With Christmas just around the corner you may be in need of some Christmas recipe inspiration to help pin down your Christmas Feast this year.

Perhaps you have a vegetarian or vegan guest coming for Christmas this year, or maybe you yourself are following a plant based or gluten free diet and need some inspiration.

Here’s where I come in!

This list was very difficult to narrow down, but I think you will be more than stuffed after consuming this lot!

This collection is quite an ode to some of my favourite recipe developers, primarily Delicious Ella and Green Kitchen stories – but it won’t take you long to realise why – they know how to combine flavours that make your Christmas socks pop off!

Green Kitchen Stories – Mustard Quinoa, Cranberry & Kale Salad

4–6 servings

This salad is made using Red quinoa with a mustard and lemon dressing, served with fresh kale, pomegranate seeds, cranberries, and roasted pecans. It’s perfect for any holiday gathering and makes a great side dish on Christmas Day.

Ingredients

1 cup red or black quinoa
Sea salt
4 Tbsp. olive oil
Zest and juice of 1 lemon, preferably organic
2 Tbsp. prepared English mustard
4 large kale leaves, ribs and stems removed, finely chopped
¼ cup dried cranberries, preferably unsweetened or sweetened with apple juice
¼ cup roasted, salted pecans
Fresh pomegranate seeds

Method

Rinse quinoa in water. Drain and place in a medium-size heavy pot; add 2 cups water and season with salt. 
Bring to a boil, reduce heat, and simmer until a curly string-like germ has separated from the circular part, 15–20 minutes. Let cool slightly.
Meanwhile, whisk oil, lemon zest and juice, and mustard in a bowl until smooth and creamy; season mustard dressing with salt.
Transfer quinoa to a bowl and drizzle with mustard dressing; toss to coat. Divide kale among serving plates; top with quinoa, cranberries, and pecans, dividing equally. Garnish with pomegranate seeds.

http://www.greenkitchenstories.com/vegan-gf-christmas-2011/

Hemsley and Hemsley – Coconut Roasted Sprouts with Cranberries

Serves 4

Brussels sprouts are part of the brassica group of vegetables along with broccoli and cauliflower.
Brussels sprouts often find themselves unfairly landed with a bad reputation for being the soggy, unflavoured squishy thing only consumed at Christmas dinner, but when you find the right way to cook them they are actually incredibly tasty!

Sprouts are often boiled to within an inch of their lives which takes away all their flavour and makes the texture all soft and squishy.
Instead try roasting them by following this recipe by Hemsley and Hemsley. The sprouts gain a delicious crispy texture and a divine flavour, bringing their reputation straight back on track!

Ingredients

1 tbsp coconut oil
4 cups of small Brussels sprouts
1/2 cup fresh cranberries 1/4 cup unsweetened dried cranberries
Sea salt and pepper to taste

Method

1. Preheat the oven to 200°C/400°F and place a large roasting tray with the coconut oil in the oven to melt.
2. Slice off the ends of the sprouts, remove any brown or yellow skins and halve any larger ones.
3. Remove the roasting tray and add the sprouts and cranberries, season and very carefully toss in the hot coconut oil.
4. Roast for 20 mins, stir and roast for a further 10 minutes until the sprouts are just tender and starting to caramelise.

Green Kitchen Stories – Spiced Spinach and Mushrooms in Almond Tartlets

Makes 6 tartlets

This gluten-free tart crust has the subtle taste of almonds and fresh herbs, and it can be filled with just about anything. One of Green Kitchen Stories favourites is this clove-spiced spinach and mushroom filling.

Ingredients for Tartlet Shells

½ cup superfine chickpea flour or garbanzo bean flour
¼ cup almond flour or almond meal
2 Tbsp. potato starch, tapioca starch, or cornstarch
½ tsp. sea salt
Freshly ground black pepper
1 Tbsp. each finely chopped fresh rosemary and thyme
3 Tbsp. virgin coconut oil plus more for pans

Ingredients for Filling

2 Tbsp. virgin coconut oil or olive oil (for frying)
1 small red onion, finely chopped
½ tsp. ground cloves
4 cups fresh spinach
1 leek, thinly sliced (including green leaves)
12–15 crimini (baby bella) mushrooms, sliced
Juice of ½ lemon

You will need: Six small tartlet pans

Method

Making the Tartlet shells: Combine the first 4 ingredients in a bowl; season with salt and pepper. 

Add coconut oil and 3 Tbsp. ice-cold water. Using your hands, work dry ingredients toward the center until dough forms. Gather dough into a ball, wrap in plastic, and chill for 30 minutes. DO AHEAD: Dough may be made 1 day ahead. Wrap tightly with plastic and chill.

Preheat oven to 375°.
Divide dough evenly into 6 portions. Form each portion into a ball and press 1 dough ball evenly onto bottom and up sides of each tartlet pan. Trim dough flush with edge of pans. Prick bottom with a fork to prevent it from bubbling as it bakes. Bake until golden, about 15 minutes.

Let tartlet shells cool slightly, then invert each pan and turn out shells onto a wire rack and let cool completely.

Making the filling: Heat oil in a large skillet over medium heat. Add onion and cloves and cook until onion is lightly browned; add spinach, leek and mushrooms. Cook until spinach is brightly colored, 3–5 minutes. Add lemon juice and cook 2 minutes longer. Spoon 2 dollops filling into each tartlet shell and serve hot.

http://www.greenkitchenstories.com/vegan-gf-christmas-2011/

Deliciously Ella – Christmas Feast

This is a collection of recipes for a group of hungry veggies!

The main course is a beautiful mix of cinnamon, paprika and rosemary infused sweet potato wedges and carrots; crispy brussels sprouts with sweet juicy pomegranates and a little lemon; baked portobello mushrooms stuffed with coriander, basil, pine nuts, tahini and quinoa; and a deliciously sweet, creamy pea puree.

I’ve listed the ingredients and method here, but if you click on the link you will be redirected to a video where it may be easier to follow.

For the carrots and sweet potatoes:

8 carrots
4 sweet potatoes
1 tablespoon of cinnamon
1 tablespoon of paprika
1 tablespoon of dried herbs
Handful of fresh rosemary sticks

For the brussels sprouts:

3 cups of brussels sprouts
1 cup of pomegranates
1/2 a lemon

For the mushrooms
6 large portobello mushrooms
1 and a 1/2 cups of quinoa
1 cup of pine nuts
a handful of fresh coriander
a handful of fresh basil
1 tablespoon of tahini
1/2 a lemon

For the pea puree

1 big bag of peas
2 limes
2 tablespoons of olive oil
salt
.

Method

Start with the sweet potatoes and carrots, simply peel the carrots and then chop everything into similar sized wedges. Place the wedges on a baking tray with the cinnamon, paprika and dried herbs plus a sprinkling of salt and a drizzling of olive oil and mix well so that everything is coated. Then place the rosemary sticks on the top and cook for about an hour at 180C, stirring them once or twice during this time.

Next put the quinoa on to cook with a little tamari, salt, dried herbs and paprika plus three cups of boiling water. Then let it simmer for 10-12 minutes.

As it boils prepare the brussels sprouts, peel the leafy edges of them and slice them all in half. Then place all the halves on a baking tray, cover with olive oil, a sprinkling of chilli salt and some dried herbs and put in the oven to bake for about 30 minutes along with the carrots and sweet potatoes.

About 15 minutes before the brussels and sweet potatoes/carrots are done, cut the stalk off the mushrooms and place them on a baking tray with a little olive oil and bake for 15 minutes.

While these cook place the peas in a big saucepan and cover with cold water then bring them to the boil, letting them bubble for a minute or two once they reach that stage. Then drain and put them in a food processor with the juiced limes, olive oil and salt and blend for a minute or two until smooth and creamy, then serve.

Finally, just before everything finishes baking finely chop the basil and coriander and mix them with the quinoa and pine nuts, a tablespoon of tahini and the juice of half a lemon, once the mushrooms are done put them on a serving dish and fill the centre with the quinoa herb mix.

Then mix the roasted brussels with the pomegranates and squeeze half a lemon over them, finally serve the sweet potatoes and carrots – all you need to do for these is remove the rosemary stalks from the mix

Madeleine Shaw – Spinach and Cashew Nut Roast

Serves: 4 

A veggie Christmas just wouldn’t be Christmas without a Nut Roast now would it? But a nut roast is not just for vegetarians. This Christmas classic is a nutritious plant-basedmeal which can provide a tasty abundance of essential minerals and nutrients.

For a vegan take on this nut roast, substitute the egg for a chia egg instead. Link here http://madeleineshaw.com/the-chia-seed-egg-substitute/

Ingredients

200g fresh spinach leaves
275g roasted cashew nuts
1 white onion (finely chopped)
2 carrots (grated)
200g tinned tomatoes, drained and chopped
1 free-range egg, beaten
1 tsp of chilli flakes
25g of chopped parsley
1 garlic clove (crushed)
coconut oil

Method

Preheat the oven to 180 degrees.
Chop up the spinach finely.
Place the spinach, cashews, garlic and chilli in the food processor and blitz for one minute.
Tip this into a bowl with the tomatoes, carrot, onion, egg, parsley, salt and pepper. mix well.
Grease a loaf with coconut oil or butter.
Pour the mixture in and cook for 50 minutes.
Take it out and serve with some fresh olive oil, salt and more chopped cashews

http://madeleineshaw.com/recipes/spinach-cashew-nut-roast/

Puy lentil, parsnip & walnut salad – Jamie Oliver/ Recipe by Pippa Kendrick

Serves 8
This salad is visually pleasing and hearty veggie and gluten-free salad that works really well as a side dish or starter at festive gatherings or on Christmas day.

Ingredients

6 parsnips
1-litre vegetable stock
250 g puy lentils
1 bay leaf
50 g walnuts
2 tbsp olive oil

For the dressing:

3 tbsp walnut oil
1 tbsp red wine vinegar
2 tsp runny honey
1/2 tsp Dijon mustard
1 shallot
1/2 clove of garlic
a large bunch of watercress , or rocket leaves
a few shavings of vegetarian hard cheese, to serve

Method

Preheat the oven to 200C/gas 6. Peel and trim the parsnips, cutting them into batons approximately 5cm long and 1cm thick. Finely chop the shallot and crush the garlic.

Bring the stock to the boil, add the puy lentils and bay leaf and simmer gently for 25–30 minutes, or until the lentils are just tender but still retain some bite. Drain the lentils, discard the bay leaf and set aside.

Place the walnuts on a baking tray and toast in the oven until lightly browned and fragrant. Remove the tray from the oven, scoop out the walnuts, and add the parsnips in their place. Drizzle with the olive oil and roast for 35 minutes until golden.

Make the dressing by whisking together the walnut oil, vinegar, honey, mustard and garlic. Season and stir in the garlic and shallots.

In a bowl, toss together the lentils, walnuts, parsnips and dressing. Place the watercress or rocket onto plates, pile on the lentil salad and top with shavings of vegetarian cheese.

http://www.jamieoliver.com/recipes/vegetables-recipes/puy-lentil-parsnip-walnut-salad/#5ef2bZdkImJekliX.97

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