Vegan Christmas Eve and Christmas Dinners

Roxy and I collaborated on several things that everybody ate one day or the other.
For Christmas Eve evening, we had a salad, Brussels sprouts (from our garden!), some snacks such as Roxy's stuffed mushrooms. For Christmas, we had cinnamon rolls for breakfast, followed later by my chanterelle mushroom salad (recipe here), vegan lasagna, and vegan rollsStarter:
1 tablespoon yeast
some molasses
1/4 cup water
- - - -
1/2 cup molasses
1/2 cup Smart Balance
6 cups all purpose flour, wheat flour and/or pastry flour
1 1/2 cups water

Combine starter ingredients in bowl, wisk, and let sit while you take care of other ingredients-it will get frothy. In large mixing bowl (we used a KitchenAid) add in some flour, molasses, and Smart Balance. Then add yeast starter mix. Stir on a lower setting, then add in more water and flour, stir on medium setting and repeat until a good consistency. Put into a large bowl, knead a bit, then cover with a warm wet cloth until it doubles in size, about an hour. Then form into four rolls, butter the outside, and let sit another 20-30 minutes. Then preheat oven to 425 Fahrenheit and cook for 10 minutes. Then, lower heat to 400 and cook another 20 minutes or so, until brown. Repeat for remaining rolls.Sauté onions, which have been diced and then add in garlic, minced. Cut the portabellas in large slices. Remove onions and garlic from pan, after they have browned. Then add in ¼ cup of wine and add in rosemary to pan. Add in mushrooms, place them flat in pan. Cover and place on medium low heat for several minutes so they absorb wine and seasoning. Uncover, cook for a few more minutes until brown. Then remove from pan once browned. Add some more wine, about another ¼ cup, and then add onions and garlic back into pan. Add in two cans of organic diced tomatoes. Let sauce cook for 10 minutes or so. You can cook your pasta during this time. In a 9X13 pan, preferably glass, place some tomato sauce in bottom and place portabella slices across sauce. Add in 3 pieces of lasagna, and then add in a small container’s worth, about ¾ lb, spinach. Spoon around ½ cup vegan yogurt across top of spinach. Cover with 3 more pieces, and then cover that with more tomato sauce. Sprinkle around 3 tablespoons of nutritional yeast over top and add in handful of chopped parsley. Bake at 375 Fahrenheit for 20 minutes. Sprinkle vegan parmesan over top and serve! The salad I made was just romaine lettuce, green leaf lettuce, chopped, small grape tomatoes, portabella mushroom sliced thinly and radished sliced thinly with a variety of dressing to choose from. Simple yet yummy.
The mushrooms were stuffed with some ground almonds, chopped mushroom stalks, garlic and parsely and tomatoes. Stuff and bake at 375 Fahrenheit for 20 minutes or so, until browned.Starter:
1 tablespoon yeast
some molasses
1/4 cup water
- - - -
1/2 cup molasses
1/2 cup Smart Balance
6 cups all purpose flour, wheat flour and/or pastry flour
1 1/2 cups water

1 tablespoon cinnamon
1 cup sugar
1/4 cup molasses

Combine starter ingredients in bowl, wisk, and let sit while you take care of other ingredients-it will get frothy. In large mixing bowl (we used a KitchenAid) add in some flour, molasses, and Smart Balance. Then add yeast starter mix. Stir on a lower setting, then add in more water and flour, stir on medium setting and repeat until a good consistency. Put into a large bowl, knead a bit, then cover with a warm wet cloth until it doubles in size, about an hour. mix cinnamon, sugar and molasses together with some water if needed. Roll out dough, cover with cinnamon sugar mixture and add in chopped nuts or raisins if you like, and slice into rolls. Then preheat oven to 425 Fahrenheit and cook for 10 minutes. Then, lower heat to 400 and cook another 20 minutes or so, until brown. Repeat for remaining rolls. Make up a nive frosting by adding 1 cup sugar, 1/2 cup creamer or coconut milk and a drop of vanilla into food processor and drizzle over rolls.
For these Brussels sprouts, Roxy chopped them in half along with an onion and some oil to a pan, along with some vegan bacon which was really good. We used Smart Bacon from Lightlife.

I have to say, the Brussels sprouts were my favourite of all we made. It was just really good and satisfying and from our garden! I was all really good though and I am glad that many guests commented on veganism and enjoyed the food!