I wish you a Happy Holiday, I wish you a Happy Holiday, I wish you a Happy Holiday and a Happy New Year. This is probably my last post until after Christmas. I look forward to hanging out with my son this weekend and doing Christmasy things. Plus I have some homework to get done, yuck!

Anyway, I have finally put together my Christmas dinner menu and wanted to share it with you. If I am a good girl, you will have pictures of all this delicious food on Tuesday.

Here are my plans:

Appetizer: Pita chips topped with hummus and caramelized onions
Cut pita into triangles and toast in oven. Making them slightly crisp. In an iron skillet, saute onions in vegan butter spread until nice and brown. Top pita triangles with hummus and caramelized onions and place on a platter to serve.
Salad: Vegan Corn Arugula Salad
Dinner: Vegan Spinach Pie, Vegan Garlic Mashed Potatoes, Vegan Green Bean Casserole, Vegan Bread Stuffing, Vegan Spinach Biscuits, Vegan Sweet Potato Casserole.

Vegan Garlic Mashed Potatoes

8-10 potatoes, peeled and cut into chunks
1 head garlic
2 tbsp vegan butter spread
1/4 cup vegetable broth
1/4 cup rice milk
salt and pepper to taste

Boil potato chunks in hot water until fork tender. Cut the very top off of the head of garlic and place on a cookie sheet, brush with olive oil and place in the oven. Bake at 400 degrees for about 20 minutes. Once potatoes and garlic are done, drain water from potatoes and pop garlic gloves out of the head of garlic and mash together. Add butter spread and let melt and then add vegetable broth and rice milk. Mash until slightly lumpy. Add salt and pepper to taste and mix in.

Vegan Spinach Biscuits

3 cups Bisquick
1 cup rice milk
1/2 package frozen spinach
1 small yellow onion
2 tbsp olive oil

Preheat oven to 375 degrees. In an iron skillet saute onion and spinach in olive oil. In a mixing bowl, mix bisquick and rice milk until slightly lumpy. Add in spinach and onion mixture and mix well. Fill greased muffin tins with biscuit mixture, each cup approximately 3/4 of the way. Cook in the oven for approximately 15 minutes or until tops become golden brown.

Dessert: Apple Crisp

Vegan Apple Crisp

5-6 crisp apples cut into chunks
1/4 cup apple juice
2 tbsp vegan butter spread
1/2 cup maple syrup
1 teaspoon cinnamon
2 cups oats
1 cup flour
1/2 cup vegan butter spread
1 cup brown sugar
1 tbsp cinnamon

Preheat oven to 350 degrees. In a saucepan melt 2 tbsp vegan butter spread and saute apple chunks. Add apple juice, maple syrup and tsp cinnamon and continue cooking until apples begin to soften. In a mixing bowl mix brown sugar, cinnamon, oats and flour. Add 1/2 cup butter and mix until crumbly. Pour apples into a glass baking dish and top with oat mixture. Bake in the oven for 30 minutes, until top layer is nice and crispy.