I hope you all are having a wonderful holiday period! For the past 2 years I have enjoyed being in charge of my Christmas dinner making plans and drawing up lists to create what my friends like to call ‘My Little Pinterest Christmas’. This year I decided to make a predominantly SANE and entirely vegan dinner, and I think it went pretty well. It tasted divine, and there was none of the guilt about going back for seconds, even thirds. I hope this meal plan gives you inspiration and ideas for meals in the coming year!
The pièce de résistance of the meal was definitely this stuffed butternut squash. It was an amalgamation of two recipes: one to prepare the squash, and one to prepare the stuffing. The stuffing was composed of two layers, the base stuffing was the lentil dahl from recipe two, and the top stuffing was sautéed onions, mushroom, and butternut squash. This makes a great center piece for any vegan or vegetarian roast meal.
The next recipe is a twist on some classic roast components; instead of being roasted, the sprouts are fried and the potatoes par-boiled. The lemon and rosemary make this dish very flavourful.
My roasted sides were: carrots, mangetout (as a subtitute for green beans), and roasted tomatoes on the vine(I added balsamic vinegar for a twist). The next piece is probably my favourite surprise of the entire meal- Cauliflower gravy. Every good roast is accompanied by a strong hearty gravy, and this meal is no exception. The gravy is flavourful, rich and provides the perfect accompaniment; and the best part is it’s completely vegan and SANE.
Finally onto dessert, I made baked oranges topped with cherries. The recipe called for the oranges to be baked with cinnamon and cognac, but I went for cinnamon, nutmeg, and red wine to create more of a mulled fruit kind of recipe. The fruit smelt and tasted amazing, and was a refereshing end to the meal.
Looking at pictures of my plate is making me hungry, thankfully it’s boxing day, the day of leftovers!
Merry Christmas, and as always stay SANE.