Vegetarian Christmas dinner: recipes for a complete menu –

Preparing a special dinner on Christmas Eve, gathering family and friends and celebrating the arrival of December 25th is a tradition that Brazilians love. And even if this year things are a little different from what we’re used to, we can’t give up this occasion, can we? Whether with few people and indoors, why not invest in a vegetarian Christmas dinner of respect? Chef Camila Botelho (@chefcabotelho), columnist for Good shape and coordinator of the Brazilian Vegetarian Society, and the chef Luana Hernandez, partner of smart, teach how to prepare a complete mouth-watering menu. Look:

Vegetarian Christmas dinner

1 – Fennel and orange salad

– (Chef Luana Hernandez for Smart/Disclosure)

Revenue from chef Luana Hernandez, partner of Smart.

Ingredients:

1 large fennel bulb;
1 cup. of green olives;
6 oranges;
1 purple onion;
1/2 cup. of smoked almonds;
1 col. (soup) of raspberry vinegar;
1 col. (soup) olive oil;
1 col. (tea) of salt;
Kingdom pepper to taste;
1 bunch of arugula.

Method of preparation:

Thinly slice the fennel bulb, as well as the red onion. Remove the zest from two to three oranges, and then cut just the segments of all the oranges, removing the skin between them. Cut the olives into two parts. Chop the smoked almonds.

In a bowl, place the fennel, the red onion, the orange segments and zest and the olives. Season with oil, salt, vinegar and pepper. Let it rest in the fridge for 30 minutes. Stir in the arugula just before serving and sprinkle with the smoked almonds.

2 – Palak paneer (spinach curry)

– (Chef Luana Hernandez for Smart/Disclosure)

Revenue from chef Luana Hernandez, partner of Smart.

Ingredients:

500g of tofu;
1 onion;
1 pack of spinach;
1 col. (soup) minced garlic;
1 col. (soup) gingerbread;
1 col. (soup) of red pepper;
1 col. (soup) of coriander in grains;
1/2 col. (soup) cumin;
1/4 col. (soup) of fenugreek;
1 col. (soup) of garam masala;
2 col. (soup) natural sesame oil or ghee;
1 col. (soup) tomato puree;
1 cup. vegetable milk or water;
1 col. (soup) yogurt (optional).

Method of preparation:

Cut the tofu into large cubes and brown it in a frying pan with oil. Reserve. Afterwards, blanch the spinach and also reserve. In another large, deep frying pan, heat the oil, add the onion and cumin, and let it brown. Add the dry seasonings and fry until they release aroma. Put the ginger, garlic and tomato paste. Stir a little and add the spinach. Add milk or water and wait for it to boil. Hit the salt.

Once the sauce has reduced, add the tofu pieces, taking care not to break them. Finish with yogurt (optional), and serve with rice.

3 – Christmas roast

– (Camila Botelho/Disclosure)

Recipe by chef Camila Botelho (@chefcabotelho), columnist for Good shape and coordinator of the Brazilian Vegetarian Society.

Roast ingredients:

3 cup. boiled chickpeas;
3 grated garlic cloves;
1 grated chopped onion;
1 grated smoked tofu;
2 cup oat flour;
2 col. (soup) white miso;
4 col. (soup) nutritional yeast;
1 col. (soup) onion powder;
Salt to taste or smoked salt;
Nuts and smoked macadamia grated to taste.

Marinade Ingredients:

1/2 cup. of red wine;
1/2 cup. of soy sauce; 1 col. (soup) tomato sauce;
2 col. (soup) olive oil;
1/2 cup. of orange juice; 1 col. (coffee) garlic powder; 1 col. (coffee) smoked paprika; Salt to taste (try before salting).

Method of preparation:

In the processor, place all the ingredients of the roast until it forms a single mass. Mold in a round bowl and bake in a preheated 180°C oven for 20 to 30 minutes. After mWhisk together all sauce ingredients and pour into roast once done.

4 – Okara roast

– (Chef Luana Hernandez for Smart/Disclosure)

Okara is the residue left over from soybeans when making soy milk. If possible, use organic soy beans. The milk produced is slightly sweetened, and can be frozen or consumed within 3 days if kept in the refrigerator. Chef Luana Hernandez’s recipe, partner of Smart.

Roast ingredients:

200g of soybeans;
750 ml of water;
1 cup. leek;
1 cup. parsley;
1 cup. sliced ​​carrots;
2 garlic cloves;
4 col. (soup) of shoyu;
3 col. (soup) olive oil;
4 units of hydrated shitake;
1/2 col. (tea) of smoked salt;
Black pepper;
1 cup. breadcrumbs.

Tomato pesto ingredients:

100g canned dried tomatoes;
2 col. (soup) of vinegar;
1 col. (soup) soy sauce;
1 col. (tea) paprika;
1 col. (tea) brown sugar.

Method of preparation:

Boil a large amount of water. Add the soy beans and cook for 1 minute. Turn off the heat and let the soybeans rest in the pan for 30 minutes. Discard the water and gradually beat the grains, with the amount of water in the recipe. With a strainer, separate the milk from the soy residue (okara). Reserve the okara in a large bowl.

In a processor, beat the carrots, leeks, shitake, parsley, garlic and olive oil until you form a paste. Mix this paste with the okara and breadcrumbs, salt and black pepper. Transfer the mixture to a form of English cake lined with butter paper and press well so that it is very compact. Cover the top of the mold with parchment paper and bake in a preheated oven at 180 degrees for 30 minutes. Let the roast rest in the fridge overnight in the mold.

The next day, remove the roast from the mold, place it in another mold, open it, cover it with the dried tomato pesto and take it back to the oven for another 30 minutes at 180 degrees before serving. For the sun-dried tomato pesto, process all ingredients until smooth.

5 – Dulce de leche pie

– (Camila Botelho/Disclosure)

Recipe by chef Camila Botelho (@chefcabotelho), columnist for Good shape and coordinator of the Brazilian Vegetarian Society.

Base ingredients:

2 cup. oat flakes (it has to be flakes because the flour changes the amount);
2 col. (soup) sugar;
1 col. (coffee) cinnamon;
1/2 cup. of water.

Stuffing ingredients:

1 cup. raw unsalted cashew nuts;
1/4 cup. coconut sugar;
1 cup. of water;
1 pinch of salt;
1 col. (soup) of melted cocoa butter.

Syrup Ingredients:

2 cup. of red fruits;
1 cup. of sugar;
1 lemon juice;
1 col. (dessert) cornstarch.

Method of preparation:

Mix all the base ingredients in the food processor. If you don’t have one, blend the rolled oats in a blender and mix the rest with your hands. Mold into a round shape, efpoke holes with a fork. Take to preheated oven at 180 degrees for 30 minutes. Let it cool to stuff.

For the stuffing, dsoak the chestnuts for 8 hours and then discard the water. Melt the cocoa butter over the fire. Place all ingredients in a blender and blend until smooth. Then take it to the fire until it’s at the point of brigadier and stuff the pie.

Reserve the starch and bring the rest of the ingredients for the syrup to a boil until caramelized and reduced over low heat. Mix the starch in two tablespoons of water and pour into the syrup. Mix. Let it cool and cover the pie.