Deck the Halls with Vital Wheat Gluten

I hope the eight of you enjoyed festive holidays with your loved ones. We had a nice enough time in San Diego, unless you count the fact that my mom's new puppy launched a full frontal attack on me including strategically placed turd piles, vomit blobs on seating arrangements, lack of bladder control in my lap, and possibly even the triggering of my immune system with her dander. Either that or I got a nasty virus. Regardless, it succeeded in sending me to bed mere minutes before our Feliz Navidad Surf and Turf Fiesta was served. Which is to say, I missed Christmas Dinner.

But I still managed to have a little fun. Prior to the onslaught of my disease, my loving and adventurous family agreed to become guinea pigs for an all vegetarian Christmas Eve dinner. This time I stayed far, far away from Vegetarian Times, instead taking the advice of my friend Rema's friend Jen who swears by The Post Punk Kitchen blog. I actually already own Vegan with a Vengeance and have long been a fan of Isa Chandra Moskowitz's Faustess Cupcakes, but I had mostly shied away from her savory dishes. That is, until the Night Before Christmas.

The menu:
Chickpea Cutlet Parmesan
and
Mama HCB's Butternut Squash Ravioli with Sage Butter Sauce.

(No, they don't really go together, but I knew the ravioli were safe while the chickpea cutlets were a big gamble. And if you're wondering how Parmesan is vegan, it's not. The addition of cheese and homemade tomato sauce was mine.)

At first, not even Grandma was stirring...



But once everybody dug in, they couldn't stop raving about the chickpea cutlets. My parents even had seconds! A new addition the Vegetarian Recipetoire. Owww!!

Oh, and as far as the giving was concerned, everybody LOVED not doing it. We kept saying how relaxed we all were - no trash, no clutter, and no unwanted crap to store guiltily or shunt to the GoodWill. We're doing it again next year. All told, a Christmas to remember - and replicate.


Mama HCB's Butternut Squash Ravioli with Sage Butter Sauce

1 small butternut squash
Olive oil
1/3 cup freshly grated Parmesan Cheese
1 tbsp rosemary leaves, finely chopped
Kosher salt and freshly ground black pepper
Pinch of ground nutmeg
1 egg white
1 double package wonton wrappers
1/2 cup butter
36 fresh sage leaves

1. Preheat the oven to 400 degrees.

2. Cut the squash in half, remove the seeds and then cut into wedges/disks, leaving the skin on. Place the squash in a lightly oiled roasting pan. Roast for 1 to 1 1/4 hours, or until squash is soft. Remove from the oven and leave the squash to cool.

3. Discard the skin. Pass the squash through a food mill or puree in a food processor. You need 1 cup of pureed squash.

4. Add the cheese and rosemary to the squash and season with the salt, pepper and nutmeg.

5. Whisk the egg white with 1 tsp of water. Place one wonton wrapper on the counter and top with approx 2 tsp of the squash mixture. Brush the edges of the wonton wrapper with egg white, then top with a second wrapper. Press to seal well. If desired, trim edges with a fluted pastry wheel (not even I do this). Repeat with the remaining wrappers. Place the ravioli in a single layer on towel-lined baking sheets, and cover with another towel.

6. Bring a large pot of salted water to a boil and drop in a small batch of ravioli. Cook until the ravioli float and become transparent, about 3 minutes. Drain well. Repeat.

7. Meanwhile, saute butter and sage leaves in large pan over medium-high heat. As each batch of ravioli is cooked and drained, add them to the pan. Flip each ravioli to coat with butter. Serve on warmed plates with a few sage leaves.