Thank you for your fantastimical and not-soul-destroying responses to my cavorting video post! Just so you know, my slow-motion moves are available for birthday parties, weddings, anniversary dinners, and work shindigs. My imaginary agent tells me that my imaginary bookings line has been ringing non-stop in an imaginary way, so if you want to hire me in the near future, best get in quick.
Christmas Day this year dawned bright and sunny (no crazy hail storms here!), and I eased myself into the festive spirit with a bowl of coconut chocolate oatmeal for breakfast over an episode of The West Wing. Perfection!
I then made my way over to my parents’ house to join in with the lunch preparations. I mixed dressings, chopped veggies, muddled limes, and checked on the dessert and (new) Christmas-inspired raw vegan truffles I’d whipped up the night before.
Faster than you can sing “Dashing through the bush / In a rusty Holden ute / Kicking up the dust / Esky in the boot”, our Christmas guests arrived and Christmas was truly off and running. After many hugs and much indulging in nibblies of dips, chips, smoked salmon, and cheeses, we opened up our stockings.
Behold, our Christmas sides! From front to back: roasted potatoes, carrots, onion, and fennel with rosemary and garlic; beetroot, walnut, and goat’s feta salad; braised red wine cabbage; wild rice and zucchini stuffing; marinated mushroom salad; and sweet potato casserole. There was also turkey, ham, cranberry relish, gravy, and cayenne-spiced toffee pickles, except for that last one being a lie. What isn’t a lie, though, is that our entire spread was gluten-free and almost entirely dairy-free.
For the beetroot, walnut, and goat’s feta salad, roast three beetroots then chop and toss in half of a dressing made with lemon-infused olive oil, balsamic vinegar, Dijon mustard, salt and pepper. Toast around half a cup of walnuts in a pan until fragrant, then break into smaller pieces. Layer lettuce, beetroot, walnuts, and the rest of the dressing in a bowl, and then top with crumbled goat’s feta.
The marinated mushroom salad (also created by yours truly) involved whisking together lemon-infused olive oil, lemon juice, balsamic vinegar, wholegrain mustard, honey, salt and pepper, and then tossing this through 400g of button mushrooms. Let the mushrooms soak up all the delicious marinade/dressing for a couple of hours, and then toss with fresh peppery baby rocket.
My brother’s contribution was a sweet potato casserole. I’ve always wanted to try this crazypants American sweet potato concoction, but have never quite had the courage on account of the fact that IT’S DESSERT PEOPLE THERE ARE MARSHMALLOWS INVOLVED SERIOUSLY WHAT ON EARTH REALLY?
Anyway, E.TeacherLord roasted three large sweet potatoes, mashed them with soy milk, Nuttelex, pumpkin pie spice, and egg, then baked it in a hot oven with marshmallows added right at the end.
My first casserole bite caused an apoplectic mental fit as my mind tried to understand the attack of sugar. However, half an hour later I was using my fork to scoop the casserole straight from the bowl into my mouth (and being chastised by mum for doing so), so clearly something about the marshmallows appealed to my sugar-lined soul.
Hey look! It’s my uncle’s dessert plate! Wheee! This one couldn’t be mine, you see, because I refuse to let Christmas pudding anywhere near my person and instead went for the Raspberry Whip (recipe to come), custard, and berries.
So that was Christmas. And what have we done? Another year over…
Ooops, wrong train of thought. I’m off now to make another batch of my Christmas truffles for a party tonight, but rest assured I’ll be back soon with more Christmas shenanigans involving leaping and moustaches.
Question Time: Have you ever had a marshmallow-topped sweet potato casserole? Does it gel with your soul?