(The Elf in the Kitchen wishes to acknowledge the tornado devastation over the past few days. We love having fun with our BLOG but recognize that lives have been lost and changed forever. Please keep these folks in your hearts.)
O.M.G but do we have a plentiful BLOG today!!
BUT, firstest and foremostest, we in the Kinky Elfery Kitchen hope you’ve had your best holiday EVER. Now, let’s ‘git all up in it!’
Our FatFree Vegan Kitchen recipe for this week was Susan’s yummy rendition of a pear upside down cake. When we saw the recipe on her site,
we KNEW this was the recipe of the week for us. We LOVE pears, we LOVE cake and we love SPICY. And it’s the holiday season when smells of nutmeg, cinnamon, cloves and ginger just permeate GOODNESS GRACIOUS thought out the house. This cake was not only delicious, it was practically fat free and no ‘sugar’ (we used a combination of maple syrup and agave) AND it was easy to make. So, there…a ringing endorsement of this recipe.
For our recipe this week, we are looking, for course, for a traditional New Year’s Eve or Day menu that has been revised to be plant-based. We ALL know that black-eyed peas, hog jowl, hoppin’ John, cabbage or some kind of greens are the order of the day. SO, we are going to prepare a different black-eyed pea dish—Black-eyed Pea Hummus.
We are hummus aficionados, so this will be an interesting spin. Now, that won’t be our only New Year’s elf-fort. We will most certainly prepare the typical black-eyed peas and collards and will use The Gentle Chef’s Porq recipe as well as (Susan, close your eyes) his recipe for ‘bacun fat’, which is quite tasty as a matter of fact). It’ll be fun to report that out next week!!
We’ll kinda fly through this week because it was so jam packed with cookin’. Nothing detailed but an overview of some of the dishes we prepared. Plus the fact, that we weren’t terribly handy with the camera.
For our family Christmas dinner, we prepared Red Beans and Rice with The Gentle Chef’s Andouille sausages. It was a hit and we were tickled with the response from a non-plant based crew. The Spice Pear Upside Down Cake was also a hit. You’ll see pics of the sausages, the beginning sauté of celery, onions, peppers and garlic that transformed the Blue Runner Creole Style red-beans into a ‘real’ dish. And you’ve already seen the cake, so no need to show that again. We did prepare vegan cornsticks but those were gone before the camera was thought of.
On Christmas morning, we’ve had long-standing tradition of going to the Grandkids house for Santa. Though they’re older now and Santa is but a ‘remembery’, we enjoy the delight of watching them with their presents and, of course, Christmas morning mimosas.
We prepared a tofu scramble with broccoli, onions and vegan sausages as well as biscuits. This time, we used The Vegg in our scramble and it’s a very nice addition. We are very pleased with that product!
Christmas afternoon found us once again at the lovely home of out Besties, The Dees, for our annual Christmas Pajama Dinner. While everyone dined on lobster, filet mignon and assorted stuffs, The Elf brought Cauliflower Fried Rice. Jesse outdid himself with some lovely additional vegan offerings of a squash casserole and a nice rice dish. Mary Evelyn is the QUEEN of salads and has been extra sensitive to make them vegan. Olive oil rather than butter was used, so all dishes ('ceptin' the animal stuffs) were Elf friendly. Pictured is the Cauliflower Fried Rice, which is one of the Elf’s FAVORITE dishes http://www.onegreenplanet.org/vegan-recipe/cauliflower-fried-rice/
AND our group shot…pajamas and all. From left to right—Mary Evelyn, Jesse, The Elf and Big Solid.
Finally, we cooked a LOT of stuff to carry to an event originally scheduled for Saturday; however, the weather was totally uncooperative, so the event was postponed. Let’s just say thank goodness for a freezer (for Red Beans and Rice) and for others who might enjoy cookies. One of the dishes we prepared is a vegan sausage roll.
We don’t make them the size the original recipe calls for but much smaller, which turns them into nice little appetizers. We used a mustard/agave dipping sauce. These little things are awesome!!
And, last but by NO MEANS least, ‘Cluck You’ has a message for the coming year…so enjoy!! He’s been practicing all morning.
Our latest addition to the Kinky Elfery Kitchen is from the Taylor family (step-daughter, son-in-law and the grands) and we LOVE him! His name is EL-FRED and he will no doubt be a good addition to the Elf-pack!
And so we round out 2015 with our continuing wish for you to laugh, love, live and stay (or become) plant-based. And, oh yeah—‘DO EPIC’!