Merry plantie Christmas recipes

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WHOLEFOOD PLANT BASED CHRISTMAS
Christmas day is a day for traditions. These traditions are so ground into the expectations of the day, that to change them dramatically would be risking mutiny! We follow a plant based diet, but I encourage the kids to follow what feels right for them. No surprises that what feels right for them on Christmas Day, is the full on turkey and ham with all the trimmings!

This year I wanted to show them you can have just as much of a Christmas feast following our plantie way of life. So last Sunday we had a ‘Mini Christmas Plantie Feast’. We started with vegan eggnog using oat milk, followed by beet wellington using a recipe based on my veggie burgers, with the earthy flavour of beetroot and lots of festive herbs. Every plate was licked clean after second helpings, and they were asking is this a new Christmas tradition!

EGGNOG
1 ltr oat milk
6 dates
1 tsp vanilla extract
½ tsp cinnamon
½ tsp nutmeg
1 tsp mixed spice
pinch salt

Soak the dates in boiling water for 10mins. Place all the ingredients into a blender and blend till smooth. Sore in the fridge and heat gently in a saucepan to serve warm with a pinch of cinnamon on top.

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BEET WELLINGTON
1 leek
1 onion
3 cloves of garlic
1 packet of mushrooms
4 small steamed beetroots
1 tin of black beans
handful of nuts
juice of 1 lemon
1 tbsp ground flax seed
1 tbsp tamari
bunch of fresh parsley & thyme chopped
2 sticks of rosemary chopped
1 tsp paprika
1 tsp cumin
generous handful of oats
salt and pepper to taste
1 packet of vegan puff pastry

Saute the leeks, onions and garlic. When they start to soften add the mushrooms and continue to gently sautee or about 10mins. Add the paprika, cumin, tamari, ground flax and lemon juice. Blend the nuts in a food processor into small nuggets. Add the beetroot and blend till the beetroot is liquid but not completely broken down. Add the sauteed vegetables mix and black beans. Add a enough oats to help the mixture come together into a pliable texture. Blend to mix, leaving some texture. Mix in your herbs and season. You will probably have lots more mixture than you need.

Preheat the oven to 200oC. Lay your pastry out and spoon the mixture down the centre of the pastry. Use as much filling as will fit when you pull the sides up to seal it along the centre of the roll of filling. Brush the pastry with a bit of oat milk to help it seal together. Seal and end too and place on a baking tray. Bake for 30mins or until nicely browned. Store any remainder mixture in the freezer ready to defrost and make another beet wellington or some veggie burgers.

 

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ROAST PARSNIP & CARROT
4 parsnips
10 carrots
2 tsp rosemary
polenta to sprinkle
salt & pepper to taste

Preheat the oven to 180oC. Chop the veg into batton shaped chunks. Place on an oiled baking tray and sprinkle with polenta, rosemary, salt and pepper. Roast for 40mins.

ROAST BRUSSEL SPROUTS
1 bag of brussel sprouts
1 handful of pine nuts
½ tbsp maple syrup
salt & pepper to taste

Preheat the oven to 180oC. Take the outer layers of the brussel sprouts and chop in half. Place on an oiled baking tray, drizzle over the maple syrup and sprinkle with the pine nuts and salt and pepper. Roast for 30mins.

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POLENTA CHIPS
700ml water
2 tsp bouillon veg stock
150g polenta + 2 tbsp to spinkle the chips
2 tsp mixed herbs
salt & pepper to taste

If you’ve time make the mixture the night before and allow to set fully in the fridge overnight. Boil the water, add the stock, polenta, mixed herbs, salt and pepper. Cook to a gentle bubble until it thickens. Line a 20cm square tin. Poor the polenta mixture into the tin and allow to set for at least 1hr or overnight.

Preheat the oven to 200oC. Tip the mixture out onto a chopping board. Chop into chunky chip pieces. Place on an oiled baking tray and sprinkle with the remainder polenta. Bake for 30mins till nice and crunchy.

BRAISED RED CABBAGE
1 head of red cabbage
1 onion finely chopped
2 tsp fennel seeds
2 grated apples
2 tbsp apple cider vinegar
salt & pepper

Saute the onions and fennel seeds. Add the grated apples and cabbage and cook on a low heat till the cabbage is softened. Add the apple cider vinegar and salt and pepper.

A lot of the veg can be prepped the day before and stored in the fridge in IKEA bags. The polenta mixture and the beet wellington mixture can be prepped the day before too.

Merry Plantie Christmas!

Enjoy
Ruth Delahunty Yogaru