By Michael Lanza
You don’t have to eat birds or drink eggnog
to inject some spirit into your holiday meals.
Vegans can’t use meat, milk or eggs –
but that doesn’t mean they can’t offer
up a great holiday dinner. Here are some vegan
recipes to spice up your menu.
Vegan Garlic Mashed Potatoes
8-10 potatoes peeled and cut into chunks
1 head garlic
2 tablespoons of vegan butter spread
1/4 cup vegetable broth
1/4 cup rice milk
Salt and pepper
Boil the potatoes in hot water until they’re
fork tender. Cut the very top from the head of
garlic and place on a cookie sheet, brush with
olive oil and place in the oven. Bake at 400 degrees
for about 20 minutes.
When the potatoes and garlic are done, drain the
water from potatoes and pop garlic cloves out
of the head of garlic and mash together. Add butter
spread and let melt and then add vegetable broth
and rice milk and mash until lumpy. Add salt and
pepper and mix.
Grilled Vegetable Ceviche with Fennel
and Cumin Jam
3 small peppers (red, yellow and green)
2 eggplants, cut into rounds 1/4 inch thick
2 medium zucchini, cut into rounds 1/4 inch
1 small red onion, cut into slices 8mm thick
4 tablespoons extra virgin olive oil
juice of 1 lemon
juice of 2 limes
1/2 teaspoon finely chopped red chili
salt and freshly ground black pepper
coriander leaves to garnish
Fennel and Cumin Jam:
3 tablespoon extra virgin olive oil
1 fennel bulb, thinly sliced
1/2 onion, thinly sliced
2 cloves of garlic, thinly sliced
1 teaspoon caster sugar
1/2 teaspoon ground cumin
Place the peppers under a hot grill until they
begin to blister and turn black. Keep turning
them until all sides are done. Remove from the
heat and peel off the skin, when it’s
cool enough to handle, under cold running water.
Cut the peppers in half and remove the seeds
and inner membranes. Slice thinly and place
in a shallow dish.
Grill the eggplant, zucchini and onion slices
until they’re charred and golden brown
– then add them to the peppers.
Mix together the olive oil, lemon and lime juice,
caster sugar, coriander seeds, chopped coriander,
chili and a little salt and pepper. Let it stand
for 5 minutes for the sugar to dissolve. Pour
the marinade over the grilled vegetables and
leave for 2 to 4 hours in a cool place.
For fennel and cumin jam, heat the olive oil
in a heavy based pan, add the fennel, onion
and garlic, then cover and cook over a very
low heat, occasionally stirring, until soft.
Add sugar and cumin and continue cooking until
the vegetables are golden brown and slightly
caramelized. Season, then transfer to a food
processor or blender and blitz to a coarse purée.
Chill before serving.
Vegan White Chocolate Ice Cream with
2 cups raw cashews
2 cups purified water
1/2 cup maple syrup
1/2 cup agave nectar
1/4 cup grated raw cacao butter (raw white chocolate)
2 teaspoons vanilla extract
pinch of sea salt
1 cup dried organic figs, halved
1 cup port or organic red wine
1 teaspoon vanilla
Blend all ingredients for 2 minutes to reach
as smooth a consistency as possible. Chill the
mixture in a freezer for about 1 hour. Process
the mixture in an ice cream maker. Place into
a container and in a freezer until firm.