Delicious Vegan Christmas Platter Recipes
Recipe | 10th November 2018
Recipe 1- Olive and Mushroom Tapenade Canapes
What You’ll Need:
- 130g Black Pitted Olives
- 100g Musgrave Excellence Walnuts
- 130g Chestnut Mushrooms
- 15ml Of Extra Virgin Olive Oil
- Juice Of Half A Lemon
- 2g Of Mixed Herbs
- 2 Cloves of Finely Chopped Garlic
- Salt And Pepper To Taste
Creating The Dish:
Thinly slice the Mushroom.
Fry the garlic and mixed herbs in olive oil until soft.
Once cooked, place in a blender with the olives and walnuts.
Blend until a smooth consistency is reached.
Add lemon juice.
Add salt and pepper to taste.
Spread on Gluten Free Food of Athenry Crackers and top with a leaf of fresh basil.
Recipe 2 – Spring Onion Bhajis with a Raw Mint and Coriander Chutney
What You’ll Need:
Bhajis
- 160g Gram Flour (Chickpea Flour)
- 25g Plain Flour
- 4g Ground Turmeric
- 4g Ground Cumin
- 4g Ground Coriander
- 4g Black Mustard Seeds
- Sea Salt ½ Tsp, Plus Extra to Serve
- Lager 250ml, Chilled
- 250g of Spring Onions Finely Sliced at an Angle
- 2 Finely Sliced Shallots
- Vegetable Oil for Deep Frying
Raw Chutney
- 1 Bunch Mint, Leaves Picked
- 1 Bunch of Coriander, Chopped
- 1 Green Chilli, Chopped
- 10g of Fresh Ginger, Chopped
- 2g of Ground Cumin
- Juice of 1 Lemon
Creating The Dish:
In a large bowl, place the gram flour, plain flour, spices and salt.
Whisk in the lager slowly, to get a smooth batter.
Stir in the spring onions and shallots.
Put all the ingredients in a blender with 2-3 Tbsp. of cold water and blitz until smooth.
Spoon the spring onion batter mix, in small drops, into a 180°C Fryer and fry until crisp and brown.
Drain on kitchen paper and season with sea salt.
Recipe 3 – Mango Sriracha Cauliflower Bites
What You’ll Need:
1 Head Of Cauliflower, balanced in salted water, until cooked but firm
Mango Sriracha Glaze
- 250g of Small Diced Mango (Keep 50g for Decoration)
- 50ml Of Sriracha Sauce
- 25ml Of Frank’s Hot Sauce
- 50ml Fresh Orange Juice
- 2g Garlic Powder
- 2g Ginger Powder
Creating The Dish:
Place all the ingredients in a medium pan, bring to simmer and reduce on low heat until sticky.
Check the seasoning.
Cut the base of the florets square so that it can stand up.
Dip the top of the florets into the glaze, ensuring it is fully covered. Top with a little finely diced Mango.
Recipe 4 – Pulled Butternut Squash Tacos
What You’ll Need:
Pulled Butternut
- 1 Butternut Squash, Peeled And Grated (Rough Grid)
- 2g of Rock Salt
- 20ml Of Extra Virgin Olive Oil
- 4g Of Ground Cumin
- 2g Of Oregano, Freshly Chopped
- 1 Cloves of Garlic, Finely Chopped
- Salt and Pepper to Taste
Red Cabbage Slaw
- 200g Of Shredded Red Cabbage
- 20g Of Chives, Finely Chopped
- 10ml Of Extra Virgin Olive Oil
- 5ml Of Red Wine Vinegar
Tacos
- 6 Inch Round Soft Tortilla
- 20g Of Fresh Coriander, Thinly Sliced
- Pickled Green Jalapeno
Creating The Dish:
Red Cabbage Slaw
In a bowl, place the red cabbage, vinegar and oil.
Season with salt and pepper and mix thoroughly.
Leave to marinate for one hour minimum.
Pulled Butternut
In a large pan, add the oil on medium heat.
Add the squash, season with salt, cover and cook for 2 minutes. The salt and steam will allow the squash to soften rapidly.
Add in the cumin, oregano and garlic.
Cover again and cook for 10-12 minutes until the squash is tender (Add a little water if more steam is needed).
Check the seasoning.
Creating The Dish:
Warm up the tortilla.
Spoon in the red cabbage slaw.
Spoon in the butternut.
Sprinkle with chopped coriander.
Recipe 5 – Pomegranate Vegan Raita
What You’ll Need:
- 10ml Of Rapeseed Oil
- 4g Of Cumin Seeds
- 150ml Of Coconut Cream
- 100g Of Pomegranate Seeds
Creating The Dish:
Heat up the oil in a small pan.
Add the cumin seeds and roast until they start to pop.
Remove from the heat and leave to cool down slightly.
Stir in the coconut cream and leave to cool down.
Add the pomegranate seeds and check the seasoning.
