'Tis the season - Christmas is here! If you're as excited as we are, you'll love these recipes we've compiled for Christmas Day! Why not check out these dietitian-approved delicious and nutritious seasonal recipes if you’re looking to make a feast to remember this Christmas? Whether you’re looking for a sweet dessert recipe, soup ideas, or inspiration for a festive salad, these five recipes are sure to bring smiles around your dinner table. So let’s get cooking for an unforgettable holiday feast.
Celery root, hazelnut & truffle soup
Try serving this nutritious vegan celery and hazelnut soup as a starter on Christmas Day. A light start will help you prepare your stomach for the next delicious meal and help you control your portions throughout the night.
Servings: 6
Ingredients:
- 1 tbsp olive oil
- 2 bay leaves
- 1 onion
- 1 large garlic clove
- 1 celery root (about 1kg)
- 1 potato
- 1 vegetable stock
- ? cups of soy cream
- 50g blanched hazelnuts, toasted
- 1 tbsp truffle oil
- Thyme
Directions:
- Chop the onion, garlic, celery root, and potato.
- In a large saucepan, heat the olive oil over low heat.
- Add onion, thyme, and a pinch of salt to the pan. Cook for about 10 minutes until softened, but not coloured.
- Stir in the garlic and cook for 1 more minute, then stir in the chopped celery root and potato.
- Stir together well and season with a large pinch of salt.
- Pour in the vegetable stock, then simmer for around 30 minutes until the vegetables are completely soft.
- Stir in the soy cream, then remove from the heat and blend until completely smooth. Stir in 1/2 tbsp truffle oil a little at a time, and taste for seasoning.
- Pour the soup into bowls and top with hazelnuts, some black pepper, and an extra drizzle of truffle oil.
Notes: The strength of the truffle oil will vary, so it’s better to start with less oil and add a little at a time. Also, be sure to make sure the vegetable stock is vegan.
Chilli-charred Brussels sprouts
We all know that the appetizers of any meal are the real stars of crowded tables. Prepare Brussels sprouts with garlic, lemon, and chilli for a flavorful and nutritious vegan side dish on Christmas Day.
Servings: 6
Ingredients:
- 600g Brussels sprouts
- 3 tsp olive oil
- 4 garlic cloves, peeled and bashed
- 1-2 tsp chilli flakes
- 1 lemon, zested and juiced
Directions:
- Bring a pan of salted water to a boil. Add the Brussels sprouts and cook for 4-5 mins until just tender, then drain and leave to cool a little before slicing them in half vertically.
- Meanwhile, heat 3 tbsp olive oil in a large frying pan over medium heat, add the garlic, and cook until golden but not burnt for about 4 minutes. Use a slotted spoon to remove the garlic and discard.
- Add the chilli flakes and a large pinch of salt to the oil, then lay the sprouts flat-side down in the pan, and leave them to cook for around 10 minutes. Don’t be tempted to move them – this ensures that they get some color. Add the remaining olive oil and the lemon juice, then cook for a few more minutes.
- Tip the Brussels sprouts onto a large serving platter, top with lemon zest, and season.
Lentil, sweet potato, and chickpea stew
This hearty stew is ideal for a chilly winter Christmas Day since it’s packed with tasty sweet potato and lentils. It’s also vegan and high in protein!
Servings: 6
Ingredients:
- ¼ cup extra virgin olive oil
- 3 French shallots, thinly sliced
- 1 tbsp finely chopped rosemary sprigs
- 1 medium sweet potato, chopped
- 1 cup green lentils
- 3 cups vegetable stock
- 1 tin of chickpeas, well-drained and rinsed
- Baby spinach
Directions:
- Heat the olive oil in a large saucepan over medium heat.
- Add the shallots and rosemary sprigs and cook for around 3–4 minutes to soften.
- Add the sweet potato and cook for another minute.
- Add the lentils, vegetable stock, and enough water to submerge the vegetables by 3–4 cm. Simmer on medium-low heat for around 35–40 minutes or until the sweet potato is soft and the lentils are cooked. Add the chickpeas in the last 10 minutes. Season to taste.
- Transfer to a large serving bowl and top with plenty of baby spinach and a drizzle of extra virgin olive oil.
Chocolate Chips Pomegranate Cookies
What’s one way you can incorporate antioxidant-rich pomegranates on the Christmas table? Chocolate Chips Pomegranate Cookies! These cookies are a unique and delicious Christmas dessert.
Servings: 12
Ingredients:
- 2 cups pomegranate seeds
- 1 cup coconut flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 medium bananas
- 1 tsp olive oil
- 1 tbsp vanilla extract
- 1 cup unsweetened coconut milk
- 1/4 cup vegan/dairy-free chocolate chips
Directions:
- Preheat the oven to 375°F.
- In a food processor, grind the pomegranate seeds as smooth as possible. Strain the juice in a bowl with a fine strainer. Keep it aside.
- In a mixing bowl, combine coconut flour, salt, and baking powder, and mix very well with a spoon.
- In a food processor, combine bananas, olive oil, and vanilla extract and puree until smooth.
- Pour the pomegranate juice, banana puree, and milk into the dry ingredients and mix very well until smooth and a thick dough forms.
- Fold in the chocolate chips into the dough and mix again with a spoon.
- Take 1 tbsp of the dough to form into a smooth ball. Lightly press the ball with your palm and gently place it on a cookie sheet. Repeat this process for the rest of the dough and sprinkle pomegranate seeds on the cookies.
- Place the cookie sheet in the middle rack of the oven and bake for 40 minutes. Turn off the oven and let it sit in the warm oven for another 2 minutes for the cookies to settle.
- Take it out of the oven and let it cool and serve.
Notes: If you are using frozen pomegranate seeds, then make sure to bring it to room temperature before juicing it.
Christmas Salad
Salad is a must for every healthy table! This Christmas salad is a blend of mixed greens, oranges, pomegranate, feta cheese, and candied pecans, combined all together with a homemade dressing.
Servings: 6
Ingredients:
- 7 cups mixed spring greens
- 1 1/4 cups orange segments and mandarin
- 1/2 cup pomegranate seeds or dried cranberries
- 1/2 cup feta cheese, crumbled
- 1/2 cup pecans, roughly chopped
For the dressing:
- 1/3 cup olive oil
- 1 tbsp honey
- 2 tsp Dijon mustard
- 2 tbsp apple cider vinegar
- 1 tbsp shallot, minced
- Salt and pepper to taste
Directions:
- Place the mixed greens, oranges, pomegranate seeds, feta cheese, and pecans in a large bowl.
- Place all the dressing ingredients in a small bowl, and whisk until smooth.
- Drizzle the dressing over the salad mixture to taste, then gently toss to coat. Serve immediately.
