 I am not vegan, but many of my close friends are. I love the challenge when cooking vegan. Most of the food I see in restaurants aren't that creative or even resemble the "regular" food. I was asked by Bordeaux Wines to make a whole Christmas dinner and I was very excited about making this dinner with a Twist. (You can see the dinner here). I had loads of messages asking me for the recipe of the loaf. I have to accept I have been busy like a hive of bees, but tomorrow is the last day the shops are open, so if you have vegan guests for Xmas or you are vegan yourself, run to the closest Whole Foods Store/Bio Markt and make this Loaf.  Ingredients: Loaf: 1 can of white beans drained (you can use chickpeas, jack beans or pinto beans) 2 cloves garlic 1 cooked beet 1/2 cups vegetable broth 2 tbsp soy sauce 2 tbsp olive oil 200 grms Wheat gluten Mushrooms 2 tbsp ground mushrooms 1 tsp sweet paprika or regular a pinch of salt Pepper Stuffing: 4 Soya bratwurst or any vegan white sausage 1 medium white onion 2tsp nutmeg 1 tbsp fresh parsley 4 slices of bread a bit of nut milk or oat milk Oil  We start with the loaf. Turn on your oven, 180 C. Add the beans food processor or blender, until the are mashed. Add the garlic and beet. Throw the canned mushrooms, dried mushrooms, paprika, salt & pepper and broth. The mushrooms will give your "meat" that umami taste. Regular meat has an umami taste to it as well as mushrooms, so we are cheating here. Soak the bread in the milk. This will give some "body" to the stuffing. If you like salty food, soak it in broth instead of milk.  In a bowl knead the bean mix with the wheat gluten. The beet gives this dough the meat color. It is scary how close to ground meat this looks like. Once it is all mixed. let it rest while making the stuffing.  Dice your sausage and onion. Fry both until the onion is transparent, add the nutmeg and parsley. Add some salt to it. Add the drained bread and taste again, you can add more salt to it. Let is cool down for about 10 minutes. We don't want the gluten mix to react to the warmth of the stuffing.  On a tray with alu foil, press the gluten mix flat and add the stuffing. Roll it. and shove it to the over for one hour.   Remove the foil and turn it around carefully. Be very careful removing the foil. you don't want the stuffing to come off. Brush some oil all over and let it grill for 10 more minutes. Let ist cool before cutting.  Serve with mashed potatoes with skin, gravy and Brussel sprouts. All your vegan friends will be jumping on one foot. I am really sure about that! Merry Vegan Xmas! If you want to try my turkey Xmas recipe, Check it here 
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 When Bordeaux Wines asked me to make a cozy winter Xmas dinner, I was super excited. But how to make a dinner extraordinary? I decided to make it vegan! But I am not vegan... you all know this. Many of my close friends are and I have been testing different methods. Before I start, all pictures were made by my dear Friend and Amazing Blogger & Photographer Katja Hentschel. But first things first: decoration. I wanted this Christmas to look like all those pinterest pictures I liked through the years.  I am not into Christmas trees. TOO much mess, all those pine needles everywhere. So I bought 2 big pieces of tree. Already dried of course. I could have gone to the forest and get them for free. But let's accept it: I have no fricking time lately. I put Max ladder on my table and got to drill my over 4-meter high ceiling. With 2 hooks and iron rope, I hanged these 2 babies. I hanged 4 Christmas ornaments and 100 fairy lights. I added some sheepskins on the chairs and banks. (Not so vegan, but Scandinavian Cozy)  Claudette from Doitbutdoitnow and my BFF Sophia from INSEARCHOF
I made the menus, covered the bread with jute and rope, Used jars instead of water glasses. In the middle of the table we had mistletoe pine needles and other forest greens. Candles were there as well. And the water bottles were from old Bordeaux wines. And we started the evening with Lateyron Crémant de Bordeaux as aperitif.
The guests started tasting this bubbly, while learning about the Bordeaux Region. In the table was beaten margarine with truffles and sea salt. Starting with a delicious umami taste together with the bread. You can see here Christine from Lilies Diary enjoying one Rose Vegan Wine, While IHeartBerlin's Frank enjoyed the Chai de Bordes Bordeaux. YESS, Bordeaux has not only amazing red wines, but they come in every color.  It was time for the first course. I love deconstructing traditional dishes and this wasn't an exception. I transformed the traditional pumpkin soup into a Pumpkin, Apple & Ginger Soup served with a gingerbread Panna Cotta. Say Whaaaaat? Normally the cream is incorporated in the soup. But I made the Pannacotta using the "cream" I think it was a cute detail. All the guests got the mini panna cotta and I passed by with a jar full of pumpkin soup serving it around the cream. They made sooo many insta stories of it, so I guess people enjoyed it. *winkwink* I added gingerbread spices as after all it was a Xmas dinner.   Firsr Course: Pumpkin, Apple & Ginger Soup served with a gingerbread Panna Cotta.  The Beautiful Alice from I Heart Alice It was time for the next course, so I took the mini pies from the oven. The second course was a Chard and Walnuss Cheesy Pie. I love chard! and the red colored chard even more. the greens and reds are so Christmasy. This was my favorite dish, so creamy and tasty. The pairing for this dish was the Rose Chateau Penin Rosé from Bordeaux of course.   Second Course: Chard Walnut Creamy Pie on a Bed of Salad  The brussel sprouts with agave were ready and the loaf as well. It took me 5 times experimenting on how to make the roll taste like meat. Oh umami, dear umami flavor. It was perfect. a "Turkey and Beef" roll with Christmas Stuffing. I love stuffing. I....LOVE....IT Next to it was a Sweet Potato Mash and the sprouts. The wine chosen for this dish was: Chateau Magondeau Beau Site - Fronsac Red Wine. Perfect Match.   Third Course: Christmas Roll with Stuffing, served with Sweet potato Puree and Brussel Sprouts with Agave   I am pretty sure we were all stuffed at that point. I gave it an hour rest before I started the dessert. We enjoyed the wine, the pup, and great conversation. I ran to the kitchen... or rolled. The next course was a Cinnamon & Cloves Norwegian Waffle with Baked Apple with Almonds and Coconut Vegan Ice Cream with the dry white Château d'Arricaud 'Réserve du Comte'.  What an amazing evening. My food was on spot (as I heard) and for having some Omnivores sitting at the table, everyone was happy. The wines were very well paired with the menu. Not by me but the great guys from Bordeaux Wines. The food was so good, that I am actually thinking on posting my recipes before Christmas, in case you are vegan yourself or you invited some vegans to your table this Christmas. Let me know which recipe you would like to, and I will gladly make a blog post asap. Merry Vegan Christmas and a Happy Bordeaux Night. Over and out. The Blogpost of this evening by Bordeaux Wines (in german) can be found HERE This Blogpost was not Sponsored
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October 2018
AuthorsI am Andrea, or as my friends call me, Jinx. I am a foodie living in Berlin, eating my way through life. Here are my recipes, cooking events, dining experiences and more... |
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