Back for more eh! We knew you would be! Here is part two of Lucy–Ann’s vegan Christmas recipes featuring another salad and some great mains ideas.
Baby root vegetable salad with lemon and walnut oil
This winter salad is perfect for the Christmas season. It comes loaded with “nutrition”, being full of vitamins, minerals, plant antioxidants and fibre. The vegetables for this recipe ideally need to be young and sweet, and together they make a naturally colourful, tasty and impressive dish for Christmas Day.
- 100g baby carrots (use a mix of coloured carrots if possible – purple, white, yellow or orange)
- 2-3 baby turnips
- 2-3 baby beetroots
- 75-100g “mix” of rocket, watercress and lamb’s lettuce
- 3 spring onions, diagonally sliced
- ½ small raw fennel bulb, thinly sliced
- Juice of ½ lemon
- 1 tablespoon of walnut oil
Wash and gently scrub the vegetables. Salt a pan of boiling water, and cook the root vegetables until tender but still “crisp” to the bite. Drain and run under a cold tap. Set them aside. Whisk the lemon juice and walnut oil and season as desired. In a bowl, combine the leaves with the sliced spring onion and fennel, and then add the cooked vegetables. Drizzle over the lemon juice and the walnut oil, toss well and serve.
This winter salad dish is filling, warming, full of energising carbohydrate, plenty of fibre, and plant-based protein too. Root vegetables are rich in essential minerals such as potassium and magnesium, whilst the green leaves provide a wide array of B vitamins, vitamin C and antioxidants – all needed to stay healthy and energised.
Did you know?
Carrots may be one of the most common vegetables, but certainly not one to be taken for granted! Carrots are full of health benefiting compounds such as beta-carotenes, vitamin A (important for vision and reproduction), minerals and antioxidants. Studies have also found that certain flavonoid compounds in carrots are cancer-protective.
Lemon & cumin puy lentils, with beetroot, green beans & coriander
- 250g puy lentils
- Measure twice the quantity of water to lentils and set aside
- 1 medium onion
- 2 garlic cloves
- 200g green beans
- 250g cooked beetroot
- 1 tsp ground cumin
- Rapeseed oil
- Sea salt and ground black pepper
- A good handful of chopped coriander
Peel and dice the onion and gently fry with the cumin in a little rapeseed oil. Zest the lemon and stir into the onion, and then add the lentils. Add the water and a teaspoon of vegetable bouillon powder (or crumbled stock cube). Bring to a gentle boil and then immediately reduce the heat to a simmer and cover for 20 minutes, or until most of the water has been absorbed.
Turn off the heat, stir and re-cover to steam through for 5 minutes before adding a tablespoon of rapeseed oil and the juice from half the lemon. Stir and transfer to a serving bowl. Cut the beetroot into cubes and set aside. Peel and crush or finely chop the garlic with a teaspoon of sea salt, a little rapeseed oil, and add the juice of the rest of the lemon. Add the beetroot and mix well.
Top and tail the green beans, halve them, and then steam for 2-3 minutes until bright green but still with a bite. Add the beans, and the beetroot to the lentils, stir, season to taste, and finally garnish with chopped coriander.
This delicious, energising and highly nutritious dish provides excellent amounts of protein, along with moderate amounts of slow-release carbohydrate, ideal to maintain energy and vitality. It has good amounts of fibre, and provides an array of minerals such as calcium, magnesium, iron, zinc and potassium. Minerals are essential to overall health, as well as being vital to the body’s cellular production of energy.
Did you know?
Garlic is known as one of the oldest medicinal plants and is widely recognised for its beneficial health properties. Garlic is known to be a powerful antibiotic and antioxidant, and may even help to reduce cholesterol levels. The powerful sulfur compounds in garlic, which give it its notorious smell can inhibit bacteria, viruses, and fungi, so ideal to keep the bugs at bay!
Roasted Baby Squash
Roast two whole Harlequin or Acorn squash and place “grandly” either side of your centrepiece salad, ready to carve at the table. Garnish the serving plates with holly or other festive “sprig”! Simply place the small squash, on their side, on a baking tray, lined with foil. Bake on Gas Mark 6 for 40 mins, turning around half way through. When you can slide a sharp knife easily into the flesh, you know the squash are cooked. At the table, carve a slice for your guests (as you would carve a cake), remembering to scoop out the seeds before serving on a dinner plate.
So…. There you have it… some great inspiration and ideas for serving a complete plant-based Christmas lunch. Once you’ve decorated the Christmas table with some novel Christmassy knick-knacks (miniature Christmas trees, mini snowmen?) along with these colourful festive dishes, your guests are certain to be “wowed” by their first ever “Vegan Christmas”!
Missed out on part 1? No problem, just give a little click right here and read up on some great vegan Christmas starting dishes.