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Plant Based Christmas

Plant based does not mean missing out on a hearty, comforting feast!

· Main Meal,Whole foods,Comfort Food

Plant based Christmas...

Christmas day is a time of celebration, feasting, family and decadence. This does not have to be at the expense of your health or the planet's. Here are some traditional-with-a-twist dishes to satisfy yourself and your family and friends. Following are the recipes for Lemon and Garlic Roasted Potatoes with Chilli Avocado Aioli, Lentil Loaf with Balsamic Glaze and Green Beans and Garlic. All recipes are without added oils or salts. Miso provides a little saltiness (research indicates that miso does not affect those with high blood pressure)

All recipes generously feed two - adjust for your needs. (The loaf recipe will feed 3 or 4 no problem, but nice to have leftovers!)

Lemon and Garlic Roasted Potatoes with Chilli Avocado Aioli


800 grams Potatoes (4cm chunks)

3 tablespoons water

1 teaspoon miso paste*

1 teaspoon tahini paste*

1 teaspoon smoked paprika

1 tablespoon lemon juice

1 clove garlic

Place potatoes in a large bowl. Blend all remaining ingredients with a stick blender (or crush the garlic and mix with everything else with a fork) until smooth. Pour over potatoes and mix to coat well. Spread out on a baking tray and bake 180C for 40 minutes. (You can first oil the tin to prevent sticking)

The potatoes may start to dry out - so half way through you can add some water (1/4 cup) to the pan (once the door is closed this adds humidity to the oven)

Serve hot with Avocado chilli aioli


1/2 avocado

lemon juice (1/2 lemon)

1/4 cup water

1/4 cup soy milk

1 clove garlic

1 teaspoon nutritional yeast*

1 teaspoon tahini paste*

1 teaspoon sriracha (chilli sauce)*

black pepper

Blend all ingredients with a stick blender.

Make this just before serving, for optimum freshness.

Lentil Loaf with Balsamic Glaze


2 cups cooked brown lentils

1 onion, diced

2 carrot, diced

1 stick celery, diced

200 grams mushrooms, diced

1 tablespoon soy sauce

1 teaspoon vegemite*

2 tablespoons tomato paste

1/4 teaspoon mixed spice

1 tablespoons dried green herbs (like, rosemary, thyme, sage etc) or 2 tablespoons of fresh

1/2 cup rolled oats

2 tablespoons ground flaxseed*

In a large pan heat 1/4 cup water and add the vegetables (onion, carrot, celery and mushrooms) Stir over heat. Heat until cooked through, stir occasionally. Put lid on to keep steam in.

Place the cooked beans, the cooked vegetables and the remaining ingredients in a food processor. Pulse until some is smooth but some is still lumpy. You want to keep plenty of texture.

Press mixture into a lined loaf tin. Bake 20 minutes at 200C. remove from oven and smooth glaze (see below) on top before baking another 15 minutes.


4 pitted medool dates* (or 6 regular, soaked in hot water to soften)

1/3 cup water

1/4 cup balsamic vinegar

1 teaspoon molases*

Blend all ingredients with a stick blender then spread on semi-cooked loaf (see above)

Garlic Beans


1/4 cup water

1 clove garlic, crushed

1 teaspoon grated lemon rind

1 teaspoon miso paste*

300 grams fresh green beans

In a pan place the water, garlic, lemon rind and miso. Heat to a simmer and mix everything to make a stock. Add the beans, spread evenly and place lid on to conserve the steam. Cook through. near the end of cooking you can remove the lid to evaporate the water and concentrate the flavours.

* I have asterisked the weird ingredients! If you are familiar with vegan and or plant based cooking most would be familiar to you. All are worth buying as are used often in plant based cooking. See this page for a list of weird ingredients and their uses!

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