Mama Cooks: A (mostly) Local, Vegan, and Organic Christmas Meal

Merry Christmas!  Our family had a lovely holiday together-- and plenty of fun, thanks to Evelyn and Henry.  We spent Christmas day at our house with some of our family members who made the long trek to be together.  We went to a "standing room only" Christmas Eve Mass at our church and made a taco buffet that night.  The meal met our three requirements:  gluten-free friendly, vegetarian-friendly, and meat-eater friendly.

Our Christmas menu this year was largely based on our CSA share for the week and it added an element of creativity to the hours we spent in the kitchen preparing our meal.  What, exactly, was on the menu?  (Everything organic)

• Free-range turkey
• Rainbow garlic smashed potatoes
• Large yams
• Baby bok choy
• Rainbow carrots
• Ranbow swiss chard
• Green beans
• Gluten-free, soy-free, dairy-free, corn-free vegan stuffing (recipe below!)
• Gluten-free baguette (from Wheatless in Seattle)
• Butternut squash
• Whipped turnips
• Apple Pie

First, we sautee the vegetables for the stuffing.

Evelyn helps scoop out the seeds and pulp as we prepare butternut squash.

The stuffing is done!

Baby bok choy, fresh from the farm-- it was delicious.

The only non-vegan dish at our table was, of course, the turkey!

Stuffing Recipe (adapted from Sunny Valley):

2 rainbow carrots, chopped

1 stalk of celery, chopped

3/4's onion, chopped

small handful of fresh mushrooms, diced

2 cups vegan broth (gluten-free)

Sunny Valley Wheat Free bread crumbs

Sautee onions, carrots, celery, and mushrooms until soft.  Add dry bread crumbs and toss (1-2 minutes).  Add two cups of boiling vegan broth or cream soup.  Toss and mix until desired moistness is achieved. Pour into glass baking dish and cover with foil.  Bake at 350 degrees for 30-40 minutes.  Serve immediately for best results and enjoy!