VEGAN ENTERTAINING IDEAS cont.
The plentiful dessert options include meringues, Nanaimo and gingerbread squares, brownies and pecan butter tarts, which can be purchased from local bakers.
Now for dinner, picture an elegant garland- and candle-appointed table with Grandma’s fa- vourite tablecloth. Out they come, consecutively: French onion soup, mushroom wellington with gravy, “meat” loaf, freshly homemade cranber- ry sauce and dinner rolls, perogies, cabbage rolls, both scalloped and garlic-mashed potatoes (can you ever have too many potatoes?), stuffed peppers and a bright array of salads and roasted vegetables seasoned with garden herbs. Last but never least, if you want to bring in a no-fail crowd-pleaser, the ultimate comfort food (that works at Christmas time too): mac and cheese, vegan style of course. The plentiful dessert options include meringues, Nanaimo and gingerbread squares, brownies and pecan butter tarts, which
can be purchased from local bakers. Make-at-home favourites include apple pie or crisp (traditionally served with vegan vanilla ice cream) and chocolate mousse with fresh raspberries and chocolate curls. Seasonal beverages everybody seems to love include ginger tea with cardamom pods, black peppercorn and cinnamon sticks; hot chocolate (don’t forget the mini marshmallows); and vegan wines found in independent markets and the Liquor Mart. (Non-vegan wine is often made with eggs, casein — a protein derived from milk — and isinglass, an extract from fish bladder.) Gluten-free vegan holiday-season meals are a celebration of colour, flavours and textures. An abundance of dishes exists that are guaranteed to satiate and leave everyone well-nourished.
*SUGGESTIONS IN THIS ARTICLE ARE BASED UPON THE SELECTION OF VEGAN AND GLUTEN-FREE PRODUCTS AND INGREDIENTS AVAILABLE.
46 SAVOUR MANITOBA | WINTER 24
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