This Christmas is going to be a very different one for me. No longer will I tuck into my mum's turkey with plentiful pigs-in-blankets on the side. As I started on the plant-based diet back in March, this Christmas will involve more of a nut-roast centered meal, which I cannot complain about. Being on a plant-based diet, many people assume that I am deprived of wonderful flavours and tasty treats, however what I have found is that I am even more excited about the food I eat now for two reasons, the first being that I know what I am putting into my body is so good for my health, and the second being that I get to play around with some seriously tasty recipes (have you heard of tahini gravy?!).
On Christmas day, part of our tradition is to have the roasted Christmas meal around lunchtime and a festive feast in the evening, which is usually an array of cold buffet foods. These range from coleslaw to pork pies to stuffing and turkey sandwiches. As I won't be able to indulge in those this year, I'll be bringing some vegan dishes to the table so that I and whoever else wants to join in can enjoy those too.
Below you will see the dishes I am making as well as some additional suggestions for plant-based snacks so that you don't feel like you're missing out on any of the fun this Christmas (and you'll still be looking after your body, too).
Dish 1: Pea guacamole
Ingredients and method from the revolutionary Forks Over Knives. Click here to view.
Dish 2: Sweet potato, buckwheat and kale salad
Ingredients (makes approx. 12 burgers)
2-3 large sweet potatoes
1 cup buckwheat groats
Bag of kale
3 tbsp tahini
Juice of 1 lime
Turmeric
Pepper
Coconut oil
2 tbsp extra virgin olive oil
Method
1. Cut the sweet potatoes into 2cm chunks and place on a coconut-oiled baking tray in a pre-heated oven at 180c for 20-25 minutes. Sprinkle the potatoes with turmeric and pepper before placing them in the oven.
2. Whilst the potatoes are cooking, place the buckwheat into a pan and cover with hot water. Boil them for 20 minutes, or until tender. Make sure to not over-cook them as they can go very mushy
3. Wash the kale thoroughly.
4. Prepare the dressing in a mug: add the tahini, lime juice and olive oil and mix together. If the mixture becomes too thick, I would recommend adding some water to make it thinner and so it will go further
4. Once the sweet potatoes and buckwheat are cooked, place them in a bowl along with the kale and stir everything together
5. Add the dressing and mix it so it evenly covers the sweet potatoes, buckwheat and kale. I tend to massage the dressing into the kale leaves so they wilt and really take up the flavour of the dressing
6. Put in the fridge to cool, or serve straight away and enjoy.
Dish 3: Chickpea and parsley burgers
Ingredients and method from Pure Ella. Click here to view.
Bear in mind with this recipe that it is okay to sub the chickpea flour with another gluten-free flour if you don't have it (I used brown rice flour) and the oil too (I used extra virgin olive oil). The burgers turned out delicious and just as pictured.
Additional suggestions
- Gluten-free tortilla chips (with only three ingredients and no added nasties): available at Sainsbury's
- Homemade hummus: I love this avocado hummus recipe from Naturally Sassy
- Kale crisps: simply drizzle some kale in olive oil and stick in the oven on a baking tray for 12 minutes at 180c for some delicious crispy kale crisps
- Tahini gravy: to drizzle on your nut roast or whatever you decide to have on the day. I like this one from Vegelicious Kitchen
- Nak'd posh bits (for when the After Eights come out)
- Nuts: make up your own nut snack dish from walnuts, cashews and almonds or buy a large pack of one from any grocery store
- Chocolate (because it's Christmas after all): I love this festive flavour from Doisy and Dam with very simple, friendly ingredients including 74% organic dark chocolate
- Anna
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