Christmas is just around the corner and you may ask yourself what to prepare this year for you and your loved ones? I always disliked the feeling of being stuffed and sluggish after even the most vegan Christmas Dinner recipe variations. Ayurveda got some creative, delicious options we can prepare easily, without stress and hours at the kitchen. And, believe me – to impress your guests on another level!
Let´s just head directly into the recipes and happy kitchen time for all of you!
Entree
Walnut – Soup with Curry butter and Crispy Parsley Leafs
Walnuts are rich in healthy fat, which may aggravate Kapha. But the herbs and ingredients balance this inspiring and delicious soup evenly out. The alcohol leaves the dish while it is heated. If you don´t want to use it, take some more soy cream.
Ingredients:
- 2 Cups of Walnuts
- ½ onion
- ½ celery bulb
- 2 Cups of potatoes
- 2 Cups of carrots
- 2 garlic cloves
- ½ stalk porree (you will only need the white part)
- 600 ml vegetable stock
- 200 ml soy cream
- 200 ml white vine
- 2 tbsp. lemon juice
- Salt and pepper
Curry butter:
- Sesame oil
- 1 tbsp. maple syrup
- ½ tsp. Curry
- 1 hand full of Fresh parsley
Instructions:
1. Chop the walnuts and roast them under medium heat in a saucepan without any oil. Set a half cup aside.
2. Chop the onion, celery, potatoes, carrots in even pieces. Slice the porree thinly and mince the garlic.
3. Heat sesame oil in a big pot and start to fry the onions, the garlic until transculent. Add your veggies and roast on medium heat for about 5 minutes. Add vine, vegetable broth and walnuts and let all cook until soft.
4. Add soy sauce and simmer fort wo more minutes.
5. Blend the soup evenly in a blender or food processor and taste with salt, pepper and lemon juice.
6. In a small pan, start to heat sesame oil with maple syrup and add the curry powder and parsley leafs. Add the other walnuts and spread over the Walnut soup in a bowl.
Main Menu
Mashed Chickpea – Potatoes with Thyme Carrots and Hokkaido Patty Stars
Pacifies Vata and Kapha, the chickpeas bring in some light qualities into the earthy,mashed potatoes. Pitta peeps could make the patties in the oven without any oil to make it more digestible.
Ingredients:
Mashed – Chickpea – Potatoes
- 1 cup chickpeas, soaked overnight with plenty of water and cooked soft – you can also use one can of already soft chickpeas
- 4 big potatoes or 6 smaller ones
- 1 parsnip
- 1 tbsp. chickpea flour
- sea salt
- 2 tablespoons olive oil
- black pepper
- ½ tsp. turmeric
- ½ tsp. ginger, powder
- chopped parsley
- sesame oil
- plant milk (Soy or Almond)
- water
Instructions:
1. Chop and peel the potatoes and bring water to boil in a medium large pot. Add the peeled and chopped parsnip and cook with potatoes until soft, with a pinch of salt.
2. Add chickpeas, chickpea flour, pepper and salt, turmeric and ginger and mash all evenly together.
3. Pour in one cup of water and mash until the whole mixture is getting creamy. Add now almond milk or soy milk, until you become a super creamy consistency and stirr well.
4. Add one teaspoon of sesame oil and start to warm up the potatoe mash.
5. Chop the parsley and serve sprinkled with parsely and fresh pepper.
Thyme Carrots
Pacifies Vata, Pitta and Kapha – an easy to digest side dish with a whole amount of flavors!
Ingredients:
- 1 kg small carrots
- sesame oil
- 4 cloves of garlic
- a bunch of fresh thyme or dried thyme
- 2 tablespoons maple syrup
Instructions:
1. Trim the leafy green stalks off the carrots, and peel them.
2. Heat some sesame oil in a large frying pan over medium heat. Crush the unpeeled garlic with the flat side of your knife and add your garlic to the pan. Change sides after one minute and be careful the garlic don´t get burned.
3. Add your thyme sprigs or dry thyme and pour your agave juice over. Add one cup of water.
4. Add the carrots, season with sea salt and black pepper, and let your carrots be covered evenly with thyme and your liquid.
5. Cover your pan, reduce the heat to medium-low and cook for 15 to 20 minutes until your carrots are soft.
6. Remove the cover, and let simmer for another 5 minutes, until the glaze has reduced. The carrots are going to be sticky and caramelized when they are done.
Hokkaido Patty Stars
Ingredients:
- ½ Hokkaido pumpkin, chopped
- 1 potato, chopped
- 2 carrots, chopped
- 1 white onion, minced
- 1 cup cannelini beans, canned
- 1 cup oat flour
- 2 tbsp. ground flax seeds
- 2 tbsp. buckwheat flour
- 1 tsp. turmeric
- ½ tsp. coriander
- ½ tsp. paprika
- Sesame oil for frying
Instructions:
Serving: Place a small amount of every dish on your plate, drizzle a bit thyme sesame oil and chopped parsley over the plate. A pinch of fresh black pepper is also pretty.
- Start to boil the pumpkin with the potato and carrots in a medium sized pot, until soft. Set aside.
- Heat oil in a pan and sauté the onion.
- Mash your beans with a potatoe masher in a big bowl and add your pumpkin mix to it. Add all the other spices and dry ingredients and mix it evenly together. The misture should be sticky enough and not too wet. Use water or more oat flour if you aren´t sure.
- Taste if more spices are needed. When the mixture isn´t that hot anymore, start to make thick and round patties. If you have a huge star cookie stencil, you can start making star patties, use the rest to make another patty at the end. If not, make round patties.
- Fry the patties in a medium sized pan, and don´t use too much sesame oil at first. It don´t have to swim in oil, just fry them evenly brown from every side.
Dessert
Lavender – Orange – Pudding
This raw vegan dessert comes along with some interesting flavors and the cashews are balancing the dry and aetherical qualities of lavender a bit to serve Vata, while dates and oranges are gifting Pitta and Kapha with an adventure for your taste buds!
Ingredients:
- 2 peeled oranges
- 1 cup of cashews, soaked overnight
- 1 cup of dates, soaked overnight
- 1 tbsp. of agave juice
- 2 tablespoons melted coconut oil
- 1 teaspoon dried lavender flowers or a drop of lavender oil (natural one!)
- 1 pinch of organic, orange zest
Instructions:
- Blend all the ingredients in your blender or food processor until the mixture is smooth.
- Scoop into small, single serving bowls and place in your frigde overnight.
- Decorate the pudding with orange zest, and more lavender flowers before serving. Serve at room temperature.
I am wishing you a beautiful, healing, loving Christmas time!
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With warm hearted greetings,
From Ayurveda With Love 