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Happy Belated New Year!

Well, Christmas kicked my butt and now I’m back to school and it’s getting crazy again! So, I’m going to get right to the recipe. I made this pie at my harvest dinner with gravy and without the gravy at Christmas. (I used the powdered stuff, oh the shame!)

Mushroom Pie with Roasted Vegetable Gravy

The Christmas Spread

The Christmas Spread

The Gravy (can be made ahead or in tandem with the pie)

3 mushrooms, halved

1 onion, rough chopped

2 carrots, cut into big pieces

2 celery ribs, chopped large

1/2 bunch parsley

2 bay leaves

1/4 c. red wine (optional)

1/2 c. flour

1/2 c. butter or vegan margarine


salt and pepper

-preheat oven to 375

-toss veggies with oil and roast until tender and beginning to caramelize about 25-30 minutes

-scrape veggies and caramelized bits into a medium sauce pan (this would be the time to deglaze the roasting pan with a little wine if you like)

-cover with water and add the parsley and bay leaves

-simmer 2-3 hours (you can make the pie during this time)

-strain the stock into something that’s easy to pour out of (I used a big measuring cup)

-use the flour and butter to make a roux (a roux is a traditional sauce thickener, melt the butter and whisk the flour in over low heat, stir fairly constantly to avoid burning until the roux is caramel colour)

-pour the stock into the roux slowly, whisking while you do so until the stock is gone and/or you achieve the thickness you are looking for in a gravy

-add salt and pepper to taste


The Pie

1 ib assorted mushrooms (I used button, oyster, portabello and shittake but you can use whatever you like) sliced

2 potatoes, peeled, large diced and parboiled

1 small onion, diced

1-2 T minced garlic

1 c frozen peas

1 t sage

1 t  fresh thyme, chopped

1 t parley, chopped

salt and pepper

hot sauce (optional)

1 pie crust (top and bottom)

-prepare pie crust (i used the recipe on the veggie shortening package and it turned out awesome, but use whatever recipe you like for a nice flaky crust or buy ready made dough, whatevs!)

-saute the garlic, onion and herbs

-add the mushrooms and saute

-add the potatoes and peas and season to taste with salt and pepper

-if you have already made the gravy you can add a little to the mushroom mixture

-place the unbaked crust in a pie pan fill with the filling, heaping it up a bit if you need to. Cover with the top crust and decorate with the extra dough if there is any

-bake at 400 for 45 min or until the crust is golden brown

-slice and top with the roasted veg gravy

Enjoy! Hopefully, I will be posting more often soon! Maybe Valentine’s Day?


Christmas past!

Christmas Lights in Burnaby

All that remains of Christmas right now is a glass full of candy canes and my new wreath! It’s still up but on the inside of the door! It’s so pretty I don’t want to put it away quite yet. The holidays were awesome but an absolute whirl wind, as they are for everybody I assume. It’s always a surprise that all the build up and planning is over so quickly; Christmas Day seems shorter than twenty four hours.

I love going to the Farmer’s market and luckily we have one almost year round now, with the Winter market at Nat Bailey Stadium. When I got the newsletter and it mentioned a cookie exchange I was stoked! I wanted to do a cookie exchange at work but because I just changed jobs that wasn’t going to work. A cookie exchange involves a bunch of people baking a few dozen cookies and then trading them so everyone ends up with dozens of different cookies, awesome right? I knew I was going to be making some cookies anyway so this was perfect. Last year I made these great double chocolate peppermint crunch cookies and I love the idea of having a cookie I make every Christmas. So I doubled the recipe, put a couple dozen in some Christmas print cellophane, tied a silver ribbon and went off to the market.

I came home with some white chocolate macadamia cranberry cookies and some amazing chocolate chip gingerbread. My only disappointment is that I liked the gingerbread more than the ones I made! It came with the recipe so I might change my tradition next year!
Next up Christmas! I was excited to make the meal this year and to see my out of country relatives so it was an excuse to go all out! (Not that I needed one). I was really into appetizers this year and did several, hot and cold. I didn’t get any pictures of them but I will share a couple of recipes.
Stuffed Mushrooms (this one is for you uncle Don!)

15 large button mushrooms, stems removed and reserved
1/2 c. breadcrumbs
2 garlic gloves minced
1/3 c. onion minced
1-2 T each fresh oregano and parsley minced
3 T goat cheese
salt and pepper to taste

-preheat oven to 400
-place mushroom caps in an oven proof dish and bake 15 min, they will shrink quite a bit!
-finely chop mushroom stems

-saute onions, garlic, mushrooms and herbs, cool briefly
-combine with other ingredients thoroughly
-stuff caps with mixture and place under broiler 15 minutes (check every five min or so as this time can vary a bit)

Now, the last step is very important: open a bottle of white and pour a glass, then eat the mushrooms! I hope this is close to what we had on Christmas. As usual I didn’t write it down. Bad! I also did some cold canape style appies. Super simple: pepper jelly and goat cheese on crostini, apricot jelly and brie on crackers, pesto, cream cheese and sundried tomato on a tortilla, rolled up and sliced into rounds.
We had the usual suspects for the main course, mashed potatoes, rolls, yams, stuffing, turkey for the meat eaters, mushroom gravy, yummy bread crumb topped roasted onions and peas. I made a cranberry cheesecake for dessert, but the recipe wasn’t mine. I got it off, my go-to recipe site and it turned out great. I haven’t made a cheesecake in a long time but it was easy and delicious. I want to get this post up ASAP so I’ll put another recipe up for the salad I served on the next post.
The Christmas tree is abandoned on the deck right now until I can figure out where to get it chipped. I probably missed all the chipping days and will have to throw it off the roof! Just kidding, look out below!

I’m hoping to post again next week with more pics of the Christmas Light display we saw in Burnaby and some more recipes!

O Tannebaum!

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