Zizi's Adventures - Real Food, Real Stories

Vegetarian Christmas – Vegan Stuffing

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Stuffing is very traditional on Thanksgiving in the USA and Canada. Vegan stuffing is a key element in a vegetarian or vegan Thanksgiving dinner. This stuffing doesn’t cook inside a bird, it’s rather a casserole dish. The sweet apple, the crunchy sourdough bread and the sour capers contrast nicely with the herbs: parsley and sage. This versatile stuffing is good on its own or stuffed into winter squashes, or green or red bell peppers. Go on and give it a try!
Vegan Stuffing
Ingredients (serves 2)
– 150 g sourdough bread, cubed
– 1 large onion, chopped
– 2 apples, peeled and diced
– 1 and 1/4 cups vegetable broth
– 1/4 cup capers
– 1 small bunch parsley, chopped
– 10-15 sage leaves, chopped
– salt, pepper
– olive oil
Method
Heat 2 tablespoons olive oil in a pan and start by sauteing the onions for 3-4 minutes, then add apples. Once the onion and apples are beginning to soften, add parsley, sage, bread and capers. Season with salt and pepper (capers are salty so be careful!). Stir and and spoon it all into a baking dish. Pour the vegetable broth over the mixture and stir well to combine. Bake in a preheated oven at 170-180C (350F) for about 30-40 minutes. You want the top to be golden brown and crunchy. 

More vegetarian Christmas recipes:
Roasted Brussels Sprouts with Orange Juice & ZestCheesy Leeks
Mashed Pumpkin Potatoes with Rosemary
Cranberry and Pistachio Nut Roast
Pumpkin Pie

Vegetarian Christmas – Roasted Brussels Sprouts with Orange Juice & Zest

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Brussels sprouts – the perfect holiday side dish – are simply seasoned with salt, pepper, garlic, orange juice and orange zest, then slow roasted in a hot pan until golden brown. They get that nutty sweetness and nicely brown crisp exterior. Yum! It’s simple, easy and quick to make and oh so delicious!
I hope you like them as much as I do! 🙂
Roasted Brussels Sprouts with Orange Juice & Zest
Ingredients (serves 4)
– 400 g brussels sprouts, ends trimmed, yellow leaves removed, bigger ones cut in half lengthwise
– 2 cloves garlic, peeled and chopped
– 1 orange’s zest and freshly squeezed juice
– 2 tablespoons coconut or olive oil
– salt, pepper
– 2 tablespoons water
Method
Heat coconut or olive oil in a roasting pan over medium heat. Place brussels sprouts in the pan and roast for 8 minutes or until golden brown. Add water, place a lid on top and cook for another 8-10 minutes. Add garlic, orange juice and zest, season with salt and pepper. Cook and roast for another 5 minutes without lid until the orange juice will be caramelized on the sprouts.

More vegetarian Christmas recipes:
Cheesy Leeks
Mashed Pumpkin Potatoes with Rosemary
Cranberry and Pistachio Nut Roast
Pumpkin Pie

Vegetarian Christmas – Cheesy Leeks

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Christmas time a stress-free meal needs proper planning. There is no such thing as luck – you have to make it happen. That’s why I decided early what to make for my small family on Christmas Eve. 
Christmas is a private, family holiday in Hungary, we don’t go to parties. The main Christmas celebrations take place on Christmas Eve. The evening is called Holy Evening. Most families decorate the tree together on 24 December, but some families keep the older tradition that tree should be a surprise for children who even believe it was bought by Baby Jesus and angels. Children enter the room only when the small tree bells ring and music arises. Gifts lay around the tree with small labels saying the name of someone in the family. Family-members sing Christmas songs together, then open their gifts and spend the night together. The menu for Christmas Eve is usually fish soup from carp, fried fish with potato salad or French fries. The traditional Hungarian Christmas dessert is called beigli. It’s a pastry roll filled with poppyseed or walnut and it can be made a few days, even a week before Christmas.
I’m vegetarian so we don’t make the traditional menu on this evening. We had cranberry and pistachio nut roast – a rich and savoury vegetarian dish -, mashed pumpkin potatoes with rosemary and also this cheesy leeks (recipe from Jamie Oliver) and a vegan stuffing (I’ll share the recipe with you soon). It was the best vegetarian Christmas dinner we ever had.

Cheesy Leeks

Ingredients (serves 4)

– 2 large leeks, trimmed and washed
– 2 cloves garlic, peeled and chopped
– 3 sprigs of thyme, leaves picked
– 100 ml cream
– 100 g cheddar, grated
– 100 g brie, cut into small pieces
– sea salt
– black pepper
– olive oil

Method

Slice the leeks on an angle, about 2 cm thick. Put a pan on a medium heat and add 1-2 tablespoons olive oil, thyme and garlic. As things begin to bubble and fry (3-4 minutes), stir in the leeks. Leave to cook and check on it every few minutes to stir (make sure it doesn’t catch). After 10-15 minutes turn off the heat and add the rest of the ingredients (cream, brie, salt, pepper), stir and spoon it all into a baking dish, sprinkle over the cheddar. Pop in the oven and bake at 170-180C (350F) for 10-15 minutes until golden and bubbling.

More vegetarian Christmas recipes:
Mashed Pumpkin Potatoes with Rosemary
Cranberry and Pistachio Nut Roast
Pumpkin Pie

Vegetarian Christmas – Mashed Pumpkin Potatoes with Rosemary

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Hey, it’s still Christmas time on my blog! I want to share a few more recipes that I cooked and baked at Christmas time. The main meal was the nut roast and there were several side dishes like this mashed pumpkin potatoes. The addition of pumpkin to ordinary mashed potatoes gives the dish a nice earthiness that goes well with roasted meat and vegetarian nut roast too. Rosemary tops up its simplicity!

Mashed Pumpkin Potatoes with Rosemary

Ingredients (serves 4)

– 450 g pumpkin, peeled, cut into small cubes
– 450 g potatoes, peeled, cut into small cubes
– 100 ml cream or sour cream
– 20 g unsalted butter
– 1 sprig rosemary, leaves chopped
– sea salt
– pepper

Method

In a large sauce pan cover potatoes and pumpkin with water. Bring to boil and simmer until potatoes are tender, 20-25 minutes. Drain potatoes and pumpkin. Mash with a potato masher, mixer or immersion blender. Add cream/sour cream and butter to thin a bit and make mash creamier. Season with salt, pepper and rosemary. Serve it warm with the cranberry pistachio nut roast.

More vegetarian Christmas recipes:
Cranberry and Pistachio Nut Roast
Pumpkin Pie

Lemony Red Lentil Soup

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I love lemony savoury meals and desserts too. Hot, thick, creamy soups make my body and soul warm at winter time. Lemon + thick, creamy soup = happiness. This red lentil soup also yummie and nutritious. Spices, red lentil and lemon makes it hot. In turn sauted swiss chard and Greek yoghurt calm the flavours in your mouth. In one word… heavenly!
Recipe adatpted from Heidi Swanson. If you don’t know her blog, hurry up and check it out. Her amazing site stuffed full of stunning photos, divine vegetarian recipes and well written stories.

Lemony Red Lentil Soup

Ingredients (serves 2)

– 1 cup red lentil
– 1 onion, peeled and chopped
– 2 cloves garlic, chopped
– 1/2 tablespoon turmeric
– 1 teaspoon ground cumin
– 1 teaspoon Dijon mustard
– 1/2 bunch coriander, chopped
– 1 large lemon’s juice
– 1/2 cup cooked brown rice
– 2 large handful of swiss chard or spinach, chopped
– Greek yoghurt (omit to make it vegan)
– coconut or olive oil
– salt, pepper

Method

Put the red lentils in a pot with the turmeric, 1 teaspoon salt and 3-4 cups water. Bring to a boil, then lower the heat and cook until the lentils are soft (about 15-20 minutes). 
Meanwhile heat 2 tablespoons coconut oil in a pan and saute the chopped onion along with the cumin and mustard for a couple of minutes. When the onion is tender, add chopped coriander and after 1-2 minutes turn of the heat. Add this onion mixture to the soup and puree with a hand blender. Season with salt and pepper. If you find the soup too thick, add more water to it. Add lemon juice and stir it. Set aside and keep it warm.
In the same pan heat 1 tablespoon coconut oil and saute the chopped garlic for 2-3 minutes. Add swiss chard, a pinch of salt and pepper and cook until swiss chard collapses. 
Serve by placing a scoop of brown rice in each bowl, then soup, swiss chard and 1 or 2 tablespoons of Greek yoghurt.

Here is a werk photo of the shooting…