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Christmas 2006

We had Christmas yesterday. Why wait until Monday when you have all weekend? Besides, the weather was nicer than either Saturday or today.

Mom handled the sides, and I brought over the main dish and some sweet snacks. She prepared a big salad of green leaf lettuce (packaged in a little plastic octagonal contraption with the roots still intact), sweet bell peppers (red and orange), tomatoes, and onion. For the vegetables, we had steamed broccoli and boiled potatoes. Here’s what I made:

Get the recipe in Vegan Done Light.

Cracklin’ Cornbread
1 Cup coarse cornmeal
3/4 Cup oatmeal
1.5 Cups plain soymilk
2 Tablespoons sugar
1.5 Tablespoons cider vinegar
1.3 Tablespoons (20 grams) Lewis Labs Brewer’s Yeast
1 teaspoon sodium free baking powder
1/2 teaspoon sodium free baking soda

Preheat oven to 425 F. Combine soymilk and vinegar to create a “buttermilk.” Set aside. Process oatmeal to a flour texture. In a separate bowl, mix together all the dry ingredients. Oil a 9×9″ baking dish. Stir wet ingredients into dry until just incorporated and immediately pour into prepared pan. Bake for 25 minutes or more, aiming for golden brown edges.

These had a great, crunchy crumb, and a hint of “cheese”-yness.

Finally, for dessert, chocolate-topped frozen banana peanut-butter finger sandwiches. What a mouthful. Hehe. They look like little snowmen or Santa’s to me, and they taste like decadent ice-cream treats.

Not that any instruction is required, but I first sliced the bananas and froze them on parchment paper. I used a natural chunky peanut butter, warmed to room temperature, and melted some Ghirardelli semi-sweet chocolate chips (“may contain trace amounts of milk,” but not on purpose). Once constructed, I froze them until about a half hour before consumption, at which point we moved them to the fridge.

We all ate A LOT and got quite full, but there’s less guilt when you’re eating this healthy. :) I hope you get to try and enjoy some of my creations.

7 Responses to “Christmas 2006”

  1. alex says:

    Hi Erin,

    This looks delicious! You know, I live very close by to you… if ever you want to make a fellow vegan lunch….!!!!


  2. citykitty says:

    Thanks for shariing! I’m new to all this. I really appreciate the help around the holidays.

  3. Christie says:

    This all looks fab, Erin. I shall definitely be making the soup real soon. Thanks for sharing, Christie

  4. Mary Anne says:

    I agree the soup looks wonderful and very healthy. I will have to try it in my new smaller crockpot.

    Hope your guests enjoyed.

    Thanks always for sharing and for your input on the veggie group.

  5. heather says:

    That cracklin’ corn bread looks delicious!! Thanks for posting the recipe, I am thinking it would go great with the chili I am making later this week.

  6. Erin says:

    Thanks everyone! Heather, the cornbread would definitely go well with a chili. That’s a more classic pairing, and I almost went with that instead. But, if I thought it was hard to restrain myself from spicing up a split pea soup, the temptation would have been even greater with chili. LOL. So, for my mother’s sake…

  7. GB says:

    Good job, Erin

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