This is a commissioned post.
Today’s two vegetarian recipes are extra special ones. Not because of what they are particularly – although shatteringly crisp phyllo pastry surrounding creamy wild mushrooms, wild rice, and sauteed chard is, I’ll admit, one of my new favourite flavour and texture mash ups. These holiday recipes are extra special because they are shared. Between not only me and Andrew, but with everyone staying overnight on Christmas Eve.
Whilst sporting festive headgear (reindeer horns, Santa hats, flashing headbands – ie nothing tasteful) it is our tradition to trip over each other in my small kitchen prepping for Christmas Day, then share a lingered-over vegetarian supper as Santa makes his way to Scotland.🙂
Most years I come up with something different, but even if not it will be a recipe that has been elevated, as befits a gathering with one’s nearest and dearest. In past years I have made this pie and this savoury cake. In fact, three of the latter are being made by Pete, one of our clinical psychologists, for our Christmas work’s night in tomorrow. A few other of my recipes are being made by staff, including this celeriac remoulade, my festive slaw (this post includes 15 healthy holiday eating tips!) and a raw, non-boozy version of my port-poached pears, endive and blue cheese salad. I love that instead of going out for our Christmas party, we eat homemade dishes at a long, beautifully decorated table in candlelight. And get silly with games and races.🙂
The Food To Glow Christmas Day itself features locally-raised turkey (organic, free range) as the only meat, and a greengrocer’s shopfront of vegetables. But it is so nice to share my love of seasonally inspired, properly vegetarian food with the wider family. So our tradition, I guess, is to be a bit untraditional. Continue reading