Once again, we’re keeping our Christmas decorations minimal this year. No tree, no strings of lights. Just a wreath, a festive centerpiece, and a Merry Christmas sign on the door.
While Avon, our orange tabby cat, has now reached the ripe old age of 1 ½, he still has plenty of kitten in him.
“What? I prefer to be held like a baby. No big deal.”
Since I’m still trying to guide him to use his scratching posts instead of furniture and not to eat things he shouldn’t, I’m not eager to add ornaments, branches, and wires to the mix. Maybe next year? We’ll see.
In the meantime, I’m doing some decorating of the edible variety. I first made these Indian-inspired falafel back in 2013 for Kristy’s cookie swap. Desserts aren’t my forte. So I played with the idea of cookies and milk for Santa, and made an appetizer of gingerbread men-shaped baked falafel instead.With curry powder, cumin, coriander, garlic, and Sriracha, they have layered flavors and a spicy kick. They are then “iced” with a creamy curry peanut sauce.The sauce has a light, whippy base of silken tofu and can also be served on the side for dipping. (A peanut butter-based sauce like this or this would also work for dipping.)
My favorite curry powder for this dish is Penzeys sweet curry powder, but if you have a favorite, by all means, use that one instead.This year, I decided to make the curried baked falafel a meal with roasted broccoli and brown rice. I made round falafel balls and then decorated them like holiday ornaments.
The warming spices of the curried falafel and lightly sweetened sauce hit the spot on a frigid December day. This festive meal is easy to make and can be ready in about a half an hour. It also transports well for lunch.
Plus, the best part about celebrating with food is that you get to eat the decorations. Hmm. Maybe Avon and I have something in common after all.