Video: A Christmas Feast

I love Christmas, it’s just the best day of the year! It’s an amazing food holiday too, and as a serious foodie I totally understand that picking the perfect menu is so important! A vegetarian dinner is a little different to the conventional, but I promise you this tastes better than anything else! The main course is a beautiful mix of cinnamon, paprika and rosemary infused sweet potato wedges and carrots; crispy brussel sprouts with sweet juicy pomegranates and a little lemon; baked portobello mushrooms stuffed with coriander, basil, pine nuts, tahini and quinoa; and a deliciously sweet, creamy pea puree. This is then followed by a double layered chocolate cake with whipped coconut icing and pomegranates. How good does that sound? Seriously it’s pure heaven, and even better it’s all really easy to make! Trust me you will all love this. The recipe is all written out, but the video above might be the easiest to follow as there are five recipes going on here! I hope you all have a beautiful Christmas period and don’t forget to enter my awesome Christmas giveaway so that I can share the festive love with you!

Everything serves 6

For the carrots and sweet potatoes:

– 8 carrots

– 4 sweet potatoes

– 1 tablespoon of cinnamon

– 1 tablespoon of paprika

– 1 tablespoon of dried herbs

– a handful of fresh rosemary sticks

For the brussel sprouts:

– 3 cups of brussel sprouts

– 1 cup of pomegranates

– 1/2 a lemon

For the mushrooms

– 6 large portobello mushrooms

– 1 and a 1/2 cups of quinoa

– 1 cup of pine nuts

– a handful of fresh coriander

– a handful of fresh basil

– 1 tablespoon of tahini

– 1/2 a lemon

For the pea puree

– 1 big bag of peas

– 2 limes

– 2 tablespoons of olive oil

– salt

Start with the sweet potatoes and carrots, simply peel the carrots and then chop everything into similar sized wedges. Place the wedges on a baking tray with the cinnamon, paprika and dried herbs plus a sprinkling of salt and a drizzling of olive oil and mix well so that everything is coated. Then place the rosemary sticks on the top and cook for about an hour at 180C, stirring them once or twice during this time.

Next put the quinoa on to cook with a little tamari, salt, dried herbs and paprika plus three cups of boiling water. Then let it simmer for 10-12 minutes.

As it boils prepare the brussel sprouts, peel the leafy edges of them and slice them all in half. Then place all the halves on a baking tray, cover with olive oil, a sprinkling of chilli salt and some dried herbs and put in the oven to bake for about 30 minutes along with the carrots and sweet potatoes.

About 15 minutes before the brussels and sweet potatoes/carrots are done cut the stalk off the mushrooms and place them on a baking tray with a little olive oil and bake for 15 minutes.

While these cook place the peas in a big saucepan and cover with cold water then bring them to the boil, letting them bubble for a minute or two once they reach that stage. Then drain and put them in a food processor with the juiced limes, olive oil and salt and blend for a minute or two until smooth and creamy, then serve.

Finally, just before everything finishes baking finely chop the basil and coriander and mix them with the quinoa and pine nuts, a tablespoon of tahini and the juice of half a lemon, once the mushrooms are done put them on a serving dish and fill the centre with the quinoa herb mix. Then mix the roasted brussels with the pomegranates and squeeze half a lemon over them, finally serve the sweet potatoes and carrots – all you need to do for these is remove the rosemary stalks from the mix.

For the chocolate cake with coconut frosting and pomegranates:

– 3 sweet potatoes

– 1 cup of almonds

– 1 cup of pecans

– 1 cup of buckwheat

– 1 cup of medjool dates

– 1/2 a cup of water

– 1/4 of a cup of maple syrup

– 3 tablespoons of raw cacao

– 1 tablespoon of cinnamon

For the icing:

– 3 cups of coconut milk (full fat, not light – left in the freezer for about an hour before making)

– 1/4 of a cup of raw honey or maple syrup (honey works best)

– 1 tablespoon of cinnamon

– 1 cup of pomegranates

To make the cake – pre-heat the oven to 180C. Then peel the sweet potatoes, cut them into bite sized cubes and steam for about 20 minutes until nicely soft. While they steam place the nuts in a food processor and blend for a minute or so until a flour forms, then place the floury mix in a bowl with the cinnamon, maple syrup and buckwheat and stir together. Once the sweet potatoes are nicely soft place these into a food processor with the pitted dates and water and blend until smooth and creamy, before stirring into the flour mix.

Grease two cake tins with coconut oil and place the cakes in the oven for about thirty minutes, until you can pull a knife out of the centre clean. Then leave to one side to cool before icing.

As the cake cooks make the icing, simply place the solid coconut milk (not the liquid part) into a bowl and whisk for about five minutes, until nice and fluffy. Then add the honey, or maple syrup, and cinnamon and whisk again. Place this in the freezer for about ten-twenty minutes to set. Once the cakes are cool put half of the icing in between the two with a large handful of pomegranates, then ice the top and again sprinkle with pomegranates.