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New Years Dinner

This is a very long post because I finally decided on the menu for New Years eve and wanted to add all recipes. It’s been a long time since me and James been out to a party or restaurant for new years eve and I can’t say I miss it. Last year we spend it in Bay Area with friends cooking a super meal but this year we’re not traveling anywhere which is fine with me. I’m cooking the dinner for friends and it will be completely vegan with an exception of the wine which will be organic and sulfur free. Below is the menu and below that is the recipes. What are you eating on the last day of the year????
Appetisers–Focaccia bread with a tomato and garlic dipping sauce
First course– Warm beet salad with a citrus vinaigrette
Second course–Seitan medallions served with a red wine and cherry reduction and hasselback potatoes with a side of asparagus tips.
Dessert– Rich and gooey chocolate cake served with a chocolate caramel mousse topped with a maple brittle

Tomato and Garlic dipping sauce (a.k.a tomate enojado=angry tomato)
1 can fire roasted crushed tomatoes
1 tbs ketchup
4 baked garlic cloves
1/4 cup green olives,
1/4 cup fresh basil leaves, diced
2 tsp chili powder
salt & pepper to taste
Blend garlic, basil and ketchup in a food processor or blender to a past, add remaining ingredients and process until a puree and serve with bread or chips to dip in!
Beet salad with citrus vinaigrette
4 red beets
2 golden beets
1 cup frisee salad
2 tbs olive oil
2 tbs orange juice
Sea salt
Fresh ground pepper
2 tbs chives
Place the beets with peel on a large pot and cover them with water and bring to a boil. Reduce heat and simmer for about 1 hour or until the beets feel soft when poking them with a fork. In the mean time combine all ingredients for the vinaigrette and set a aside. When beets are done drain water and fill up pot with ice cold water and begin peeling the beets under water. Skin should be pretty easy to rub off with your hands. Cut beets into smaller pieces and place on a plate on top the frisee salad. Pour dressing over and
serve immediately.
Red wine reduction
2 cups red wine (sulphur free and organic)
1/2 cup balsamic vinegar
1/2 cup dried cherries
2 tbs brown sugar
1 large garlic clove, minced
2 sprigs fresh thyme
1 tbs earth balance butter
salt and pepper to taste
Place everything except butter and and salt and pepper in a sauce pot and bring to a boil. Reduce heat to medium and simmer until a syrupy liquid remains. Remove from heat and add butter and salt.
Hasselback potatoes
4 large russet potatoes
2 tbs melted earth balance butter
salt and pepper to taste
2 tbs rice Parmesan cheese
1 tbs bread crumbs
Preheat the oven to 425 F
Peel potatoes and place them in cold water so they wont brown. Cut across the potatoes the short way about 1/8 inch apart. Make sure to cut almost all the way down but not all the way through. Place on a cookie sheet dressing with parchment paper. Brush each potato with the butter and sprinkle with salt & pepper and bake in
oven for about 30-40 minutes depending on size. Sprinkle remaining ingredients and bake for another 20 minutes or until they are golden brown
Seitan Medallions
3 1/2 cup Vital Gluten flour
2 cups water
2 tbs vegetarian Worcester sauce
1 tsp Bragg’s Liquid Amino’s or light soy sauce
2 tbs ketchup
2 tbs warm vegetable stock
Preheat oven to 350F
Blend all the wet ingredients except the stock, together and them blend it with the flour and work the dough into a firm ball. If you have access to a kitchen aid use it and save your arms. Roll the dough into a large roll and wrap it in foil and make kind of a little boat. Take a second foil and place underneath and pour the stock all over the dough. Wrap it up real well, it needs to be snug and airtight, it may require more foil. Place in oven for 1 hour. Let seitan rest and completely cool down. Cut 2 inch thick slice
s and use a cookie cutter to make round medallions from the slices. Melt some compound butter or canola oil (but then make sure to add salt and pepper to the seitan) in a frying pan on medium heat and fry medallions a few minutes on each side.
Maple brittle
1/4 cup maple syrup
1/4 cup sugar
1/4 plain mimic cream
Blend everything in a a sauce pot and bring to a boil. Reduce heat to medium and cook until brittle is done. This is how you check that; Take a dollop or mix and place in a cup with cold water. The brittle is done when it stiffens up in the water and becomes crunchy. Spread the mix very thin on a parchment paper and place in fridge to stiffen. Break of desired size pieces.
Carmel chocolate mousse
3 caramel candy bars, chopped( I used twilight bar by Go Max go food)
3/4 cup mimic cream, unsweetened
1 package soyatoo soy whip
Heat cream in a sauce pot until right before it starts to boil. Remove from heat and add candy bar pieces as stir until all pieces has melted. Place in fridge over night. Whip soytoo according to description, about 3 minutes so it’s very fluffy. Fold in the chocolate mix and serve immediately because it melts very fast.

About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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  1. Mark and Alexandra

    That looks like such a yummy meal!! Wish I could have been there :-)–Alexandra

  2. oh it was good and the only thing missing were your two;) Next year!!!

  3. Mark and Alexandra

    Sounds good! We need to plan it for this year!

  4. Sure will!!!

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