Yay! Today is Adventures in Veganism/Vegan Travel's Birthday! And it continues where it began last year, with raw egg(less) nog from a recipe provided by Autonomie Project.
So, here's a quick spill of how we spent our Christmas Holiday Weekend: Lots of cooking.
Christmas Eve is also Marya's birthday. The fizzer about this is that most restaurants are closed, so it's hard to take her out for a lovely birthday dinner. So we stayed home, and I made her these tasty fondues from Jo Stepaniak's Ultimate Uncheese Cookbook.
The fondue recipes in the book are my favorite part.
Christmas morning we made blintzes, also from the Ultimate Uncheese Cookbook. First, I made the crepes (not all of them came out in perfect circle):
Next, we filled them with a tofu ricotta (Marya made off camera) and placed on a baking sheet and baked for 10 minutes:
Then, served with blackberry jam and Tofutti sour cream:
Next, we began prepping the Tofu Roulade, the recipe for which can be found in the Chicago Diner Cookbook. Sort of a home-made version of Tofurky. Sort of.
And here's the finished product:
And our Christmas Dinner:
For dessert was this Bourbon laced Pumpkin Pie:
Served with Grand Marnier:
For breakfast the next day, Marya made this lovely Tofu Benedict with (store-bought) sprouted English Muffins, Tofurky deli slices, spiced/sauteed tofu, and a tangy Hollandaise sauce. Topped with a Kalamata olive:
This Bakon bacon flavoring was one of my stocking stuffers:
This football season we've made a somewhat of a routine watching the Redskins lose each weekend. It's a great excuse for us to sit and have a big bowl of popcorn, and Marya's always coming up with new ideas for seasoning it. For this batch, I suggested we make bacon popcorn.
The Bakon seasoning came from Food Fight! Grocery.
For dinner, I decided to make Portuguese Potato Kale soup using potatoes and kale we got at the farmers' market earlier in the day. Step #1 was making the chorizo for the topping:
After making the batter, I rolled them up in foil and baked:
They came out looking quite nicely:
And here's the Portuguese Potato Kale Soup topped with chorizo and home made annatto oil:
Whew! That was a lot of cooking. And cleaning. Now my dishpan hands are looking forward to a week of leftovers.