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Search Results for: label/vegetarian christmas

Mashed Parsnip Potatoes With Thyme

December 17, 2012 by Zizi

When I posted the glazed walnut lentil roast I promised to share more vegetarian recipe ideas for Christmas. Last year I cooked/baked more side dishes than ever before to go with the cranberry and pistachio nut roast. It was a new way for me to serve many delicious, scrumptious new tastes. We loved it so much. It’s going to be a tradition in our household!

This year I’m planning to make this mashed parsnip potatoes, baked carrots in a bag, cranberry chutney, roasted brussel sprouts with orange juice and vegan stuffing. Make sensational sides that will complete your Christmas meal, no matter where or what you’re having.

Parsnip is a root vegetable related to the carrot and parsley root but it has a sweeter taste, especially when cooked. Parsnip is rich in potassium and it is a good source of dietary fiber. It is wonderful in soups and stews as well as roasted or mashed like potatoes.

If you want to make this vegan use soy sour cream and Earth Balance spread (instead of sour cream and butter) to make mash creamier.

Mashed Parsnip Potatoes With Thyme

Ingredients (serves 2-3)

– 200 g parsnips, peeled, diced
– 330 g potatoes, peeled, diced
– 100 ml sour cream
– 20 g butter
– 2-3 sprigs of thyme
– salt, pepper

Method

In a large sauce pan cover potatoes and parsnips with water. Bring to boil and simmer until vegetables are tender, 25-30 minutes. Drain potatoes and parsnips. Mash with a potato masher, mixer or immersion blender. Add sour cream and butter to thin a bit and make mash creamier. Season with salt, pepper and thyme.

Serve it warm with a nut roast.

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Filed Under: lacto, vegan Tagged With: Christmas, cooking, parsnip, side dish, vegetarian christmas

Vegan Orange Chocolate Cake

January 25, 2012 by Zizi

I love chocolate cakes and I like veganizing cake recipes to make them healthier. Sometimes it’s really hard to control my sweet touth with all the mouthwatering cakes’ photos I collect in my Pinterest album. If I could I would bake everyday something sweet, something with cocoa or chocolate. There are so many wonderful recipes on fellow food bloggers’ sites. I found this one on Chinmayie blog. The cake’s recipe is the same but I made a different kind of frosting.

This was our Christmas Eve dessert. We loved it so much. The chickpea flower makes it a bit crunchy and if you buy a gluten-free oat flour the cake is gluten-free. The rich chocolate cream or frosting on top of the cake is so yum and makes the cake moist. The date syrup is thick, luxurious nectar taken from the fruit of the date palm tree and gives a kick to the cake. Don’t hesitate to try this recipe! 🙂

Vegan Orange Chocolate Cake

Ingredients

For the cake
– 1 cup chickpea flour
– 1 cup oat flour
– 1/2 cup unsweetend cocoa powder
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup date syrup (you can use honey or agave/maple syrup)
– 1/3 cup raw cane sugar
– 2 tablespoons ground flaxseed
– 6 tablespoons water
– 1 orange’s zest
– 1 cup freshly squeezed orange juice
– 1/4 cup olive oil
– 1 tablespoon orange marmalade

For the frosting
– 3/4 cup coconut milk
– 1 cup chocolate (70-80% cocoa content)
– 1 tablespoon coconut oil
– 1 tablespoon honey
– 1 vanilla bean, split and seeded

Method

In a small bowl mix together flaxseed with water and set aside. It will get thick and gelatinous. (Using flaxseeds in place of eggs is a great vegan trick for baking. Flaxseeds are a nutritional powerhouse and sneaking some into baked goods is an easy way to get some of their wonderful nutrients into your diet.)

Preheat the oven to 180C (350F).

Sift all the dry ingredients (flours, baking powder, baking soda, salt, cocoa powder) in a bowl and mix them together. In another bowl whisk together all the wet ingredients (date syrup, cane sugar orange juice, olive oil, marmalede, orange zest and the flaxseed mixture) then pour into dry and mix until combine. Line the bottom of a 22 cm (8.6″) round cake pan with parchment paper and pour batter into the prepared pan and bake for 10 minutes on 180C (350F) and 20 minutes on 170C (340F). Remove from the oven when a cocktail stick just comes out of the cake cleanly. Cool somewhat before removing from the pan.

To make the frosting in a saucepan, combine coconut milk and oil, honey and vanilla.  Whisk over low heat until they become just warm.  Remove pan from heat and stir in chocolate with spoon, continuing with the stir until all chocolate is melted and it becomes smooth.  Cool before use.

To assmely simply pour the frosting on top of the cake. Decorate it with orange slices.

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Filed Under: baking, cake, chocolate, vegan, vegetarian christmas

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