The Globetrotter Cookbook

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Category: vegan (page 1 of 3)

Exploring Cannon Beach (+ vegan ceviche recipe!)

Summer has hit Jerez hard, and as I am preparing to move at the end of the month, I haven’t been on any trips in a while in the attempt to save money. True, I could be spending time at the beach, but this pale girl can only stand so much sun.
Confession: I am no longer a food/travel blogger, but more like a “vegging-out-on-the-couch-with-the-air-con-on-blast-and-still-dying-from-the-heat” blogger. Is that a thing? No, it’s not, and it shouldn’t be, nobody wants to read that. So I’ve wandered back into the kitchen, trying to concoct recipes that don’t require turning on the stove or oven.

 

Also while in self-imposed prison, I peruse blogs with authors who are able to venture outside, like Sam from Explore the Map. She challenged me to make a dish inspired by her hike along Cannon Beach in Oregon, which she shares with us today. What better opportunity to make a vegan version of the summer favourite, ceviche?
As an exclusively vegetarian chef, it was important that I get creative, since fish is the main ingredient. Humming and hawing over what I could use, I finally came across a vegetable able to imitate the texture of our underwater friends: Hearts of palm!

Hearts of palm - a ex-fish lover's secret ingredient!

Hearts of palm – a ex-fish lover’s secret ingredient!

This mysterious ingredient is harvested from the core of certain species of palm trees. It’s fairly inexpensive and can be found in the preserved vegetable section of any grocery store.

The ingredients for this dish are simple, and you will be shocked at how similar it is to the real thing! But first to work up your appetite, Sam recounts her beach walk along Cannon Beach.

Exploring the Oregon Coast: Haystack Rock at Cannon Beach

The smell of the ocean washes over us as we dig our toes into the soft sand, letting the waves break over our feet. We sink slowly into the earth, one wave at a time. The sun is high overhead and beats down relentlessly, threatening to burn our exposed feet. We meander towards the towering silhouette of Haystack Rock and enjoy the fresh, salty beach air.

The iconic shape of Haystack Rock is hard to miss. It rises 235 feet above the sandy ocean floor and dominates the landscape. It’s a mere 2.4km south of the seaside town of Cannon Beach, Oregon, which makes it an easy adventure. At low tide, visitors can walk up to the base and explore the colourful tidepools where fascinating ocean creatures live. Nothing can be moved or climbed on within 300 yards of the base because the area is protected under the Marine Garden and Oregon Islands National Wildlife Refuge. This is strictly enforced because it can take years for the delicate sea life to recover if damaged.

Haystack Rock looms eerily in the fog.

Haystack Rock looms eerily in the fog.

The birds of Haystack Rock

In addition to the wide variety of sea life, Haystack Rock plays home to many birds during the summer.

From early spring to mid-summer, Tufted Puffins burrow tunnels in the soil of the north slope for their eggs. According to CannonBeach.org, these puffins “are squat, black birds with large, bright orange bills, white facial features and tufts of yellow feathers above [their] eyes”.  As one of the most colourful birds that nest on Haystack Rock, they are popular among birdwatchers.

Pelagic Cormorants, a lanky, greenish-black bird, builds nests of seaweed on the precarious narrow shelves above the waves and are often seen with their wings outstretched, diving for fish. The Pigeon Guillemot, a white-winged, orange-footed bird,  is a minority on Haystack Rock and nests only three to ten meters above the waves and is extremely sensitive to humans. Seagulls, Black Oystercatchers, Harlequin Ducks, and occasionally Bald Eagles and Peregrine Falcons can also be spotted on Haystack Rock.

Tufted Puffins at Haystack Rock. Photo credit: CannonBeach.org

Falling in love with Cannon Beach & Haystack Rock

The road into Cannon Beach snakes off Highway 101 and winds its way through the rich forest before quietly entering the town. The streets are lined with cute, white picket homes and quaint, sea-inspired shops. It’s the quintessential beach town. We roll down our windows and let the salty air wash over us, welcoming us to this beautiful town.

We find free parking, but as we step out of our warm car we’re unexpectedly bombarded by a chilly downpour. Jumping back into our car, we watch the rain run down our windshield. Like many ocean communities, the rain quickly dissipates and a stunning, blue sky reveals itself. We wander the streets, gazing in awe at the pastel houses and peeking into the cute shops, wishing dearly that we could live here.

Haystack Rock.

We enjoy the wide expanse of Cannon Beach as we wander towards Haystack Rock, 2.4 km in the distance.

Exploring the beach

After dropping our newest finds off in our car, we wander to Whale Park where a small gazebo and whale statue commemorate this as the southernmost point visited by Lewis & Clark in 1806. The Park offers a great view of the Pacific Ocean and Ecola Creek as it becomes one with the ocean. Families and seagulls play in the Creek where the gentle waves of the ocean won’t disturb them. Located on the northernmost point of Cannon Beach, we cannot yet see the towering pillar of Haystack Rock as we descend to the beach.

It only takes a few moments of sinking in the soft sand before we remove our shoes. The sand becomes compact, almost spongy, as we near the water. We watch bubbles of air escape as waves roll over the sand, sometimes exposing tiny crabs. The sky disappears into the distance, meeting with the ocean and wispy clouds miles away. White-capped waves break along the beach and we stand in their wake, enjoying the cool water as it washes over our feet. The beach is full of people, yet my usual anxiety and itch to leave doesn’t overwhelm me; Cannon Beach is large enough to give the illusion of serenity despite the crowds.

Even on sunny, crowded  days it’s possible to find tranquility at Haystack Rock.

Even on sunny, crowded  days it’s possible to find tranquility at Haystack Rock.

Reaching Haystack Rock

The sun glistens overhead but the gentle breeze deceptively cools us and we’re soon red from head to foot. What starts as a small nub on the horizon quickly gathers mass and becomes the towering Haystack Rock, the sea stack we drove over 1,000 kilometers to see. The tide is in, so instead of exploring the hidden tide pools we settle onto a driftwood log. We watch tiny birds circle the monolith and spot members of the Haystack Rock Awareness Program, a volunteer program that educates the public on the sensitivity of the landmark, talking to people.

Haystack Rock’s creation

Looking at Haystack Rock and the adjacent formations, the Needles, we try to imagine how the landscape has changed. Roughly 16 million years ago some of the world’s largest lava flows ran rampant through the area, forever changing the terrain. When it eventually reached the ocean and cooled, the lava solidified into thick basalt and sat buried for years. The basalt gradually exposed  itself due to tectonic plate shifts and millions of years of erosion. This slowly created the jagged, rocky coastline that Oregon is famous for.

Information & Trailhead Location

There are many entrances to the beach throughout Cannon Beach, but our favourite is through Whale Park.  This way you can enjoy a beautiful walk down the beach before coming to Haystack Rock.  

Distance: ~ 5km (3 miles)

Duration: 1-2 hrs

Difficulty: Easy

Notes: Cannon Beach is a beautiful walk and if you visit at low tide you can explore the colourful tide pools at the base of Haystack Rock. However, it’s strictly prohibited to walk on, touch, and remove anything within 300 meters of the base. Once you’ve explored the beach, wander through the seaside town of Cannon Beach!

Recipe Time!

simple ingredients for vegan ceviche

Simple ingredients make for some powerful flavours in this ceviche!

I’ll admit, because I’ve been cooking for a while, I tend to complicate my life with a shit load of spices and ingredients in my recipes. Well the lazy summer days have hit, and I’m no longer about that. This recipe will take you 10 minutes to put together – no muss, no fuss! Throw the chopped up ingredients together, squirt over a bit of lime and chill in the fridge. Serve with a chilled beer or a frozen margarita and you are good to go!

Vegan ceviche made with hearts of palm, courgette, red onion, chilli, avocado, lime and cilantro

Print Recipe
Vegan Ceviche
This ceviche is colourful and oh so flavourful and you'll be shocked to find that it's completely vegan! Red onion, chili peppers, avocado and a twist of lime bring those familiar mexican flavours and textures to the secret non-fishy ingredient - hearts of palm! Best served cold and with your favourite tortilla chips, and perhaps a frozen margarita!
Vegan ceviche made with hearts of palm, courgette, red onion, chilli, avocado, lime and cilantro
Course Appetizer, lunch
Cuisine Mexican
Prep Time 10 minutes
Passive Time 1 hour
Servings
people
Ingredients
Course Appetizer, lunch
Cuisine Mexican
Prep Time 10 minutes
Passive Time 1 hour
Servings
people
Ingredients
Vegan ceviche made with hearts of palm, courgette, red onion, chilli, avocado, lime and cilantro
Instructions
  1. Drain and rinse the hearts of palm. Dice them up into small rounds.
  2. Peel the zucchinis and chop into small cubes. Do the same with the avocado.
  3. Finely chop your red onion and chilli pepper. If you don't like a lot of heat, remove the seeds first. Roughly chop the cilantro.
  4. Add all of the prepared ingredients into a mixing bowl or large tupperware. Add zest and squeeze in the juice of two limes. Carefully mix together. You can add salt if you wish, but as the hearts of palm are quite salty, this may not be necessary.
  5. Store in an airtight container in the fridge for a minimum of 1 hour or overnight so that the flavours can intensify. Serve with tortilla chips and a cold beer or margarita!
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A big thanks to Sam for collaborating with me on this post! Check out her post about Mt St Helens where I also contributed a molten nutella lava cookie!

Vegan Ceviche

Print Recipe
Vegan Ceviche
This ceviche is colourful and oh so flavourful and you'll be shocked to find that it's completely vegan! Red onion, chili peppers, avocado and a twist of lime bring those familiar mexican flavours and textures to the secret non-fishy ingredient - hearts of palm! Best served cold and with your favourite tortilla chips, and perhaps a frozen margarita!
Vegan ceviche made with hearts of palm, courgette, red onion, chilli, avocado, lime and cilantro
Course Appetizer, lunch
Cuisine Mexican
Prep Time 10 minutes
Passive Time 1 hour
Servings
people
Ingredients
Course Appetizer, lunch
Cuisine Mexican
Prep Time 10 minutes
Passive Time 1 hour
Servings
people
Ingredients
Vegan ceviche made with hearts of palm, courgette, red onion, chilli, avocado, lime and cilantro
Instructions
  1. Drain and rinse the hearts of palm. Dice them up into small rounds.
  2. Peel the zucchinis and chop into small cubes. Do the same with the avocado.
  3. Finely chop your red onion and chilli pepper. If you don't like a lot of heat, remove the seeds first. Roughly chop the cilantro.
  4. Add all of the prepared ingredients into a mixing bowl or large tupperware. Add zest and squeeze in the juice of two limes. Carefully mix together. You can add salt if you wish, but as the hearts of palm are quite salty, this may not be necessary.
  5. Store in an airtight container in the fridge for a minimum of 1 hour or overnight so that the flavours can intensify. Serve with tortilla chips and a cold beer or margarita!
Share this Recipe

10 Tips for the BEST Vegan Burger!

Where I live, in Jerez de la Frontera, generally people don’t understand non-traditional diets. Usually when I say that I’m vegetarian, locals respond: “But you eat ham, right?” Today I got asked if I could eat mushrooms… así es la vida. The separation of food groups just doesn’t seem to be in the Spanish consciousness. So, you can imagine my surprise when I found out about a VEGAN cooking workshop held right in the center of Jerez at the natural foods store, La Panacea. For only 10 euros, I simply had to sign up!

hamburguesas veganas la panacea

How often do you see a poster for vegan workshops in little Andalusian towns?

Youtube channels such as The Happy Pear and hot for food have been my main sources of instruction so far when it comes to cooking vegan food, so it was really exciting to participate in my very first cooking class. The instructor, José taught us how to make four different and delicious burgers along with individual sauces. My favourite was the quinoa burger, and with his permission I’m sharing it with you along with 10 tips to make the ultimate vegan burger!

vegan chef natural food workshop la panacea

José, our vegan chef!

1. Salt your ingredients as you cook them.

If you add salt to the patty mixture at the end, the salt won’t absorb properly and your flavours won’t be highlighted as well.

2. Invest in the extra time and SOAK your beans.

If your veggie burgers always turn out a little soggy or mushy, try using dried beans instead of canned. It takes more time, but the texture of your patties will be firmer because you control the texture by allowing more or less cooking time. If you’re super impatient (like me), try making a beanless quinoa burger like the one at the end of this post!

veggie burger ingredients

Ingredients all lined up to be made into burgers!

3. Fry and Freeze.

If making extra for those days when you don’t feel like cooking, lightly pan fry your burgers before freezing them. This helps them to maintain their form and texture. To cook the frozen patties, pop them on the pan directly in a little oil and fry on medium heat on both sides.

4. Let your burgers chill.

If cooking them fresh, chill the mixture in the fridge before forming your burgers. This makes it easier to form compact patties that won’t fall apart when cooking.

Beet Burgers from la Panacea.

Beet Burgers from la Panacea.

5. Use rice flour.

Traditional wheat flour can make your burger taste like paste, and bread crumbs can make it heavy. Using rice flour is a lighter alternative that will also help you to get a nice crispy exterior on your patty. Bonus – It’s gluten-free!

6. Buy a knife sharpener!

As a minimalist, I try not to buy too many kitchen gadgets, but watching how easily Jose was able to slice up all the vegetables, I’m convinced that I need to purchase one. It may seem scary to use a sharp knife, but you’re less likely to cut yourself because a slick blade prevents unnecessary and dangerous slips. Because if you bleed into the burger, it ain’t vegan!

knife skills

Look at this guy! Such confidence in his knife that he doesn’t even look down!

7. Booze it up!

Add wine to unite flavours.

8. Or keep it sober.

If you prefer to be able to distinguish the taste of each individual ingredient, save the wine for you glass.

9. Make your burgers fart-free.

If you tend to shy away from veggie burgers because they turn you into a “Gassy Garry”, try using red lentils instead of beans. Because they don’t have a skin, they are easier to digest and won’t result in you emitting those embarrassing smells ?.

quinoa veggie burger mix

No beans, no bloating, no bursts of toxic fumes!

10. Garlic is for everyone!

If you love a strong garlicky flavour in your burgers, add it last to your cooked ingredients. For a subtler garlic flavour, let it be the first thing you add to your pan (Be careful to cook on low-medium heat! Garlic burns VERY quickly!). Remove the core of the garlic if you have problems digesting it.

La Panacea Quinoa Burger, recreated at home.

La Panacea Quinoa Burger, recreated at home.

My favourite burger of the day was definitely the one made with quinoa. Gluten, bean and lactose-free, it is also the most accessible burger of the bunch. I love the fresh taste of veggies, and I can’t wait to put these on a barbecue this summer. It’s amazing paired with sriracha or vegan mayo like the one I made for Ensaladilla Rusa. However, you must try José’s secret sauce – a sweet vegannaise with pear!

Print Recipe
La Panacea Quinoa Burgers (vegan)
Beanless, and therefore fart-less quinoa burgers courtesy of José from La Panacea in Jerez de la Frontera. Served with sweet pear veganaise.
Quinoa burgers from la Panacea
Cuisine vegan, vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 15 minutes
Servings
people
Ingredients
La Panacea Quinoa Burgers
Sweet Pear Veganaise
Cuisine vegan, vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 15 minutes
Servings
people
Ingredients
La Panacea Quinoa Burgers
Sweet Pear Veganaise
Quinoa burgers from la Panacea
Instructions
La Panacea Quinoa Burgers
  1. Heat up a pan on medium heat with 1 tbsp of coconut oil. Add garlic and onion and sautée until translucent. Salt to help the cooking process along and to lock in this layer of flavour.
  2. Gradually incorporate about 1-2 minute apart (in this order): pepper, carrot, celery and spinach.
  3. Once your vegetables are all tender, add quinoa, cumin, salt and pepper. Cook for an additional 30 seconds. Set aside in a bowl to cool.
  4. Once cooled enough to touch, add rice flour and mix well until the mixture is homogenous. Let cool in the fridge for a minimum of 15 minutes before forming into patties.
  5. Fry on medium heat in a tablespoon of coconut oil for about 5 minutes on each side. Serve with pear veganaise.
Sweet Pear Veganaise
  1. Combine all of the ingredients except for the oil and pear in a blender. Blend, then gradually add oil until the consistency of mayonnaise is achieved.
  2. Pour veganaise into a serving bowl and fold in the pear. Serve with quinoa burgers or your other favourite veggie patty.
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Do you have any secrets to making the perfect vegan burger? Have I missed anything? Let me know!

 

 

La Panacea Quinoa Burgers (vegan)

Print Recipe
La Panacea Quinoa Burgers (vegan)
Beanless, and therefore fart-less quinoa burgers courtesy of José from La Panacea in Jerez de la Frontera. Served with sweet pear veganaise.
Quinoa burgers from la Panacea
Cuisine vegan, vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 15 minutes
Servings
people
Ingredients
La Panacea Quinoa Burgers
Sweet Pear Veganaise
Cuisine vegan, vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 15 minutes
Servings
people
Ingredients
La Panacea Quinoa Burgers
Sweet Pear Veganaise
Quinoa burgers from la Panacea
Instructions
La Panacea Quinoa Burgers
  1. Heat up a pan on medium heat with 1 tbsp of coconut oil. Add garlic and onion and sautée until translucent. Salt to help the cooking process along and to lock in this layer of flavour.
  2. Gradually incorporate about 1-2 minute apart (in this order): pepper, carrot, celery and spinach.
  3. Once your vegetables are all tender, add quinoa, cumin, salt and pepper. Cook for an additional 30 seconds. Set aside in a bowl to cool.
  4. Once cooled enough to touch, add rice flour and mix well until the mixture is homogenous. Let cool in the fridge for a minimum of 15 minutes before forming into patties.
  5. Fry on medium heat in a tablespoon of coconut oil for about 5 minutes on each side. Serve with pear veganaise.
Sweet Pear Veganaise
  1. Combine all of the ingredients except for the oil and pear in a blender. Blend, then gradually add oil until the consistency of mayonnaise is achieved.
  2. Pour veganaise into a serving bowl and fold in the pear. Serve with quinoa burgers or your other favourite veggie patty.
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Victor’s Taiwanese Cabbage and Mushrooms

Print Recipe
Victor's Taiwanese Cabbage and Mushrooms
These vegetable side dishes were shared by my Couchsurfer friend, Victor, and are a staple in Taiwanese cuisine. Eat them alone with rice for a vegan option, or put an egg on it for extra protein and deliciousness!
Taiwanese vegan rice bowl
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Taiwanese Cabbage
Taiwanese Mushrooms
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Taiwanese Cabbage
Taiwanese Mushrooms
Taiwanese vegan rice bowl
Instructions
Taiwanese Cabbage
  1. Heat the oil in a wok or large pan to high heat. Throw in the halved garlic cloves and sautée until they are brown in colour, but not burnt (about 1-2 minutes)
  2. Add in your chilli and minced garlic and sautée for 2 more minutes, stirring frequently.
  3. Toss in your cabbage and mix together. Sprinkle with salt to help the cabbage cook down. Cook until wilted, but still crunchy (about 3 minutes). Serve with rice.
Taiwanese Mushrooms
  1. Marinade your mushrooms in the alcohol for about 5-10 minutes. This step is optional, but it will give your mushrooms a sweeter taste.
  2. Toast your ginger on medium heat for about 2 minutes, then add the sesame oil and cook for another 3 minutes.
  3. Once the ginger is tender, add in your mushrooms and sautée until cooked through (about 5-7 minutes).
  4. Season with salt to taste, and serve with rice.
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Cooking with Couchsurfers: Victor from Taiwan

Victor is a wine aficionado from Taiwan, and the first Couchsurfing guest to appear in the Globetrotter Cookbook blog. He spent a month travelling through Spain, staying mostly with generous hosts who showed him the best places to sip the country’s famous vinos – from fruity red Rioja in Logroño to the dry Fino sherry in Jerez.

Victor couchsurfing taiwan

Meet Victor!

Txokos: The secret societies of Basque Country

Naturally, wine pairs best with food. While planning his trip to the Iberian Peninsula, Victor stumbled upon the secret world of txokos (pronounced tcho-koh): private gastronomical societies scattered around Basque Country. Members gather to cook, drink and socialize in restaurant-grade facilities. To participate, members bring the ingredients, and under an honour system deposit dues into a wooden box. These fees are put toward cleaning and maintaining the basic stock and supplies.

A typical txoko in Basque Country

A typical txoko in Basque Country

Victor was disheartened to learn that txokos are exclusive societies and do not open their doors to tourists. By chance, his Couchsurfing host in San Sebastian, Antonio, was a txoko member, and invited Victor along to cook with him and his friends. His  Couchsurfing experience was transformed into something even more special and authentic, proving that connecting with locals is the best way to travel!

Cooking in a txoko in Basque Country

An exclusive look into the txoko kitchen.

Couchsurfing dinner in the txoko.

Couchsurfing dinner in the txoko.

Vegetarian food in Taiwan

Sharing is my favourite part about hosting travellers – and Victor shared many interesting things about food culture in Taipai, Taiwan. I learned that not only is Taiwan home to many vegetarian Buddhists, cooking at home is not so common because kitchens are small and stocking cupboards with ingredients is less economical than eating out. Cities offer many street food stands that provide cheap food and lots of vegetarian and vegan options.

In the Couchsurfing spirit of sharing, Victor cooked me up two Taiwanese vegetable recipes straight from his mum’s kitchen.  Now, prepare for your mouths to water because I’m going to share them with you.

Taiwanese vegan rice bowl

Taiwanese veggie rice bowl

Print Recipe
Victor's Taiwanese Cabbage and Mushrooms
These vegetable side dishes were shared by my Couchsurfer friend, Victor, and are a staple in Taiwanese cuisine. Eat them alone with rice for a vegan option, or put an egg on it for extra protein and deliciousness!
Taiwanese vegan rice bowl
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Taiwanese Cabbage
Taiwanese Mushrooms
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Taiwanese Cabbage
Taiwanese Mushrooms
Taiwanese vegan rice bowl
Instructions
Taiwanese Cabbage
  1. Heat the oil in a wok or large pan to high heat. Throw in the halved garlic cloves and sautée until they are brown in colour, but not burnt (about 1-2 minutes)
  2. Add in your chilli and minced garlic and sautée for 2 more minutes, stirring frequently.
  3. Toss in your cabbage and mix together. Sprinkle with salt to help the cabbage cook down. Cook until wilted, but still crunchy (about 3 minutes). Serve with rice.
Taiwanese Mushrooms
  1. Marinade your mushrooms in the alcohol for about 5-10 minutes. This step is optional, but it will give your mushrooms a sweeter taste.
  2. Toast your ginger on medium heat for about 2 minutes, then add the sesame oil and cook for another 3 minutes.
  3. Once the ginger is tender, add in your mushrooms and sautée until cooked through (about 5-7 minutes).
  4. Season with salt to taste, and serve with rice.
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These recipes are a great addition to your travel-recipe arsenal because the ingredients are cheap and easy to find. You don’t even need soy sauce because the garlic and salt bring out all the flavour you need – I was skeptical, but trust me on this one! Both dishes are vegan, but if you are vegetarian, I strongly recommend topping your dish with a fried egg with a runny yolk. No explanation needed.

put an egg on the veg

I was a little upset that I broke my yolk for the photo, but my tastebuds sure didn’t complain!

Do you Couchsurf? What have you cooked up for your hosts? Let me know in the comments!

4 Oven-less Christmas recipes

Are you spending Christmas in hostels rather than at home? Have you only got a backpack and passport to your name? Are you going to be missing the comforts of roast dinners that normally symbolize the holidays? If you answered yes to the previous questions, I dedicate this post to you!

Food and family sum up the holidays for me, and if I can’t afford a ticket home to Vancouver this year to see my parents and sister, well I simply refuse to also forgo stuffing my gut with delicious Christmas grub.

christmas dinner

As such, I have developed FOUR holiday recipes that can be made with very few supplies, and best of all, NO OVEN NEEDED! You can make ALL of these recipes with only a frying pan or pot, a knife for chopping, a spoon for stirring, and a stove top. Each recipe calls for very few ingredients and is cheap and quick to make. Make them for your Couchsurfing host, or gather your hostel buddies together for a globetrotter Christmas feast!

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Boozy onion gravy

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Boozy Christmas gravy
Silky, boozy gravy that brings me back home for Christmas, even if I'm far away.
Boozy onion gravy
Prep Time 2 minutes
Cook Time 20 minutes
Servings
cups
Ingredients
Prep Time 2 minutes
Cook Time 20 minutes
Servings
cups
Ingredients
Boozy onion gravy
Instructions
  1. Heat 1 tbsp of butter and 1/2 tbsp of olive oil in a pan. Slice onion very finely, and add to melted butter and cook until translucent on medium-low heat.
  2. Stir in herbs and a pinch of salt and papper. Let cook for 2 more minutes. Add 1/4 cup of red wine and increase heat to medium until wine has reduced (about 5 minutes). Set onions aside.
  3. In the same pot, melt the remaining butter. Create a roux by adding the flour, one tablespoon at a time and whisking together. Once your roux is golden in colour, slowly pour in the vegetable broth while whisking until the gravy thickens. For a thinner gravy, add more broth.
  4. Stir in the onions and add more wine to taste. Sprinkle in salt and pepper to taste and serve over your Christmas goodies!
  5. Option: You can also blend this gravy to make it smoother.
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Pan-roasted potatoes

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Pan-roasted potatoes
Who needs an oven to achieve delicious roast potatoes? These spuds can be made anywhere, even in a hostel with sparse cooking supplies. Throw in some yams to take this dish to the next level!
xmas Pan roasted potatoes
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
xmas Pan roasted potatoes
Instructions
  1. Scrub your potatoes clean and chop into bite-sized chunks. Separate and peel your garlic cloves.
  2. Heat olive oil on medium heat in a non-stick pan. Once hot, add potato chunks, cut side down, as well as garlic cloves. Cook for 10 minutes, turning potatoes and garlic cloves occasionally so that they colour on all sides.
  3. Add rosemary and 1/2 cup of water to the pan and reduce heat to medium-low. Cover and cook until water has evaporated and spuds are tender.
  4. Season with salt and pepper and serve immediately. Best eaten with gravy poured over!
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Scrumptious stove top stuffing

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Scrumptious stove top stuffing
Bread stuffing is always the star of the side dishes at Christmas. Make extra because people will always battle each other for seconds!
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Instructions
  1. Melt your butter in the pan and throw in your celery, onion and garlic and sautée on medium heat until onions are translucent. Add herbes de provence, salt and pepper and lower the heat, cooking for 5-7 more minutes.
  2. While your onions and celery are sautéeing, rip your baguette into small cubes and place in a bowl. Once your sautéed mixture is done, pour it over the bread and add broth little by little. The texture should be moist, but not soupy.
  3. Heat 1 tsp of coconut oil or vegan butter in the same pan on medium-high heat. Transfer your stuffing to the pan and cook until golden brown (4-5 minutes). Flip like a pancake to toast the other side.
  4. Break up your stuffing in the pan with a wooden spoon. You should have crispy parts and gooier moist parts - the perfect stuffing texture. Transfer to a serving plate or bowl and devour with gravy.
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