Christmas Dinner

Christmas. The most wonderful time of the year. Especially this year, as Hanukkah was at the same time (so it's very ecumenical). To celebrate, we had an traditional Christmas feast - or as traditional as one can do when one is vegetarian.

The main protein was a Tofurky - slathered in a generous amount of coconut oil and slow-roasted. Not being stingy with the coconut oil is key, as this was the tenderest Tofurky ever (in our experiences - your results may vary).

My partner made delicious puff pastry tarts stuffed with vegan brie and cranberry sauce (you can see the leftover cranberry sauce on the table).

I made a salad with a sriracha vinaigrette, but what I was most proud of was the vegan mashed potatoes.

Vegan Mashed Potatoes

Oil
3 pounds Potatoes (a starchy type like Idaho or Russet)
1.5 cups white wine
Dash of hot mustard
Salt and pepper

Dump the potatoes (unpeeled!) into a pot and fill with water. Bring to a boil and add some salt. Cook for 15-30 minutes. Periodically stab the potatoes and when there's no resistance they're done. Drain in a colander.

If you want you can let dry for a bit and then wrap in tinfoil and store in the fridge. Or, you can start on part 2 right away.

Put some oil in the pot over medium-low heat for about a minute. Then, add the potatoes and start mashing away with a suitable instrument (something that looks like this). Add the wine, salt, pepper and mustard and keep on mashing until you get the right consistency.


Serves 6

The potatoes were really nice and fluffy and I didn't miss the milk/butter at all. Because there were plenty of leftovers, we got to have mashed potatoes in the days to come. I even tried some unsuccessful food experiments with them which will not be blogged (because unsuccessful).