some of you may have noticed that it's not too far from christmas eve anymore *screech* so i thought it would be appropriate to share a christmas eve dinner recipe with you.
this is my first christmas as a 100% vegan so i didn't really had an idea what to eat at christmas just because it was a question that i never really thought about. i don't like potato dumplings and i also don't want to use replacement products, i still feel like this is beneath my dignity. i mean we are creative enough to create a vegan christmas dinner that consists of more than just soy products, right? and of course i want my family and friends to realise that it's possible to have a delicious, festive meal without using animal products.
so i started to experiment in the kitchen and that's what came out:
just in case you're wondering: i used lemon balm
as decoration because i sadly ran out of
* 200g gf bread
* 125nl rice milk (or any other sort of vegan milk)
* 1 no egg (or other egg replacement products)
* 2 medium-sized onions
* salt (optional)
at first it's really imoprtant to know that you have to prepare this recipe one day advance because the bread needs to be really dry. i used a glutenfee ciabatta bread by "schär" which you put in the ofen or the toaster before you eat it, so i preapared it as it's said on the packing. after that there is nothing left to do but waiting for the next day. now you cut the dry bread into little cubes, put them into a bowl and add the milk and the spices and stir well. cut the onions and brown them slightly in a bit of oil. put the onions and the parsley into the bowl and stir again, then let it brew for about half an hour.
after the 30 minutes you knead the mass until it sticks together as one. now take a din a4 sized piece of cling film, place a roll of dough in the lower third of the cling film. furl it and put the ends in rollers as you would pack a bonbon and secure it by knoting a twine aroud it. make sure the knot is right next to the end of the dumpling roll. if you want to make round dumplings simply form balls out of the dough and wrap them into cling film the same way.
place the rolls or balls into hot water, it shouldn't boil anymore so they just brew on a low heat. depending on the size take them out after 15 to 25 minutes.
as the last step you slice them up and if you like it you can brown them a bit in the pan like i did with a few of them.
ingredients mushroom sauce:
* 800g mushrooms
* 70ml rice milk
* 3tbs flour
cut the mushrooms into small pieces and roast them in a pan with a bit of oil. if you don't want to any fat just fill the bottom of your pan or pot with boiling water and add the mushrooms. just wait a few minutes and a moment before they get burnt, deglaze the pan with rice milk. sift the flour into the pan and stir well. after a while the sauce will get a creamy texture. by adding more flour or liquid (milk or water) you can change the texture until the sauce is the way you like it.
at christmas eve i will eat this with red cabbage, and that's already it! dish up&enjoy <3