Vegetarian Christmas DinnerHealthy and wonderfully tasty: Our chefs have prepared a vegetarian christmas dinner for you, which is easy to cook. Enjoy!
Festive Soup with ChestnutsIngredients for 2,5 Litres 100 g leek, white part 100 g parsley root 180 g parsnip 80 g celery 600 g chestnuts, peeled and precooked 125 ml soy milk or cold pressed oil 2 l water salt, pepper, cinnamon, coriander Preparation Cut the vegetable into walnuts iced pieces and sauté them in a pan without fad. After 2-4 minutes add the water and the spices. Cook until tender. Blend together with the soy milk or the cold pressed oil and season to taste.
Warming Chicory-SaladIngredients (for 4 persons) 4-6 Chicory 250 g yoghurt 2 oranges, pressed 2 oranges, in fillets or in pieces 4 tbsp coconut flakes, roasted in a pan without oil 2 tbsp cold pressed almond oil 2 tbsp sallow thorn juice spices like cloves, cinnamon, cardamom, Piment, ginger salt Preparation For the salad sauce mix yoghurt, orange juice, almond oil, spices and salt. Peel and filet the oranges. Wash the and cut chicory. Mix it with the oranges and the sauce and garnish with coconut flakes in the end.
Benjamin’s Salmon & Spinach Tartlet
Ingredients (for 2 portions) 400 g fresh spinach 15 g butter 250 g organic salmon filet (without skin) Salt Pepper
Preparation Clean and wash the spinach and leave it still wet in a pot until it sinks together. Then shake off the water and chop the leaves roughly. Melt 15 g of butter in a pan and fry the spinach gently for 2 minutes. Season with salt and pepper. Wash the salmon, dry it gently and slice it thinly. Season with salt and pepper. Butter the forms and layer the spinach and salmon alternately into the forms. Be sure to use spinach as the base and the top. Cover with aluminium foil. Boil 2 cm of water in a pot, reduce heat and steam the tartlets for 8 minutes in the covered pot in gentle heat.
Energy and nutrient content Whole recipe: ~500 kcal; 30 g Fat; 2g Carbohydrates; 56g Protein; Per portion: ~250 kcal; 15g Fat; 1g Carbohydrates; 28g Protein
Peapods
Ingredients (4 portions) 400 g peapods 4 garlic cloves 6 tbsp of sesame seeds 1 tbsp of oil (heat resistant, e.g. sunflower oil) 1 tbsp of cold pressed sesame oil 2 tbsp of soy sauce 1 tbsp honey Pepper
Preparation Roast the sesame seeds, clean the peapods and slice the garlic thinly. Heat oil in a pan and roast the garlic lightly brown, remove garlic and replace with the peapods and stir-fry in great heat for about 45 seconds. Add again garlic. Add soy sauce and season with sugar and pepper and cold pressed sesame oil.
Energy and nutrient content Whole recipe: ~780 kcal; 46g fat; 62g carbohydrates; 27g protein Per portion: ~ 190 kcal; 11g fat; 16g carbohydrates; 7g protein
Baked AppleIngredients (for 4 persons) 4 apples (Boskoop or another sourly sort) 6 tbsp oat flakes 2 tbsp raisins, soaked and chopped 1 tbsp almonds, roasted and chopped 1 tbsp almond puree 1 tbsp honey spices as desired (vanilla, cinnamon, cloves, allspice) 2 small piece candied ginger, chopped Preparation Deseed the apples, mix all the other ingredients and stuff the apples, envelop them with aluminium foil and bake them in the oven on 150°C for about 20 minutes. Tip: vary with lavender flowers, cranberries, barberry, marzipan, coconut flakes, hazelnuts, walnuts, raisins in rum, fruits in rum, chocolate. After baking 10 minutes put ½ tbsp of honey on each apple and allow to bake until tasty.
Vanilla-Pumpkin-SauceIngredients 50 ml milk 50 g (2 oz) pumpkin 1 tbsp whole grain rice flour vanilla, honey or syrup
Preparation Heat the milk and boil the pumpkin until soft and tender. Add the rice flour and allow to boil. Season to taste with vanilla and honey. Energy and nutrient content Per portion (30g): ~ 28 kcal; 0,1g fat; 6g carbohydrates; 0,8g protein; 0,5 BE
Apple PunchIngredients for 1 l 4 apples 1 stick cinnamon 5 cloves 1 stick liquorice 2 oranges (zeste and juice) 1 small piece of chilli Preparation Wash, peel and dice the apples, give all in a pot, together with the cinnamon sticks and the cloves. Pour water on top of all the ingredients, allow to boil once and allow to simmer for about 15 minutes to increase the taste. Add chilli and allow to heat for 5 minutes. Tip: in wintertime you may by spice blends for punch in an whole food or organic store an add those in a tea bag to the water. Star anis, cardamom or allspice are delicious as well. To prevent colds you may add some elder flower or sloe syrup. |
 
 
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