Christmas feasting - Part 1 - Allergy friendly, healthy, meat-free and DELICIOUS

Oh My God & Santa, I had so much fun preparing all the tasty elements of our Christmas feast.  With less than 2 weeks to go I thought I’d share all the recipes, and give you a shopping list to eliminate some of the stress of Xmas shopping.  I thought Part 1 should be all about the Christmas Dinner.  Part 2 will feature (if it turns out ok) a quick Christmas Pudding recipe and mince pies.  Part 3 will be starters and hopefully some little party nibbles (if I have time).  ALL the recipes will be wonderfully delicious, healthy, vegan, gluten-free and sugar-free.  Happy compassionate eating.  Indulgence without indigestion.

To give you more time to spend with your family and friends on Christmas day, I am going to suggest making some dishes ahead of time and freezing, so you can just pop them out to defrost, or cook from frozen.  You could make it all ahead of time, but who would want to miss out on filling their house with smells of Christmas cooking on the day, and chomping on the freshest of vegetables?  Of course, if you don’t mind the lack of ambient fragrance of roasting sprouts and parsnips, then go ahead, freeze it all in readiness and put your feet up!

Ok, pop on the cheesy Christmas CD (I love a bit of Bing!) and lets get cracking.   They are all really simple but very tasty recipes that together are a glorious, festive symphony (sounds of tinny sleigh bells, a harp and a few violins).

Shopping List
Brussels sprouts, shallots, fresh sage, thyme, celeriac, white potatoes, parsnips, dried mushrooms, green tea bag, cranberries, oranges, tofurkey or whatever vegan roast you are partial to, paprika, organic apricots, gluten-free breadcrumbs, pears or apples, tamari sauce, chestnuts…salt & pepper.

Christmas menu - roasted Brussels sprouts, vegan sausage & chestnut stuffing, roast parsnips, celeriac mash, cranberry, date & orange sauce and mushroom and green tea gravy. 

Roasted Brussels Sprouts

Allow 1/2 cup per person.  Don’t worry if you’ve got leftovers on the day.  I have plans for them in another recipe! 
Simply wash and cut off the very nib of the stalky end.  Leave some whole, chop some into halves and some quarters.  Throw in a handful of whole, peeled shallots, a few garlic cloves with their skin on, and a sprig of fresh thyme.  Grind over some black pepper and fresh pink salt and shimmy over a trail of olive oil or walnut oil if you have it.  Shake the baking tray a couple of times and holler out a few ho ho ho’s and throw the tray in a pre-heated 200 degree oven.    Go off and prepare the next dish but return after 10 minutes to jostle the tray around a bit to offer up the under edges to be browned slightly too.  20 mins should do it if you want your sprout with bite or generously drizzle over more oil to caramelise the shallots some more.  You judge, you are in charge.  Just avoid burning them.

Next up…

Cranberry, Date and orange sauce

1 1/2 - 2 cups fresh cranberries
1/2 orange juice and zest
1/4 cup water
1/2 tsp salt
1/4 tsp paprika
5 dates (remove the stone)
*optional - drop in a cinnamon stick.  I prefer mine without

Put all your ingredients into a pan and simmer until the berries start to break down and the dates are softened, and melding into the scarlet juices.  Remove from the heat…. because it’s done.  How simple is that?!  The taste is far from simple though…..a little sharp, a little sweet and little paprika warmth. (I love this with vegan vanilla ice-cream too…another time).    Make ahead of time - freeze and defrost night before or cook up to 3 days in advance and refrigerate.

Roasted parsnips
(one large nip for each person should do it)
Wash, leave skins on, slice length ways into quarters.  Pop them in a baking pan, massage over some good oil and season.  25mins or until turning golden and crispy on the outside but still soft clouds of sweetness inside.   Tip (if you want you can puree these when cooked and serve them instead of the mash..or as well as…it is a feast after all).

Mushroom, green tea gravy
1/2 cup dried mushrooms soaked in 1 cup water
1/2 vegan, yeast-free stock cube
1 tbs arrow root
a few good splashes of tamari

*optional - 2 tbs of white wine or 1/4 cup of green tea, steeped for 5 mins - just to add that slight bitterness that cuts through all those sweet caramelised veggies.
Remove the mushrooms (you can use them for a chestnut and mushroom soup for supper or for the day after Christmas) and then put the soaking water into a small pan over a low heat, add the arrowroot and the wine, if using or the green tea and stir continually until it starts to thicken.  It just takes a few minutes.  This is definitely a ‘do on the day’ recipe.  Stirring is very zen!  add the tamari once thickened and remove from the heat.  Serve immediately.  If you do need to reheat then you may need to add a little more water.  Its so good with the mash.

Celeriac Mash
prepare enough for how ever many of your loved (or tolerated) ones are to be celebrating with you (and a bit extra for leftovers) - slice and steam (it stops the mash from being soggy) - you can have half and half with white potatoes if you want to be traditional).  After about 20 mins

Vegan Sausage & chestnut stuffing with organic apricots and deep fried sage