So Christmas Eve dinner is here! and I decided to opt for minimalism in culinary terms and prepare something quite simple and easy but mega delicious and healthy for vegans and non-vegans.
Last year, during this Christmas season, I spent hours in the kitchen preparing many dishes, and don't get me wrong, I love cooking and developing recipes, in fact, it is one of my favorite things in the world, but every year we have less time to have things ready during this season, especially when it comes to cooking.
This 30-minute dinner with basic ingredients will make your life easier, believe me! No one will notice that it is vegan!
Let me tell you that this is the low-carb vegan version, but don't hesitate to check the original version of my Christmas dinner that is as savory as this one, the only difference is that instead of cauliflower rice, I prepared an extremely tasty mashed potatoes ... So in case you want to try both: Easy Vegan Christmas Eve Dinner
Creamy Cauliflower Rice with Kale
1 cup cauliflower rice
5 kale leaves
1/2 cup sour cream (I'm using the vegan brand Tofutti)
1/2 cup vegetable milk
1/4 cup vegan mozzarella cheese (I'm using the vegan brand Violife)
1 bunch fresh parsley
1 bunch fresh cilantro
2-3 tablespoons olive oil
1 teaspoon salt
Freshly ground pepper
Roasted Balsamic Eggplants
1 eggplant (medium-large size)
3 tablespoons soy sauce or tamari
3 tablespoons balsamic glaze
2 cloves garlic, crushed
1 tablespoon dried oregano
2 tablespoons sesame seed oil
Instructions
Preheat oven to 400 ° F
Wash the eggplant, peel it and cut it into pieces.
In a bowl, mix tamari or soy sauce, sesame seed oil, balsamic glaze, oregano and garlic.
Place the eggplant on a baking tray, pour the balsamic marinade over the top and stir well.
Transfer the eggplant to the oven and roast for 25-30 minutes.
Meanwhile, place the cauliflower rice in a pot and saute for 4 to 5 minutes over medium heat until it softens.
Remove the kale stalks , cut and rinse the kale leaves with water and vinegar. This will help remove dirt from the leaves. Drain the kale well.
Add 1 teaspoon of vegetable oil (I am using coconut oil) to a pan, place the kale and saute for 4-5 minutes over medium heat.
Finely chop the fresh parsley and cilantro.
Add sour cream, milk, cheese, salt, pepper, chopped cilantro, parsley to the cauliflower rice pot and combine together.
Add sauteed kale, olive oil, more salt and pepper if necessary and mix everything well.
One of my favorite side dishes to accompany this recipe are green beans, asparagus and peppers.
Have a peaceful Christmas Eve!
