|Not a beautiful picture, but soo good.|
On Christmas Eve I had a salad, a two cheese lasagna from VegNews, Parisian bread, and sparkling grape juice. The lasagna is made with a macadamia ricotta and cashew cheese sauce. Seriously, this is the way to do lasagna.
I made Christmas breakfast for 6 people: my dad, my stepmother (Michelle), Nana, Papa Mike, and my sister Mariel.
I made 3 batches of Post Punk Kitchen’s Puffy PillowPancakes with a side of blackberry-strawberry-pineapple fruit salad. To go along with the pancakes I made Colleen Patrick-Goudreau’s cinnamon roll filling (to use instead of butter) and icing so the pancakes would be cinnamon roll pancakes. They were a hit! Super fluffy, just what you’d want in a pancake.
Michelle made some pig bacon for everyone else while I enjoyed Tofurky Smoky Maple Tempeh Bacon
|Michelle's griddle made cooking breakfast SO MUCH faster!|
Mariel and I ate veggie soup with a piece of toast on top for an appetizer while everyone else had non-vegetarian/vegan French onion soup.
Dinner for me was a field roast, roasted potatoes, green beans, and bread with sparkling cranberry juice.
For dessert, I made eggnog cupcakes (I used Silk nog because we couldn’t find any So Delicous nog). The recipe came from Veg*n Amuse Bouche, which she adapted from Vegan Cupcakes Take Over the World’s basic vanilla cupcake. The batter had eggnog instead of milk, nutmeg and cinnamon, and rum. These were amazing. I sprinkled a little nutmeg on top. Everyone liked them. In my Nana's words, “MMM…these are beyond words.”
So there you have it. My Christmas eats.