Recipes for vegan Christmas Eve 2

Recipes for vegan Christmas Eve
Recipes for vegan Christmas Eve
I recently wrote about Christmas recipes for vegan Christmas Eve (click), it's time for more recipes. Today among others about my favorite pumpkin seed pate, which tastes perfectly smeared with horseradish (Wieluń horseradish is very good, it also has a great composition: horseradish root, sugar, lemon, water, oil, salt. It tastes like home!).

Holiday pumpkin pate

  • 200 g peeled pumpkin seeds
  • 1 cup of dry corn porridge
  • 3 large onions
  • frying oil
  • 5 glasses of water
  • 1 / 2 cups of potato starch
  • 3 oil spoons
  • a handful of dried cranberries
  • 2 tablespoons dried marjoram
  • 3 cloves
  • 2 allspice balls
  • salt
  • pepper

I pour water into a blender bowl and pour pumpkin seeds. I blend for a few seconds. Dice the onion (not exactly, because it will go to the blender anyway). I pour oil in a frying pan, throw allspice and cloves in oil, mix. After a while I throw in chopped onions, fry until golden brown.
I throw away allspice and cloves and let the onions cool down. When it cools down, I put it in a blender (where there are pumpkin seeds with water) and blend the whole until a homogeneous mass.
I pour the mass into a tall plastic jug, add corn porridge and starch. I add salt, pepper and dried marjoram to the mass, as well as dried cranberries. I mix everything and leave for 15 minutes.
During this time, I grease two cakes with oil and sprinkle with breadcrumbs. After 15 minutes, pour the paste into the baking tray. I bake for about 70-80 minutes in 180 degrees.

Mushroom soup from dried porcini mushrooms

- 250 g dried mushrooms
- 1,5 liter of vegetable broth (the best is from tego recipe)
- 2 dried bay leaves
- 2 tablespoons dried marjoram
- salt
- pepper
- 1,5 tablespoons Tao Tao soy sauce (no shit included)
Dried mushrooms pour boiling water and leave under 15 minutes. After this time, pour out the water and rinse the mushrooms in a strainer. We heat the vegetable broth, add spices and soy sauce (I prefer to give more soy sauce than salt, I usually skip it). After a minute, throw in the mushrooms and cook the mushroom soup on low heat. Serve with your favorite pasta.

Hot salad with brown rice, pineapple and cashews

- 2 bags of cooked brown rice
- half fresh pineapple or 3 canned pineapple slices
- 2 medium size onions
- a handful of cashew nuts
- 2 spoons of coconut oil
- 3 tablespoons soy sauce
- salt
- pepper
- oil for frying onions and spreading on a sheet
Fry the onion in oil until golden brown. Put rice, chopped pineapple into pieces 2 cm, fried onion and cashew nuts in a bowl. Pour the salad over soy sauce and add coconut oil. We mix everything.
Gently lubricate the sheet with oil. Transfer the salad from the bowl to the baking tray, leveling. Season and put in a preheated oven (180 degrees). We bake about 25-30 minutes.
The salad tastes great both hot and cold.