Merry Christmas! Since I’ve had a few days off for the holidays, my sister and I had time to try out the mincemeat recipe from the Frugal Feeding blog that I posted a little while back. I realized that all the measurements are in grams. I decided to post the recipe with conversions to cup measurements since I’m guessing most of my readers are in the US. This should make it a little easier for you to try this recipe out!
3/4 cup raisins
3/4 cup golden raisins
1/4 cup candied fruit peel
1/3 cup glace (candied) cherries
1 apple – chopped, leave peel on
zest of 1 orange
juice of 1 lemon
4 tbsp brandy
2 tbsp brown sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp mixed spice (most similar to pumpkin pie spice in the US)
- Finely chop all of the fruit.
- Place the fruit in a mixing bowl and add the orange zest, lemon juice, sugar, and spices. Mix well. Add the brandy to taste. Use at least 4 tbsp, but you can use more if desired. The alcohol helps the mixture keep longer.
- Cover the bowl and let it sit for 3 days, stirring each day so the fruit evenly absorbs all the alcohol. You then have mincemeat ready to become a pie! Ours still has one more day to soak, so we’ll be baking it tomorrow!
Everybody loves mashed potatoes, but why not try mixing it up every now and then? How about mashed cauliflower? I’ve been on a cauliflower kick recently. I’m not sure why, but I’m liking the recipes that are coming of it! This would make a perfect side dish for almost any holiday meal.
1 head of cauliflower
2 cloves of garlic
2 tbsp vegan butter
1/4 – 1/3 cup of bread crumbs
- Cut or break up the cauliflower into small – medium pieces. Steam the cauliflower until tender and mash-able.
- Thinly slice the shallots and mince or press the garlic. Saute them in a little bit of olive oil.
- Drain the water from the pot and put the cauliflower in the pot. Add the vegan butter and let it melt. Mash the cauliflower with a fork. I like to leave it a little bit chunky.
- Stir in the breadcrumbs, shallots, and garlic. Add the salt, pepper, and garlic powder to taste.
This Balsamic Roasted Asparagus would make a great side dish for a holiday dinner! It’s easy to make with little prep work. You can easily and quickly prep it and pop it in the oven while you work on other dishes. It’s festive, simple, and very tasty!
1 bunch of asparagus
ground black pepper
2 cloves of garlic
- Preheat the oven to 425° F.
- Thinly slice the shallots. Press or mince the garlic.
- On a baking pan, drizzle a little bit of olive oil to lightly coat the pan. Sprinkle on the shallots and garlic.
- Snap off the ends of your asparagus to get rid of the tough part. Line up the spears on the pan on top of the garlic and shallots.
- Drizzle a little more olive oil on top of the asparagus. Sprinkle sea salt and black pepper on top.
- Bake at 425°F for about 15 minutes until the asparagus is tender.
- Move the asparagus onto a serving dish and spoon the garlic and shallots on top. Drizzle with a little bit of balsamic vinegar and serve.
I just wanted to do a quick post to share a recipe by a fellow food blogger that reminds me of my childhood. It’s a recipe for vegan mincemeat. My mom used to make mincemeat pies when I was younger, but I haven’t had one in years. I think I may have to try out this recipe! I remember liking it as a kid, and it would be fun to make one this year.
The blog that it comes from is called Frugal Feeding and you should check it out. He posts a lot of recipes that look really good! I’m often left feeling inspired after reading his posts. It’s not a vegan blog, but a lot of the recipes can be easily made vegan.
Traditionally mincemeat would contain beef suet and some sort of beef roast or steak, but this recipe is a vegan friendly version. It’s a British tradition to have mincemeat pie around Christmas or New Years. There’s apparently also a lot of history and traditions surrounding mincemeat or “mince pies”, which I didn’t know about.
I’m wondering if a lot of people in the US still make mincemeat pies? I know my family used to, but it’s not something you hear about often here. Thanks for posting the recipe Frugal Feeding!
Ready or not, the holidays are coming up quick! Over the next week and a half I’ll be posting some recipes for you as you plan your holiday menus. Hopefully you will be inspired and add one of these recipes to your repetoire!
My dad inspired me to make this soup after telling me about the Potato Leek Soup he was making last week. This soup would be a great way to start a meal, or it can even be a meal in itself. It’s pretty hearty and feels like comfort food, but it’s actually pretty healthy. With the richness of most holiday food, this is a great addition to balance out your menu.
1 yellow onion
5 cloves of garlic
3 Russet potatoes
1 box of vegetable broth (about 4 – 4 1/2 cups)
2 cups of cauliflower
1 cup of soy milk
ground black pepper
- Chop the onions, shallots, press or mince the garlic, and slice the leeks. Use the white and light green parts of the leek, but not the darker green top part.
- Saute the onions, shallots, garlic, and leeks in some vegan butter. My favorite is Earth Balance but Smart Balance also makes a vegan butter that’s not bad.
- In a soup pot, bring the vegetable stock to a simmer. Peel and chop the potatoes into even size chunks. Add the potatoes, onions, shallots, garlic, and leeks to the simmering broth. Let it simmer until the potatoes are soft, about 20 minutes.
- While the soup simmers, in a separate small pot steam the cauliflower until it’s soft.
- Blend the cooked cauliflower with the soy milk until it’s smooth. This is what I’ve decided to call cauliflower cream. It basically helps thicken the soup up while leaving more potato chunks.
- Once the potatoes are soft, ladle out about half of the veggies and some of the stock. Blend this in with the cauliflower cream until smooth and well combined.
- Add the blended mixture back into the remaining soup. Stir well and add ground black pepper, salt, dried thyme, and dried rosemary to taste.
- Pan fry the vegan bacon in some vegan butter. I use Smart Bacon by Lite Life. Break up or chop the vegan bacon strips into small chunks.
- Chop a few chives. Ladle a serving of soup into a bowl and top with the chopped chives and vegan bacon. Serve with a roll or thick bread.
I already blogged about The Rutherford Pancake House once, but it seems there’s always more to love. I went for brunch on Sunday, as I often do. This week, the special was Vegan Stuffed French Toast with a layer of vegan cream cheese in the middle and fresh strawberries on top. I couldn’t resist! I love that they always try out new vegan dishes to keep it interesting.
We also got their vegan loaded nachos which were amazing. I really want to try making them at home. They’re topped with chili, daiya cheese, lettuce, tomato, and jalapenos with salsa and vegan sour cream on the side.
And of course, no brunch is complete without a latte or some sort of coffee. This one was pretty perfect. I just would like to applaud Rutherford Pancake House for their creativity. It keeps us coming back.
The holidays are fast approaching. No matter what holiday you celebrate or even if you don’t celebrate anything, tis the season for gatherings of families and friends. As you plan your menus, I’ll be posting some recipe ideas for you to try out and hopefully add to your holiday menus! If you have a favorite or traditional dish you’d like me to try to veganize, leave me a comment and I’ll do my best!