Monday, December 25, 2006

Christmas Eve/Day Menus

Christmas Eve Menu
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An all-vegan Christmas Eve buffet this year, with the exception of some mlk chocolate truffles that were given to us by a well-meaning friend. (We figured we'd best foist them off on the unsuspecting omni hordes rather than let them go to waste.) And a few of our guests brought chocolate chip cookies, which were immediately seized upon. I spent the night nibbling on veggies, fruit and hummus and sipping my sparkling cider. Quite possibly my most virtuous holiday ever.

- baba ghanoush
- hummus
- pita chips
- Japanese rice crackers w/ peanuts
- toasted nori sheets
- dried mango
- dried blueberries
- black olives
- hearts of palm
- marinated mushrooms
- baby carrots
- grape tomatoes
- tortilla chips
- potato chips
- salsa
- ginger-lime-almond fruit salad
- lentil soup (from Vive le Vegan)
- roasted cashews
- potato soup
and in the non-vegan corner...
- truffles
- chocolate chip cookies

Christmas Day Lunch
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Inspired by our leftovers, I whipped up sort of a Middle Eastern light lunch. My husband raved while I not-so-secretly reveled in how nutritious everything was. Different strokes, I know...

- baked falafel w/ lemon-hummus sauce
- tomato-olive-heart of palm salad
- ginger-lime-almond fruit salad

Voila, the two new recipes...

Mediterranean Salad
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a few large handfuls grape tomatoes, halved
2-3 hearts of palm, sliced and halved
6-10 kalamata olives, pitted and halved
1 tsp balsamic vinegar
1 tsp olive oil
a few dashes each salt and pepper

Combine all ingredients and mix well. Let sit for 10 minutes at room temperature to let the flavors combine.

Ginger-Lime-Almond Fruit Salad
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1 can longans in syrup, drained
1 small can mandarin oranges, drained
1/2 cup almond jelly, drained and diced
1/2 tsp grated fresh ginger
2 tsp lime juice

Combine all ingredients and mix well. Refrigerate for 15-30 minutes to chill thoroughly and let flavors combine. (It's even better when you let it sit overnight... everything gets a delicious almondy flavor.) You can find longans and almond jelly in cans at most Asian markets.