DOSSIER

This is the first year we aren’t traveling to my Mom’s for Christmas, but instead we are hosting dinner ourselves. I am so looking forward to avoiding the airports this holiday season. Instead, we will take a short train ride upstate to Dermot’s brother’s beautiful home in the woods. His kitchen is much more spacious and state-of-the-art than our outdated Brooklyn kitchen and his fireplace is large enough to stand inside. While Dermot and I are the only vegans at dinner, the other guests don’t mind plant-based side dishes and desserts, as long as they are delicious. Here is our vegan Christmas menu, I promise it won’t disappoint.

On holidays we like to eat all day long, so we usually make snacks to keep the guests happy while we make dinner. This year we thought it would be nice to serve different dips that can be served with a simple French baguette: Fig and Olive Tapenade,Whipped Garlic Dip, Spinach Artichoke Dip, and Smoky Cannelloni Beans on Garlic Toast. It sounds like a lot of food, but it offers everything from sweet and savory to smokey and spicy, so everyone will find something they enjoy. (Note: add finely chopped water chestnuts to the Spinach Artichoke Dip for added crunch).

For dinner we plan to make Sriracha Cauliflower with Peanut Dipping Sauce, Spicy Glazed Brussels Sprouts, Broccoli Mac and Cheese, and Vegetable Wellington. (Note: add caramelized onions and roasted broccoli to add depth of flavor and more vegetables to the Mac and Cheese recipe).

Dessert is a favorite course for most guests, so preparing a decadent selection is key. Dermot’s Mom will make traditional Apple Pie so we decided to focus on chocolate and peanut butter options. For guests who want a small bite to enjoy with Espresso, Chocolate Coconut Pecan Bars are perfect. For an alternative pie option, the Chocolate Peanut Butter Mousse Pie is a huge hit. Topped with Coconut Whip Cream, you can’t go wrong.

Time saving tip: You can prepare both desserts and the Fig and Olive Tapenade 1-2 days before serving. You can prepare the Spinach Artichoke Dip and Broccoli Mac and Cheese one day before and bake it on Christmas Day. You can also make the Peanut Dipping Sauce for the Sriracha Cauliflower the day before. Happy holidays and happy cooking!