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Mushroom Strudel and Broccoli with Walnut Sauce

We make this pretty much every year for a fancy holiday dinner. For the strudel, a yeasted dough is wrapped around a filling of various mushrooms sauteed with baked tempeh, herbs, and vegan yogurt.

Broccoli with Walnut Sauce

3 large heads broccoli
1 cup walnuts
1-2 lemons, juiced
2-4 Tbl good quality Olive Oil
1/2 tsp salt

Chop the broccoli into florets. Put all the florets into a large bowl of cold water, and swish for a minute. Let sit for a few minutes, any dirt will sink to the bottom. Peel and chop the broccoli stems.

Make the sauce: boil the walnuts for 5 minutes until a bit soft. Puree in a blender or food processor with most of the lemon juice, the olive oil, the salt, and enough cooking liquid to make a thick but blendable sauce. Taste for lemon and salt, adjusting as necessary. (Note: if your walnuts had several bits of shell attached, you may want to taste the cooking liquid for bitterness before adding it.)

Steam the broccoli until just tender, and then top with the sauce.

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Pumpkin stuffed with pumpkin stew, mashed potatoes with green onions and roasted garlic, sage and oyster mushroom cornbread stuffing, homemade (and homeinvented) wheat gluten and yuba “turkey”, shitake mushroom gravy, white bean and temeph gravy, cranberry sauce, cranberry chutney, collard greens, mashed sweet potatoes, roasted brussel sprouts.

Plus, there was ham, an indian chicken dish, squash and shrimp stew, and bacon stuffing (not pictured).

For dessert (not pictured): pumpkin pie with whipped cream, tiramisu, and lots of vegan pumpkin pie with soy whipped cream.

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