Recipes: Christmas
Wild Rice Salad With Oranges & Roasted Beets
Salad Ingredients:
- 2 cups cooked wild rice, cooled
- 1/4 cup currants
- 2 cups red leaf lettuce, torn into bite sized pieces
- 1 navel orange
- 2 tablespoons sesame seeds
- 1 lb roasted tin foil beets, cooled
Sesame Orange Vinaigrette Ingredients:
- 3/4 cup fresh orange juice (from 2 to 3 naval oranges)
- 2 tablespoons red wine vinegar
- 1 tablespoon toasted sesame oil (Make sure your sesame oil is labeled “toasted sesame oil”.)
- 1/8 teaspoon salt
- 1 teaspoon hot chili sauce, like Sriracha
- 1 teaspoon microplaned or finely minced ginger
Serves: 4
Time: 10 minutes once all ingredients are prepared
Method:
- First prepare the orange segments. Slice a thin layer off the top and bottom of the orange, then place the orange right side up on the cutting board and simply slice the peel downward, using a chef’s knife and following the natural curve of the orange.
- Slice the orange width-wise and cut each piece into 3/4 inch segments.
- Preheat a small, heavy bottomed pan over low/medium heat. Add the sesame seeds and stir often for about 2 minutes. They should be toasting up by then (if not, then raise the heat). Use a spatula to toss continuously for another minute or so, until they are varying shades of toasty brown. Remove from pan ASAP to prevent burning.
- Pour the dressing into a large mixing bowl.
- Add wild rice, currants and lettuce. Using tongs, toss to coat.
- Add oranges and sesame seeds, and toss again.
- Lastly, fold in the beets. Serve.
Note: For time management purposes, prepare the beets and the wild rice the night before or a few hours before so that they have ample time to cool. However, the salad tastes good with warm beets and rice too.
Chocolate Pumpkin Loaf
Ingredients:
- 1/4 cup applesauce
- 2 tablespoons coconut oil (or canola oil)
- 1/3 cup unsweetened cocoa powder
- 1/3 cup + 2 tablespoons boiling water, divided (see note)
- 1 cup pumpkin puree
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup chocolate chips
Serves: 12
Method:
- Preheat oven to 350 F and lightly grease an 8 inch loaf pan. Also, boil some water in a tea kettle (no need to measure yet.)
- Put applesauce, coconut oil and cocoa powder in a mixing bowl. In a separate bowl, sift together flour, spices, baking soda and salt.
- Measure out 1/3 cup boiling water and pour into the bowl with the chocolate mixture, mixing quickly to make a smooth chocolate sauce.
- Add pumpkin, sugar and vanilla and mix well.
- Dump about half of the flour mixture into the chocolate mixture and gently stir just to incorporate, then measure out 1 tablespoon of boiling water and stir again. Now add the rest of the flour mixture and another tablespoon of boiling water and stir just until smooth. Take care not to overmix. Fold in the chocolate chips.
- Spoon the batter into the prepared loaf pan. It will be good and thick. You can smooth the top out with a spatula.
- Bake for 55 minutes to an hour. Stick a steak knife into the center of the loaf to check for doneness. A little bit of wetness is okay since it could be from a chocolate chip, but the knife should come out mostly dry.
- Let cool for 10 minutes, then invert pan and place loaf on a cooling rack to cool most of the way. Slice and serve!
Cornbread Stuffing With Pears And Pecans
Ingredients:
- 1 recipe PPK cornbread or Veganomicon cornbread or your favorite recipe from a 9×13 pan
- 3 tablespoons olive oil
- 4 cippolini onions, diced medium (use whatever onion you like – about 2 cups once chopped)
- 1 cup pecans
- 1/4 cup chopped fresh thyme (keep the soft stems on, just ditch the woody ones)
- 1/2 teaspoon celery seed
- 2 teaspoons dried sage
- 1 teaspoon salt
- fresh black pepper
- 2 tablespoons olive oil
- 1 cup vegetable broth
- 2 red bartlett pears, sliced in 1/4 inch slices (use whatever pear you’ve got)
- Preheat oven to 375 F. Cut cornbread into roughly 3/4 inch pieces. Place on a baking sheet and toast for about 15 minutes, flipping about halfway through. Remove from oven.
- In the meantime, toast the pecans. Preheat a large heavy bottomed pan over medium low heat.
- In the same pan over medium heat, sauté onion in olive oil for about 10 minutes, until lightly browned.
- Preheat the oven to 375 F.
- Add the herbs to the pan and sauté for about a minutes. Add the cornbread and sprinkle in salt and pepper. Mix with a spatula, it’s fine if you break the cornbread up with a spatula a bit. Drizzle in the oil and vegetable broth. If it seems to dry add a little extra veggie broth.
- Fold in the apples and pecans. Transfer to a lightly greased 9×13 pan and bake for about 45 minutes, until the top is lightly browned.
Serves: 8
Methods:
Add the pecans and toast for 3 to 5 minutes, stirring often, until they smell toasty and are a few shades darker. Transfer to a bowl and roughly chop once cooled – I like to keep the pieces relatively large.
Source: http://www.theppk.com/category/recipe/christmas/
Please support us so that we can continue to bring you more Dharma:
If you are in the United States, please note that your offerings and contributions are tax deductible. ~ the tsemrinpoche.com blog team
Dear Rinpoche,
Wow!!! That’s amazing! Wonderful recipes to make not just during the Christmas Period but also perfect anytime that there is to make these awesome yet vegetarian recipes.
At least now even if we want to have a bit of Christmas fun and have a bit of Christmas Food that is something Vegetarian and not some stuffed Turkey or stuffed pork.
Thank you Rinpoche for taking time out of Rinpoche’s busy schedule to write this blog post on some Christmas Recipes.
Love
Jutika
Nice recipes indeed! I would like to make some of these for Rinpoche!