If you’re unsure of what vegan dish to bring along on Christmas day, we have you covered! Christmas can be a tricky time if you’re friends or family are not overly supportive or understanding of your vegan lifestyle and choices. These delicious festive dishes will ensure you have some great options on Christmas Day to enjoy, and your family and friends are sure to love them too.
Recipes:
- Raw Pea & Mint Tartlets
- Festive Beetroot, Spinach & Cashew Cheese Salad
- Raw Peach, Mango & Passion Tart
Raw Pea & Mint Tartlets
Base-
- 1 cup almond meal
- 6 sun dried tomatoes
- 1 teaspoon psyllium husk
- 1 teaspoon coconut oil
- 1/2 cup walnuts
- 1 teaspoon tamari
- 1 teaspoon apple cider vinegar
- 2 tablespoons flaxseed meal
To make the bases, place all of the ingredients in your food processor and process until the mixture comes together and forms a soft dough. Do not over process as the oils will release and the mixture will separate, so keep an eye on it!
Press the base mixture into 4 small tart tins or muffin trays and place the bases in the fridge while you make the filling.
Filling:
- 1 cup soaked cashews- strained and rinsed
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- ¼ cup of fresh mint leaves
- 1 medium ripe avocado
- 1 cup peas
- 1/2 a teaspoon of salt
- 1 tablespoon coconut oil
- 2- 3 tablespoons coconut milk
Place all of the ingredients in a high speed blender and blend until the mixture is very smooth and creamy. You may need to stop and scrape down the sides of your blender once or twice to ensure everything is well mixed. You can also use a food processor but it wont be quite as smooth. Taste and season accordingly.
Use a spatula to distribute the filling between the four bases and then place the tarts back in the fridge for at least an hour or two to set. If you can allow them to set overnight that is even better. Top the tarts before serving with fresh mint or rosemary and a scatter of chopped pistachios.
Festive Beetroot, Spinach & Cashew Cheese Salad
Ingredients:
- 1 candy beet thinly sliced
- 1/2 cucumber thinly sliced
- 1 radish thinly sliced
- 1 cup mixed leafy greens roughly chopped (I used baby spinach and kale)
- 1 blood orange finely sliced (use regular orange if you cant find a blood orange!)
- 1/4 cup walnuts
- Several teaspoons of cashew cheese- use as much as your taste buds fancy
- 1 tablespoon olive oil
- 1 tablespoon lemon
- 1 teaspoon coconut vinegar or apple cider vinegar
- 1/2 teaspoon dijon mustard
- good pinch of salt
Method:
Place the beetroot, cucumber, radish, mixed green leaves, orange and walnuts in a large bowl and mix gently with your hands to combine.
In a small glass or bowl, combine the olive oil, lemon, coconut or apple cider vinegar, mustard and salt and whisk well to combine.
Mix the dressing through the salad and then serve. Feel free to top with extra cashew cheese and walnuts as you wish.
Raw Peach, Mango & Passion Tart
Tart Base-
- 1 cup dates
- 1 cup desiccated coconut
- 1 cup flaked almonds
- pinch of salt
- ½ teaspoon vanilla
Place the almonds in your food processor and blitz for a couple of seconds so they break down, then add the coconut flakes, dates, vanilla, and salt. Process until the mixture breaks down and then starts to come together. It should hold together when you press it in between your fingers.
Press the base into a spring form tart tin and then pop in the fridge while you make the filling.
Tart Filling-
- 1 cup of cashews
- 1/3 cup coconut milk
- 1/3 cup coconut oil
- 2 tablespoons coconut nectar
- ½ a ripe mango chopped
- 3 dried peaches
- 1 passionfruit
- A good pinch of turmeric
- A good pinch of salt
- ½ teaspoon vanilla
Soak the cashews and dried peaches for 2-4 hours, then strain and rinse well.
Place all the ingredients in a high speed blender and blend until completely smooth. You can add a dash more coconut milk if need be but the mixture should be thick.
Spoon the filling into the prepared tart base and refrigerate for at least 2 hours.
To Garnish-
- 1 ripe peach finely diced
- Coconut milk to drizzle
- A few sprigs of fresh thyme
To serve, top with freshly diced peaches, a drizzle of coconut milk and a spring of fresh thyme.