7 days and counting
Vegan diet plan
Like every year I find myself on the cusp of Christmas day, to be exact its now 7 days away and in a way I feel a little unprepared. I am still trying to plan my festive food delights, its not that I don’t know what to cook more like I have so many ideas, I am finding it hard to settle on a menu. Do you feel the same?
One thing is for sure; vegetables will be the main star on Christmas day and most will not be decided upon until we have a hunt around our families’ organic vegetable garden.
If you aren’t so lucky as to have a food garden right outside your kitchen, you might be paying a visit to the farmers market for in season organic & biodynamic produce. But what you will notice is the farmers are experiencing a bit of a lull when it comes to food. It’s like their in-between season so although you can still stock up for Christmas day for them they just need a few more weeks of sunshine and BOOM, the fruit & vegetables will be a plenty.
So what can you expect to serve up this festive season?
Such a versatile vegetable, you can sauté or steam and add to the humble salad or char grill on the BBQ and drizzle with olive oil, lemon juice and fresh herbs.
Thinly slice (raw or roasted) and serve with Botanical Cuisine raw cheese and fresh mint, such a festive dish and highly recommended on your plate this season.
It’s hot in Australia so salads are a plenty come Christmas day. Thinly slice lengthways and drizzle in olive oil and apple vinegar and serve with fresh dill and red onion, this crispy and flavorsome simple salad it so easy to prepare with an abundance of flavour.
Check our Martha Stewarts recipe (we recommend holding off adding the sugar!) https://www.marthastewart.com/349160/cucumber-red-onion-and-dill-salad
Dutch carrots are sweet and cooked on the BBQ plate for some slow roasting. Wrap the carrots in alfoil but before you do, drizzle with organic brown malt rice syrup and a sprinkling of salt or better yet, maple syrup if you are being naughty!
As above, nothing is sweeter than a slow roasted corn on the cob. Or for something different, boil in a chilli broth for a tender kernel.
Cos, iceberg, radicchio or mizuna lettuce the humble green leaf is a must on any table. Dressed in a creamy hemp seed dressing with ingredients such as olives, pear, walnuts, fennel and apple you can make a simple salad stunning.
Who doesn’t love a potato salad? White fluffy centre’s that are complemented by a creamy dressing mixed with sautéed leek, parsley, mint and chives. Or go traditional and roast them.
Pasta for Christmas lunch, we think so. A raw zucchini pasta dish is the ideal carb loaded meal without the need to adjust belts to make room for bloated stomachs.
Check out this delicious recipe from Emily, This rawsome vegan life: https://www.thisrawsomeveganlife.com/2014/03/zucchini-spaghetti-with-sun-dried.html#.VHfHT7479So
In short you Christmas menu could look something like this:
On the BBQ:
- Char grilled asparagus served with a lemon vinaigrette and mustard dressing
- Slow roasted corn on the cob sprinked with sea salt & crispy wakame seaweed
- Dutch carrots roasted and drizzled with a brown rice malt syrup and sesame seeds
- Radicchio leaves with fennel, palm hearts, olives, pear and walnut vinaigrette
- Cucumer salad with dill and red onion
Warm & roasted salads:
- Sliced roasted beetroot with raw cheese and mint
- Potato salad with herbs and leeks
- Cracked wheat salad with roasted hazelnuts, puy lentils, shredded iceberg lettuce and pumpkin seeds
- Zucchini pasta with sundried tomatoes and in season herbs
The festive plate this year is about making the vegetable the main star. We promise with a healthy mix of protein, carbs and good fats you will be 100% satisfied but not bloated giving you plenty of room for a raw pudding & dessert.
If you wish for more festive inspiration and/or recipes please let us know…we love talking food.
Wishing everyone a cruelty free festive season xx