Wednesday, December 26, 2012

Christmas Dinner 2012

Sweet banana peppers it's been a looooong time. There's been some serious computer and camera issues, plus a stressful and demanding job. Well, I am no longer at that job, and I've got a new amazing computer. I still do not have a new camera so I'm using my iPhone. But I'm back to attempting to share yummy normal food that is free of cruelty. First up is Christmas Dinner 2012!

Mashed Potatoes and Cauliflower
Green Bean Casserole
Smokey Mac and Cheese
Cream Corn
Brown Sugar and Bourbon Seitan

Mashed Potatoes & Caulifower
3 large Russet Potatoes
1 Large head of Cauliflower
2 small heads of roasted garlic
1/4 cup non dairy butter
1 cup non dairy sour cream

Peel, cut and boil potatoes till soft. Cut and boil cauliflower in separate pot till soft. While those are cooking, cut garlic into thin slices, and roast in the oven till slightly brown. Set garlic aside.

Once potatoes and cauliflower are soft, drain out water and place in food processor. This is a large amount, so if you have a small processor, process cauliflower first then place in large mixing bowl. Then process potatoes with garlic. Add to mixing bowl and add in butter, sour cream and salt and pepper.
Spread mashed potatoes and cauliflower into a 9x13 baking dish. Top with bread crumbs (I'm addicted to garlic so I sprinkled some garlic power on the bread crumbs). Bake at 350 until crumbs begin to brown (about 30 min)
This tastes just like mashed potatoes. You'd never know it was made with cauliflower.

Cream of Mushroom
8 oz soy creamer
1/2 cup vegan cream cheese
1 cup chopped mushrooms

Since I actually hate mushrooms, I mixed all ingredients in my food processor and mixed until there were no chunks of mushrooms. Then I left in fridge overnight. If you like the bits of mushrooms in your recipe, then don't process. Instead bring to low boil on stove till cream cheese is melted, then store in fridge overnight.

Green Bean Casserole
24 oz Green Beans
1 batch homemade cream of mushroom (above)
Fried Onion to taste
pepper to taste

Mix fresh green beans with cream of mushroom and pepper, and place in 9x13 baking dish. Top with fried onions, as much as you like. Bake at 350 for 30 minutes. Boom! Done.

Smokey Mac & Cheese
16 oz Elbow Macaroni
1 cup soy creamer
16 oz shredded vegan cheese (I used mozzarella)
1/2 vegan cream cheese
3 tbsp Smoke Flavor
Bread Crumbs
Pepper to taste

Cook elbow macaroni till al dente. In large mixing bowl, mix noodles, soy creamer, shredded cheese, cream cheese and smoke flavor. Spread into 9x13 baking dish. Top with bread crumbs and pepper. Bake at 350 for 30. Simple and delish! It's a pretty mild smokey flavor. So add more or less to your taste.

Creamed Corn
24 oz corn
1/2 cup vegan cream cheese
salt & peper to taste

Simple. In a medium sauce pan, on low heat, cook corn with cream cheese, salt and pepper. Cook until cream cheese is melted and corn is hot!

Brown Sugar & Bourbon Seitan
12 oz large pieces of seitan
1/2 light oil (grape seed, olive, etc)
1/2 water
1 packet Brown Sugar & Bourbon seasoning by McCormick

In a large ziplock bag, or tupperware, place seitan, oil, water and half the packet of seasoning. Mix and let sit in fridge over night.


Place entire content of bag in metal baking dish. Pour remaining seasoning over seitan. Cook at 350 for 30 minutes. Drain remaining oil and water and serve.
Seitan is amazing! And this was some of the best I'd had. It really has a meaty taste and texture without having the gross feeling of tearing into flesh. It satisfied my meat eating in-laws.

Adam also made a chocolate pie. I didn't bother with the recipe since this was something he did on his own. But it was delicious. We were all pretty proud of him.

Dinner was amazing! Everyone was happy and full. And that's my favorite thing.

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