Christmas is just around the corner and while it is synonymous with roasts and glazed ham, but if you are planning a meatless Christmas lunch or dinner, then check out Christine Sharma’s easy-to-make vegetarian Christmas Recipes for a meat-free holiday!
CHRISTMAS VEGETARIAN MENU
Starter: Goat’s Cheese & Honey Roasted Pear Toasts
Ingredients:
Sourdough bread, sliced
1 log of goat’s cheese
4 small pears, cut into 1/8ths
1 tbsp olive oil
2 tbsp honey
3-4 tbsp walnuts, chopped
Good quality balsamic vinegar
1 cup microgreens
Salad leaves to serve
Method:
Brush pears with the oil. Cook on a griddle pan for a few mins until charred on all sides, then drizzle the honey. Meanwhile, toast the sourdough bread. Once toasted, spread generously with goat’s cheese, put sticky pears on top. Scatter some microgreens and chopped walnuts. Drizzle over the balsamic vinegar and serve with some dressed salad leaves on the side.
Vegetarian Soup: Soupe a l’oignon (French Onion Soup)
2 Tbsp unsalted butter
1 Tbsp vegetable oil
5 large onions halved and thinly sliced
3 cloves garlic, minced
1/2 tsp. salt
2 Tbsp all-purpose flour
6 cups vegetable/mushroom broth
1/3 cup dry white wine
1 tsp. Dijon mustard
1 tsp. sherry vinegar
6 1/2-inch slices baguette bread, toasted
grated or sliced cheese (such as Gruyere, Asiago, Swiss, Gouda or Mozzarella)
Preparation
1. Heat butter and oil in a heavy, large saucepan over medium heat. Add onions, garlic, and salt, and cook 5 minutes, stirring often. Reduce heat to very low, and cook, stirring occasionally, 50 to 60 minutes, until onions are very tender and brown.
2. Stir in flour, and cook for 3 to 4 minutes, stirring constantly. Blend in broth, sherry, and mustard. Cover, and simmer 15 minutes, stirring occasionally. Stir in sherry vinegar.
3. Preheat broiler. Ladle soup into six heatproof bowls. Top each with a slice of toast and grated cheese. Broil until cheese is bubbly and golden, about 1 to 2 minutes. Serve hot.
Vegetarian Salad: Rosolli, Finnish Christmas Salad
Ingredients
For the salad:
4 beetroots
2 potatoes
2 carrots
1 onion
1 apple
1 – 2 pickled cucumbers
Salt
Pepper
For the dressing:
6 tbsp + 2 tsp of heavy cream
½ tsp of white vinegar
¼ tsp of sugar
¼ tsp of salt
A couple of cubes of the chopped beetroot (for coloring)
Method:
1. Boil the beetroots, potatoes, and carrots without peeling the skin, in separate pots. Take them off the heat once they are tender, being mindful not to overcook them.
2. Once they’re cool, peel the vegetables and cut them into very small cubes.
3. Finely chop the onion
4. Peel and slice the apple into small cubes
5. Cut the pickled cucumbers into small cubes
6. Mix all of the above into a bowl and lightly season with salt and white pepper.
7. In another bowl, start whipping the cream, then add the vinegar, sugar, salt, and a couple of cubes of the beetroot (for the beautiful pink color) and keep whipping.
8. You can either serve the sauce on the side or mix it in with the salad.
Vegetarian Main: Spicy Roasted Cauliflower with Tahini
Ingredients
1 head cauliflower (about 1 kg) leaves intact
1⁄2 cup olive oil
2 tbsp salt
1 tsp turmeric powder
1 tsp. sweet paprika
8 cloves garlic, thinly sliced
1 fresh jalapeño, stemmed, seeded, and thinly sliced crosswise or bottled jalapenos
1 lemon, halved
1⁄2 cup tahini
Coriander leaves for garnish
1. Heat the oven to 400°F. Quarter the cauliflower, leaving the core and leaves intact. Put into a large bowl and rub with the olive oil, salt, turmeric, paprika, garlic, and jalapeño. Arrange the cauliflower on a foil-lined baking sheet and roast until tender at the core and lightly browned on the outside, about 45 minutes. Heat the broiler and broil the cauliflower until lightly charred on the top, 1 to 2 minutes.
2. Remove the cauliflower from the broiler and transfer it to a serving dish. Squeeze the lemon halves over the cauliflower, cover them in the juice, and drizzle with the tahini. Garnish the cauliflower with cilantro and serve while hot.
Vegetarian Main: French Ratatouille
Ingredients
2 eggplants
6 Roma tomatoes
2 yellow squashes
2 zucchinis
Sauce
2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
salt, to taste
pepper, to taste
can of crushed tomatoes (750 g)
2 tablespoons chopped fresh basil, from 8-10 leaves
Seasoning
2 tablespoons chopped fresh basil, from 8-10 leaves
1 teaspoon garlic, minced
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme
salt, to taste
pepper, to taste
4 tablespoons olive oil
Method:
1. Preheat the oven for 375˚F (190˚C).
2. Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
3. Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
4. Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
5. Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
6. Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
7. Serve while hot as a main dish or side. The ratatouille is also excellent the next day–cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to the desired temperature.
Vegetarian Dessert: Yule Log
Ingredients:
Cooking spray or Vegetable oil, for greasing
75g golden caster sugar
3 large eggs, separated
125g good-quality dark chocolate
icing sugar, for dusting
For the cream filling
200ml double cream, lightly whipped
150g raspberry, defrosted if frozen
Little Dark Rum (optional)
For the chocolate buttercream
60g unsalted butter, softened
110g golden icing sugar
10g cocoa powder, sifted
1 tsp milk
Method
1. Heat oven to 220C. Line a Swiss roll tin with baking parchment and oil lightly. Whisk the caster sugar and yolks in a bowl until pale and thick. Melt the chocolate with 2 tbsp cold water in a bowl set over a pan of simmering water. Stir in the sugar mix.
2. Whisk egg whites to stiff peaks. Stir a spoonful into the chocolate, then fold in the remaining using a large metal spoon. Pour batter into the tin and bake for 12-14 mins until risen and just firm. Leave in the tin until cold.
3. Lay a sheet of baking parchment on aboard. With one bold movement, turn the cake onto the paper, then lift off the tin. Carefully peel away the lining paper.
4. Spread the whipped cream all over the cake, then scatter over the berries with a dribble of dark rum, if you like. Starting at the long side opposite you, use the paper to roll the cake towards you. Transfer to a serving dish.
5. For the buttercream, beat the butter, then sift in sugar and cocoa. Add milk and mix together. Spread over cake, use a fork to create a log effect, and chill until needed. Decorate, dust with icing sugar, and serve.
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A homeschooled chef even before she joined Catering College in Bombay, Christine’s gastronomic journey started with mother and grandmother. Polished with a degree and 10 years of experience in the Hospitality industry, Christine’s love of food, drink and everything gastronomic has been sharpened and honed with travel across the world. Today, she shares the wealth of her foodie experience and adventures across the world with Travel and Food Network, so look forward to much more from Chrsitine!
