This week I want to share with you some of my favourite recipes from Mira Manek’s blog. You’ll find some amazing ideas for a vegan Christmas lunch (that everyone will love). The combination of simplicity and taste in the recipes is amazing. Who said vegan is boring??
So, I would start with a soup, which is my favourite dish for winter. Here is an amazing recipe for a pumpkin soup (which I prefer since I am not a big fan of carrot soup.)
Fiery Pumpkin Soup
- Large pumpkin ¼, around 250g
- Coconut oil 1 teaspoon
- Cumin seeds 1 teaspoon
- Red onion 1
- Garlic 2 cloves
- Ginger Small chunk, grated
- Ginger Small chunk for juice
- Himalayan salt ½ teaspoon
- Rapeseed oil ½ teaspoon
- Cumin seeds ¼ teaspoon
Start by peeling, deseeding and chopping the pumpkin (slightly bigger than your hand). You can leave the seeds aside to roast later – there’s a recipe. You can chop the pumpkin and onion roughly as it will all get blended later. To make the soup, start by melting the coconut oil in a large flat pan on low heat, add the cumin seeds and once they are brown and cooked add the onion pieces.
Once the onion is lightly brown, add the grated or chopped garlic and the grated ginger, and then all the pumpkin pieces. Stir this for a minute and then pour over enough water to just cover all the ingredients. Put a lid on the pan and leave to simmer for 30-40 minutes. (Can you just imagine the smell that will fill your whole house at this point!)
To extract a small amount of ginger juice, grate the small chunk of ginger (as much as would fit on a teaspoon) and squeeze the juice from the grated ginger either using your hand or by placing in a small muslin cloth and squeezing. You can add this ginger juice now or at any point, or even at the end.
Once the pumpkin is cooked (check to see that the pieces are very soft- a fork or knife should very easily penetrate the pumpkin), pour into a blender and blend until smooth.
The garnishing can be made just before you serve by heating the rapeseed oil in a very small pan on low heat, then add the cumin seeds, wait until they become brown and you can hear them sizzling, then pour over the soup when serving in a bowl.
I would then follow with a daal ratatouille. I love vegetables so much and here there is plenty of them. So, this is a dish full of flavour and vitamins.
- Red lentils 60g
- Coconut oil 2 teaspoons
- Onion, sliced lengthways ½
- Ginger, garlic and chilli paste 1 tablespoon
- Salt 1 teaspoon
- Medium aubergine, chopped 1
- Courgette, chopped ½
- Red pepper, chop 1
- Tomatoes, roughly chopped 2
- Turmeric powder ¼ teaspoon
Once you have washed the red lentils a few times, leave them to soak in 1-2 cups of water overnight. If you are making on the same day, you can start by boiling the lentils – it might take a little longer.
When you’re starting to make the ratatouille, leave the lentils to boil on low heat while you are making the stew. The lentils will take around 30 minutes to cook (if already soaked). To cook the vegetables, place the coconut oil in a large pan or wok and let this melt on low heat, then add the onions and a pinch of salt – the salt will help the onions cook quicker.
Stir the onions in the oil and once they are brown, add the ginger, garlic and chilli paste. If you don’t have a ready paste, grate a small piece of ginger and 2 cloves of garlic into the pan. Add chopped green chillies if you like more spice.
Now stir in the aubergine, adding ¼ cup or few tablespoons of water so that the aubergines cook properly. Stir in the red peppers, courgette and turmeric powder after a few minutes.
Once the aubergines are cooked – check this by piercing with a knife and if the aubergine is cooked it will be very soft and the knife will easily slide in – add the chopped tomatoes. The red lentils should also be cooked and soft by now. If there is a little water still left with the red lentils, pour with the red lentils into the vegetables stew.
Now onto dessert! I don’t usually indulge in treats, but sometimes it is a good idea, especially if you’re cooking for others and for Christmas. This is one of my favourites also because there is chocolate which is a mood booster!
- Ombar chocolate bars 1-1½
- Coconut oil 2 teaspoons
- Cinnamon powder ¼ teaspoon
- Almond butter 50g
- Cinnamon powder ½ teaspoon
- Cardamom powder, optional ¼ teaspoon
- Coconut oil 1 tablespoon
- Maple syrup 1 tablespoon
- Fresh grated ginger, optional 1 teaspoon
- Handful of cornflakes
Start by melting the chocolate and coconut oil together in a small bowl, immerse this bowl in a pan of boiling hot water, (careful the water does not overflow into the bowl). You can also leave this pan to cook on low heat so the chocolate melts quicker.
While the chocolate is melting (should take around 5 minutes), melt the almond butter, coconut oil, spices and maple syrup in another pan and mix together on low heat. Almond butter can be a little hard sometimes so it could take a couple of minutes longer to become more of a liquid consistency.
Once the chocolate has melted, pour around one tablespoon into your chosen container moulds, enough to make a thin layer. Place this in the freezer for 10 minutes, take out and add a thick almond butter layer, then sprinkle a handful of cornflakes to cover the almond butter, and finally drizzle whatever chocolate you have left. Place back in freezer for another 20-30 minutes, then remove from moulds and eat!
Visit Mira Manek’s website for more amazing recipes and so much more ❤️