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our vegan "Christmas-themed" menu (for 6 people)

Appetizer

Kale crisps with cinnamon

Ingredients:

  • 12 kale leaves
  • 3 tbsp olive oil
  • 1/2 tbsp cinnamon
  • 1/2 tbsp brown sugar
  • 1/2 tsp salt

Instructions:

  1. Preheat the oven (200°C)
  2. Separate the kale leaves from the stalk.
  3. Toss the kale in the oil, then sprinkle with the sugar, cinnamon and salt.
  4. Arrange the leaves in a single layer on a tray and bake for 5 minutes, until crisp.

Main dish

Christmas Curry

original recipe from Jamie Oliver

Ingredients:

  • 1.5 tsp + 1 tbsp fennel seeds
  • 1.5 tsp coriander seeds
  • 1 tsp chilli flakes
  • 1 tsp cardamom pods
  • 2 tsp turmeric powder
  • 1 tsp cumin
  • 1 tsp black peppercorns
  • 7 cloves
  • 1 cinnamon stick
  • 15cm piece of ginger
  • 9 cloves of garlic
  • dried chillies (quantity depends on the chillies)
  • 1 medium cauliflower
  • 1 aubergine
  • 3 medium onions
  • 3 cans of tomatoes
  • sunflower oil
  • 150 g cashews
  • 100 g coconut shavings
  • 1 pomegranate

Instructions:

  1. Preheat the oven to 200ºC.
  2. Grind the fennel (1.5 tsp) and coriander seeds, and chilli flakes. Mix half the ground spices with 1 tbsp of oil, salt and pepper and rub the cauliflower with it. Place the cauliflower in a dish with a lid with 4 tbsp of water and bake for 40 min. The last 10 min you can remove the lid.
  3. Peel and grate the ginger as well as 6 cloves of garlic. In a bowl, combine 2/3 of the ginger, the garlic, 1 tbsp of oil and the remaining half of the ground spices. Mix well. Cut the aubergine in big dices and make an incision in each dice, add some of the ginger mix into each aubergine piece and place the aubergine in a dish. Sprinkle the remaining ginger mix over the aubergine (if any is left) and bake for 30 min.
  4. Grind the cardamom seeds, turmeric, dried chillies, cloves, fennel seeds (1 tbsp), cumin and black peppercorns together.
  5. Chop the onions and the remaining 3 cloves of garlic.
  6. Place a large pan over a medium heat and toast the ground spices for 1 min. Add 1 tbsp of oil, the onions, garlic and the remaining ginger. Cook for 10 min.
  7. Add the tomatoes, cinnamon stick and 200ml of water and let it simmer over a low heat for 30 min.
  8. In a food processor, mix the cashews with 4 tbsp of water (you should get a paste with some cashew chunks). Add this to the curry and cook for another 5 min.
  9. Chop the roasted cauliflower into florets and stir into the curry along with the aubergines.
  10. Add the shaved coconut to the curry, as well as the pomegranate seeds.

Dessert

Peanut and chocolate tart

(original recipe from the Oh She Glows blog)

Ingredients:

  • 75 ml + 60 ml melted coconut oil
  • 80 ml + 3 tbsp + 75 ml maple syrup
  • 2 tbsp + 85 g peanut butter
  • 1 tbsp molasse
  • salt
  • 95 g salted roaster peanuts + some for garnish
  • 150 g oats
  • 1 can (400ml) of coconut milk
  • 150 g of dark chocolate
  • 3 tbsp olive oil
  • 1/2 tbsp cinnamon
  • 1/2 tbsp brown sugar
  • 1/2 tsp salt

Instructions:

  1. Preheat the oven (180°C)
  2. Prepare the crust: in a food processor, combine 95 g of peanuts, the oats and salt until it becomes a sandy texture. Add 60 ml of coconut oil, 3 tbsp of maple syrup and process until it comes together into a dough. Line a pie dish with parchment paper and crumble the dough over it. Starting from the center of the dish, press the dough together towards the edge with the back of a spoon (to avoid that the dough sticks to the spoon, dip the spoon into a cup of water once in a while). Pick the dough with a fork and bake for 15 min. Let the crust cool for 1h.
  3. Prepare the sauce: in a food processor, combine 75 ml coconut oil, 125 ml maple syrup, 2 tbsp peanut butter, molasse and a pinch of salt and process until smooth.
  4. Make the filling: Add the coconut milk into a pot and turn the heat to medium. Add the chocolate and stir occasionally until melted. Add 75 ml of maple syrup, 85 g of peanut butter and a pinch of salt. Whisk until smooth and pour into the cooled crust. Place in the freezer for about 3-4h.
  5. To serve, pour some of the sauce onto the tart (you may need to warm up the sauce if it became too solid) and sprinkle with some peanuts.

Pumpkin gingerbread muffins

original recipe from the Oh She Glows blog

Ingredients:

  • 1 tbsp chia seeds
  • 1 tbsp water
  • 240 g smashed pumpkin (I cooked it in the microwave, but it doesn't matter how you cook it)
  • 75 ml melted coconut oil
  • 3 tbsp maple syrup
  • 100 g brown sugar
  • 60 ml molasses
  • 260 g spelt flour
  • 1 tbsp gingerbread spice
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 70 g chopped walnuts + some for garnish

Instructions:

  1. Preheat the oven to 180°C.
  2. In a medium bowl, mix the chia seeds and water. Set aside for a few minutes to thicken.
  3. In a large bowl, mix the spelt flour, pumpkin pie spice, baking soda, baking powder and salt.
  4. Add the smashed pumpkin, oil, maple syrup, brown sugar, and molasses into the chia mix and whisk until smooth.
  5. Pour the wet mixture onto the dry ingredients and stir until combined. Stir in the chopped walnuts.
  6. Divide into 12 muffin liners. Sprinkle with some walnuts and bake for 20-25min.