(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.)
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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!’
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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!!
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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.
http://www.cookbookaficionado.com/virtual-vegan-potluck-sausage-rolls-with-a-trio-of-dipping-sauces/
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!!
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And, last but
by NO MEANS least, ‘Cluck You’ has a message for the coming year…so enjoy!! He’s
been practicing all morning.
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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’!
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