I hope you all had a wonderful holiday full of friends, family and delicious food. I cooked for the first time in my apartment's newly renovated kitchen! It was also my first time cooking a legitimate meal since Nutcracker performances began. I didn't have to cook nearly as big of a feast as for thanksgiving, but I chose two dishes that I felt would stay in the traditional Christmas realm of foods, but were also vegan and healthy!
I'm only sharing one of these recipes today, since I feel that the other one needs some work and troubleshooting. Here is the main course for the evening!
Vegan Savory Holiday LoafAdapted from A Tasty Love Story
Ingredients:
12 oz mushrooms
1 1/4 cup cashews
1 small celeriac (aka Celery root), peeled and cubed
2 white onions
4 cloves of garlic
10 prunes, sliced
1 Apple, sliced
2 T soy sauce
1/2 t salt
Pepper to taste
Step 1: Preheat oven to 400 degrees F. Boil celeriac cubes for 10 minutes, or until tender and soft. Remove from water and blend in food processor or blender until smooth.
Step 2: Chop each ingredient EXCEPT the apple and prunes in the food processor until finely chopped. It is best to chop each ingredient individually as to retain the unique textures. The loaf won't be as good if you blend everything at once.
Step 3: Mix together all chopped ingredients and celeriac until evenly blended. Add salt, soy sauce and pepper.
Step 4: Spread half of the mixture in a greased or nonstick bread/ loaf pan. Next, spread the apple slices in an even layer across the top, followed by a layer of prunes. Leave a few apple slices for garnish. Cover the fruit layer with the rest of the mixture and place remaining apple slices on top top.
Step 5: Bake for approximately 45-50 minutes, or until loaf is golden and slightly crispy on top. Let cool for 10-15 minutes. Loaf will be soft and probably won't hold the shape of a slice, but will taste delicious.
Enjoy! Happy holidays!
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