Holiday Dinner

It seems like everyone and their brother has a recipe list for how to do a holiday dinner for 12, 24, or 50... but jeez, what if you only have a holiday with LESS than a dozen people?! How about people that only have 2 or 4 for dinner?! And that other fun one... less than a dozen people that are vegan... Well, so then here are recipes for *small* celebrations -- VEGAN recipes. And screw making everything from scratch (if you can avoid it), I want to enjoy the holidays, not cook all freaking day!

Holiday Menu:
Wood-Smoked Tofu and Celery, Almond, Mushroom, Basil Stuffing with Mushroom and White Wine Gravy
Crème Fraîche Mashed Potatoes
Tiramisu
(Holiday Drinks in the previous recipe. heh.)

Wood-Smoked Steamed Tofu:
Ingredients:
smoked tofu (if you can't find Smoked Tofu, purchase firm or extra firm Tofu. Also purchase a plank of untreated hickory, walnut, oak, myrtle, etc. wood about the size of your tofu and wash it clean.)
basil leaves, whole
diced thyme or lemon thyme
Celery, Mushroom, Almond, Basil Stuffing (see below)

Prepare the steamer:
if you are smoking your own tofu, brush olive oil on both sides and place in the bottom of the steaming basket. Place basil leaves on the wood.
If you are not smoking your own tofu, simply add basil leaves to the bottom of the steaming basket.

Assemble Tofu with Stuffing:
Slice the tofu into layers. Place on layer upon the basil-prepared wood plank in the steamer. Shape a layer of stuffing in your hand and place on top of the tofu layer. Add a teaspoon of diced thyme or lemon thyme. Repeat for each layer of tofu, except the top layer. Place two or three basil leaves upon the top of the tofu.

Steam for 30-45 minutes, depending on if you have one or two packages of tofu.


Celery, Mushroom, Almond, Basil Stuffing:
Ingredients:
1 cup instant herb stuffing
1/2 cup water
1/4 cup sliced almonds
2 stalks celery, chopped or diced
1 medium mushroom, chopped or diced
A handful of basil leaves, rolled up and then sliced

Prepare:
In a bowl, add water, celery, almonds, mushroom and basil. Stir until mixed. Add stuffing while mixing with a fork. When the water has been soaked into the stuffing mix, it is ready to 'stuff' in the tofu layers.


Crème Fraîche Mashed Potatoes:
4 serves (servings) instant mashed potatoes or potato flakes
1 1/2 cups almond milk (creamy soy milk will also work)
1 1/2 cups water
125 grams (1/2 cup) soy crème fraîche
salt, pepper

In a sauce pan, heat water, almond milk, and about a teaspoon of salt until little bubbles appear in the surface. Turn off the heat and stir in potatoes. Stir in crème fraîche. Add salt and pepper to taste.

If you cannot find soy crème fraîche, you can make your own:
Soy Crème Fraîche:
150 ml Silken Tofu
45 ml Lemon Juice (fresh squeezed is best)
45 ml Water
15 ml Tea or Vegetable Oil
2.5 ml Salt
Blend until very smooth


Mushroom and White Wine Gravy:
Ingredients
4-5 medium finely chopped mushrooms
1-2 finely chopped shallots
200 ml of soy crème fraîche
125 ml of white wine
1 tbs of dairy-free butter
1 crushed garlic clove
pinch of nutmeg
salt and pepper

Preparation
Melt the butter over low heat in a medium-sized saucepan. Add the chopped shallots and fry for 3 - 4 minutes (when you smell them, they are about done.) Add the garlic and fry for another 2 minutes. Add the chopped mushrooms. Salt and pepper to taste. Stir all of the ingredients together and cook until the mushrooms have softened and darkened in colour. Turn the heat up on the stove and pour in the white wine. Stir the ingredients and cook until the mixture coats a spoon (reduced about 2/3). Turn the heat down and stir in the crème fraîche and nutmeg.


Tiramisu:
Ingredients:
3.5 Tbs demerara sugar or raw sugar
1 No-Egg (1 tsp No-Egg + 2 tbs water)
2 No-Egg whites (4 tsp No-Egg + 2 tbs water)
4 Tbs Frangelico
150 Ml black, strong coffee
300 grams pound cake
200 grams (about 3/4 Cup) soy mascarpone
cocoa powder (I just have a 300 gram bag of dutch-style cocoa powder on hand for sprinkling over each layer)

Prepare:
Slice the pound cake into four layers.
Whisk the mascarpone, 1 No-Egg, and Sugar until consistent and smooth. In a separate bowl, whisk the 2 No-Egg whites until thick and firm. Fold the No-Egg whites into the mascarpone mixture.
Mix the Frangelico and Coffee in a separate bowl.

Assemble:
For each layer of pound cake, using a table spoon, gently pour the coffee mixture over the cake until no 'cake' edges remain without coffee. Cover with a layer of the mascarpone mixture. Using a spoon, gently tap cocoa powder to cover the mascarpone layer. Repeat steps for the remaining three layers.

Chill for at least 30 minutes before serving.

If you can't find Soy Mascarpone cheese, you can make your own:
Soy Mascarpone:
1 Cup Soy Cream Cheese
1/2 Cup Soy Sour Cream
3/4 Cup Soy Cream
Blend until creamy, refrigerate at least one hour before using.

If you can't find a vegan pound cake, I have a recipe here for a nice one, use a loaf pan for best results:
Ingredients (have everything at room temperature)
3 tablespoons almond milk (45 grams ) (soy will also work.)
3 no-eggs (150 grams)
1 1/2 tsp vanilla (6 grams)
1 1/2 cups sifted cake flour (150 grams)
1/4 cup sugar (150 grams)
3/4 teaspoon baking powder (3.7 grams)
1/4 teaspoon salt
13 tablespoons unsalted dairy-free butter (must be softened) (184 grams)

Grease a 4-cup (8-inch by 4-inch by 2 1/2-inch, imperial) loaf pan, line the bottom with parchment or wax paper, and then grease again and flour.
Preheat the oven to 350 F / 175 C.

In a medium bowl lightly combine the milk, no-eggs, and vanilla.
In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 minute to aerate and develop the cake's structure.

Scrape down the sides. Gradually add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.

Scrape the batter into the prepared pan and smooth the surface with a spatula. The batter will be almost 1/2 inch from the top of the 4-cup loaf pan. (If your pan is slightly smaller, use any excess batter for cupcakes.)

Bake 55 to 65 minutes (35 to 45 minutes in a fluted tube pan) or until a wooden toothpick inserted in the center comes out clean. Cover loosely with buttered foil after 30 minutes to prevent over-browning. The cake should start to shrink from the sides of the pan only after removal from the oven.

Let the cake cool in the pan on a rack for 10 minutes and invert it onto a greased wire rack. To keep the bottom from splitting, re-invert so that the top is up and cool completely before wrapping airtight.


What freaking order do I do all this in, huh?
Ok, this is a very simple dinner, but it is very filling and can make for some festive fun. But what order do you prepare all this crap? Well, if you're not having to make the pound cake from scratch -- make the tiramisu first (if you have to make the pound cake from scratch -- start the day before and make the pound cake itself then!)
After the tiramisu is in the fridge, prepare the stuffing and then the tofu. While the tofu is steaming, prepare the mushroom and white wine gravy. The LAST thing you should make are the potatoes -- because when they're hot and mixed up, you're done!