+ christmas leftovers: a vegan feast +

I am such a bad blogger. I had planned to share all my holiday cooking on here, but I was so caught up in everything else (not including making and wrapping presents) that I didn't share anything. Our main dish turned out so well that I'm not even ashamed to show it to you so late. We've been eating leftovers for three days, but it still tastes good. The only downside is that it is a little bit higher in sodium than our usual meals, only because I wanted my family to try vegan dishes and actually enjoy them. The truth is, our cooking and eating habits are so far from the norm that I did not want to risk making them turn away from healthy, cruelty-free foods for good. My entire family came over on Christmas day and I was prepared with all kinds of goodies to fill up their tummies. We had sushi rolls, whole wheat veggie pizza, raw carrot cake bites and orange flavored chocolate balls. I also wanted something more traditional, so I made mashed potatoes, mini no-meat balls made from pulses, steamed red cabbage and a yummy red wine gravy. Here's a teaser: 

The reactions were better than I expected. I still don't think they would choose this over their "normal" food though, which is kind of sad. At least I managed to give them one completely healthy meal, right? This makes me think of the e-card I saw that said "I'm dreaming of a non-denominational, gender-neutral, non-discriminatory, eco-friendly, socially responsible, gluten-free, vegan Christmas." That would be quite ideal, actually. I didn't think my fam would like the sushi rolls, because of the nori, but that was their favourite by far. It was their first time ever trying both sushi, and eating with chopsticks. It was so much fun. 

You may catch a glimpse of the dessert bites and pizza toppings in some of the pics above. It is so heartwarming for me to go through these photos, however simple this holiday celebration might have been. The only important thing is that we were able to spend time together having fun, eating nourishing food in a warm home. You have to realize how blessed you are if you have a loving family, a place where you lay your head at night, and you don't go hungry. Even when you go through rough times, just put everything into perspective and count your blessings. Your life will become much happier. OK, I'm getting emotional now, I think it's time to get back to the food part. 

This dish is perfect all winter long, if you're craving comfort food. It does not have an added oil, so it won't weigh you down. It is flavorful with different textures, and it really doesn't take too long to prepare. 

For the cabbage you'll need: 

• 1 small head of red cabbage, sliced thinly
• 2 small apples, chopped
• 1 tbsp of juniper berries, ground
• white pepper, to taste
• 1 tbsp of soy sauce (or tamari for gluten-free) 
• 1/2 cup if dry vegan red wine or 3 tbsp balsamic vinegar

Instructions:

Add everything into a saucepan and cook over medium-low heat until the cabbage is soft, but still has a little crunch to it. Add a little water in case the liquid evaporates. 

For the mashed potatoes, you'll need: 

• potatoes, chopped and rinsed thoroughly
• salt, to taste (normally go with none)  
• up to 1/2 tsp nutmeg
• a pinch of white pepper
• plant milk

Instructions: 

Start cooking the potatoes in (salted) COLD! water. If you see any foam on the surface, scoop it off, and discard. Bring the water to a simmer and cook the potatoes until they are tender and start to fall apart. Drain, and let it steam-dry for 5 minutes. Add the plant milk and start stirring with a whisk. Whisk until it becomes creamy and smooth. 

For the "meatballs" you'll need: 

• 2 cans red kidney beans, drained
• 2 cans lentils, drained
• 1/2 onion, chopped very finely
• 1 stick celery, chopped finely
• 1 tbsp paprika
• 1 tbsp dijon mustard
• 1 tbsp tomato paste
• 1 tbsp soy sauce (or tamari) 
• 2 tbsp flaxseed meal
• 1-1,5 cup quick cooking oats
• 1 tsp black pepper
• 1 tsp garlic powder

Instructions: 

Mash everything with your hands until nicely incorporated. Shape little balls with your hands and place on backing sheet lined with baking paper, pressing down slightly. Bake in the oven at medium-high temperature for about 20-25 minutes, turning once after 10-12 minutes. They should be crispy on the outside, but soft inside. 

For the gravy, you'll need: 

• 2 cups low sodium, or no sodium veggie broth
• 1,5 cups red wine (vegan)
• 2 small carrots, chopped
• 2 medium onions, chopped
• 4 fat cloves garlic, smashed
• 1 tbsp soy sauce
• 1 tbsp tomato paste
• 1 tsp dried thyme (or use 2 sprigs of fresh)
• 1/2 tsp pepper

Instructions: 

Simmer everything in a saucepan until the veggies are tender. Add more water if needed. The final product should be like a soup before blending. Turn off heat and let it cool slightly. Blend until smooth. 

Serve hot, and eat it with someone you love :)