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!
Let me tell you that this is the plant-based vegan version, but don't hesitate to check the low-carb version of my Christmas dinner that is as savory as this one, the only difference is that instead of mashed potatoes, I prepared an extremely tasty creamy cauliflower rice ... So in case you want to try both: Low Carb Vegan Christmas Eve Dinner
Mashed potatoes with kale
4 potatoes (medium-large size)
5 kale leaves
1/2 cup sour cream (I'm using the vegan brand Tofutti)
1/2 cup of 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
3 teaspoons salt
Freshly ground pepper
Roasted Balsamic Eggplant
1 eggplant (medium-large size)
3 tablespoons tamari or soy sauce
3 tablespoons balsamic glaze
2 cloves garlic, crushed
1 tablespoon dried oregano
1 teaspoon brown sugar
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, brown sugar, oregano and garlic.
Place the eggplant in a safe oven tray, pour the balsamic marinade over the top and stir well.
Transfer the eggplant to the oven and roast for 25-30 minutes.
Meanwhile, rinse, peel and cut the potatoes into medium pieces.
Place the chopped potatoes in a large pot, cover with water and add a pinch of salt.
Place a lid on the pot and boil the potatoes for 20 minutes or so, until they are very tender.
Once the potatoes soften, drain them and put them back in the pot.
While the potatoes are cooking, remove the kale stalks, cut the leaves and rinse them 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 3-4 minutes over medium heat.
Finely chop the fresh parsley and cilantro.
Add sour cream, milk, cheese, salt, pepper, chopped cilantro and parsley to the pot of potatoes.
Mash the potatoes until they get smooth consistency and add the sauteed kale.
Combine everything add olive oil, more salt and pepper if necessary.
One of my favorite side dishes to accompany are green beans, asparagus and peppers.
Have a peaceful Christmas Eve!
