Like most families I know, our family used to open Christmas presents super-early (translation: as soon as my little sister and I were successful in pulling our groggy parents from bed). But in the past few years, we’ve waited until after lunch to open gifts. My parents and sister say they like this better because it gives them time to relax in the morning and “prettify” before church… but I know the real reason– it means they get to sleep longer!
Yesterday, for example, the house was still silent when I returned from running at 8:45. Honestly, who sleeps until 8:45 on Christmas?! As I brewed myself some Sugar Cookie tea and poured a big bowl of cereal (complete with lots of sweet strawberries and banana slices, most of which are hiding out on the bottom), people finally started ambling into the kitchen.
Cutest dishes ever, or what?
A few hours and a church service later, it was time for Christmas lunch.
Christmas Quiche Soup
(a variation of my Quiche Dip)
- 1 red pepper, chopped (doesn’t need to be chopped too finely, as it’s just going to go in the blender anyway)
- About 200 grams Mori-Nu firm tofu (or another aseptic tofu)
- 1 tablespoon nutritional yeast (or more, if you’re a big fan of the stuff)
- 1/4 tsp Turmeric
- 1/4 tsp onion powder
- 1 tablespoon freeze-dried chives
- 1/2 tsp dried Rosemary
- 1/2 tsp salt, or more or less, depending on your taste buds
- pepper, to taste
- Water or non-dairy milk to thin it down, if you wish (I add 2 tablespoons of water to help it blend better.)
Procedure: Blend everything with a hand blender, food processor, or regular blender. Or, cram it all into the Magic Bullet, which is my method-of-choice. (I only put in 1/2 the red pepper to begin with, because otherwise it won’t all fit in the MB.)
Above, with steamed brussels sprouts.