Do You Small What I Smell?

More than anything, the things I remember about Christmas are the smells.  My grandmother (Nanny) would cook different kind of meat for each of her three son-in-laws.  Usually turkey and ham and chicken-fried steak.  Imagine that, along with the fresh rolls and home-grown vegetables and several brands of pies.  My favorite sweets was the soft pralines, probably because they're just about pure sugar.  All of that makes a symphony of smells that is hard to duplicate.

As our traditions have emerged, so have the smells.  But, they have been just as good as the original.  The meals at my mother-in-laws and our own home have never disappointed.  Not the same - but just as good.  So, as we anticipate our first plant-based Christmas, we really shouldn't be afraid.  Already, I am anticipating the new fragrances that come from trying new things.  Maybe it will be spinach lasagna or some Engine 2 cookies or whatever our girls and Laura and my mother-in-law dream up.

It's gonna smell great! It's gonna taste great!  I can't wait!

Books as Gifts

Why not give a book at Christmas?  Here a few that I would recommend

Plant Pure Nation Cookbook

How Not to Die











Prevent and Reverse Heart Disease

Forks Over Knives Cookbook

The Starch Solution

Recipes I Have Tried

It is one thing to have a recipe that qualifies as a plant-based recipe.  It is another thing when someone can vouch that the recipe is a keeper!   Here are a few of my recent favorites.  The first one is a reference to Plant Pure Nation's, Preeti Kshirsagar.   The rest are ones that Laura and I have tried and approved. 

Sorghum Flat Bread

Taco Hummus and Tortilla Chips
This so good and very easy to make!  I  can just imagine all kinds of flavor packets and making this every time we gather with people.

Lentil and Tomato Soup
This could be labeled a Vegan comfort food.  Makes a nice size batch and was even better when re-heated.  Give it a try!

Corn Chowder:
Yellow Corn Chowder (Yield: 6 Servings)

If you are yearning for a sweet soup with a chewy texture, this recipe will fit the bill. You can make it year-round, but fresh corn is sweetest in late summer and early fall.
Ingredients
2 leeks, thinly sliced 3 shallots, thinly sliced
4 cloves garlic, minced
kernels sliced from 4 ears fresh corn, or 4 cups thawed frozen or drained canned corn
2 medium yellow potatoes, peeled and diced
2 stalks celery, thinly sliced
1/4 teaspoon red pepper flakes (optional)
6 cups vegetable broth
1 cup unsweetened soymilk
1 tablespoon chopped fresh chives, or 1 teaspoon dried
1 tablespoon chopped fresh thyme, or 1 teaspoon dried

1. Put the leeks, shallots, and garlic in a medium dry pot over medium-low heat and cook, stirring occasionally, for 5 minutes. Stir in the corn, potatoes, celery, and red pepper flakes.

2. Cook, stirring frequently, for 15 minutes, making sure the vegetables don’t brown. Stir in the broth and soymilk. Increase the heat to medium-high and simmer for 20 minutes, using a ladle to skim off any foam that forms at the surface.

3. Discard the foam. Stir in the chives and thyme. Serve hot.

Stored in a sealed container in the refrigerator, Yellow Corn Chowder will keep for 3 days. Reheat before serving.

Note: If you replace the yellow corn with sweet white corn, this soup will taste just as good. I prefer yellow corn for this recipe because the color contrasts so well with the other ingredients.