If you didn’t find the right one in the last menu suggestion, we have another chance to meet your taste here.
As a starter for our Christmas menu there is a colorful antipasti platter. You can fill them perfectly according to your taste. Add a little fresh bread and you have all to start a cozy and relaxed evening.
As main course we chose something that you can prepare really well the day before and that basically only becomes even better by giving it time to sit and then warming up again.
As well-known dumpling lovers, we have of course integrated potato dumplings into our menu with the jackfruit. These are also easy to prepare and store in the refrigerator until it is time to cook. For an even more relaxed evening!
A good meal includes a fantastic dessert. And for this menu we chose tiramisu. Everyone likes it and for kids you can create a variation with cocoa instead of coffee and amaretto or you can add a few cherries.
Vegan Christmas menu II
- 1 avocado
- 1 untreated lime juice & zest of the peel
- 1 tsp salt
- 150 g black olives
- 150 g of stuffed vine leaves
- 3 pickled artichoke hearts
- 80 g of semi-dried tomatoes
- 150 g beans in tomato sauce
- 4 passion fruit
- a couple of physalis
- 100 g cherry tomatoes
Jackfruit in red wine sauce
- 540 g jackfruit
- 280 g onions
- 20 g dried porcini mushrooms
- 500 ml red wine
- 1 clove of garlic
- 2 bay leaves
- 6 juniper berries
- 6 allspice grains
- 4 tbsp tomato paste
- 4 tbsp olive oil
- 2 tbsp apricot jam or maple syrup
- 1 kg of potatoes
- 200 g potato flour
- 2 tbsp rapeseed oil
- 2 teaspoons of salt
Glazed Brussels sprouts with pecans
- 300 g Brussels sprouts
- 3 tbsp olive oil
- 80 g pecans
- 30 g dried cranberries
- 4 tbsp maple syrup
- 130 grams of sugar
- 225 g flour e.g. Spelled flour
- 1/2 pkg of baking powder
- 1 dash of vanilla extract
- 1 pinch of salt
- 1 tbsp apple cider vinegar
- 250 ml sparkling water
- 200 g cashews soaked overnight
- 100 ml plant drink
- 60 g maple syrup
- 200 g vegetable cream to whip
- 2 tbsp sugar level tbsp
- 150 ml strong coffee
- 3 tbsp amaretto
- 1-2 tbsp cocoa powder
- Puree the avocado with the lime zest, the juice and a little salt to make avocado cream.
- Halve the artichoke hearts and passion fruit, wash the tomatoes and halve if necessary.
- Arrange the avocado cream with passion fruit and the remaining vegetables and the antipasti together on a large platter. Serve with ciabatta or Italian corn bread.
Jackfruit in red wine sauce
- Pour 200ml of boiling water over the dried porcini mushrooms and let stand for 15 minutes.
- Peel and finely chop the onions and garlic.
- Heat 4 tablespoons of oil in a saucepan and fry the onions until translucent. Add garlic after 3-4 minutes and sauté.
- Add tomato paste to the onions and roast.
- Drain the boletus and collect the water. Finely chop the mushrooms, also add to the onions and fry for 2-3 minutes.
- Deglaze with red wine and also add the porcini mushroom water.
- Add bay leaves, juniper, allspice, 1 teaspoon pepper and 1 teaspoon salt and cook for 45 minutes with the lid closed.
- After 45 minutes, the mushrooms and onions should be soft. Then take out the bay leaves, juniper and allspice and puree the sauce.
- Drain the jackfruit and add to the red wine sauce. Cook in the sauce for 35-40 minutes until soft.
- Finally add the apricot jam and salt to taste.
- Peel the potatoes, cut into pieces of equal size and cook.
- When the potatoes are soft, drain off the cooking water and press the potatoes through a potato press into a bowl while they are still hot.
- Press the potato mixture into the bowl and divide into four equal parts. Dig up one of these parts and set aside. Fill the “free” quarter with potato flour and put the dug quarter back into the bowl.
- You don’t have to weigh the potato flour. The ratio of potatoes to potato flour is important. This is why it works well to fill ¼ of the potato mixture with potato flour.
- Add oil and salt and mix well with a spoon, then knead the dough until it is soft and smooth.
- Shape the dough into equal sized dumplings.
- Bring water to a boil in a large saucepan and season with salt. Put the dumplings in the boiling water and let them steep.
- When the dumplings float to the surface, leave to stand for another 3-7 minutes, depending on the size of the dumplings.
- Drain the dumplings and serve.
Glazed Brussels sprouts with pecans
- Preheat the oven to 200 °.
- Wash Brussels sprouts, remove any yellow leaves and cut in half.
- Brush a tray with 1 tablespoon of olive oil, spread the Brussels sprouts on the tray, spread the remaining olive oil on top and season with salt. Roast in the oven for 20 minutes.
- In the meantime, halve the pecans and roast them in a pan without oil. It is best to keep an eye on the nuts at all times as they burn easily.
- When the Brussels sprouts are tender, remove them from the oven and place in a bowl. Mix in the pecans and cranberries.
- Add the maple syrup and stir in well. Add a little salt to taste.
- For the biscuit mix the flour, sugar, baking powder and salt together.
- Then add vanilla extract, soda and apple cider vinegar and stir briefly with a whisk. If you stir too long, the sponge cake will not be as porous and loose. Small lumps are ok.
- Now spread the dough thinly on a baking sheet lined with baking paper (the dough is almost enough for a whole sheet) and bake for about 15 minutes at 180 ° top / bottom heat.
- Take the finished biscuit out of the oven and let it cool down. When it’s not that hot anymore, cover it up until you use it. A kitchen towel is also suitable for this.
- Now prepare the coffee mixture and mix strong coffee with 3 tablespoons of amaretto and let cool.
- Drain the soaked cashews and put them in a high-performance mixer with the plant drink and maple syrup and mix until a creamy mixture is obtained. This may take several minutes. But patience pays off.
- Now whip the plant-based cream with the sugar until stiff and carefully fold into the cashew cream.
- Put some of the cream in a baking dish and place a layer of biscuit on top. Soak them with the coffee-amaretto mixture and repeat this. Finally, there should be a layer of cream on top.
- Cover the tiramisu in the refrigerator and let it steep overnight or at least a few hours and, using a sieve, let cocoa powder trickle over it before serving. Finished!