It is that time a year again. Holidays filled with meat, butter, and milk laden dishes and gluten-filled baked goods. I have put together three-holiday menu's that may help you survive this season. Mix or match the items or use the whole menu. I hope you enjoy.
This vegan holiday menu
Main course: Lentil Mushroom "Cupcakes"
Sides: Mushroom Gravy
Mashed Cauliflower
Peas with Mushroom and Shallots
Dessert: Individual Apple Crisp
Lentil Mushrooms "Cupcakes"
1 c brown lentils
3 cups vegetable broth
1/2 lb of baby bella...finely chopped
1 shallot...finely diced
1 clove garlic...minced
1 carrot...finely chopped
1 celery stick...finely chopped
3 T olive oil
1/2 tsp salt
1/2 tsp sage
1 bay leaf
Pre-heat oven to 350 degrees.
In a pot, simmer the lentils in vegetable broth bay leaf and salt until cooked, about 30 minutes. Remove bay leaf. Mash the lentils until they are a little more than half mashed.
Sautee the shallot and garlic in olive oil until soft. Add mushrooms, carrots, celery, and sage. Cook 5 to 10 minutes.
Combine the vegetable mixture with the mashed lentils. Spoon lentils evenly into a greased six-cup muffin pan. Gently press.
Bake for 45 to 60 minutes. Cool slightly before serving.
Mushroom Gravy
1 lb baby bella mushrooms...sliced
1 qt vegetable broth...separated
salt and pepper to taste
3 T arrowroot
In a high sided skillet, saute mushrooms until they give up their liquid. Add all but 1/4 c of broth to the pan.
In a shaker jar, add the reserved vegetable broth and arrowroot. Shake until well combined.
Add the arrowroot mixture to the skillet. Cook over low heat until thick and bubbly. Season with salt and pepper to taste.
Mashed Cauliflower
1 head of cauliflower...stem removed, finely diced (a food processor works great for this)
1/3 c nondairy milk
2 T olive oil
salt and pepper to taste
In a medium saucepan, boil cauliflower until tender. Drain.
Place the cooked cauliflower with nondairy milk and olive oil in a food processor. Pulse several times, then process until smooth and creamy. Add salt and pepper to taste. Serve.
Peas with Mushroom and Shallots
1 14- oz pkg Frozen Peas
1 Shallots...thinly sliced crosswise
1/2 lb baby bella mushrooms...sliced
1/4 c vegetable broth
2 T olive oil
1 t thyme
salt and pepper to taste
In a medium skillet, heat 1 tablespoon olive oil over medium-low heat. Add shallot cook until softened and slightly translucent. Do not brown. Transfer to a bowl.
Add remaining tablespoon of olive oil to the pan and increase heat to medium-high. Add mushrooms and saute until brown. Transfer mushrooms to bowl with the shallot.
Add frozen peas and broth to the pan. Heat on medium high, until broth boils and peas are heated through. Stir in the shallots and mushrooms to combine. Add thyme. Season to taste with salt and pepper. Serve.
Individual Apple Crisps
For the filling:
2 medium apples...roughly chopped
2 T coconut sugar
1/2 t cinnamon
For the topping:
1/2 c finely ground oats
1/3 c coconut sugar
1/2 c old fashioned oats
1 t cinnamon
3 T solid coconut oil
Preheat oven to 375. Grease four ramekins with coconut oil.
In a medium bowl, toss the apples with cinnamon and sugar. In another bowl, mix together the ground oats, oats, coconut sugar, and cinnamon. Gently blend in the solid coconut oil with your fingertips until clumps form.
Divide the apples evenly between the ramekins and top with the crumble mixture. Bake for 30-35 minutes or until the top is golden brown and the apples are soft. Serve.
Enjoy!
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