No Mieke’s tongue for my christmas diner

This was what we had on christmas evening:

Van TofuParty-soep

Van show my plate

A creamy cauliflower soup and homemade seitan in madeira sauce – green beans – potato twisters.

The madeira sauce is an old family tradition but it was the first I made it.  The reason for this is that my family used to serve it with calves tongue.  I can’t believe I have actually been eaten that as a child.  My grandparents bought every year a calve and every year it was slaughtered.  The meat was always divided between  my grandparents, my parents and my uncle.   They always saved the tongue for christmas evening.  The calve was every year named the same  ‘Mieke’.  As a teenager I suddenly realised I didn’t want to eat Mieke.  And logical if I didn’t wanted to eat Mieke I shouldn’t eat other animals too.  That’s how I became a vegetarian.

What a vegan mom gets for christmas from her family

Look what I got from my family:

Van TofuParty things

The nice thing about these whisks is that they will never be used to lock poultry in a cage.

Obviously, the four cookbooks can not go missing from my collection.

Thank you so much J & Y.

Chocolate almond cookies

See my latest addiction!

Van TofuParty-bakery

Chocolate almond cookies from ‘Another dinner is possible’.

Sweet and sour chicory on a vegetable burger

I’m having troubles with my chicory.   This time of the year I’m  finding every week a bag full of chicory in my vegetable subscription.  But we aren’t very found of the bitterness.
I found a small solution.  Sometimes I serve it as a sweet & sour garniture on top of a vegetable burger.  To make it even better, I’m serving it with fresh oven baked french fries.

Van show my plate

I found this idea in  ‘Vegetarisch koken in 30 minuten‘.

Curry soup with tempeh

Van TofuParty-soep

A colorful palette in your plate can be very joyful during the gray winter days.  Unfortunately I forgot (again) to write down the recipe.  But if I can remember correctly then there were carrots, bok choy and rice in the soup.  For the rest I made a paste of some curry paste with a little soy creamer. (No coconut milk, because the daughter doesn’t like it).   Then I probably stir fried the vegetables in the wok, added vegetable stock, curry paste and the rest of the soy creamer. The smoked tempeh was baked in advance and served  separately.