Meat-Free Christmas Lunch Sides

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It may be the indulging (and giving season) but meat free Monday is still going on. Don't tell me I'm the only one sticking to it. For today's post I scoured the internet, family recipes and my imagination for a couple recipes that can be used as meat-less options at your lunches and dinners tomorrow.

Recipe number 1: Roasted Butternut and Sweet Potato found here:

Preparation: 20 minures

Cooking: 40 minutes

Ingredients:

1large butternut, peeled and thinly sliced into cresents

4 
sweet potatoes, thinly sliced

60 
ml
Finest extra-virgin olive oil

1
Tbs
cumin seed

1
ml
whole coriander seeds, crushed

2
Tbs
brown sugar

3 
Tbs
balsamic vinegar

1
pinch
salt and milled pepper

Method:

Preheat oven to 180ºC

Toss vegetables with oil, spices, sugar and vinegar.

Spread onto a baking tray and season.

Roast for 30-40 minutes or until golden and caramelised.

Recipe Number 2: Beetroot and White Bean Salad found here

 

Preparation: 15 minutes

Cooking: 30 minutes

8
beetroots, quartered

100
g
danish feta, diced

1

packet green beans

1
can
white beans, drained

1
packet wild rocket

1
drizzle vinegar

1
drizzle olive oil

1
glug of oil and vinegar

Method:

Preheat oven to 180°C. Place beetroot on a sheet of foil.

Season and add a generous glug of oil and vinegar.

Enclose in foil and seal edges well.

Place on a roasting tray and roast for 30 minutes or until tender. Blanch green beans until just cooked.

Place all ingredients on a platter, drizzle with oil and vinegar and toss to combine.

Recipe Number 3: Carrot Ginger Soup found here

 

 

4 C. carrots, chopped

1  small shallot, chopped

4 C. water

1/4 C. light miso paste

3/4 cashews

1 T. ginger, minced

2 t. ground coriander

1 1/2 t. ground cumin

1/2 t. maple syrup, optional

salt and pepper to taste

Method:

In a medium sauce pan add carrots and shallots and water. Bring to a boil, then lower heat and simmer until carrots are almost tender (about 10 minutes). Add the cashews and remaining ingredients excluding salt and pepper. Simmer until carrots are very tender. Let cool and transfer to a blender or food processor. Process until smooth. Return to pan and heat before serving. Add salt and pepper to taste, and maple syrup for sweetness. Dress this dish up with a crostini and a dollop of vegan sour cream.

Happy cooking and happy feasting. Most importantly, happy holidays.

 

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