I wanted to share a little snapshot of what we ate during our Christmas holidays 🥹
Context: we’re a 100% vegan family, everyone loves cooking, and when we’re all together it basically turns into a nonstop kitchen marathon. I’m a vegan chef and I created a vegan cooking app (Eline’s Table https://elinestable.com/app ), so food is a huge part of how we spend time together.
Here are some of the things we cooked 💕
🍜 Vegan Tantanmen Ramen (creamy, spicy, comforting)
Chili oil
– 65 mL neutral oil
– 1 green onion
– 20 g fresh ginger
– 1 garlic clove
– 2 tbsp chili flakes
– 1 tsp toasted sesame oil
– 1 tsp tomato paste
– 1 tsp rice vinegar
– 1 tbsp soy sauce or tamari
– 1 tbsp sesame seeds
– Mirin (optional)
Heat the neutral oil in a small saucepan. Roughly chop the ginger, green onion, and garlic and cook them in the hot oil for about 2 minutes.
Meanwhile, mix chili flakes, tomato paste, sesame oil, vinegar, soy sauce, and sesame seeds in a heatproof jar.
Strain the hot oil over the mixture (discard solids) and let cool.
Toppings
– 20 g fresh ginger, minced
– 1 garlic clove, minced
– 2 tbsp toasted sesame oil
– 340 g plant-based mince
– 2 tbsp soy sauce or tamari
– 1 tbsp gochujang
– Enoki mushrooms (3 small bundles)
– 2 king oyster mushrooms
– ½ bunch fresh spinach
– 1 green onion
– 380 g ramen noodles
Sauté plant-based mince in sesame oil on high heat until nicely browned. Add ginger and garlic, cook ~5 minutes, then finish with soy sauce and gochujang.
In another pan, sauté sliced king oyster and enoki mushrooms in sesame oil. Add spinach at the end, deglaze with a splash of soy sauce.
Broth
– 750 mL vegetable broth
– 500 mL soy milk
– 3 tbsp soy sauce or tamari
– 3 tbsp tahini
– Chili oil (to taste)
– Shoyu (optional)
Heat broth, soy milk, and soy sauce. Whisk in tahini and chili oil.
Cook noodles separately. Assemble bowls with broth, noodles, mince, mushrooms, spinach, sliced green onion, and sesame seeds.
⸻
🍪 Our yearly vegan Christmas cookies (family tradition)
My sister and I make these every year using the same base dough, then create a million variations.
Base dough
– 720 g all-purpose flour
– 400 g sugar
– 300 g coconut oil or vegan margarine
– 200 mL plant milk
– 1 pinch salt
– 1 tbsp baking powder
Mix everything into a smooth dough. Chill briefly if needed, then shape and fill as you like.
Our variations this year:
– Orange & apricot jam (homemade by our mom 🧡)
– Chocolate marshmallow
– Coconut chocolate
– Chocolate hazelnut spread
– Gingerbread
Bake until lightly golden (time depends on size, usually ~10–12 min at 180°C / 355°F).
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🧀 Homemade vegan raclette night
Using a vegan raclette cheese I had shared in a previous Reddit post.
🍹 Daily family apéros
Including piña coladas (with or without alcohol, depending on the crowd).
🍰 Chocolate raspberry yule log (Black Forest–style)
Recipe: https://elinestable.com/recipes/black-forest-style-raspberry-yule-log
🍎 Stuffed tofu roast with apple & white wine shallot sauce
With vegan duchess potatoes and maple-roasted carrots:
– Tofu roast: https://elinestable.com/recipes/stuffed-tofu-roast-with-apple-and-shallot-sauce
– Duchess potatoes: https://elinestable.com/recipes/vegan-duchess-potatoes
🎃 My dad’s dish
Butternut squash two ways (roasted “steaks” + purée) with lentil balls and tahini sauce.
by ElineBonnin