Vegan 5 Course Christmas Dinner
Looking to amaze your guests with a delightful vegan 5 course Christmas dinner? It does not have to be difficult and there are no limits to how creative you can be! Christmas is right around the corner so we would like to give you a dose of inspiration and share those 5 vegan recipes from appetizer to dessert… Enjoy!
Cream of parsnips with roasted hazelnuts (source: Elle.fr)
List of ingredients (4 pers. / prep time: 10 min / cook time: 25 min): 200 ml rice cream, 400 g parsnips, 700 ml vegetable broth, 2 tbsp olive oil, 1 onion, 100 g hazelnuts, salt, and pepper.
How to proceed? Step 1: brown the minced onion in olive oil. When it becomes translucent, add parsnips, previously peeled and diced. Fry 5 minutes and add the broth. Cover and cook for 25 minutes, until parsnips are tender. Step 2: add the rice cream, salt, pepper and mix until you get a smooth texture. Step 3: Roast the hazelnuts in the pan for a few minutes over medium heat, without adding any fat, then off the heat crush them roughly. Step 4: Sprinkle the hazelnuts over the soup and serve hot.
Wine suggestion: Ruffino Sparkling Rosé is fresh and fragrant with notes of strawberry and slight hints of rose petals.
Tofu Terrine “Vegan Foie Gras”(source: elle.fr)
List of ingredients (8 pers. / prep time: 15 min / cook time: 5 min): 200 g silky tofu, 60 g firm tofu, 100 ml soy cream, 100 g chestnuts, 4 tbsp nut oil, 40 g sautéed shiitake, 3 tbsp white miso, 60 ml Armagnac, 2.5 tsp agar-agar, 1/4 tsp ground black pepper, 1/4 ground nutmeg, 1/2 tsp ground coriander seeds, 1/8 tsp cloves, and 1/2 tsp salt.
How to proceed? Step 1: crumble and mix the chestnuts and tofu with oil, shiitake and miso. Add the spices and salt, mix again. Step 2: heat Armagnac few minutes. On the side, mix 100 ml of water, soy cream and agar-agar. Pour over armagnac and bring to a boil while mixing with a whisk. Cook for 2 minutes and pour over the first preparation. Step 3: mix and divide in terrines, jars or metal circles. Allow to cool and refrigerate for 1 to 2 hours. Step 4: slice and eat with hot toasts, some fruits, onion confit or figs.
Wine suggestion: Ruffino Prosecco shows clean aromas of apples, pears, and citrus, accompanied by hints of wisteria.
Vol-au-vent with smoked tofu (source: elle.FR)
List of ingredients (6 pers. / prep time: 10 min. / cook time: 25 min): 200 g silky smoked tofu, 6 pastry shells, 100 g mushrooms, 100 g chestnuts, 2 shallots, 250 ml soy milk, 3 tbsp olive oil, 1 tbsp flour, salt, and pepper.
How to proceed? Step 1: brown the chopped shallot in an oiled frying pan until it becomes translucent. Add the tofu, mushrooms and chestnuts previously diced. Continue to brown for 5 minutes then reserve. Step 2: in a saucepan, mix 2 tbsp of olive oil with the flour. Mix well and gradually add the soy milk. Thoroughly stir and heat over low heat to a thick consistency. Add salt and pepper. Step 3: add the sauce to the previous mixture. Step 4: garnish the pastry shells with this mixture and bake for 15 minutes at 355°F.
Wine suggestion: Robert Mondavi Private Selection Chardonnay (2016) offers flavours of grilled pineapple, lemon custard, graham cracker, toffee, and vanilla bean with baking spices and toasty oak.
Smoky Vegan Cheddar Cheez (source: Vegkitchen)
List of ingredients (4 pers. / prep time: 10 min / cook time: 2 hours): 1 cup raw cashews, 1/2 cup baby carrots, 1 cup rice milk, 1/4 cup agar-agar flakes, 1/4 cup vegan cream cheese, 1/4 cup nutritional yeast flakes, 2 to 3 tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp smoked paprika or liquid smoke, 1 tsp sweet paprika, 1 tsp salt, and pinch of turmeric.
How to proceed? Step 1: combine the cashews, carrots, and rice milk in a small saucepan. Bring to a rapid simmer, then cover and simmer gently until the carrots are tender-crisp. If you plan to make slices, stir in the agar-agar flakes and continue to simmer for 5 minutes longer. Step 2: transfer the mixture to a food processor along with the remaining ingredients and process until very smooth for at least 5 minutes. Step 3: transfer the mixture to a lightly oiled loaf pan (or 2 mini-loaf pans). Refrigerate for at least 2 hours. Step 4: Before serving, run a knife around the edges of the loaf pan(s). Turn upside down onto a serving platter. Slice 1/4 inch thick, arrange with slices of baguette and fruits.
Wine suggestion: Meiomi Pinot Noir opens with lifted fruit aromas of ripe strawberry, plum, and sweet Bing cherry, along with light cedar and spicy vanilla notes.
Chocolate almond Yule Log (Source: cuisine-Saine)
List of ingredients (10-12 pers. / prep time: 15 min / cook time: 10 min): 1 butternut squash, 300 g dark chocolate, 200 g almond butter, 50 g coconut oil, and 40 g brown sugar.
How to proceed? Step 1: Peel the butternut squash. Cut it in half to remove the seeds and cut the flesh into cubes. Cook in boiled water for 10 minutes. Step 2: Cut the chocolate into small pieces. In a bowl, blend the chocolate, almond butter, and coconut oil. Place the bowl above a saucepan of boiling water to slowly melt the chocolate. Mix well. Step 3: Pour the mixture into a blender. Add the butternut squash cubes and cane sugar. Mix finely. Step 4: Pour the mixture into a cake mold and refrigerate for 12 hours. Step 5: Unmold the log and sprinkle with cocoa powder or grated chocolate.
Wine suggestion: Tom Gore Cabernet is dark red in colour with aromas of cherry and currant, and notes of leather and tobacco leaf, along with hints of dark chocolate and mocha from oak aging.