Now that I have posted all the recipes I made for Christmas Eve 2013 dinner, let’s move onto some meals I made for Christmas Day 2013 dinner.
The main meal for the family was the Field Roast. But since that wasn’t gluten free, I made the Baked Beans & Greens I made last year for my main dish. For a starchy side dish, we also had this delicious Mushroom & Spinach Potato Gratin. It was a great side with tons of healthy ingredients.
This recipe was adapted from here:
- 4 russet potatoes
- 4.5 cups sliced baby bella mushrooms
- 4 garlic cloves
- 11 oz baby spinach
- 4 sprigs fresh thyme (about 2 tsp)
- 1 tbsp olive oil
- 1 cup vegan cheese*
- sea salt
- Preheat oven to 375F and spray a 13×9 inch casserole dish with nonstick spray.
- Steam spinach and set aside.
- Heat olive oil in a pan over medium heat and saute mushrooms until tender.
- Stir in garlic and thyme. Remove from heat.
- Clean potatoes and slice to about 1/8 inch thick using a food processor.
- Assemble: Layer 1/3 of the potatoes in the bottom of the pan. Squeeze moisture from spinach and layer on top of the potatoes. Layer 1/3 the cheese, 1/3 potatoes, mushroom mixture, 1/3 cheese, 1/3 potatoes, and 1/3 cheese.
- Sprinkle with sea salt and pepper.
- Cover with aluminium foil and bake for 45 minutes. Remove foil. Bake for another 20 minutes or until potatoes are tender and start to brown.
*For the vegan cheese we used a mixture of 1/2 Parmesan cheese and 1/2 Nutritional Yeast. If you want more of an actual “cheesy” flavor, try using Daiya cheddar cheese (this is what we are going to try next time.)
For a layered casserole, this recipe wasn’t too difficult at all. It doesn’t take long to prepare everything and after that it is just layering everything.
Christmas Day 2013:
- Field Roast (from Roots Market)
- Baked Beans & Greens
- Mushroom & Spinach Potato Gratin
- Orange Ginger Broccoli
- Buckeye Pie