Vegan Christmas Menu by Muse Of Greens & Fiona Cappuyns

The holiday season is around the corner, and with it the desire to have fun and make something special we have prepared a delicious - easy and healthy Christmas Menu.

This year, we are not choosing foie gras, oysters or the big game, but we want to introduce healthy and conscious cooking to all of you.

For this, we have prepared a Vegan Christmas Menu ... That's also greedy of course!

The recipes are easy to make, good for the planet and good for your health.

A menu that gives you all the energy to listen to the stories of cousin Bernard and to dance all night long on auntie Claudine's favorite playlist.

To remain conscious, we paid attention to minimize our waste and preferred, as much as possible, a zero waste kitchen.

--- We invite you to play the game with us!

We did our grocery shopping at The Barn Bio Market, our partner & who we would like to thank for its fresh, organic, in bulk & quality products.

Let's go, put on your apron!

On the menu for 4 people

Appetizer Gluten-free bread with walnuts & faux gras

Starter Cream of parsnip soup sprinkled with salty granola

Main Course

Celeriac mousse and baked vegetables, vegan lentils "meatloaf" & champagne sauce

Dessert

Salted caramel - chocolate tartlets & coconut nice cream

APPETIZER

Gluten-free bread with walnuts

What you need:

  • 1 cup of buckweat flour

  • 1 cup of oatmael

  • 2 tablespoon chia seeds or linseeds

  • 3 tablespoon of psyllium

  • 1 teaspoon of baking soda

  • 1/2 juice of lemon

  • 1 cup of filtered water

  • 1 hand full of hazelnuts chopped in small & big pieces

  • 2 teaspoon sunflower seeds

  • Dried figs cut into small pieces (alternative: raisins)

  • Salt/ Pepper

  • Aromas of your choice; thyme, fennel seeds, etc.

  • Sesame seeds.

How to:

  • Preheat your oven to 200 ° C.

  • Take 2 large bowls

  • Mix on one side the liquid foods; water, lemon and baking soda.

  • On the other side all the remaining dry ingredients.

  • Add the liquid to the solid in small doses while mixing your dough.

  • The final texture should not be too wet or too dry. Add more water if needed.

  • Form different rolls (let the artist who is dormant in you!) and cut the top of the bread to air it.

  • Add some sesame seeds on top of your loaves.

  • Place your loaves on the plate of your oven and let it cook + - 40 min at 180 ° C.

  • Let your bread cool before serving.

-- Call your best friend and proclaim him your new baking skills ;)!

Faux foie gras

What you need :

  • 1tbl Olive Oil

  • 1 onion

  • Pinch of Himalayan salt

  • 1teaspoon cinnamon

  • 1teaspoon turmeric

  • Pepper

  • 10cl vegetable cream

  • 80g coconut oil

  • 200g chickpeas cooked and drained

  • 100g Mushrooms

  • 15cl filtered water

  • Agar Agar

Topping as fake fat:

  • 15g coconut oil

  • 1 pinch of turmeric

How to :

  • Sauté the chopped onion in a small skillet with the olive oil

  • Place this in your robot (blender or whatever you have to mix everything smooth), along with chickpeas, mushrooms, spices, liquid cream and coconut oil

  • Blend until smooth and creamy

  • Boil some water in a saucepan with agar agar for a few seconds. Then pour the liquid into your robot with the previous mixture and mix everything to incorporate all ingredients.

  • Pour this base into small container of your choice; small silicone pastry molds (typical size of a portion of foie gras) or small jars. Let cool for 15 minutes.

  • Meanwhile, melt the coconut oil in a saucepan and add the pinch of turmeric. Pour your "fat" on the faux foie gras and let cool down and frize in the fridge for several hours before use.

-- To serve with the bread and a glass of champagne (or two, or three ... it's not Christmas every day!)

STARTER

Cream of parsnip soup sprinkled with salty granola

What you need:

  • 400g of parsnip

  • 20cl vegetable cream

  • 1 tablespoon of vegetable broth Morga (You can find this in an organic store)

  • 70 cl spring water

  • 2 tablespoon olive oil

  • 1 white oinon

  • 1 hand full of almonds

  • Himalayan salt

  • Black pepper

Topping :

  • 1 young onion

  • 1 hand full of salted Granola (you should test the new « Glory » granola of the Belgian brand Great Granola) or 1 hand full of almonds & 1 ts of coconut oil

How to :

For 4 people

  • Wash, peel and cut parsnips into cubes, set aside.

  • Slice the white onion over medium heat in a saucepan with 2 tablespoons olive oil.

  • Add the parsnip and the 70cl of spring water and the spoon of Morga broth, mix the mixture so that the broth dissolves.

  • Cover everything and cook + -25 min until parsnips are tender.

  • Meanwhile, prepare your toppings;

  • Wash and cut your young onion in small washer

  • Sauté the chopped almonds for 2-3 min in a pan with a teaspoon of coconut oil (or prepare your salted granola).

  • Once the parsnip soft, add the vegetable cream and mix everything (hand blender or blender) until a velvety smooth. Taste your preparation and add salt and pepper accordingly.

  • Serve your hot soup in your best party service and sprinkle your toppings; salty granola / roasted almonds and young onions.

-- Attention to finish your bowl until the last drop, on this day of celebration the licking of dish is allowed!

MAIN COURSE

Serve the dish with good red wine, In vino veritas

Celeriac mousse

What you need :

  • 1 celeriac

  • 2 potatoes

  • 200 ml vegetable cream

  • Pinch of Himalayan salt

  • Black pepper

  • 1 small pinch of nutmeg

How to :

  • Peel and cut the vegetable in pieces of the same size & steam for + -40 min.

  • Once cooked, put them in your blender with the cooking water, spicy spices and lengthen everything with some cream.

  • Mix everything until obtaining a mashed potato puree. Taste and add spices and cream if needed

Baked vegetables

What you need :

  • 2 sweet potatoes

  • 1 beetroot

  • 2 turnip

  • 2 small cloves of garlic

  • 1 big red onion

  • 1 branch of thyme

  • Rosemary

  • 1teaspoon of turmeric

  • Olive oil

  • Himalayan salt

  • Black pepper

How to :

  • Preheat your oven to 200 ° C.

  • Wash and cut your vegetables into pieces of random shapes but of more or less similar size. Example: sweet potatoes in fries. Turnips in small quarters. Beets in cubes.

  • Peel and cut your onion into slices. Peel and finely chop your garlic cloves.

  • Spread the whole thing on a sheet of baking paper directly on your plate of the oven (in one level), pouring over a good drizzle of olive oil, salt, pepper, turmeric and rosemary.