot, finely chopped

1 cup vegetable broth

2 tablespoons corn starch

Salt and pepper to taste

Directions:

Pour  1 cup boiling water over the mushrooms.  Cover and set aside for 20 minutes.

In a skillet over medium heat, cook the shallot in the oil for about 5 minutes. 

Reserve the soaking liquid from the mushrooms.  Chop any large mushrooms into small pieces.

Add the mushrooms and the soaking liquid

Dissolve the corn starch in the vegetable broth.

Pour into the sauce pan and increase heat until mixture bubbles and thickens. Season to taste.

2.      Mashed Potatoes

Ingredients:

3 pounds potatoes of choice, peeled and cubed  (Yukon Golds are good here)

¼ cup margarine (Earth Balance, for example), or olive oil

4 tablespoons chopped fresh chives

¾ - 1 cup nondairy milk such as almond (unsweetened)

Salt and white pepper to taste

Directions:

Place the potatoes in a pot and cover with cold water.  Bring to a boil and cook until fork-tender (20 minutes or so).  Drain.

Place drained potatoes in a mixing bowl.

Add the margarine or oil, milk, and salt and pepper.  Mix until fluffy.

Stir in the chopped chives.

3.      Green Beans

Ingredients:

1 pound frozen green beans

¼ cup dried cranberries

¼ cup toasted walnut pieces

1 shallot, finely chopped

2 tablespoons grain mustard

1/4 cup olive or walnut oil

1/8 cup maple syrup

Juice of ½ lemon

Salt and pepper to taste

Directions:

Cook the green beans in boiling salted water until heated through.  Drain.

In a mixing bowl, add lemon juice, maple syrup, mustard, shallot, and salt and pepper.

Whisk to combine.

Slowly whisk in the oil.

Place the green beans in a serving bowl.  Add cranberries and walnuts.

Toss with the dressing.

4.      Glazed Carrots and Parsnips

Ingredients:

1 pound each carrots and parsnips, peeled and cut into chunks

2 tablespoons olive or grape seed oil

Salt and pepper to taste

¼ cup balsamic vinegar

2 tablespoons honey or maple syrup

2 tablespoons melted margarine (Earth Balance or whatever you use)

Directions:

Heat oven to 400 F.   Toss the carrots and parsnips with oil, salt and pepper.  Spread on a baking sheet and roast for 15 minutes, stirring once or twice.

Mix together melted margarine, honey or maple syrup, and balsamic.  Pour over the vegetables and stir to coat.  Continue cooking until vegetables are tender and glaze has thickened.

5. Kabak tatlisi

 

Ingredients:

1 small pumpkin (4 pounds or so)

2 cups sugar

½ cup ground hazelnuts

½ cup tahini

Directions:

Peel, seed, and cube the pumpkin.  Place in a pot.  Sprinkle the sugar over the pumpkin, put it in the refrigerator, and let it sit overnight.  The pumpkin will release liquid for cooking.

Simmer the pumpkin until tender.   Chill.

When ready to serve, pour tahini over each serving (you may need more than ½ cup, depending on how well you like it), and garnish with plenty of crushed/ground hazelnuts.

Holiday Menus for Special Diets

I have a good friend who, due to allergies and sensitivities, follows a gluten-free, soy-free vegan diet.  She's getting ready for the holidays like the rest of us, but she was a bit worried about what to do for food.  I responded by putting together a menu for her that I would like to share with you all.

I will share the Thanksgiving menu I put together for her below.  I will post the Christmas/Yule menu in a separate post.

Notes:  Gluten-free oatmeal is available in many places.  As for the broth, I know that some chicken broths and stocks can have wheat flour in them.  I'm not sure about all vegetable broths and stocks, however, so be sure to check the labels (which you already do I am sure).   I would suggest making the lentils ahead of time, along with the cranberry sauce.  The flavors will intensify and the dishes will taste even better if made a couple of days in advance.  When reheating the lentils, add extra liquid as needed.  Red lentils take less cooking time than brown.

1.       Acorn squash with curried lentils

2.       Sauteed shredded Brussels sprouts and Swiss chard with Balsamic vinegar and walnuts or pine nuts

3.       Orange-maple roasted beets

4.       Sweet potatoes whipped with coconut milk

5.       Gingered cranberry sauce

1.       Acorn Squash with Curried Lentils  (double or even triple the recipe, as needed)

Ingredients:

1-2 acorn squashes

4 tablespoons coconut oil

1 ½ cups lentils, washed

1 small onion, finely diced

2-3 cloves garlic, minced

1 teaspoon grated ginger

1 chili (deseeded to remove some heat), minced

1 carrot, peeled and diced

¼ cup tomato paste

2 teaspoons curry powder

Approximately 3 cups vegetable broth

¼ cup chopped cilantro

Salt and pepper to taste

Directions:

Preheat oven to 400 F.  Cut the top off the squash.  Scoop out any seeds.  Reserve the top for serving.  Brush the top and the inside of the squash with melted coconut oil or olive oil.  Season lightly with salt and pepper.  Place in an oiled baking dish and roast until tender, about 40-50 minutes.

Heat coconut oil in a pot.  Add the onion and carrot.  Cook 5-7 minutes on medium heat, until onions start to turn translucent.

Add garlic, ginger, and chilies.  Cook 2-3 minutes longer.  

Add the lentils, tomato paste, and curry powder.  Stir to coat. 

Pour in the vegetable broth.  You may need a bit more as the lentils cook.  You may also supplement with water.

Cook until lentils are tender.  This can take anywhere from 20-35 minutes, depending on heat.  Check them after about 20 minutes.  Add more liquid as necessary.  You want them to be thick and stew-like.

When lentils are done, add cilantro and season with salt and pepper to taste.

When the squash is roasted, remove from oven and allow to cool slightly.  Fill with the lentils.  Pop the top on to serve.

2.       Sauteed sprouts and Chard: 

Ingredients:

1 pack fresh Brussels sprouts

1 bunch Swiss Chard, stems and leaves separated

1 shallot, finely chopped

2 cloves garlic, minced

2 tablespoons olive or grape seed oil

Scant ¼ cup balsamic vinegar

1 teaspoon sugar, if needed

3-4 tablespoons water or vegetable broth, as needed

Salt and pepper to taste

¼ cup pine nuts or chopped walnuts

Directions:

Cut the ends off the sprouts and finely shred them with a knife or in a food processor.

Blanch the stems of the chard in boiling water for a couple of minutes.  Drain and shock in cold (ice) water.

In a skillet over medium heat, sauté the shallot in oil for 3-4 minutes.  Add the garlic and cook another minute or two.

Add the sprouts, chard, and chard stems.  Stir to coat.  Sprinkle with a little salt. 

Add a bit of liquid and put a lid on the skillet so the vegetables can steam.

When vegetables are almost tender (check after about 7 minutes), take off the lid and pour on the vinegar.  Let the liquid reduce until syrupy.  If the vinegar is too tart, add a teaspoon of sugar.

Season with salt and pepper.  Garnish with the nuts. 

3.       Maple-Orange Beets: 

Ingredients:

2-3 large beets, tops trimmed

Olive oil

Glaze:

1/4 cup maple syrup

Juice of one large orange

Zest of ½ orange

Salt and pepper to taste

Directions:

Preheat oven to 350 F.  Rub the beets with oil and wrap in foil.  Roast the foil-wrapped beets for about 90 minutes, until tender.

When beets are done, remove from oven and allow to cool.  When you can handle them, peel off the skins and cut beets into chunks.

In a saucepan, combine orange juice, maple syrup, and orange zest.   Let simmer until thickened slightly.  Add beets, stir to combine, and simmer for another minute or so.  Season with salt and pepper to taste.

4.      Whipped Sweet Potatoes with coconut milk:

Ingredients:

4 large sweet potatoes, peeled

2 tablespoons margarine or coconut oil

¼ - 1/3 cup coconut milk (full fat)

Salt, white pepper, and nutmeg to taste

Directions:

Cut the sweet potatoes into chunks and place in a pot of cold water.   Bring to a boil.  Cook on medium-high heat until fork-tender (20-25 minutes or so).

Drain the sweet potatoes well and place in a mixing bowl. 

Add coconut oil or margarine, seasoning, and coconut milk (start with ¼ cup and add more if needed)

Using a stand mixer, hand mixer, or potato masher, whip the potatoes until smooth and creamy.

5.       Gingered Cranberry Sauce

Ingredients:

1 bag cranberries

1 cup sugar

1/3 cup ginger ale

¼ teaspoon grated ginger

Directions:

Place ingredients in a sauce pan.  Bring to a boil over medium heat.

Reduce to a simmer and cook for 5-7 minutes, stirring occasionally.   Some of the berries will burst and some will remain hole.

Mixture will thicken as it cools.  Serve chilled. 

I know this menu has her approval, and she is very excited to try it out.  If you need recipes for special diets, maybe some of these recipes will pique your curiosity as well.   Happy feasting.