We wanted something special for our Christmas dinner. People always ask us “what do you eat at Christmas?” as if a we eat a few vegetables and miss out on the big turkey dinner or something… truth is, there are endless options for us on Christmas day! We drew the inspiration for this tart from a Jamie Oliver recipe we found online but altered it a lot to make it our own! and we’ve gotta tell you, it is one of our best creations!
1 1/2 cup flour white (or wholewheat)
1/2 cup earth balance butter
1/4 tsp sugar
1/4 cup almond milk
200g peeled chestnuts
3 small onions
5 carrots chopped
4 spring onions
around 12-15 white mushrooms sliced and chopped
250g toffuti cream cheese
coconut oil for frying onions
one pack basil leaves chopped
one tablespoon of sugar
1 tsp vegan butter
chestnuts (around 12 or whatever you have leftover from the filling)
3 tablespoons cranberries
10 white mushrooms chopped small
20g of chives chopped
tsp coconut oil
Start with the pastry, In a medium/large bowl add in the flour and sugar and mix, slice in the butter, use a spoon or your hands to mix in the flour and butter until it forms a crumbly mixture, add the milk and form in to a ball.
Sprinkle some flour on a clean surface and roll out the dough flat to just a bit larger then the pie dish you are using (around 9 inches or so). Place over the dish and pat down in to the base of the dish and around the sides to form a crust. You do not need to pre cook the crust, wait until you have the filing inside. Set the crust aside for now.
Then caramalise the onions by pealing the skin off and slice the onion. Put into a saucepan with a nob of butter on the bottom. Place the heat on medium and put a lid on top, leave for around 15 minutes and keep checking to stir. When the onions are going brown add the tablespoon of sugar and keep cooking for around five more minutes.
Whilst the onions are cooking, add a tablespoon of coconut oil in to a fry pan and turn on heat to melt, add in the peeled and chopped carrots and the mushrooms and cook for around 10 minutes. add the chopped chestnuts and basil and spring onions and cook for another 5 minutes. Stir in the cream cheese and the caramalised onions until combined and pour into the pie dish and flatten the mixture into the dish.
Put into the oven for around 30 minutes.
While the tart is in the oven, Chop the additional chestnuts, mushrooms and chives, mix altogether with the cranberries and fry in a small pan (using just a little coconut oil) for around 7 minutes.
When the pie is ready and has been cooled, sprinkle the topping ingredients on top. You can have so many different sides with it! We made butternut squash and homemade stuffing! (recipe below)
Butternut Squash mash with chestnuts, chives and cranberries.
We still had some chestnuts from the ones we bought for the tart and we knew we wanted some butternut squash for our Christmas day meal , we usually chop the squash and roast it but decided to try it mashed this time!
We forgot to count how many so will say around 10 chestnuts. You can use as many as you like really! they are so good!
One medium sized butternut squash
around half a pack of chives (20grams)
3 tablespoons of dried cranberries.
1 heaped teaspoon of vegan butter
First, slice the squash and scoop out all the seeds inside, cut in to quarters and coat with a little coconut oil. Put in the oven for around 30-40 minutes until you can poke with a fork and it goes in and out easily. When it is ready, scoop out the squash leaving behind the skin. Mash it well with a fork, add a heaped teaspoon of vegan butter then add in the chopped chestnuts, chopped chives and the cranberries and mix together. Thats it!
We have to say, Butternut Squash is probably our favourite vegetable and it is best when it has been roasted in the oven. Roasting it enhances the flavour .Butternut squash is a good source of fiber, vitamin c and magnesium!
Apple mushroom Stuffing.
Ok, so we admit, we do actually enjoy the boxed stuffing you can find in supermarkets! but we love making our own and its very different to what you buy in a store, and better! again, we had mushrooms leftover from the tart so we knew we could add that into our stuffing and love apple in stuffing so that was an easy decision and it adds a hint of sweetness.
10 slices marble rye bread (or any bread) Gluten free works well too
2 small onions sliced
15g sage leaves chopped
200g white mushrooms chopped small
2 apples peeled and chopped (we used fuji)
1 vegetable stock cube crumbled in 1 1/2 cups warm water
Chop the bread in to small squares, place on a baking tray and bake for 7 minutes until slightly crispy.
Firstly, we pealed and sliced the onions, pealed and chopped in to small squares the 2 apples, chopped the mushrooms into small pieces. Place the onions in to a large fry pan using a little coconut oil. Add in the chopped mushrooms and the apples along with the sage. cook for around 10-12 minutes.
When the bread is baked put the bread in to your oven proof dish and add the rest of the ingredients from the fry pan and cover with the veg stock and water. Bake in the oven for around 30 minutes, we took it out after 15 minutes and added a little more water to any crispy bits and mixed it around so the mixture didn’t stick to the bottom of the dish.
Stuffing makes a great addition to your holiday meal, its pretty much a staple dish at Christmas time!
No matter what, we always do a nice yummy meal at Christmas, even if it is just the two of us. We are super missing our family back home right now, we wish we could be with them all at Christmas time, But at least we have each other and some delicious food!
We hope everyone had an amazing Christmas wherever you are!
#HAPPY #VEGAN #TWINS