New years dinner

New Years eve is coming closer and it would be good to know what to cook. Well the menue depends what your doing in the evening. Some may make a big cooking for the family some may just make something easy like "Raclette" - That's what my sister's doing for dinner. It didn't had to mean a long standing in the kitchen and preparing, it's very simple. A hot platter and cheese and some topping, potatoes and what ever you like with.

As I would be a part of the dinner, I once again have to bring my own food - I don't have vegan Cheese in my refrigerator to go with. But I don't botter it was never my favorite food.

 

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Festive Red Quinoa Salad with Brussels Sprouts, Cranberries & Pistachios

As the week before new year comes around, I am becoming more aware of all the last minute things I still need to accomplish. One of the most time consuming(but also the most fun) is figuring out what to make for new years dinner. Yesterday I walked into the supermarket without a list and just bought whatever I thought I might need. (You know what happens when you do that? Your grocery bill ends up being twice the amount it usually is. Oops!)

On a whim, I put together this warm red and green salad and it ended up being amazing! The sweetness of the cranberries complement the nutty quinoa and pistachios perfectly, while the brussels sprouts add a heartiness and rustic quality. Containing a grain, vegetable, fruit, and nut, it could easily be the main dish for your vegan (and gluten-free) holiday. Best of all, it's super simple to prepare and is oh so lovely. I'll definitely be bringing this salad for new years dinner, and you should, too!

Festive Red Quinoa Salad with Brussels Sprouts, Cranberries & Pistachios

1 cup water or vegetable broth
1/2 cup red quinoa, rinsed
1/4 cup fresh cranberries, rinsed and sliced in half
1 tsp olive oil
1 lb brussels sprouts, washed, stubs removed and cut lengthwise into fourths
sea salt
1/4 cup pistachios

In a medium saucepan, bring water or vegetable broth to a boil. Add in the quinoa and cranberries, cover, and lower heat to simmer. Allow to cook until all liquid has been absorbed and quinoa is tender, about 20 minutes.

While quinoa and cranberries are cooking, prepare the brussels sprouts. In a cast iron skillet over medium heat, saute brussels sprouts in olive oil and sea salt until tender and lightly browned on edges, about 10-15 minutes. Remove from heat.

To assemble, add desired amount of brussels sprouts to a plate, top with quinoa and cranberries, and then sprinkle on the pistachios.

Alternately, you can add cooked quinoa and cranberries to the cast iron skillet with the prepared brussels sprouts, pistachios, a splash of vegetable broth, and saute until liquid has been absorbed. (Both ways taste delicious!)

 

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Brown Rice & Cannellini Bean Sliders with Fresh Parsley, Peach and Agave

If you prepare the rice and beans ahead of time (super simple and both store well in the fridge), you can have this meal on the table in 15 minutes.


Brown Rice & Cannellini Bean Sliders with Fresh Parsley, Peach & Agave

• 1 large yellow onion, chopped
• 2 cups cooked cannellini beans (any beans will do), well rinsed if using canned
• 2 cups cooked brown rice
• 1/3 cup olive oil
• 1/2 cup fresh flat-leaf parsley, coarsely chopped
• 1/3 cup fresh grated vegan Parmesan cheese
• 1/2 tsp ancho chile powder or to taste (substitute regular chili powder or other seasoning as desired)
• Sea salt & coarse black pepper to taste

1/2 cup vegan nature joghurt

• 1 ripe peach or nectarine, skin-on and sliced into wedges
• Agave nectar for topping

 

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Oven Roasted Root Vegetables

 

Ingredients

• 1 bunch (1 lb.) beets, red or golden, trimmed and scrubbed
• 1 butternut squash, peeled and seeded
• 1 large yam, peeled
• 1 large parsnip, peeled
• 1 large carrot, peeled

• 1/2 red onion
• 6 - 8 whole garlic cloves
• 3 tbsp fresh thyme leaves
• 3 tbsp extra virgin olive oil
• Salt and pepper

You will also need

• Foil lined baking sheet

Prep Time: 45 Minutes

Cook Time: 45 Minutes

Total Time: 1 Hour 30 Minutes

Servings: Serves 5-6 side portions

 

• Preheat oven to 425 degrees F. Line a cookie sheet with foil. Cut vegetables into 1 ½ inch chunks. Toss vegetables in a large bowl with garlic cloves, thyme leaves, and 3 tbsp olive oil till evenly coated.
• Spread vegetables out evenly on the cookie sheet in a single layer.
• Sprinkle vegetables generously with salt and lots of black pepper.
• Roast the vegetables in the hot oven for about 45 minutes, stirring once halfway through cooking, until vegetables are tender and starting to turn golden. Serve hot.

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 Lemony Lemon Brownies
 

The "Brownie" Batter  3/4 cup all-purpose flour {King Arthur All-Purpose Flour} 3/4 cup granulated sugar 1/4 teaspoon salt {Sea Salt} 1/2 cup (1 stick) unsalted butter, softened   2 large eggs 2 tablespoons lemon zest 2 tablespoons lemon juice Tart Lemon Glaze   1 rounded cup powdered sugar 4 tablespoon lemon juice 8 teaspoons lemon zest    Preheat oven to 350°F. Grease/Spray an 8-by-8-inch baking dish with butter/cooking spray and set aside. Zest and juice two small/large lemons; set aside. {whatever you have}   In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes. Pour into baking dish and bake for 23-25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing. Do not overbake, or the bars will be dry. {even with the yummy glaze}   When brownies are cooled completely, make the glaze...sift the powdered sugar, add lemon zest and juice, and whisk together all three ingredients. Spread 1/2 the glaze over the brownies with a rubber spatula. Let glaze set. Spread the remaining glaze over the bars, and let it set. This glaze does not harden like most. Cut into bars, and serve!   -----------------------------------------------------------