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.

Recipes for vegan Christmas Eve 1

Recipes for vegan Christmas Eve 1
Recipes for vegan Christmas Eve 1

This will be my third Christmas Eve when I'm on a vegetarian diet with rejection of eggs and fish. This year I decided to bet on a few proven recipes, i.e. our favorite veggie dishes.

Oyster mushrooms herring

Herring has always reminded me of this opportunity and it remained so. I only make this dish on Christmas Eve.
- 250 g Oyster mushrooms
- liter of vegetable broth
- 2-3 cup of oil (I use a mixture of oils - linseed, pumpkin and sunflower seeds)
- 2 large white onions
- boiling water about 3 glasses
- Himalayan salt
-3 bay leaves
- 4 allspice
I wash my oyster mushrooms and cut them into thin strips. I cook mushrooms in vegetable broth for about 15 minutes. After this time, strain the oyster mushrooms (I do not pour the broth, I prepare mushroom soup with dried mushrooms from it. The aromas of oyster mushrooms give it an even deeper taste).
I leave the drained oyster mushrooms to cool completely. After this time, I put them in a glass box in which they will mature.
Chop the onion finely and pour boiling water. Raw onion does not affect my stomach well. When the onion cools down, I add it to the oyster mushrooms, salt all abundantly, pour oil and mix. I add bay leaves and allspice. I close the box and leave oyster mushrooms for a minimum of 24 hours. Oyster mushrooms prepared in this way are great as an addition to veggie salads, but also traditional ones.

Baked garlic paste with rosemary

This year, I bet on two proven spreads for sandwiches. One of them is baked garlic paste, which was a huge surprise for me. Roasted garlic tastes completely different than raw. The paste has a delicate taste and the addition of rosemary gives it an additional aroma.
- 1,5 garlic heads (if very large, one is enough)
- a can of white beans
- dried rosemary (2 teaspoons)
- 3 tablespoons oil mix (I use a mix of oils - linseed, pumpkin and sunflower seeds)
- salt
- pepper
Garlic bake in shell for about 25 minutes in 180 degrees (top and bottom). Strain the beans on the strainer at this time. Roasted garlic is peeled from the shell (very easy to peel) and left to cool completely.
I pour three tablespoons of the oil mixture into the blending container (I have a Bosch blender, which I wrote about here), pour 2 teaspoon of dried rosemary, throw in the drained beans and peeled garlic. I blend it all into a smooth paste. Season with salt and pepper to taste.

If you're looking for a blender, or rather a kitchen helper, the Bosch blender, which I mentioned above, will be a good choice. I have it for some time and I can confidently say that: they had nuts and crushed ice without any problems. With this blender I also make potato pancakes (I do not have to rub the potatoes) and all pastes for sandwiches. With a hand blender I blend soups with creams.

Bean lard with prunes

This is another typical Christmas dish, due to aromatic spices and dried plums, i.e. flavors that I associate with Christmas Eve.
The recipe for this dish comes from Jadłonomia blog