It is almost Christmas and I am loving it … and was also in a need of a healthy, delicious and alkalizing vegan Christmas Menu with a YUMMIE♥ factor!
I am not a huge planner so Christmas tends to creep up on me gifts and food wise. Below I have a 5 course vegan Christmas Menu you could use for inspiration, to make or to add elements of it to your Christmas feast.
A delicious alcohol free drink to start of with, a Pina Colada with a Winter Heart
Delicious and so easy to make. You can buy coconut milk but also make your own buy blending 1 cup desiccated coconut with 3 to 4 cups of water until frothy and smooth. Pour through a cheesecloth or fine sieve. You can use the pulp in cookie or muffin recipes.
Ingredients for 2 to 4 glasses of virgin Pina Colada with a winter heart ♥ are,
- 1 cup coconut milk
- 1 cup pineapple juice
- 1 cup ice cubes
- a frozen heart ♥ of coconut water, optional
- lemon juice to taste
Everything but the heart in a high speed blender until thick and creamy. Njoy with some slices of fresh pineapple.
A Pear & Chestnut Salad with Nut Parmesan [ 398cal. ]
A green salad made of gorgeous crispy lettuce leaves in combination with cooked or baked chestnuts, pear and walnuts. Wintry, light and green.
Ingredients for 4 salads are,
- 1 head of lettuce, washed and dried
- 2 pears, sliced
- 300 gram cooked or baked chestnuts
- 2 stalks of celery, sliced thinly
- 1/2 cup walnuts
- 2 Tbsp. nutritional yeast
- 2-3 tsp. mustard
- 1.5 Tbsp maple syrup
- 2 Tbsp. lemon juice
- 4 Tbsp. water
Pulse the walnuts in a small food processor into fine pieces. Add in the nutritional yeast and pulse a few more times, it should have some texture and not be a powder. This is also delicious on spaghetti, all kinds of salads and wraps.
Arrange the ingredients for the salad on two large plates, you don’t need to use all the lettuce. Drizzle with the dressing and with some of the walnut Parmesan.
Starter number two, a raw Green Soup
Super easy and quick to make, loaded with chlorophyll, vitamins, enzymes & fiber. All you need is a blender, fresh organic produce, 5 minutes to make it and some pretty bowls to serve it in.
The ingredients for 2 to 3 portions are,
- 2 sticks of celery
- 1 small zucchini
- 3 soft dried tomatoes
- 6 cherry tomatoes
- 1 not too big carrot
- handful of fresh parsley and chives
- 1/2 avocado
- 1 to 1 and 1/2 cup of water depending on the thickness you desire
- Himalayan salt and black pepper to taste
Ad all the ingredients except the chives to your blender and blend until you get a creamy thick soup. You can of course heat the soup some if you wish. Serve with the chopped chives.
Quinoa Burgers, Parsnip Mash with Thyme and a Red Cabbage Salad
Quinoa is a perfect, plant based source of complete protein and amino acids. It makes a great base for burgers, bowls and salads.
Quinoa Burgers for 2 to 3 persons,
- 1 cup cooked quinoa
- 1/2 cup finely grated zucchini
- 1 cup cooked white beans, rinsed
- 1/2 cup very finely sliced / chopped celery
- 1/2 tsp. sea salt to taste
- 1/4 cup water if needed, add a tbsp at a time
- 1 Tbsp. chopped fresh parsley
- 1 Tbsp. fresh lemon juice
- 1 clove of garlic or 1/4 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp. mild paprika powder
Add all the ingredients except the parsley and celery to a food processor and pulse to make a coherent substance, fold in the parsley and celery. Form burgers of 1/3 of a cup of the burger base at a time and place it in the fridge to set. Bake until golden brown, you can do this in a preheated oven on 200C/400F or in a non-stick skillet with a little coconut oil. These can also easily be frozen before baking.
Parsnip Mash with Thyme
Ingredients for 4 as a side dish,
- 2 medium parsnips, cubed and cooked in a salted little water or bouillon until soft, about 10 – 12 minutes
- 1/2 head of cauliflower, about a pound or 450 gram, steamed or cooked in salted water or bouillon until soft together with the fresh springs of thyme, remove before blending
- 2 medium or one large potato, cooked
- 2 to 3 springs of fresh thyme
- 2 tsp. fresh lemon juice
- 2 Tbsp. nutritional yeast
- 4 big cloves oven roasted garlic, not raw, that would taste far too garlicky
- A few Tbsp. plant based milk, as needed, add a little by little, the puree has to be creamy, not too thin
- 1 Tbsp. white almond butter or tahini
- Himalayan salt and black pepper to taste
- 1 Tbsp. fresh thyme leaves
Add all the ingredients except the thyme leaves to a blender and blend until creamy and thick. You probably will have to scrape down the sides of the blender a few times. This is such a delicious mash, for every day, not just Christmas. Parsnips are rich in vit. K, C, folate and fiber. They have a mild anise-like flavor.
Red Cabbage Salad
Winter food, people used to eat a ton of cabbage during the colder months, seasonal foods are the best for health and wallet.
- 1 small head of red cabbage, grated finely on a mandolin or chopped real fine in a food processor
- 1 apple, grated
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. lemon juice
- 1 to 2 Tbsp. maple syrup
- a pinch of cinnamon and a little grated nutmeg
- Himalayan or sea salt to taste
Sprinkle some salt on the grated red cabbage, massage it for a few minutes and let it sit for an hour or so to make it softer. Add the remaining ingredients and let it marinate to deepen the flavors. A dash of cinnamon gives it a seasonal feeling, delicious with the parsnip mash.
Dessert …. finally!
A gooey, chocolaty Brownie with Cherries and Chocolate Sauce [ 399cal. ]
Raw vegan desserts are the easiest way in at non vegan gatherings, they just taste delicious and decadent.
Brownies are meant to be a bit sticky and chewy and deliciously dark. These ones are besides that also rich in nutrients and antioxidants. Also some healthy fats and natural, unrefined sugar.
For a 20 x 20 cm or 9 x 9 inch brownie you need these ingredients,
- 1 cup almond flour
- 1 cup walnuts
- 1 cup soft pitted dates
- 1/4 cup water
- 1/3 cup raw cacao powder
- 1 tsp vanilla essence or powder
- small pinch of Himalayan salt
Process the walnuts in a food processor into small chunks. Add in the remaining ingredients and process further until it forms a dough like texture. You can add in a tbsp. of water, maple syrup or an extra date if needed. Press in the with parchment paper lined form and place in the refrigerator.
Creamy Chocolate Sauce, low fat
- 1/2 cup almond milk
- 2 Tbsp. almond butter
- 2 Tbsp. maple syrup, you can add some chocolate flavored stevia for a sweeter result, to taste
- 1/2 tsp. vanilla powder or essence
- 1/4 cup raw cacao powder
Ingredients for the sauce in a small blender or whisk until thick and creamy by hand. You can make it sweeter if you want. Pour in a small jar and serve along with the brownies. Also delicious on fruit, chia pudding, smoothie, ice cream ….
Serve with thawed cherries and some coconut snow. Delicious with a glass of almond milk ♥
Click here for a complete vegan raw Christmas Menu. These menu’s are suggestions, you can make your own combinations. I hope you add one of my dishes to your Christmas celebration.
Wishing you and your loved ones wonderful Holidays!
ps. If you want to save these recipes yo can pin the picture below to your Pinterest board,