It was a low-key Christmas for the Veggie Vixen this year. Taking a tip from Charlie Brown, everything from the meal to the gifts were focued on the spirit of the holiday rather than consumption and commercialism. In fact, I didn't step into a single store with the intention of a Christmas purchse this holiday season. In the past few weeks coworkers have frequently asked me "all set for Christmas? Shopping all done?" to which I've replied "Yeah, I was done before I began. I'm actively not purchasing anything for Christmas this year." Hold the [vegan] mayo, not purchasing anything for Christmas? What kind of Scrooge are you?
I'm not a Scrooge at all! In fact, I daresay this year I've had more Christmas Spirit this year than ever before! Back in November, T-Rex and I decided that we weren't going to buy anyone presents- even for one another. And let me tell you, it has been one relaxing Christmas seaon in our house! No rushing around at the stores among the harried shoppers, no wrapping presents, no dwindling bank funds. Instead we chose to focus on the spirit of the season, enjoying time with family. We decorated our home and tree quite festively, sent out our holiday photo cards and invited both our families over for low key Christmas meals. And the only presents I doled out to my family and friends this year were handmade cards! But while T-Rex and I were actively not participating in gift purchasing, our wondeful families were not and we still ended up with some lovely and thoughtful purchsed present for which we are thankful.
Focusing on the present, rather than the presents gave me time to pause and reflect on the people I am grateful for in my life and allowed me to focus on the experiences I want to create in the coming year. Taking the time to slow down and downsize this year was a fantastic idea and a tradition I think T-Rex and I will continue in the coming years! I highly recommend you try a present-less Christmas for yourself next year!
Below you'll find the recipes I created for my low-key Christmas meals. Enjoy!
I'm not a Scrooge at all! In fact, I daresay this year I've had more Christmas Spirit this year than ever before! Back in November, T-Rex and I decided that we weren't going to buy anyone presents- even for one another. And let me tell you, it has been one relaxing Christmas seaon in our house! No rushing around at the stores among the harried shoppers, no wrapping presents, no dwindling bank funds. Instead we chose to focus on the spirit of the season, enjoying time with family. We decorated our home and tree quite festively, sent out our holiday photo cards and invited both our families over for low key Christmas meals. And the only presents I doled out to my family and friends this year were handmade cards! But while T-Rex and I were actively not participating in gift purchasing, our wondeful families were not and we still ended up with some lovely and thoughtful purchsed present for which we are thankful.
Focusing on the present, rather than the presents gave me time to pause and reflect on the people I am grateful for in my life and allowed me to focus on the experiences I want to create in the coming year. Taking the time to slow down and downsize this year was a fantastic idea and a tradition I think T-Rex and I will continue in the coming years! I highly recommend you try a present-less Christmas for yourself next year!
Below you'll find the recipes I created for my low-key Christmas meals. Enjoy!
Christmas Eve Quinoa
1 cup quinoa (uncooked)
2 cups water
1 12 ounce jar roasted red peppers, chopped
1 cup whole olives
3 cloves of garlic, chopped
1/4 cup onions, diced
2 T olive oil
salt and pepper (to taste)
Combine water and quinoa in a sauce pan. Bring to boil. Chop vegetable and combine with olive oil in a small bowl. Once quinoa is at a bowl, reduce to a simmer and cook 10 minutes. Add vegetable/olive oil mix and stir. Cook another 5 to 10 minutes (until quinoa is at a consistency you like- I like mine more wet, but cook longer if you prefer the dish to me more dry). Serve alone or alongside your favorite vegetable (I highly reccommend it with portobello mushrooms!)
1 cup quinoa (uncooked)
2 cups water
1 12 ounce jar roasted red peppers, chopped
1 cup whole olives
3 cloves of garlic, chopped
1/4 cup onions, diced
2 T olive oil
salt and pepper (to taste)
Combine water and quinoa in a sauce pan. Bring to boil. Chop vegetable and combine with olive oil in a small bowl. Once quinoa is at a bowl, reduce to a simmer and cook 10 minutes. Add vegetable/olive oil mix and stir. Cook another 5 to 10 minutes (until quinoa is at a consistency you like- I like mine more wet, but cook longer if you prefer the dish to me more dry). Serve alone or alongside your favorite vegetable (I highly reccommend it with portobello mushrooms!)
Baby Bella Brisket
1 10 ounce package Baby Bella "Cremini" Mushroom Caps (mince stems)
1/4 cup red onion, minced
2 T olive oil
2 T white vinegar
2 T Bragg's Liquid Aminos (or low-sodium soy sauce)
Remove stems from mushroom caps. Mince stems along with red onions. Marinate onion, stem mix in mixture of 1T each of olive oil, white vinegar and Bragg's Liquid Aminos (or soy sauce). Marinate mushroom caps in a second mixture of the same. If you have time, marinate overnight. But a half hour to an hour works fine. Once marinated, place mushroom caps in a baking pan with excess sauce mixture. Bake at 350 for 30 minutes. In the last 10 minutes that the mushrooms are baking, sautee the mushroom stem/onion mixture in a stovetop pan. Spoon mixture over the mushroom caps and serve!
1 10 ounce package Baby Bella "Cremini" Mushroom Caps (mince stems)
1/4 cup red onion, minced
2 T olive oil
2 T white vinegar
2 T Bragg's Liquid Aminos (or low-sodium soy sauce)
Remove stems from mushroom caps. Mince stems along with red onions. Marinate onion, stem mix in mixture of 1T each of olive oil, white vinegar and Bragg's Liquid Aminos (or soy sauce). Marinate mushroom caps in a second mixture of the same. If you have time, marinate overnight. But a half hour to an hour works fine. Once marinated, place mushroom caps in a baking pan with excess sauce mixture. Bake at 350 for 30 minutes. In the last 10 minutes that the mushrooms are baking, sautee the mushroom stem/onion mixture in a stovetop pan. Spoon mixture over the mushroom caps and serve!
Simple Rice Pilaf with Cashew Spinach
2 teaspoons olive oil
1/4 cup onions, minced
1/2 cup long grained rice
1/2 cup orzo
1 cup non-dairy milk
1 cup water
Salt, Pepper to taste
1 package of baby spinach
1/4 cup raw cashews
Sautee onions in olive oil until translucent. Combine oil, onions, rice, orzo, water, and milk in a stovetop pot. Stir over medium heat, then add water and broth. Bring to a boil. Cover, reduce heat and let simmer for 25 minutes or until water is absorbed and rice is soft. If you are cooking with a rice cooker, use the "brown rice" setting. In the last 10 minutes that the rice is cooking place mushrooms and cashews in a large frying pan and sautee until spinach has wilted. Add salt and pepper to both dishes as desired.
2 teaspoons olive oil
1/4 cup onions, minced
1/2 cup long grained rice
1/2 cup orzo
1 cup non-dairy milk
1 cup water
Salt, Pepper to taste
1 package of baby spinach
1/4 cup raw cashews
Sautee onions in olive oil until translucent. Combine oil, onions, rice, orzo, water, and milk in a stovetop pot. Stir over medium heat, then add water and broth. Bring to a boil. Cover, reduce heat and let simmer for 25 minutes or until water is absorbed and rice is soft. If you are cooking with a rice cooker, use the "brown rice" setting. In the last 10 minutes that the rice is cooking place mushrooms and cashews in a large frying pan and sautee until spinach has wilted. Add salt and pepper to both dishes as desired.
