Complete Xmas Dinner 2019

IMG_6514_polarrI already start thinking about my Xmas dinner in the summer or even earlier. When I see something that inspires me, I write it down and then it might end up in my Xmas dinner that year. I always like to create several recipes, that make a full Xmas dinner all together. There is something that I always include though and that is brussels sprouts. Cuz I just LOVE them. I often prepare some extra veggies as well, like green beans and broccoli. Just to get your greens in, even at Xmas time. If you are curious what I made last year, please CLICK HERE. Or to see what I made 3 years ago, CLICK HERE. I really like this year’s desert though. It looks so festive and it’s super easy to make. I also like that you can put it in the middle of the table and everyone can share, instead of everyone having their own portion. This whole Xmas dinner is enough for about 4-6 people. You can double the recipes when you need it to be more or add more dishes. Whatever you are gong to make, I want to wish you a very Happy Xmas!! I hope you will have a lovely time, with lots of love, laughter and happy moments!


STARTER

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IMG_3876_polarrPea Spirulina Soup with Smoked Tempeh

Makes: 4-6 bowls. 

soup
2,5 L vegetable stock (4 cubes)
400 gram split peas
1 leek (chopped)
1 onion (chopped)
2 carrots (finely chopped)
4 ribs of celery (chopped)
2 tsp spirulina

tempeh
100 gr tempeh (chopped)
1 tbs nutritional yeast
1 tbs sesame seed oil
1 tbs soy sauce
1/2 lime (juice)
1/2 tbs liquid smoke
1/8 tsp smoked garlic
1/8 tsp garlic powder
pinch of salt 

extra
4-6 tbs cream (cashew, alpro or oatly)

-Marinate the tempeh: put all the ingredients (including the tempeh) in a container with lid and shake!
-Put the stock and the split peas in a pan and let it come to boil.
-Turn the heat to a medium and let it simmer for about 30 min (keep stirring it once in a while).
-In the meantime: fry the onion, leek, carrot and celery (in water or oil) for about 8-10 minutes on a medium fire.
-Take 2 cups of the soup and use it to blend the just fried veggies and the spirulina. Blend until smooth, before putting it all (back) in the pan.
-Let it simmer for another 5 min.
-In the meantime: fry the tempeh (in 1/2-1 tsp of oil if necessary).
-Serve the split pea soup with some cream and the tempeh on top. 


MAIN & SIDES

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IMG_6097_polarrLeek Bacon Quiche.

Serves: 6-8

1 pastry sheet

1 onion (chopped)
2 cloves of garlic (finely chopped)
1 broccoli (finely chopped)
1 small courgette (chopped)
100 gr mushrooms (chopped)
1/2 leek (chopped)
100 gr bacon (Vivera)

filling
1,5 cup chickpea flour
1,5 cup oat milk
1 cup water
1 stock cube
4 tbs nutritional yeast
1/2 tsp turmeric
1/2 tsp garlic powder
1/2 tsp salt 

topping
2 tomatoes (thinly sliced)
150 gr Sheese

-Preheat the oven at 200C.
-Fry the onion, garlic and broccoli all together for about 5 min.
-Add the courgette and the mushrooms and fry all together for 3-4 min.
-Add the leek and the bacon and fry all together for about 2 min. Let it cool down.
-In the meantime make the filling: put all the ingredients for the filling in the blender and blend until smooth.
-Line a baking tin with the pastry sheet and use a fork to prick some holes in the bottom.
-Put the vegetable mix in the baking tin and make sure everything is divided evenly.
-Pour the filling over the vegetables and make sure everything is covered.
-Divide the toppings over the top and put it in the oven for about 30-35 min.

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IMG_0212_polarrGarlic Hasselback Potatoes 

Makes: 6

6 medium-big potatoes
3 small cloves of garlic (minced)
6 tbs butter (melted)
1-2 tbs fresh parsley (finely chopped)
1 tsp salt
pepper (to taste)

extra
2 wooden spoons of the same thickness

-Preheat the oven at 220C.
-Put 2 wooden spoons on a chopping board, with a potato in the middle.
-Very carefully slice the potato in thin slices. The spoons help you to not cut all the way thorough.
-To make the seasoning: put the melted butter, the garlic, the salt/pepper and the parsley.
-Divide half the seasoning over the potatoes, using a brush.
-Put the potatoes in the oven for about 25-30 min or whenever the slices are coming apart.
-Take them out of the oven and brush the rest of the oil over the potatoes. Make sure to spread the oil in between the slices. Gently! The potato is softer and its more delicate now.
-Put them back in the oven for another 5-8 min (or until golden/crispy).

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IMG_2445_polarrCourgette, Steak and Blue Cheese Pastries

Makes: 6

1 sheets of pastry (I used jus rol)
1 small courgette
1 steaks (Vivera)
50 gr (vegan) blue cheese (I used Sainsbury’s)

-Preheat the oven at 200C.
-Cut the steacks into 6 sticks. 
-Cut the courgette in half. Then cut cut those chunks in half through the length and through the length again.
-Also cut the cheese into 6 sticks.
-Fry the courgette in a pan for about 5 min. In the last 2 minutes, also add the steak. Let it cool down.
-Cut the pastry sheet in 6 squares.
-Roll 1 piece of courgette, 1 piece of steack and 1 piece of cheese in 1 square. Close the sides and close properly with a fork (push the fork gently on the pastry edges).
-Put them on a baking tray with baking paper and put the tray in the oven for 15-18 min (or until golden).

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IMG_9273_polarrPotato, Cauliflower mash with Peppery Mushroom Gravy

Serves: 4-6

4 big potatoes (chopped)
1 cauliflower (chopped)
1/4 cup oat milk
1 tbs butter
3 tbs nutritional yeast
1/2-1 tsp salt 

gravy
1/4 onion (finely chopped)
2 cloves garlic (minced)
300gr mushrooms (sliced)
1 tsp bouillon powder
1 cup water
2 tbs flour
2 tbs nutritional yeast
1/2 tsp ground black pepper (or to taste)
salt (to taste)

-Cook the potato and the cauliflower for about 10 min, or until soft.
-In the meantime: Fry the onion and the garlic in a little bit of water for about 3 min.
-Add the mushrooms and fry it all together until the mushrooms begin to get soft (about 2-3 min).
-Add the water and the bouillon powder and let it come to boil. Add the black pepper and the salt (to taste) and let it simmer for about 3 min.
-On a very low heat, add he flour and the nutritional yeast. Keep mixing it until it becomes tick (about 1-2 min). Keep stirring!
-Add 1 or a few tbs of water if you want it a bit more runny, until you have the consistency you prefer.
-When the potatoes and cauliflower are soft enough, use a colander to get rid of the water.
-Add the milk, butter, nutritional yeast and salt and mash it up.
-Serve together.

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IMG_0269_polarrRoasted Brussels Sprouts with Garlic 

Serves: 4-6

500 gr brussels sprouts
1/2 tbs (avocado) oil
2 cloves of garlic (minced)
1/2 tsp salt
pepper (to taste)

-Preheat the oven at 220C.
-Mix the oil, garlic, salt and pepper together and divide this over the brussels sprouts.
-Put them in an oven dish and put them in the oven for about 10-12 min.
-Shake or mix the brussels sprouts and put them in the oven for another 10-12 min (or until they start to turn slightly brown).

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IMG_4687_polarrCamembert Cheese with Baguette
(inspired by the BOSH recipe)

Serves: 6-8

2 cups soaked cashews
2 cloves of  garlic
4 tbs tapioca flour
4 tsp salt
5 tbs nutritional yeast
4 tsp apple cider vinegar
1,5 cup warm water

topping
1 tsp ground black pepper (or to taste)
1/2-1 tsp avocado oil
-Preheat the oven at 180C.

-Blend all the ingredients (except the toppings) in the blender until smooth.
-Put everything from the blender in a sauce pan and heat it for a few minutes, until it gets a bit thicker and stretchy. Keep stirring!
-Pour it in an oven dish (lined with baking paper) and put it in the oven for 20-22 min.
-Brush the avocado oil on top and divide the pepper. Put it back in the oven for another 5 min.


DESSERT

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IMG_8657_polarrApple Pastry Xmas Tree with Ice Cream 

Serves: 4-6

1 pastry sheet
1 small apple
1 tbs brown sugar
1/2 tsp cinnamon
ice cream (as much as you like!)

-Preheat the oven at 200C.
-Cut the apple in quarters and then slice them up in length.
-Put the apple in a bowl and mix in the sugar and cinnamon.
-Put the pastry sheet on a baking tray (lined with baking paper) and cut as showed in the picture here >>
-Fold one slice of apple per branch. You’ll have to cut the apple smaller moving upwards.
-Put the tray in the oven for about 18-20 min, or until golden brown.
-Let it cool down and decorate the tree with ice cream Christmas balls. 

Do you already know what you are going to make for Christmas? Will you make any of these Xmas recipes? If you do, please let me know. You can do this by commenting down below or even better, by showing me on Instagram by tagging me with @freedomevermore. Thank you! X 

About Sprout

Remember the recipe ‘Stamp-Pot‘? A great dish for this cold winter weather and that’s why.. Here is another stamppot recipe! This time with brussels sprouts, sage and with ‘rookworst’ (it’s a Dutch sausage: smoked sausage) from the Vegetarsiche Slager (Vegetarian Butcher). This one is soooo good. I even find it much better than the original rookworst, because the taste and structure are the same, but it doesn’t have all the fat dripping out (also, it doesn’t have any mashed up animals in it, which is a big pre!). Unfortunately, they don’t sell this in the UK (yet?), but you can use any other plant-based sausage to substitute it. Preferably sausages with a smoky flavour. I loveeee brussels sprouts, but even people who aren’t a big fan of this least liked vegetable, do often like this recipe. So give it a try!

ABOUT SPROUT

Serves: 2 

2 rookworsten (or any other sausage)
500 gr potatoes (chopped)
300 gr brussels sprouts (halved)
1 red onion (chopped)
1/2 avocado (smashed)
3 cloves of garlic
4 big sage leaves (chopped)
splash of oat milk
1 tbs olive oil
salt/pepper (to taste)

-Preheat the oven at 220C.
-Put the chopped potatoes, the brussels sprouts, the onion and the garlic in an oven dish. -Divide the olive oil over it and mix it all up. Then put it in the oven for about 30 min or until soft.
-In the meantime, heat up the rookworst (or any other sausage) the way it’s described on the packet.
-Take the dish out of the oven and mash it all together, together with a big splash of oat milk and the avocado.
-Add salt and pepper to taste.

Do you know what is a ‘rookworst’? Did you ever try the original one or did you even try this vegan version? I would love to know if you liked it and what you think about this stamppot recipe. I think it’s a great combination! Please leave a comment below or contact me on Instagram. Whenever you make one of my recipes, please tag me or use #planetmanel and I will give you a shoutout! Thank you! X