December has arrived and for most of us the calendar change signals that a month of hardcore cooking and baking is on the horizon.
I have a huge stack of cooking magazines and recipes I have printed out from the internet sitting on my desk as I try to widdle them down to decide what exactly I will be cooking and baking for the Christmas period. You would think after all that foodie focused research I would be settled on a menu by now. The problem is that the more I see the more I want to make but I want to be careful of not biting off more than I can (literally) chew.
One thing I do know is that Christmas cooking period is going to be one of those times where I won’t be sticking strictly to a vegetarian diet. However, I do really want to try as much as possible to be cooking and serving mostly vegetarian Christmas recipes.
The good thing though is that it really isn’t very hard to do that. When you think about it, most of the Christmas cookies and cakes we will munch over the holiday period are vegetarian by their very nature. Then, the normal Christmas dinner trimmings are also largely vegetarian. At least that is the case if you skip doing your roast potatoes in goose fat. Frankly, even when I wasn’t so focused on vegetarian cooking that never appealed to me anyway.
As I make my way through a largely vegetarian Christmas, I will check in and share my vegetarian cooking adventures. Hopefully, it will give some of you also trying to eat mostly vegetarian over the Christmas cooking period of bit of inspiration.
For now though, it is on to finally forming a solid Christmas cooking schedule. So, time to settle down with that stack of Christmas cooking magazines and make my mind up. At least until I change it again.
Of course, I can’t do that research without having a good hot beverage by my side. This month for the vegetarian swap I participate in over at Recipezaar, I picked out this Mayan Hot Chocolate recipe posted by Recipezaar member the80srule
It turns out this hot chocolate recipe is the perfect partner to planning my vegetarian Christmas cooking. Firstly, the big sell for me, is that it is actually made with soy chocolate milk. I am lactose intolerant so whenever I make a creamy drink like hot chocolate I have to weigh up the consequences. I could make a normal hot chocolate recipe with water, I suppose, but any lover of hot chocolate knows that is simply never the same. Amazingly though, I had never thought of using soy chocolate milk as the base of a hot chocolate recipe but it really did work.
What really makes this hot chocolate recipe special though are the spices that go into the mixture. First in the pot, is a bit of cinnamon which gives a real Christmas feel to the hot chocolate recipe. Then comes the real surprise, a pinch of cayenne pepper. You would think that would make it hot and spicy but really it just adds a back ground warmth to the hot chocolate.
So, make yourself your own mug of this spiced hot chocolate and pull up your own pile of Christmas recipes and join the foodie December ritual of planning your holiday baking and Christmas cooking. Let the games begin!