Christmas Dinner 2014
(a vegan feast)
Roasted Mixed Vegetables
The oven was preheated to 400 degrees. All the
ingredients were put in a bowl and mixed to coat with
the oil (I actually used a half tablepoon as I usually
avoid all oil -- this was a Christmas treat). They were
then transferred onto a baking dish lined with aluminum
foil and cooked for one hour to produce:
Garlic Rosemary Roasted Potatoes
All ingredients except the rosemary, were put in a bowl
and mixed and then transferred into a corelware baking
dish. (Again, I actually used a half tablepoon as I
usually avoid all oil -- more Christmas treat). They
were placed in the oven, with the mixed vegetables, so
as to have 45 minutes cooking time. When the dish was
taken out the potatoes were sprinkled with the rosemary.
This resulted in the following dish:
Roasted Brussels Sprouts
Put all in a baking dish and place in the oven with the
other dishes, so as to give about 25 minutes
cooking time. Check the water after about 10 minutes and
add a little if necessary. The results:
The mushrooms were sauteed for about 15 minutes in
water so as to be ready when the other dishes came out
of the oven.
The result at the end of the hour of cooking was
attractively served on Royal Doulton china
which were then taken to the beautifully laid table.
The lovely glasses are crystal glasses that belonged to
my mother, Phyllis, filled with and Australian Rosemount
Shiraz. The salads featured three varieties of fresh
lettuce from our garden together with tomato, beets,
dried cranberries and sliced almonds.
We wish you could have been with us!