Happy holidays everyone!
Just a quick post to share my menu I have planned out for Christmas. I hope to post a bit more later on in the week.
Christmas eve dinner:
- Greek Diner Salad from Isa Does It
- Spinach pot pie (own recipe)
- Eggplant Parmesan from Chloe’s Vegan Italian Kitchen
- Dessert: Mississippi Mud Pie (own recipe)
Christmas day breakfast:
My pretzel bread pudding casserole
Christmas day appetizer:
Hummus Pomodoro with Warm Pizza Crust from Chloe’s Vegan Italian Kitchen
Christmas day meal:
- Gardein Holiday Roast
- Caramelized Onion Mashed Potatoes from Vegan Table
- Creamed Spinach from Chloe’s Vegan Italian Kitchen
- Glazed carrots (my mom’s recipe)
- Dessert: Peppermint stick ice cream (my own recipe) and chocolate peppermint roll cake (my own recipe as well)
I’m so excited for all this! haha. Yum.
Have a delicious holiday season! 🙂
So I already posted this, but I’ll post it again in case you missed it because it’s relevant. I’ve been making food to share with my classmates at my college program as a part of my project I’m working on. Recently, they wrote about me in their “student snapshots” and actually took pictures of me unveiling this dish I’m about to post the recipe to now. It was a big hit. Take a look.
This is the type of brunch dish that is so good it amazes people. It’s also the type of dish where when you eat it you are gasping a bit. I literally said “Omm nom” when I first tried it, I think. It was so good that no one who wasn’t vegan even cared that it was vegan. I’m sorry for bragging, but honestly I was actually a bit shocked at first at how good this thing I invented came out.
It has a lot going on, but trust me, it’s so good.
It’s a bit of a pain if you need to make the pretzels just to make this dish, but if you want pretzels too, then it’s a great decision. Just reserve at least 2 days before you plan on having this.
My family has a tradition for certain holidays to make the most luxurious, elaborate, and fancy brunch recipes for certain holidays like Christmas morning and such, and this is definitely already on the menu for that!
- 4 homemade pretzels from my recipe here
- 2 cups almond milk
- 1 tbsp chia seeds
- 1 tbsp arrowroot powder
- 1 cup water
- 1/2 cup brown sugar
- 1/2 cup evaporated cane juice
- 2 tbsp vanilla
- 1/4 tsp ground cloves
- 1/2 tsp cinnamon
- 1 batch caramel date sauce (recipe from the pretzel recipe here)
- 1/4 cup Earth Balance, melted
- Break up pretzels into small chunks and place in a large mixing bowl.
- Pour almond milk over this mixture and coat well. Let sit in the fridge overnight.
- The next day, preheat the oven to 350 degrees F.
- In a medium sized bowl, mix the chia seeds, arrowroot, water, sugars, vanilla, and spices together.
- Place the pretzel mixture into a casserole dish, and fold in the mixture you just prepared in the medium bowl.
- Bake for 30-40 minutes.
- Take out of the oven and drizzle both the date caramel and melted margarine over the bread pudding.
- Dig in!