Another year down - Christmas dinner review

2014 went so quickly for us!
I usually post quite a few pre-Christmas ideas but unfortunately this year I didn't get a chance to - my apologies.
I will however, do my usual wrap-up of our Christmas meal & include a few recipes that you might like to store up for next year (don't you just love pinterest for that reason)!


Pre-dinner nibbles of veggie sticks and baked corn tortillas with refried bean dip (recipe coming soon).

 Dinner included the following:

Beetroot & Green bean Salad (recipe below)

Agave Mustard Baked Veggies

Mini potato bites

Wholemeal Quinoa Loaf

Spinach, sweet potato, corn & mixed bean salad

Red Lentil & Spinach Loaf (recipe below)

And for dessert we enjoyed:

Christmas Chocolate fruit cake

Trifle (directions below)

Red Lentil & Spinach Loaf

375g packet red lentils
2 bay leaves
120grams baby spinach leaves
1 large onion
2 garlic cloves
400g can tomatoes
1 1/2 cups oats   **
1 teaspoon each: oregano, cumin, sage
BBQ sauce

Place the lentils and bay leaves in a saucepan & fill with just enough water to cover them.
Bring to the boil and then simmer til lentils are softened but not yet falling apart (approx 15-20 mins).
Pour the cooked lentils into a large mixing bowl, removing the bay leaves.
Stir through the spinach leaves and allow the warmth of the lentils to wilt the leaves.
In a small frying pan, place the chopped onion and crushed garlic - dry fry until golden brown.
Stir the onion/garlic mix into the lentil/spinach mix.
Stir through the tomatoes, oats and herbs.
Place mixture into a lined loaf pan and spread the top with BBQ sauce.
Bake in a preheated 180C oven for 45 minutes.
This will slice best if you allow it to cool briefly before removing it from the loaf pan.

** For a firmer loaf you can use 2 cups of oats, however this will make a more dense loaf too (pictured below). My husband prefers the loaf with 2 cups of oats, I prefer it with 1 1/2 cups of oats. So take your pick!!!

Beetroot and Green Bean Salad

60grams baby spinach leaves
60grams beetroot leaves
6 baby beets
1 cup green beans
6 walnuts

Dressing:
150g soft tofu
2 Tablespoons nutritional yeast
1 Tablespoon lemon juice

Combine the leaves in a salad bowl. Chop the baby beets and spread them evenly over the leaves. Remove the ends of the green beans and lightly steam them. Spread over leaves along with the crushed walnuts.
To make the dressing - blend all ingredients until smooth.
Pour dressing over salad to serve.

Trifle

You will need:
basic vanilla cake
custard- I doubled the quantity of the custard in this recipe, but halved the sugar
600grams frozen raspberries
1/2 cup fresh mint leaves.

Tear or chop the cake into little pieces.
In a glass serving bowl, layer 1/3 of the pieces of the torn cake, 1/3 of the raspberries and then a final layer using 1/3 of the custard, followed by a sprinkling of torn mint leaves.
Repeat layering process 3 times or until all ingredients are used up.
Refrigerate until time to serve.

I have to admit that I wasn't too disappointed to have some leftovers to enjoy!
I hope you all had a splendid Christmas time.

Happy New Year to all my readers :-)

Look forward to sharing with you in 2015. 

Christmas meal and using leftovers

Sorry I didn't post this sooner after Christmas. I have been enjoying spending time with my family whilst we are on a break from work and school! 

I guess I feel like this post isn't really about a traditional 'Christmas meal' as such, but more about using up leftovers - regardless of what they are left-over from! Its about finding different ways to use what you have, instead of just reheating it and eating it.... again!

And also to share a few salad recipes that I love, which are quick & easy to make when large family gatherings require a variety of dishes! 

Let me start by sharing a picture of our Christmas dinner table:

As I saw it all sitting there it truly felt wonderful! Such healthy food! I love being able to host eating occasions and Christmas is no exception to the rule!

A huge range of salads always makes me smile!

I have mentioned before that I'm a huge fan of this couscous salad from PCRM.
It's really delicious and seems to be like equally by omni's and herbies.
 
 





 


A garden salad never goes astray! I love to add fresh basil leaves from our garden and I love the added colour that a red onion gives. 

I really enjoy making a rice salad too. 
I'm a big brown rice fan so I enjoy turning it into a sweet salad.

Here's how:
Simply combine
2 packets microwave brown rice
2 chopped spring onions
1/2 cup currants
1/2 cup seed mix (pumpkin & sunflowers seeds and pine nuts) 
2 teaspoons dried cumin
1 teaspoon  dried coriander
juice of one orange

Serve with the zest from the orange.
 

We made veggie kebabs for the BBQ which worked out way better than I was expecting! I enjoyed them even with the tomato!!! The veggies cooked really well and they were very tasty, even without oil or any dressing/marinade.
Corn pieces on the BBQ always work out exceptionally well too.





















There were quite a few kebab sticks leftover.
So I just used a fork to remove the vegetable pieces and warmed them in the microwave. Added them to leftover garden salad along with some dressing I had made to be a 'leftovers lunch'.

 Another PCRM recipe that I regularly make is this three bean salad (I just use whatever canned beans I have on hand, picture shows butter beans and a four bean mix).

The leftovers from the bean salad turned into a pasta meal for our family.

I just boiled some pasta and added the salad along with 1/2 cup tomato paste.

Super simple meal but totally delicious!

I also made my carrot salad recipe, just with the added addition of a grated apple too. This salad is quite sweet which makes it great for getting children used to enjoying some salads.

Leftovers also make wonderful carrot cake simply by combining wholemeal self-raising flour, a flax egg and some soymilk to the salad!!! ;-)

I made 3 kilograms of spiced wedges!
Clearly I over-catered when it provided our family with a whole other meal. Though, I'm grateful for that really! We LOVE potato nachos!
Our toppings were the leftover carrot, peas and corn mix with refried beans and salsa!

Super easy and tasty meal :-)

This brings me to the last salad I'm sharing today.
Mexican salad. One of my favourites lately. 
Lettuce, red kidney beans, tomatoes, capsicum, corn, spring onion and avocado. Topped off with home-made tofu sour cream.

It makes a great fresh burrito filling!

Particularly nice on warm days when a heated filling isn't necessary.

I can't finish this post without mentioning dessert of course!
Chocolate coconut whipped cream with dark chocolate shavings.
Everyone loves this and its so super quick & easy to make.
A few cans of coconut cream left in the fridge overnight. Scoop out the top thickened layer being careful not to add the water below. Whip the cream using beaters. I add Your Inspiration at Home chocolate powder but cocoa powder works too.

I was so very very pleased with how well my trifle worked out.
I made a basic vanilla cake (like this cake minus the cocoa), whole and blended raspberries, made soymilk custard and assembled them in layers. Topped with fresh berries to make a delicious vegan trifle :-)
Everyone agreed it was super yummy!
 
And I don't think you need to know how to use up leftover dessert! You just EAT IT! ;-)

Question of the day:
Do you enjoy eating leftovers? Do you re-purpose them or just reheat and serve how it originally was? 

Christmas bits & pieces

My apologies for lack of posts lately!

I'm actually enjoying some off-line time!
And thoroughly enjoying being crafty ;-)

Here's what I've been up to:

Making Christmas cards

 

 

Sewing bits and pieces:

 I adore this little ribbon tree set! Debating making it in adult size for myself!

Now I must admit that this stocking advent calendar was just a pre-made cut out kit that I bought. None the less, I think it is just SO cute! :-)

And of course,
I felt it necessary to show you my 'going out hair-do'....

Because there's always one crazy person at every party..... and that person is usually ME!

I am hoping to share a few more recipes in the next week that are quick & easy, but also nutritious. Much needed at this time of year!

Christmas Drink #12 - Santa Choc-Cherry Milk

Drink #12 - Santa Choc-Cherry Milk

Are you going to leave milk out for Santa tonight?
How about leaving a real treat for Santa instead of just plain milk ;-)


 

In a blender combine:

1/2 cup frozen cherries
1 Tablespoon cocoa         powder
250ml ricemilk



Blend until well combined.



If you live where it's cold - you can always warm this milk treat over the stove & also melt 4 cubes of dark chocolate into the milk.




Serve..... with cookies of course - or other Santa treat!

Christmas Drink # 11 - Christmas Cocktail

Drink #11 - Christmas Cocktail

A cocktail had to come into the drinks somewhere!! I was debating if I should wait til after Christmas and post this as a New Year Cocktail but, then again, no one thinks of green & red as new year colours! So here you have it - the Christmas Cocktail.....

In a cocktail glass combine:
- 1 shot of Midori Melon Liqueur
- 1 shot of rum
- 1 teaspoon coconut essense

Fill the glass to the top with lemonade.
Top with frozen cranberries & coconut shreds.

Christmas Drink #10 - Strawberries & Cream Smoothie

Drink #10 - Strawberries & Cream Smoothie

I decided to include a smoothie in my collection of Christmas drinks. Here's the reason why..... often the morning after a big Christmas meal we don't really feel like having too much, but then I find that skipping breakfast only sets us up for eating more later in the day! Here's a great way to start the day with a festive feel to it! Or, a great afternoon snack!
 

Combine in a blender:

250ml orange juice (that's the juice from 2 oranges, give or take - depending on how juicey the oranges are!)
1 cup frozen strawberry pieces
1 frozen banana
1/4 cup coconut cream

Blend until all the pieces are broken down & well combined.

 

Christmas Drink #9 - Christmas Time Tea Punch

Drink #9 - Christmas Time Tea Punch

I love punch - and recently I've discovered the amazing taste that adding cold tea can create. Here's a great festive punch that everyone can enjoy.

I suggest brewing the tea the night before & then storing it in the fridge overnight to chill.

 

In a punch bowl combine equal quantities of:

Chilled white tea (any flavour - I used peach -                 1 bag per 250ml water, brew as normal)
Lemonade
Orange juice

Top with ice, torn mint leaves & frozen raspberries.


The red & green on top looks very festive & the raspberries will melt into the punch & make a lovely red colour.

 I know I said that last time would possibly be the last of my Christmas creation pictures but I couldn't resist showing this one either:

They are my fudgey slice (minus the nuts) topped with icing & rapsberries. So easy and yet they look amazing on the Christmas table (even if I must say so myself!!!).