our Christmas dinner 

this year I cooked a Christmas dinner for my in-laws, from scratch of course. and they loved it!


• 4 large potatoes

• 1 tablespoon rosemary

• 2 teaspoons garlic powder

• 1 cup breadcrumbs

• 5 tablespoons oil

• 3 tablespoons hacked almonds

• 2 oyster mushrooms

• 4 squares of puff pastry

• 6 large chestnut mushrooms

• 3 tablespoons cooked lentils

• 2 tablespoons spice mix of choice

• 6 large carrots

• 3 yellow beets

• 3 red beets

• 3 tablespoons balsamic vinegar

• 1 tablespoons maple syrup

• 1/2 zucchini

• 1 red bell pepper

• 1 cup sugar snaps

• 3 garlic cloves

• 1 spaghetti squash

• 1 large romaine lettuce

• 1 cucumber

• 50 grams alfalfa sprouts

• 1 avocado

• 6 dried tomatoes

• 2 teaspoons vinegar

• 2 tablespoons hummus

• 1 tablespoons vegan butter


• peel and dice the beets, carrots and potatoes

• boil the potatoes and steam the carrots and beets for 15 minutes

• pre heat the oven at 190°c

• mix the maple syrup and balsamic vinegar together, and mix it over the beets and carrots. spread in a baking dish

• mash the potatoes and add the rosemary, butter and garlic powder

• line a baking tray with baking paper or a silicone mat

• form cone like shapes with the potato puree dip in the oil and then role in the breadcrumbs. then lay on the baking tray

• put the mushrooms in the food processor and pulse until verry finely chopped

• add the spices, mushrooms, lentils and nuts to a mixing bowl and mix until wel combined

• use two puff pastry sheets for the bottom, and fill the sheet with the mushroom mixture. leaving 1 cm around the filling and pressing it tightly together

• make a shape of choice in the other sheets an place them on top, now pinch the sides together to form a pretty seal and spread some oil on top

• chop up the garlic, bell pepper, zucchini and sugar snaps

• press with a kitchen towel the extra moisture out of the zucchini

• add the garlic, bell pepper zucchini remaining oil and sugar snaps to a oven dishand mix

• place the carrot/beet and zucchini/bellpaper/sugarsnaps in the top of the oven for 30 minutes

• cut the spaghetti squash in half and empty out the inners, place in  microwave safe dish

• place the baking tray in the oven for 15 minutes

• cut the remaining veggies and place in a bowl

• mix the hummus and vinegar together and add over the salad

• place the squash in the microwave for 10 minutes on high

• scape out the squash

• dish the dishes up and serve with vegan gravy

• enjoy!

2 thoughts on “our Christmas dinner 

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