HAVE A VERY VEGAN CHRISTMAS - me&my wellnessmeandmywellness.com.au/wp-content/uploads/2016/12/...Cranberry Apple Mocktail ..... 28 4 VEGAN CHRISTMAS RECIPES SAVOURY VEGAN RECIPES Roast

9 sweet and savoury vegan recipes to help make your holiday season full of delicious and nourishing food

The student teaching clinics of Endeavour College of Natural Health

HAVE A VERY VEGAN CHRISTMAS

wellnationclinics.com.au

“Christmas is not a time nor a season, but a state of mind. To cherish peace and goodwill, to be plenteous in mercy, is to have the real spirit of Christmas.”

Calvin Coolidge

VEGAN CHRISTMAS RECIPES 3

Table of ContentsSavoury Vegan RecipesRoast Pumpkin and Cumin Spread ...................................................................8

Crunchy Asian Slaw ........................................................................................... 10

Quinoa Crusted Layered Vegetable Bake ..................................................... 12

Sweet Vegan RecipesChocolate Crackles ............................................................................................ 16

Healthy Christmas Rumballs ........................................................................... 18

Raspberry and Coconut Panna Cotta ........................................................... 20

Healthy Holiday Drinks Anti-inflammatory Shot .................................................................................... 24

Citron-Ginger Julep ........................................................................................... 26

Cranberry Apple Mocktail ................................................................................. 28

4 VEGAN CHRISTMAS RECIPES

SAVOURY VEGAN RECIPES

Roast Pumpkin and Cumin SpreadBy Gabby Campbell

Ingredients• 500g jap pumpkin, peeled and de-seeded

• 1–2 tablespoon olive oil (I use 2)

• 1–2 teaspoon cumin (I use 2)

• Salt and pepper to taste

Instructions

1. Pre-heat oven to 180°C or 400°F.

2. Cut the pumpkin into 2cm cubes and places in a baking dish.

3. Cover with the olive oil, cumin, salt and pepper and toss well to combine.

4. Bake for 40 minutes or until the pumpkin is soft when pierced. It should have browned up by this point too so if it hasn’t, leave it just a little longer.

5. Once cooked, transfer to a high-speed blender (excess oil and all) and blend until smooth… or a little chunky, whatever you prefer.

6. Store covered in the fridge and use as your morning toast spread.


Crunchy Asian SlawIngredients• 400g cabbage

• 2 carrots (top chopped off)

• 150g radish

• 4 tablespoon sesame seeds

• 2–3cm finely grated ginger

• Juice of 1 lime

• 2 tablespoon sesame seed oil

• ½ bunch fresh coriander leaves

Instructions

1. Thinly slice cabbage, ensuring you chop up any large bits you miss, and break up into your salad bowl.

2. Using your mandolin, thinly slice carrots along the length of the vegetables.

3. Lay carrot slices flat on the chopping board (kind of like what they do with cards at the casino) and slice them into thin strips. Add to bowl.

4. Thinly slice radishes into little circular discs and add to bowl. (Alternatively, slice all your veggies in your food processor, you lucky duck, you!)

5. Roughly chop coriander and add to bowl.

6. Add grated ginger, sesame seeds, lime juice and sesame seed oil and combine until all your veggies are mixed and dressed.


Quinoa Crusted Layered Vegetable BakeIngredients• 2 cups cooked, tri-colour quinoa

• 2 tablespoons LSA (Linseed, Sunflower and Almond meal)

• 2 tablespoons Chia seeds

• 8 tablespoons water

• 5 large kale leaves, de-veined, rinsed, patted dry, chopped roughly

• 3–4 medium-large zucchini’s. Sliced lengthways, thinly with mandolin or knife

• ¼–½ pumpkin. Sliced the same thickness as zucchini, with mandolin or knife

• ¼ cauliflower, chopped into small florets

• 3–4 red onions, sliced lengthways into rounds

• 1 tablespoon unhulled sesame seeds

• Optional: 2 tablespoons cumin (or other spice of choice), sprinkled onto pumpkin slices

• 1 pinch Pink Himalayan sea salt

• Cracked pepper to taste

• 8 organic eggs, whisked

Instructions

Vegetable layers

1. Pre-heat oven to 180°C and line baking trays with baking paper.

2. Place sliced zucchini, pumpkin (sprinkled with cumin) and onion on baking trays. Place in oven for 15–20 mins, until veg is slightly cooked/soft. Zucchini may need less time than pumpkin and onion, depending on thickness.

3. Remove from oven and set aside.

Quinoa crust

1. Whilst vegetables are baking, measure 1 cup quinoa, pour into sieve, rinse under running cold water and drain. Place quinoa into a medium saucepan. Measure 2 cups water (1:2 ratio) and pour into saucepan. Place onto stove top and bring to the boil. Once boiling, reduce to low-heat, cover with saucepan lid and simmer until liquid has been absorbed (15–20mins). Remove from heat and remove lid, let sit for 5-ish mins and fluff with fork.

2. In a mixing bowl, add chia seeds and LSA. Mix evenly and add water. Whisk until a paste is formed.

3. Once quinoa has cooled down a bit. Measure out 2 cups, add to chia and LSA mix. Sprinkle in salt, add cracked pepper to taste and mix until ingredients are evenly distributed.

Assembling

1. Line a loaf or cake tin with baking paper (can be round/square or rectangle, whatever you prefer).

2. Place quinoa crust mixture into the bottom of the tin and even out with a fork. Once even, press down with the back of the fork to stick it together.

3. Layer kale leaves flat on-top of quinoa.

4. Layer pumpkin slices on top of kale.

5. Layer red onion on top of pumpkin.

6. Layer zucchini slices on top of red onion.

7. Pour whisked eggs slowly on top of zucchini slices so egg sinks through the layers.

8. Sprinkle with sesame seeds.

9. Place in oven for 30 mins, remove and place cauliflower florets ontop of vegetable bake.

10. Place back in oven for 15–25 mins.

11. All together will be cooking for 45–55 mins, until egg has completely cooked (checking the middle with a skewer).

Serving suggestions Serve hot, straight from the oven. Serve alone or with one of these delicious ideas:

• Chunky beetroot relish: 2 beetroots, 2 carrots, 2 tablespoons apple cider vinegar, 1 bunch coriander, 1 tablespoon extra virgin coconut oil. Blended until small chunks.

• Quick, easy hummus: 1 can organic chickpeas, rinsed well and drained. 2 tablespoons tahini, juice of 1 lemon, 1 pinch pink Himalayan sea salt, 1 tablespoon cumin. Blend all until smooth. Add 1 pinch paprika to sprinkle for serving.

• A side of greens: Steamed broccolini and green beans. Drizzled with a tahini dressing 2 tablespoons unhulled tahini whisked with 2 tablespoons apple cider vinegar. Sprinkle with slivered almonds.


SWEET VEGAN RECIPES

Chocolate CracklesBy Gabby Campbell

Ingredients • 2 cups Loving Earth Chocolate Buckinis

• ½ cup desiccated coconut

• ¼ cup cranberries

• ¼ cup raw cacao nibs

• ½ cup raw cacao powder

• ½ teaspoon vanilla powder

• 2–3 tablespoons (40–60ml) maple syrup (There is already some sweetener in the buckinis so I prefer 2)

• ¼ cup coconut oil

• ½ cup cacao butter

• 6 drops of raspberry essence (optional)

• Handful of goji berries to decorate (optional)

Instructions 1. In a large bowl, mix together the buckinis, desiccated coconut, cranberries, cacao nibs,

cacao powder, vanilla, maple syrup and raspberry essence if using.

2. Combine the coconut oil and cacao butter in a small saucepan and melt over a low heat. Do not let it boil, and switch it off as soon as everything is melted.

3. Pour the oil mixture into crackle mixture and stir until everything is well combined

4. Spoon into mini cupcake papers or mini silicon moulds, then sprinkle with goji berries if using and place in the fridge to firm up (at least one hour).

5. Try not to eat them all in the one day!


Healthy Christmas RumballsBy Sogol Mousavi and Faith Best

Ingredients • 1 cup desiccated coconut

• 2 cups almond meal

• 2 tablespoons rice malt syrup (you can substitute agave syrup or honey)

• 2 tablespoons coconut oil

• 1 cup rum-soaked raisins or sultanas (drained)

• ½ cup extra coconut for coating

• 2 tablespoons raw cacao powder

• 1 vanilla bean scraped, or 1 teaspoon vanilla essence

• 1 teaspoon cinnamon

Instructions 1. Combine all ingredients into a mixing bowl

2. Use a spatula or your hands to mix the ingredients together. Once completely mixed, it should feel moist, but not sticky. If it is sticky, you can add more dedicated coconut. If it’s too try, add some coconut oil.

3. Roll the mixture into balls, similar in size to a golf ball

4. Roll each rumball in extra desiccated coconut to coat the outside


Raspberry and Coconut Panna CottaBy Gabby Campbell Panna cotta is such a wonderfully versatile dessert and it can be made to suit almost every intolerance as it contains so few ingredients, one of which is gelatin. Gelatin’s ability to reduce inflammation, help with skin healing, aid in the restoration/improvement of gut integrity and improve sleep quality, means it’s an ingredient worth incorporating into your diet often, and panna cotta is a delicious way to do that. This recipe is gluten-free, grain-free, wheat-free, dairy-free, egg-free, soy-free, nut-free, refined sugar-free and vegan.

Ingredients • 2 teaspoons agar agar powder (vegan gelatin)

• ½ cup warm water

• 400ml can coconut milk

• ¾ cup organic raspberries and some extra to serve (fresh or frozen is fine)

• ¼ cup maple syrup (more or less depending on your sweetness preference. Rice malt syrup or honey are also fine)

• ½ teaspoon vanilla powder

• 2 tablespoons desiccated coconut, and some extra to serve

• 100g dark, organic and vegan chocolate

Instructions 1. Put the warm water in a medium-sized saucepan then sprinkle the gelatin over the top and leave

for 5–7 minutes just sitting on the counter. You want to re-hydrate the gelatin so it blooms and resembles something like a clear applesauce. Blooming also ensures whatever you’re making with the gelatin (panna cotta for us!) will have a smooth consistency when it’s set.

2. While you’re waiting, combine the coconut milk, raspberries, maple syrup and vanilla in a high-speed blender and blend to a smoothie consistency. I did this in the Thermomix on speed 7 for 10 seconds.

3. Strain the smoothie through a fine mesh strainer into a jug or bowl to remove the raspberry seeds then stir in the desiccated coconut.

4. Add the strained raspberry smoothie to the bloomed gelatin then place the saucepan over a low heat and gently warm the mixture, whisking constantly for 5–7 minutes so its well combined and warmed through but doesn’t boil.

5. Remove from the heat and pour into glasses or ramekins. I used 12 small espresso type cups, or you can make it in 4–6 larger ones. Place in the fridge and chill until set (about 1–2 hours for the small glasses and 3–4 hours for the larger glasses) then serve topped with a little extra desiccated coconut and fresh raspberries.

6. Optional step to serve – chop the chocolate into small chunks then place in a small saucepan and stir over a very low heat until just melted. Pour a little over each panna cotta and top with some extra desiccated coconut and a fresh raspberry.


HEALTHY HOLIDAY DRINKS

Anti-inflammatory ShotBy Gabby Campbell

Ingredients • 1 medium pink lady apple

• 1 chunk of ginger (I have approx 2cm(ish) piece – spicy!)

• 2cm of fresh turmeric OR

• ½ to 1 level teaspoon ground turmeric

• 1 teaspoon coconut oil

• grind or two of pepper

• 1–2 teaspoons chia seeds (optional – great if you’re dealing with constipation)

Instructions 1. Juice the apple, ginger and turmeric if using this fresh

2. Stir in the coconut oil and grind or two of pepper along with the ground turmeric if not using fresh and the optional chia seeds

3. Drink down in a few sips and enjoy the little morning zing!


Citron-Ginger JulepA simple non-alcoholic version of the popular derby drink made with pineapple, orange and lime juice and mint.

Ingredients • 1 measure pineapple juice

• 1 measure orange juice

• 1 measure freshly squeeze lime juice

• ½ cup of crushed ice

• Ginger ale, to top off

• 1 teaspoon mint, crushed or finely chopped

• Sprig of mint, for garnish

• Lime wedge and/or pineapple slice, for garnish

Instructions 1. Add ice to tall glass. Pour in pineapple, orange and lime juice.

2. Top with ginger ale and stir in mint leaves.

3. Garnish with a sprig of mint and a lime wedge and/or pineapple slice, if desired.

4. Serve immediately.


Cranberry Apple MocktailA fresh mix of holiday flavours, this mocktail is a delicious blend of juices… perfect to serve alongside Christmas lunch.

Ingredients • 3 Cups fresh apple juice

• 3 Cups organic cranberry juice

• 3 Cups fresh orange juice

• Crushed ice

• Orange slices, for garnish

Instructions 1. In a large pitcher or punch bowl, add juice and stir to combine. If your pitcher or bowl is smaller

than 3 litres, combine the juices in equal parts in a smaller amount and refill as necessary.

2. Serve over ice and garnish with orange slices if desired.


HAVE A VERY VEGAN CHRISTMAS - me&my wellnessmeandmywellness.com.au/wp-content/uploads/2016/12/...Cranberry Apple Mocktail ..... 28 4 VEGAN CHRISTMAS RECIPES SAVOURY VEGAN RECIPES Roast

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