I showed you parts of my Christmas dinners last time, so I figured I’d write about the rest of my holiday eats.
We were eating fairly early in the afternoon on Christmas Day, so I made one light appetizer, mini quiches.
I used FatFree Vegan’s Mini Crustless Tofu Quiche recipe for the base, with red bell pepper and fresh basil for Christmas colors, and baked them in phyllo cups. I also added a bit of kala namak to make the flavor more eggy.
Dave made steak for our guests, and I handled the side dishes.
Wild Mushroom and Cipollini Salad with Horseradish Dressing, from the Candle 79 Cookbook.
For the obligatory potato dish I sauteed a LOT of garlic in a good bit of Earth Balance, then tossed in halved cooked potatoes and sprinkled with fresh parsley. These were some of the best potatoes I think I’ve ever made!
My plate, with Gardein Beefless Tips and corn. I though the flavor of the beefless tips was good, but that the texture was a little soft inside to eat them on their own like this.
I had Candy Cane Jo Jo’s on the mind (and a box in the pantry), so for dessert I made a chocolate mint pie. The crust is your typical cookie crust, made with the Jo Jo outsides. The filling used the recipe for Old-Fashioned Chocolate Pudding Pie from Vegan Pie In The Sky, with chopped up bits of cookies mixed in. For the topping, I used a box of Healthy Whip and mixed in some pieces of the cookie filling which were left over from making the crust.
The pie set up quite nicely, and was both very chocolatey and minty.
A few days after Christmas, I flew to Florida to hang out with my family in Anna Maria Island. Of course, I did the requisite research before going by googling “Anna Maria Island vegan”, but…there really wasn’t much info available. I wasn’t too worried through, because the house we were staying in had a kitchen and there was a Publix on the island, so I knew I’d at least survive.
Upon picking me up from the airport though, my dad told me that he had seen a sign outside of a restaurant that actually said vegan on it. And it was a barbecue restaurant!
Mr. Bones is a really interesting little restaurant; they had a coffin full of beer, odd masks all over the walls, Asian specialties in addition to their barbecue menu, and a whole separate page of vegan food!
I started with the appetizer sized peanut noodles, which surprised me by being served cold. The flavor of the sauce was really nice and a little spicy.
While the veggie burger sounded really good, I couldn’t pass up the General Moe’s Watercress, sauteed with garlic and ginger and served over curried rice. The dish was a little oily for my tastes, but I was really happy to be able to eat a giant plate of vegetables.
Mr. Bones even had a vegan cobbler on the dessert menu, but I was far too full to give it a try.
The next morning, I ate overnight oats that my mom had made. Mom’s the best, she brought chia seeds on vacation!
Lunch was a nice wrap with hummus, peppered Tofurky, cucumber and greens. I ate a few of the Terra Chips on the side before I read the label and realized they weren’t vegan…oops…I guess I wrongly assumed all Terra Chips were vegan.
That afternoon I walked down the dock to the river and hung out with some fish friends, and that evening, as a present, I cooked a four course dinner for my family.
First, I spent a few hours making a giant mess of the kitchen.
I went with kind of a Moroccan-spiced theme for the meal. The appetizer was Tangy Morrocan Carrots, pita chips and hummus. The little dish in the upper left was for my sis-in-law, who I found out doesn’t like cilantro. The carrots are steamed then left to marinate in the fridge, and I thought they were a nice, light way to start the meal.
Next up was the Wild Rice Salad with Oranges & Roasted Beets from Appetite for Reduction. To go with the spice story (should I trademark that phrase?), I added ground cumin and coriander to the dressing, which was a nice touch. I really liked the texture contrast between the wild rice, crisp lettuce and buttery beets.
For the entree, I chose Moroccan-Spiced Chickpea Cakes with Red Bell Pepper-Curry Sauce and Apricot Chutney from the Candle 79 Cookbook, which I talked about in this post.
Lastly, dessert was spiced chocolate fondue with bananas, strawberries, and pretzel rods. I used this Rachel Ray recipe as the base, basically heating soy creamer and adding chocolate chips until it was the right consistency. I also added some ground cinnamon and a pinch of cayenne pepper to spice it up. This was the perfect dessert to have right at the end of a meal, because it only took a few minutes to prepare. Through rigorous trial and error, my brother and I figured out that the best bite was strawberry and banana together.
The next day was my sister-in-law’s birthday, so we headed to Sarasota to hang out at the Mote Aquarium. The first order of business was lunch at The Old Salty Dog, which has the cutest mascot ever.
I was surprised to find a salad on the menu that was vegan as is, no modification needed!
The Chickpea & Edamame Salad came with corn, dried cranberries, cucumber, tomatoes and Greek dressing, and it was mighty tasty. It was going to be a long afternoon, so I got some fries too to fuel up.
At the aquarium, I got to see this ugly mug.
…and learned that manatees have gas.
Dinner that night was the ol’ side salad and baked potato at a local bar and grill, but afterward we got to the good stuff.
A Candy Cane Jo Jo cake for sis-in-law’s birthday. I added mint extract to a basic chocolate cake recipe, and mixed cookie crumbles into a can of vegan Duncan Hines frosting.
And just like that, my trip to Anna Maria Island was sadly over.