Most people today are involved in a lifestyle vegan or vegetarian, and perhaps one of these people, this year, will be one of your Christmas guests. OH MY!!!!
"What shall I cook?"
"I can not do something like that !!"
"Vegan food is not appropriate for a Christmas meal!"
Nothing could be more wrong, people!
calm down and read these two simple, and tasty recipes, light, and good for everyone of you.
cruelty free, gluten free, meat free, but satisfying and very, very tasty!
The first recipe is one of the most famous Vegan Roll; Is suitable for vegans, vegetarians, those who are gluten intolerant, dairy intolerant. At a first sight it seems a normal meat roll, every slice is filled with vegetables, you can choose whatever you want, if you and your guest, you are vegetarian you can fill it with an additional omlette.The second recipe is a cowliflower puree, and believe me, the cauliflower it's never been so good,and tasty. Both can be eaten during your meal one as a second, the other as a side.
So, let's go to learn how to cook these two healthy recipes for your Christmas day, Enjoy, and have a lovely, peaceful Christmas!!!
- Vegan stuffed sunday ( Christmas ) roll
for the roll:
1C hot water
1 tsp ginger
1Tbsp mixed seasonal herbs
1 Tbsp apple cider vinegar
Tbsp raw brown sugar
1 C buckwheat flour
1/4 C spelt flour
1/4 C chickpeas flour
for the filling:
4 pieces rehydrated soy
a handfull peas
a handfull soybean sprouts
1 medium shiitake mushroom
1 handfull spinach
1 Tbsp mixed seasonal herbs
salt
grapeseeds oil
soy sauce
for the glaze:
1 1/2 Tbsp grapeseeds oil
1 tsp lemon juice
1 Tbsp raw cane sugar
salt
1 Tbsp soy sauce
Mix all the first 8 ingredients to make the roll dough. Roll into a rectangular shape. For the filling mixe the other 9 ingredients in a sauce pan, and stir. Fill the roll with the cooked vegetables. Make the roll as a sushi roll, roll the dough gently, and then brush with glaze. Make the frosting with the last 5 ingredients Bake 175 ° 25 '- 30'
Suitable for vegan, vegetarian. gluten free, dairyfree.
- Cauliflower and vegetables soup
1/2 head of a medium cauliflower
2 Tbsp grapeseeds oil
1 tsp garlic powder
leek
1 carrot
1 shiitake mushroom
1 tsp miso paste
salt
35g firm tofu
grounded nutmeg on top
Rinse the cauliflower, and steamed it for 15'.
meanwhile cook the leek, the carrot, the shiitake, with water, add garlic powder. Pour in the pan the steamed cauliflower,
and cook for 25', at low heat, until tender. Then, add the tofu and the miso, previously mixed in a small cup of coffee with hot water, and stirred.
Cook for another 5'. Blend with hand blender, until very creamy.
Serve with a drop of oil, and a dusting of nutmeg.
Suitable for vegan, vegetarian. gluten free, flourless, dairyfree.
