This year, I joined a friend’s annual Christmas Day dinner in Montara, along the northern California coast. I offered to make a salad and little did I know what an excellent choice that was given that 99% of the crew of 20 or so were vegetarians.
Although I went vegetarian for a few years myself many moons ago and get all the merits of doing so from a health perspective (I may not have had more energy but my skin glowed and I felt a helluva lot lighter), I don’t associate vegetarian with Christmas dinner.
I grew up with grandparents, great grandparents and tons of great aunts and uncles, all of whom spent a lot of time in the kitchen cooking and eating dishes with tons of butter, not to mention bacon, sausage, and beef lasagne. And as for the holidays? Split pea soup with bacon, shrimp cocktail, and turkey and ham (we often had both).
Given that I love vegetables and could be happy with an all veggie meal, I set myself up for the let down of NOT having a traditional turkey or ham on December 25, even though I very rarely eat either. After all, something had to compensate for being away from the snow, away from New England holiday spirit and away from all the conventions I grew up with, none of which seem to have transported its way to the west coast.
Appetizers started with some fabulous goat cheese from some fabulous Mediterranean country with the perfect amount of organic cranberries. There was also spinach pie aka Spanakopita (pronounced /ˌspænəˈkɒpɪtə/; Modern Greek σπανακόπιτα, from σπανάκι, spanáki, spinach, and πίττα, pítta, pie), a Greek savory pastry in the burek family with a filling of chopped spinach, feta cheese (sometimes served with ricotta cheese, as it is less expensive, and adds creaminess), onions or green onions, egg, and seasoning. 
The filling is wrapped or layered in phyllo (filo) pastry with butter and/or olive oil, either in a large pan from which individual servings are cut, or rolled into individual triangular servings (see burek). Spanakopita is golden in color when baked, the color often enhanced by butter and egg yolk. Other white, fresh, preferably salted cheeses may also mixed with, or substituted for, the feta cheese. Okay, can we just say it was all YUM and move onto the next one. I poured myself a glass of Cabernet from the southern valley and moved on.
The dishes started coming out. First there was my salad which was the least interesting of the lot but it was healthy and included almonds, flax seeds, raisins, and a tangerine olive oil dressing.
Heavy cheese dishes which I couldn’t eat but looked and smelled incredible were the cauliflower leek tart and the tomato polenta that oozed with so much sauce and cheese that I had to stay away, or rather my arteries had to stay away. It’s not as if there weren’t at least ten other choices.
For one, my favorite was an incredible vegetarian stuffing that the host’s mother made. As I was making my way through Round One and thinking, this tastes just like my great grandmother used to make, she confirmed that it did in fact have a grandmother’s stamp on it and even if I had the recipe, there’s no chance in hell I could repeat the same culinary experience. Seconds it was and this time with another homemade accompaniment – cranberries of course. One pound of cramberries mixed with two cups of sugar and one cup of red wine (like a merot). Scrumptious.
Corn and egg were whipped together for another delicacy that was served in a casserole-like dish and cut into squares. Did I mention the sauteed brussel sprouts, peas and bright orange squash that had so much better on it that you swore your great grandmother had returned just to drop off the dish?
Then to top it off, four boxes of chocolates and squares, two plates of homemade cookies (including those dangerous heavy white powdered dots), pumpkin pie, a caramel cream souffle and an apple tart followed on the main stage (aka kitchen counter).
YUP, below is that dangerous cream pie creation.
On the table next to the couch? What else but organic gourmet dark and milk chocolate bars from an outfit called Vosges. And how could you not try them all?
Here we go: creole bar is New Orleans style chicory, Sao Thome Bittersweet and cocoa nibs, the Wooloomooloo Bar is roasted and salted macadamia nuts with Indonesia coconut, hemp seeds and deep milk chocolate, the Mo’s Dark Bacon Bar (yes I did say Bacon, it’s not a typo), is full of Applewood smoked bacon and alderwood smoked salt, the Gianduja Bar has almonds, carmelized hazelnuts and deep milk chocolate.
The Red Fire Bar which was everyone’s favorite except for mine consisted of Mexican ancho y chipotle chillies and Ceylon cinnamon, whereas the Oaxaca Bar had guajillo and chillies with Tanzanaire bittersweet chocolate. Two milk chocolate options were the Barcelona Bar which included hickory smoked almonds with grey sea salt, and the Matcha Bar with Japanese matcha green tea and 45% cacao. Lastly, I tasted the Black Pearl Bar, which was 55% cacao and had ginger, wasabi, black sesame seeds and dark chocolate.
I had to take a double dose of extra strength Rolaids when I got home. Who said you couldn’t get a heart attack from going vegetarian?
Renee Blodgett is the founder of We Blog the World. The site combines the magic of an online culture and travel magazine with a global blog network and has contributors from every continent in the world. Having lived in 10 countries and explored nearly 80, she is an avid traveler, and a lover, observer and participant in cultural diversity.
She is also the CEO and founder of Magic Sauce Media, a new media services consultancy focused on viral marketing, social media, branding, events and PR. For over 20 years, she has helped companies from 12 countries get traction in the market. Known for her global and organic approach to product and corporate launches, Renee practices what she pitches and as an active user of social media, she helps clients navigate digital waters from around the world. Renee has been blogging for over 16 years and regularly writes on her personal blog Down the Avenue, Huffington Post, BlogHer, We Blog the World and other sites. She was ranked #12 Social Media Influencer by Forbes Magazine and is listed as a new media influencer and game changer on various sites and books on the new media revolution. In 2013, she was listed as the 6th most influential woman in social media by Forbes Magazine on a Top 20 List.
Her passion for art, storytelling and photography led to the launch of Magic Sauce Photography, which is a visual extension of her writing, the result of which has led to producing six photo books: Galapagos Islands, London, South Africa, Rome, Urbanization and Ecuador.
Renee is also the co-founder of Traveling Geeks, an initiative that brings entrepreneurs, thought leaders, bloggers, creators, curators and influencers to other countries to share and learn from peers, governments, corporations, and the general public in order to educate, share, evaluate, and promote innovative technologies.
