In the middle of all the festive rush we would like to take your mind off one more point in your "to do" list. Or maybe just some inspiration to make your Christmas dinner a bit different this year. Who knows - this could be the start of a new family tradition! Without further ado: Classic Christmas Recipes with a Vegan Twist.
Mushroom and Spinach Wellington
1 puff pastry sheet
2 leeks, sliced
3 springs rosemary
2 garlic cloves, crushed
300g chestnut mushrooms
200 g shiitake mushrooms
olive oil - for frying
salt and pepper to taste
1 tbsp almond milk
Heat the oil in a pan, cook the leeks until softened. Add rosemary and garlic, fry for a minute and then add chopped mushrooms and fry until softened. Stir in the spinach, cook until wilted. Crumble chestnuts in. Leave the mixture to cool down.
Preheat the oven to 200. Lay the puff pastry sheet on a baking paper. tip the cooled mixture in the middle, mould into a log shape. Cut 2cm stripes on the pastry from both sides and make a braid. If there is any pastry leftover, cut some leaves to decorate your wellington. Glaze everything with almond milk. Bake for 30 minutes until the pastry is golden.
Enjoy with some gorgeous roasted vegetables!
Mince Pie Christmas tree
What can be better than edible Christmas tree with home made mincemeat! Here’s what you will need:
1 orange zest and juice
1 apple (use 2 if small!)
1 pear (use 2 if small!)
500g mixed berries (raisins, sultanas, currants, cranberries)
2 tsp ground cinnamon
1 tsp mixed spice
1/2 tsp nutmeg
1 tsp ground ginger
150 g brown sugar
Peel apples and pears and grate. Mix all the ingredients except of brandy, transfer to an oven safe tray, cover with aluminum foil and leave in the oven to warm for around 90min. After taking out, leave to cool and mix in brandy. Transfer mincemeat to jars and leave overnight before using!
To make the tree you will need 2 vegan puff pastry sheets, your gorgeous mincemeat, almond milk and some icing sugar if You want some “snow" on your tree. Here’s how you make it happen:
Cut 2 even triangles from the puff pastry, 2 even little rectangles for the stem and 2 even stars for the top. Lay one triangle, star and rectangle (attach them to the main “body”) on a baking paper and spread mincemeat on it.
Put the second triangle, star and rectangle on top of spread mincemeat and press to make the filling even. Start cutting 2cm thick stripes leaving a tree stem in the middle.
Once you have the stripes all the way to the top, start twisting them to spirals - careful with the mincemeat!!
That’s it, if you finished twisting all the stripes, you should have your tree now! Just cut few stars from the leftover pastry, press them on the tree stem, brush everything with some almond milk, move to a baking tray and bake for 30 mins at 200 until the pastry is golden.
After the oven, leave the tree to cool down.
Enjoy with tea or some egg nog!!
And at last but definitely not least the Egg Nog
Festive Egg Nog
600ml non-dairy milk
200ml tinned coconut milk
50g cashews, soaked overnight and drained
1/2 tsp vanilla extract
1tbsp maple syrup
1tsp freshly grated nutmeg
1/2 tsp sea salt
1/2 tsp ground cinnamon
1/2 tsp turmeric
100 ml spiced rum - optional
All You need to do is to blend all the ingredients in a high speed blender and process until very smooth. Enjoy this creamy goodness alongside with desserts or make it boozy by adding 100ml spiced rum!
In the kitchen and while setting up the dinning table Chefs we accompanied by charming Son de Flor linen items.
Thank you Juste and Ramune for sharing these recipes with all of us!
For weekly vegan recipes and inspiration, follow @theherbtable.
Chef is wearing the Long Sleeve Denim Smock Dress and Traditional Apron. The table was set using Son de Flor Home Linen items.