A Vegetarian Christmas

Vegetarian Christmas Menu
I wanted to share with you our Christmas Dinner Menu, in case you are still looking for ideas. Feel free to print out this menu – just double click on it for print version. I have attached links below to all the recipes.

Chestnut Porcini Soup is featured in Edible San Diego, and is the creation of Patrick Ponsaty, Chef de Cuisine at Mistral, the signature restaurant at Loews Coronado Bay Resort.

Sage Bread is from Delicious Living, the magazine for Real Food, Natural Health, Green Planet.

Brioche Stuffing With Chestnuts and Figs is from the New York Times Well Recipes, but I’ve adapted it and posted  my vegetarian version here. This Christmas I will add to it raisins, fresh cranberries and rosemary.

Roasted Root Vegetables: Red Beets, Indigo, Orange & Cream Colored Carrots, and White Parsnips ~ Nestled alongside the Stuffing, this will roast in a bit of olive and safflower oil tossed with rosemary, covered in foil for the first thirty minutes and left uncovered the final 10.

Oregon Blue

Vegetarian Gravy

Cranberry Chutney

Winter GreensRogue Creamery Oregon Blue Cheese

Buche de Noel

Egg Nog Lassi

Enjoy ~

I wish you a Holiday Season full of Love, Light and Peace.

Chestnut Porcini Soup

Chestnut Porcini Soup

I found this recipe in Edible San Diego, a wonderful new magazine about local farms, markets and restaurants. It is featured in a profile of Patrick Ponsaty, Chef de Cuisine at Mistral, a restaurant overlooking San Diego Bay.

The original was not vegetarian, but with some adaptations is now a perfect “Opening” to our Christmas dinner. It would also make a great meal for those days after Christmas, when you want something hearty and hale. It’s certainly a creative way to use up any Chestnuts remaining from Christmas!

CHESTNUT & PORCINI SOUP
Makes 5-6 servings

1 yellow onion, medium dice
2 tablespoons olive oil
2 cloves garlic, diced
1 bouquet thyme
1 pound porcini mushrooms, cleaned and quartered
1 pound white mushrooms, cleaned and quartered
4 ounces white wine
9 ounces chestnuts
42 ounces vegetable stock
Salt and pepper, to taste
1 tablespoon black truffle oil
4 ounces heavy cream
1 sprig cilantro, for garnish

In a medium stockpot, sweat onions in olive oil until translucent, then add chopped garlic and thyme. Add ⅓ of mushrooms and cook them until sweated out. Repeat with the next ⅓ and the next ⅓ until all mushrooms are cooked.

Once mushrooms have evaporated and have started to caramelize, deglaze with white wine.  After all alcohol in wine has evaporated add chestnuts. Cover with chicken stock and season with salt and pepper. Bring to a boil, then turn down to a simmer. Cook for 30–45 minutes.

Remove from heat and add truffle oil. Place small amounts in a blender, add a splash of cream each time and blend until smooth. Repeat this process until all is blended. Use a whisk to mix all the batches together.

Check for seasoning and serve hot. Garnish with cilantro if desired.

Chestnuts
Chestnuts

Mistral is the signature restaurant at Loews Coronado Bay Resort.


Brioche Stuffing With Chestnuts and Figs

Photo by Michael Nagle for The New York Times

This Sunday we are going to celebrate the opening of our friend’s new Yoga Studio in Old Town Temecula. The studio will be called “Sacred Journey” after the sacred journey of healing our friend experienced in Yoga Teacher Training.

As it is a Potluck, I am bringing a dish that seems to make, foodwise, a sacred journey of its own from Thanksgiving to Christmas. As a “Stuffing,” it keeps Thanksgiving alive ~ after all, why should Thanksgiving, with its aromatic feast and endless gratitude, have to end? But with its redolent chestnuts and figs, it introduces us to the flavors of Christmas.

In London, where I lived for so many years, the dim, foggy streets not only came alive with holiday lights in December but with that distinct old world aroma of chestnuts roasting on an open fire.   Years prior, I lived in Italy, where figs were our cherished Christmas presents.  So this is a recipe that captures my heart as it recalls flavors and dishes and times and places and dear friends from the sacred journey of my own life.

My sister sent me this recipe from the New York Times. I used ghee instead of butter, added golden raisin and upped the amount of figs to a full cup. My family has asked me to make it for Christmas dinner, when I will also add 2/3 cup of cranberries for that great seasonal color and the tart that goes pop in the mouth, as well as 1/3 cup hazelnut pieces for an occasional crunch.

If you don’t eat eggs, use an egg substitute from your local grocer, or look under “Blogroll” on the right for the link to the Vegan Society’s web page for egg alternatives that are easy to make at home.

Thanks to Jennifer and to the NYT, and most of all to Daniel Humm, Executive Chef at Eleven Madison Park, for sharing your recipe.

Brioche Stuffing with Chestnuts and Figs

Chestnuts
Chestnuts

1/2 loaf of brioche
1/2 cup ghee
1/2 cup celery, medium fine dice
1/2 cup fennel, medium fine dice
1/4 cup Fiji apple, medium fine dice
1 cup onion, medium fine dice
1 pound Vegetarian Sausage, finely diced
2/3 cup Glazed Chestnuts, medium fine dice
2/3 cup dried figs, medium fine dice
1/3 cup reduced (syrupy) vegetable stock
2 cups vegetable stock
1 tablespoon salt
2 eggs
2 teaspoons fresh thyme leaves, chopped
2 teaspoons fresh sage leaves, chopped
2 teaspoons fresh marjoram leaves, chopped
1 pinch garam masala (or allspice)
2 teaspoons ground pepper

Dice brioche into a medium–fine dice and allow to dry in a low oven or overnight at room temperature. Once dry, you will have about 2 cups total.

Melt 1/4 cup ghee in a sauté pan. Sweat the celery, fennel, apple and onion until translucent and soft. (“Sweating” vegetables means slowly cooking them over low heat until soft but not brown.)

In a second sauté pan, melt the remaining ghee and cook sausage gently. Combine the butter and sausage with the diced brioche, celery and onion mixture, chestnuts, figs, reduced stock and stock in a large bowl and toss gently. Season with salt to taste. Gently add eggs and toss to combine. Finish with chopped herbs, spices and pepper.

About to go in ~
About to go in ~

Bake in a 9- by 13-inch baking dish at 350 for 40 minutes or until browned and hot throughout.

~

Enjoy!