December 28, 2010

We tend to be a bit nontraditional during the holidays. Of course, one can expect that when one is vegan. Being vegan or progressive or modern around the holidays is really about honoring tradition, while also honoring our bodies and minds. Some of our family members eat meat, but we encourage vegetarian and vegan food, and often volunteer to cook old favorites in a vegan manner.

For Thanksgiving, we made a squash-mushroom Wellington, which came out better than I thought it might. We made Brussels Sprouts with apples, onions and a mustard glaze. Nicole’s mother brought our favorite breadcrumb-and herb-stuffed vinegar peppers, and we also had traditional sides like mac and cheese and stuffing. The Thanksgiving tables, along with the guests, were stunning.

The centerpiece and fondest dish for Christmas was the Easter Pie. Traditionally, Italians would make this quiche-like entree for Easter with eggs, sausage and cheese. We did it for Thanksgiving, and it couldn’t have been tastier. Pesto, bruschetta, stuffed peppers, marinated mushrooms and artichokes also accompanied the pie.

It’s always great to spend time with family on holiday breaks. We’re fortunate they’ve been supportive and appreciative of our lifestyle choices (mostly), and we think it’s especially nice that they let us reimagine holiday traditions.

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