Okay, so here’s what’s up. This holiday season has been tough for me blog-wise. This is the first Christmas I’ve been dairy-free, and apparently, at no time is dairy more plentiful than at this time of year. It’s kind of a good thing because it keeps me away from the truffles and the cookies and the what-nots (see also: a terribly horrible thing).
It’s this time of year when I usually share indulgent cocktails and decadent desserts, and without those, I’m really feeling at a bit of a loss. (I’m also avoiding sugar, so it’s a double whammy.)
So I guess I have to apologize, and I hope that by the time the 2016 Christmas season rolls around, I’ll have found my holiday groove.
Meanwhile, I thought I’d share what’s on our Christmas dinner menu this year for our multi-vore family. As usual, I’m taking the traditional route by prepping a meaty main for the carnivores. But then we’ve got some hearty, diet-neutral sides so that I, the lone (now dairy-free) vegetarian in the family, can feel like I got to enjoy a special meal, too. As far as the kid goes, well … she’ll probably get a side of bacon, some bunny mac, and sprinkle-topped vanilla yogurt, if I’m being honest. (Yeah, we tried the “you’ll eat what we eat” thing, and she ended up losing weight that she could not afford to lose on her very petite frame and ended up at the doctor’s office with stomachaches [EAT, CHILD!], so … for now, she continues to get custom-made meals).
Anyway! Here’s our menu …
Nibbles & Sips
Bruschetta Bar (from What’s Gaby Cooking) – I’m thinking a smaller version of this is in order. Awesome, right?! Plus, it can all be made ahead of time.
Spinach Hummus (from me) – served up with red bell pepper strips and pitas for a super-Christmassy vibe!
Peanut Better Balls (from Oh She Glows) – every single thing from Angela turns out amazing, so I’m super excited to give these vegan, lower-sugar treats a try.
Old-Fashioned Almond Cookies (from The Clean Dish) – I’ve been obsessing over these simple star-shaped gems ever since the popped up in my Pinterest feed. Seriously, three ingredients! Vegan and gluten-free.
Eggnog (traditional store-bought) and Homemade Vegan Eggnog (from Produce on Parade) – The family will prefer traditional ‘nog. That’s fine with me; more vegan deliciousness for myself!
Slow Cooker Hot Spiced Apple Cider (from me) – virtually no effort goes into this and it’s always a hit.
Spinach Hummus
The Main Event
For the meaty main, we’re going with this one:
Pork Tenderloin with Apples & Honey (from The Kitchen Is My Playground) – this looks so easy. We’re trying a tester recipe for dinner this week (well, my carnivorous guy will be trying it; and probably assembling it too if I’m being honest), and I have high hopes.
For the sides, we’re all about:
Nutty Chickpea Pilaf (from me!) – love the protein from the chickpeas and nuts, plus it’s nice and festive looking with the cranberries and parsley. Perfect for Christmas – vegan and gluten-free to boot.
Slow Cooker Mashed Potatoes with Garlic & Chives and Vegetarian Onion Gravy (also from me!) – because we’ve gotta have a potato dish with a holiday dinner! I think sweet potato mash would go even better with the food on this menu, but we have a few sweet potato haters coming to dinner, and we don’t want to do that to them on Christmas.
Vegan Slow Cooker Mashed Potatoes with Garlic & Chives
Pomegranate Roasted Brussels Sprouts – I’ll be posting a little Brussels sprouts tutorial later this week!
Glazed Carrots (how-to from The Kitchn) – I’m not sure which recipe I’ll use (if any) but I’m thinking of glazing them with pure maple syrup. I know that two veggies aren’t really necessary, but these are a nice, accessible alternative for those that can’t bring themselves to do Brussels sprouts (hard to fathom, right?!)
Nutty Chickpea Pilaf
Apple Cranberry Sauce (from me) – I mean, can’t not do a cranberry sauce. I might throw in a little fresh ginger; it feels like it it would fit the menu.
Vegan Fluffy White Dinner Rolls (from Oh She Glows) – I really wanted to do some sort of squash or sweet potato roll but then I set my eyes on these bad boys and they were it for me.
Apple Cranberry Sauce
Dessert!
Boysenberry Pie (from Remlinger Farms) – yeah, a store-bought pie! My nephew’s school had a fundraiser selling these bad boys; how could I refuse?! Oh, and it’ll be a la mode, of course.
But I can’t have pie or ice cream, so I also want to make this:
Vegan Buche de Noel – what I have in mind, well, only exists in my mind … but it IS happening. Preferably with meringue mushrooms. It may or may not turn into cake pops somewhere along the way; we shall see. (Wish me luck!)
—
So, that’s it for our multi-vore Christmas dinner menu this year!
Now tell me! What deliciousness do YOU have planned?!
I’m so glad you’re here! I’m a vegetarian home cook, certified plant-based pro, and mom. I’m married to an enthusiastic carnivore, and my mission is to achieve peace in the kitchen – one tasty recipe at a time. These days, with a name like mine, I also try not to ask to speak to the manager.
Happy Holidays! Thanks for sharing your holiday menu. I always find it interesting to see what everyone is making for their celebrations. I’m an ovo-lacto vegetarian, living with an omnivore. Generally I’m trying to go lower sugar too–mostly lower carb, but I draw the line at the holidays!
For Christmas Eve I’m planning my regular British-style meal including grilled portabello mushrooms standing in for the roast beast along with mushroom gravy, garlic mashed potatoes, creamed spinach, creamed corn, braised red cabbage, Welsh cakes, popovers, cranberry sauce and pub onions. For dessert a raspberry trifle, a chocolate-gingerbread bundt cake, cookies and possibly some mini mince pies.
For Christmas day we will be going out, so I don’t know as of yet what will be on the menu. Best wishes!
For me, fish and vegetable salads reign over the holidays. For dessert, a cake with oatmeal, nuts and raisins and chocolate.