Vegetarian Christmas: Recipes, Menus and Fanciful Ideas For The Holidays
If you are thinking of creating an entire vegetarian menu for Christmas and you are looking for ideas that can inspire you, here are our ideas for a Christmas without meat and fish. Read the recipes we offer you!
The Christmas gastronomic repertoire leads us to think of rich menus based on meat and fish, making it difficult even just to think that you can opt, without restrictions of taste, for a full vegetarian lunch. The reality is very different! To create a rich vegetarian Christmas menu, it takes very little. It is necessary to be able to choose among the many ingredients made available by the vegetarian culinary repertoire, knowing how to combine them wisely and give vent to their personal inspiration.
If you are looking for original ideas, simple to make and without meat and fish, here are the recipes that we propose.
Appetizers: Bruschetta with 5 cereals with walnuts and gorgonzola
The dried fruit is one of the typical ingredients of the Christmas holidays , in fact, it is mainly used for the realization of typical Christmas sweets. Why not start a Christmas lunch and dinner with walnuts? This type of dried fruit is a very used ingredient to enrich or fill various savory dishes such as ravioli. To make the bruschetta with 5 cereals with walnuts and gorgonzola, you will need a soft loaf of wholemeal bread with 5 cereals, gorgonzola and some walnuts to shell to garnish and add a touch of flavor to your appetizer. The recipe that we propose does not require any type of cooking and is very simple to make. The only precaution to be taken is the choice and freshness of raw materials!
Appetizers: Corn croquettes and pecorino cheese
The corn and pecorino croquettes are a crunchy finger food, tasty and different from the classic potato croquettes. For the preparation of this appetizer you will have to soften the corn flakes, soaking them in warm water and then sauté them in a pan with extra virgin olive oil and an onion. Once they have been seasoned and cooled, you will have to add the red of the egg, the grated pecorino cheese, the parsley and a pinch of salt and pepper. After giving the mixture the shape of croquettes, you will have to pass them in the egg white and in the breadcrumbs and fry them in the seed oil.
First: Green gnocchi with sauce
Is it possible to make a rich first course, avoiding the use of meat and fish? Of course yes! Green gnocchi with sauce is a vegetarian recipe that will not leave the taste buds dissatisfied. To prepare the green gnocchi you will have to boil the potatoes and the spinach in salted water, each ingredient in a different pan. When the potatoes have reached the optimal cooking, you will have to peel them and crush them while the spinach will have to chop them. Then mix the 2 ingredients, adding 2 egg yolks, the flour and the ricotta. When you have created a homogeneous mixture, create enough large dumplings and let them rest for about 3 hours. After this time, the green gnocchi will be ready to be boiled. To make the sauce you will need cherry tomatoes, a shallot and rosemary.
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First course: Polenta with porcini mushrooms
Polenta with porcini mushrooms is a rich first course and can, if necessary, turn into a single dish. Given the opulence that occurs during the holidays on December 24 and 25, a recipe like this could be ideal for a vegetarian menu. To prepare the polenta you will have to buy the cornmeal and cook it in plenty of hot and salted water, stirring often. For seasoning you will have to buy dried porcini mushrooms and rehydrate them with warm water. In a saucepan, sauté a clove of garlic with extra virgin olive oil and add the porcini mushrooms, previously squeezed. After browning them in a pan, for as long as necessary, add the water in which you have rehydrated the mushrooms, salt, add the parsley, letting it cook until the water is completely absorbed. Arrange the polenta on serving dishes, sprinkle with the porcini mushrooms and a drizzle of raw oil. As an alternative to green gnocchi with sauce you could prepare tasty vegetarian lasagna!
Second courses: Seitan ragout
If you love the culinary traditions, the seitan ragù is a vegetarian recipe ideal to prepare for lunch or Christmas dinner. To make this succulent second course you will have to make a sauté of onions, celery and carrots and let them cook on a gentle flame for about 10 minutes. Add the diced seitan, the tomato sauce, a ladle of white wine, a pinch of salt and some basil leaves. Close with a lid and continue cooking, always on a slow flame, for about 30 minutes. You will be able to serve the sauce of seitain accompanying it to some croutons.
Second courses: Mushroom balls
The mushroom balls that we present are a second course with an intense and delicate flavor. Making this recipe is very simple: you will need to carefully wash the champignon mushrooms, letting them cook in a pan filled with 2 ladles of water and a pinch of salt. As soon as the mushrooms have softened, whisk them together with a clove of garlic and parsley. Pour this mixture into a bowl, add grated Parmesan, 2 eggs and breadcrumbs, mix well and create medium-sized meatballs. Heat a pot with plenty of seed oil and fry the mushroom balls. You can serve this second course either as we have just mentioned or with some mushroom and cream sauce.
Side dishes: Carrots with hazelnuts
The carrots with hazelnuts are a very simple side dish to prepare because it does not require cooking. The delicate flavor of carrots makes it a versatile accompanying dish and, therefore, easily combined with various types of main courses. To make the carrots with hazelnuts, you will have to peel and wash the carrots, cutting them roughly from the side of the length. Place the vegetables in a bowl and season with salt, lemon juice and extra virgin olive oil. Garnish with hazelnuts that, previously, you have toasted in a pan and crumbled. You can also create a boiled version of this outline. The basis of the preparation is identical to that of marinated carrots but without garlic, vinegar and chilli.
The castagnaccio is one of the sweet Christmas classics, it is very tasty for the palate and very easy to prepare. To make it you will have to sift chestnut flour together with oil, salt and water to create a dough with a fairly liquid consistency. Before baking it at 200 degrees for an hour, you will have to sprinkle the castagnaccio with raisins, pine nuts and some rosemary needles. This dessert can be served cold or lukewarm, depending on the taste.
These are our ideas for creating a vegetarian menu for Christmas parties or if you prefer the vegan menu version. What do you think about it? Will you be inspired by some of our proposals? Write it in the comments!
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