Claudette Vaughan's Macrobiotic Vegan Christmas

by Claudette Vaughan

CHRISTMAS EVE   |   CHRISTMAS DAY   |   BOXING DAY

CHRISTMAS EVE: Entrée:  Lotus Root stuffed with miso, seaweed and tumeric Mains: Chinese Fire Crackers – tofu deep fried with hot sauce Lentil and Tempeh Stew Tomato and Beetroot Chutney Dessert: Knickerbocker Parfait Glory

Claudette Vaughan

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Entrée:

Lotus Root stuffed with miso, seaweed and tumeric

3 lotus roots about 2 inches in length (from China town)
½ onion
1 Tbs. mirin
2 Tbs. wheatgerm
1C white miso
2 picked plums
1-Tbs. seaweed flakes
1 tsp. tumeric

Method:

Peel the lotus roots and simmer in salted water for about 5 minutes. Drain and pat dry. Finely chop the onion and mix it with the mirin, wheatgerm and white miso. Stir and divide into 3 equal portions. Stuff the cavities of each of the lotus roots with a different colour i.e., green with seaweed flakes, red with pickled plum, yellow with tumeric. Slice into ½ inch slices and serve.

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Mains: 

Chinese Fire Crackers – tofu deep fried with hot sauce

1 block tofu pressed lightly and cut into 1 inch cubes
2 C safflower oil for deep frying
1 green onion cut thinly and diagonally for garnish
juice of ginger

Sauce:

3 Tbs. shoyu
1-2 Tbs. brown rice syrup
1 Tbs. brown rice vinegar
1/16 tsp. cayenne pepper
1 heaped tsp. kuzu
1C filtered water

Method:

Heat oil and deep fry tofu in 2 batches about 10 minutes each. Drain. To prepare the sauce mix all ingredients in saucepan as well as dissolved kuzu. Bring to the boil and simmer until clear thick sauce is created. Add tofu to the sauce to heat and coat. Served with sprinkled green onions and a squeeze of ginger juice.

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Lentil and Tempeh Stew

3C cooked brown lentils
1C tempeh, cut into 2 cm cubes
1C karengo, soaked for 3 minutes and chopped finely
2tsp. tamari or soy sauce
½ inch piece of ginger, very finely chopped
1C water
2onions, coarsely chopped
2tsp. oil

Method:

Combine ginger, garlic, karengo, water and tempeh cubes. Marinate 2 hours or longer. Sauté onions in oil until transparent. Add tempeh chunks with marinade. Do not stir. Pour over the top of the tempeh chunks the cooked lentils. Do not stir. Replace lid. Simmer 15-20 minutes longer. Stir to combine. Simmer 10-15 mins longer. Stew may be thickened with kuzu or arrowroot.

Side Dish: Pumpkin and Sunflower Seed Gravy

Sauté 1 chopped onion in alittle oil. Vitamise 1 cup of raw pumpkin seeds in 2 cups of vegetable water. Add to onion with ½ cup of tomato puree, pinch of cayenne pepper, 1 tsp. Vegemite, 1-tsp. sweet basil, and 1tsp. kelp or salt and chopped parsley. Add 1-Tbs. finely chopped sunflower seeds and cook for 5 minutes. More water may be added before thickening with wholemeal flour. Boil for another 5 minutes.

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Tomato and Beetroot Chutney

1 kgs tomatoes
4 medium beets, cooked and diced
3 medium onions
12 prunes, cooked
3 Tsp. sweetener of choice
¼ C cider vinegar
1C water (filtered)
1 tsp. sea salt
¼ tsp. paprika

Method:

Peel the onions and tomatoes and cut up into small pieces. Either steam the beetroot and cut up or dice and cook in very little water. Cut up the prunes and place into a saucepan with the other ingredients. Cook until soft. Add more water if necessary.

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Dessert:

Knickerbocker Parfait Glory

For red part of the parfait:

1-2 punnets strawberries

For the blue part of the parfait:

1 ½ C apple and blackcurrant juice
2 tsp. vanilla essence
1/3 C dry sherry
3-tsp. agar flakes
3Tsp. kuzu
¼ C cold water

For white part of the parfait:

1C plain soy milk
1C apple juice
1 Tsp.maple syrup
1Tsp. lemon juice
2 heaped Tsp. kuzu
¼ C cold water
¼ C roasted slivered almonds

Method:

Wash and husk the strawberries. Combine all ingredients in the blue section except the kuzu and water and bring to the boil. Simmer and cover for 2 minutes. Dissolve the kuzu in cold water and stir into the pan with a whisk. Continue stirring while the mixture boils and thickens – simmer for 2-3 minutes and remove from heat. Cool to luke warm. Place 4 juicy strawberries in the bottom of the parfait glass and pour the blueberry mixture on top. Cool completely to set.

Then combine all the ingredients in white section except the kuzu and water. Bring to the boil. Dissolve the kuzu in cold water and add to pan – stirring all the time while the mixture thickens. Simmer for 2-3 minutes. Cool to luke warm, then pour on top of blueberry jelly. Cool then pile the remaining strawberries on top. Sprinkle with slivered almonds just before serving.

CHRISTMAS DAY:

Entrée: 

Mandarin Pancakes

For the pancakes:

1C wholewheat flour
1 ½ - 1 ¾ C water (filtered)
1 Tbs. sesame or corn oil
1/8 tsp. sea salt

Filling:

1 Tsp. tree ear mushrooms
1C water (filtered)
1 tsp. sesame oil
1 onion, thinly sliced
6C chinese cabbage
pinch sea salt
1 green onion, thinly sliced

for the sauce:

2Tsp. barley miso
1Tsp. brown rice syrup
1 tsp. brown rice vinegar
1 clove of garlic, pressed
¼ C water (filtered)
1 mandarin

Method:

Place the pancake ingredients in a blender and blend until smooth. Let sit for 1 ½ hours. Brush the iron skillet or heavy bottomed frying pan with sesame oil and place on a medium heat until hot. Pour a ¼ cup of batter into the centre of the pan and turn at a tilt, till all the pan bottom is coated. Cook on one side until the edges are dry then cook on the other side for 3-4 minutes.

For filling:

Bring the mushroom to the boil in water and simmer, covered, until soft and swollen. Remove the mushrooms. Discard the water and slice mushrooms finely. Heat the oil and sauté onion until soft. Add mushrooms, cabbage and sprinkle with salt. Cover, cook until soft but not mushy. Stir in the green onions and set aside until ready to serve.

Prepare the sauce by heating all the ingredients except the mandarin in a small pan. Add the mandarin pieces when the sauce is hot and thicken with kuzu if a thicker sauce is desired. Serve the filling, sauce and pancakes on separate plates and serve.

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Mains:

Pumpkin and Gluten Christmas Curry with Quinoa and Avocado

½ Japanese pumpkin, cut into bite sized chunks
1 can of gluten, from Asian supermarkets or ‘Vegan's Choice” supermarket
1 can tomatoes
250mls water, filtered
vege stock cube
1 onion
¼ inch galangal
2 cloves of garlic
2 small red chillies
1 inch ginger
1 tsp. cumin seed
some cardamom pods, don't use too many
cinnamon stick
1-2 tsp. of a good quality tumeric powder at Indian shops

Dice the chillies, ginger, garlic, galangal and onion

Fry the cumin seeds

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Fennel and Grape Salad

1 large bulb fennel

250g black grapes

1 ripe red pepper, finely sliced

Thinly slice and shred the fennel and red pepper. Add the washed grapes and use a dressing of tahini and spring onion dressing.

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Hollandaise Sauce for vegans

225g silken tofu
4Tbs. oil
2Tbs. lemon juice
2tsp. fresh chopped tarragon, or 1 tsp. dried tarragon
1 ½ tsp. soft brown sugar
black pepper and salt

Blend all the ingredients in a liquidiser until smooth. This sauce can be served warmed but must not be boiled or simmered for any length of time.

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Tahini and Spring Onion Dressing

½ bunch spring onions, chopped finely

Add to suribachi, sprinkle with salt and grind into a paste. Add 2Tsp. tahini, add a squish of brown rice vinegar (approx. 2 tsp). Add filtered water slowly to make a creamy mixture.

Dessert:

Poached Pears with orange flavoured sauce

3C apple juice
grated rind and juice of 1 orange
¼ tsp. coriander seeds, ground
1 cinnamon stick
1 ½ Tsp. maple syrup
pinch sea salt
2 pears, slightly underripe
3Tsp. kuzu
¼ C cold water
4 thinly sliced orange rounds

Method:

Bring to the boil apple juice, orange rind and juice, coriander, cinnamon, maple syrup and salt. Simmer for 2-3 minutes. Strain.

Peel pears, cur in half and core. Place in a wide saucepan cut upside down and cover with poaching liquid. Bring to the boil, lower the heat and simmer covered pears until tender but still somewhat firm. About 3-4 minutes. Remove pears from poaching liquid and place into dessert bowls. Dissolve kuzu in cold water and stir into liquid with whisk. Bring to the boil and simmer for 3 minutes, stirring continually.

Spoon some of the poaching liquid over the pears. Cut 4 thin rounds of orange. Make one cut into the centre of each round and twist the two ends – decorate each serve with a twist of orange.

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Tofu Cheesecake

Crust:

1 ½ C rolled oats
½ C wholemeal flour
½ C freshly roasted and ground almonds
¼ tsp. sea salt
1/3 C safflower oil
apple juice to bind

Blend rolled oats to a course meal. Mix dry ingredients together, rub in oil then add apple juice a little at a time till mixture binds. Press into a pre-oiled 20cm  springform pan or baking dish. Bake in pre-heated oven at 180C for 20 minutes.

Filling:

900g tofu
½ C maple syrup
juice of a large lemon
1 tsp. lemon essence
1Tbs. finely grated lemon rind
1/8 tsp. sea salt
¼ C ground kuzu
¼ C apple juice

Drain tofu. Dip into a pot of boiling water and bring the water to the boil again then drain. Dissolve kuzu in apple juice and blend all filling ingredients. Bake for 30 minutes at 180C. Cool.

Topping:

1 kiwi fruit
fresh strawberries
freshly ground roasted almonds
1Tsp. kuzu
½ C apple juice
2Tbs. maple syrup

Slice kiwi fruit and arrange with ¾ of the strawberries on the cooled cake. Dissolve kuzu in apple juice. Cook apple juice, kuzu, remainer of the strawberries and maple syrup over a medium flame until the mixture thickens and appears glassy. Pour carefully over the fruit. Sprinkle with nuts.

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Classic Apple Strudel

1 ½ kg granny smith apples
400g (2 cups) natural organic sultanas
½ tsp. cinnamon
¼ tsp. nutmeg
½ tsp. ground cloves
finely grated rind and juice of one lemon
½ C water, filtered
pinch sea salt
½ pkt vegan filo pastry
unrefined safflower oil for brushing
2C almond meal
2C chopped walnuts

Method:

Core and cube apples – place in pan with cinnamon, nutmeg, cloves, lemon rind and juice, water and salt – cook covered till tender. Remove from pan, drain and cool.

Wet a clean teatowel, wring well and lay flat on a table. Once you get the hang of filo pastry it's a wonderful medium to work with – sweet or savoury. Place one sheet of filo pastry onto the teatowel and brush with oil. Repeat. Spread a layer of almond meal over second sheet of pastry, then continue to oil four more sheets of pastry with layers of almond meal and walnuts between them.

Form half the apple mixture into a log across the width of the pastry, at one end. Lift that end with the help of the teatowel, and roll onto a flattish log. Transfer to an oiled baking tray and oil strudel well. Sprinkle the top with almond meal; pierce sides in several places with a fork. Bake at 190C till golden brown.

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Tahini Crème Sauce

½ C apple juice
½ C vanilla malted soy drink
1C  tahini

Mix together in a bowl and serve over desserts. Mixture will thicken considerably when left to stand.  

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Vanilla Soy Crème

½ C apple juice
½ C vanilla malted soy drink
1Tbs kuzu
¼ C cold water

Mix apple juice and soy drink together and bring almost to the boil. Dissolve kuzu in cold water and stir into pan with a whisk. Continue stirring while the mixture thickens – cook for 2 minutes. Serve hot or cold over desserts.

BOXING DAY:

The Great Aussie BBQ – vegan style!

Entrée:

Broad Bean Puree with Rocket en Croute

This is a classic Italian dish.  Serve warm with crusty bread. Use fresh or frozen broad beans. If possible, soak them first over-night then drain. Cook them in fresh water until tender (approx 25 min)

You'll Need:

2C Broad Beans
¼ C Olive oil
500g Broad Beans. You can use Cress or Chicory.

Cook the Broadbeans until tender.  Drain and puree. Salt and Pepper. Place rocket in a pot with 2T Olive oil. Cook cover until tender. Spoon the puree on toast, top with greens and drizzle with a little olive oil.

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Pumpkin Balls

¼ small Japanese pumpkin
2Tbs. dried raisins
Carrots, cut into 2 inches
fresh coconut
1 tsp. salt

Cut the quarter of an unpeeled pumpkin into slices about 1 inch thick, so that they will cook faster, and steam for 15 minutes. While still warm, place in a mortar or bowl and mash. Add the salt and mix well. Take a slightly damp cloth and place a small amount of pumpkin in the centre of the cloth. Form the pumpkin into a ball and then give the top of the cloth a twist. It will leave decorative marks on the pumpkin ball. Place these 8-10 balls in a serving dish and garnish with raisins and fresh coconut.

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Mains:

Vegetable Kebabs

250g firm tofu, cubed
2 baby eggplants, sliced
2 small zucchinis, sliced
½ red capsicum – cut into 2 ½ cm chunks
½ green capsicum – cut into 2 ½ cm chunks
250g cherry tomatoes
1 small pineapple, cubed
1Tbs. pure virgin olive oil

Soak the skewers in water for about 20 minutes (about 12)

Thread the veges, pineapple and tofu onto the skewers allowing for at least 3 cubes of tofu per skewer.

Lightly brush the kebabs with oil and place on the BBQ or grill until lightly browned and cooked through.

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Sauces for skewers:

No scrimp paste Satay Sauce for kebabs

2Tbs. any good vege oil
4 shallots or 1 small onion, peeled and chopped
2 cloves of garlic, peeled and chopped
1 red chilli, seeded and chopped
1 tsp. brown sugar
1 lemon, juiced
1C roasted peanuts
1C cold filtered water

Heat the oil in a sauce pan, add shallots (or onion) and garlic and cook over a medium heat until softened, but not browned. Add the chilli, brown sugar, soy sauce and lemon juice for another minute.

Place mixture peanuts and water in a blender and puree to form a thick sauce. Go for a chunky texture. Return the sauce to a saucepan and simmer over low heat for 5 minutes to reduce and thicken.

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Coriander Coconut Cream for kebabs

1 Tbs. vege oil
4 green shallots, chopped
2 cloves garlic, crushed
1 tsp. freshly grated ginger
2 tsp. ground cumin
1 tsp. paprika
1 ½ C coconut cream
1Tbs. lime juice
2Tbs. sweet chilli sauce
1 bunch fresh coriander leaves

Heat the oil and add shallots, garlic, ginger, cumin and paprika. Cook and stir until the shallots are soft. Add coconut cream, lime juice, sauce and coriander. Simmer uncovered for 3 minutes.

Side Dish:

Grilled fresh Shitake mushrooms with soy sauce:

8 fresh shitake mushrooms
2Tbs. soy sauce
4 thinly sliced onions

Remove the stems from the mushrooms and grill them for about 10 minutes. Baste them, by brushing, with soy sauce 2 to 3 times while grilling. Serve on a plate garnished with sliced onions.

Salad:

Cucumber Cool Salad

6 Lebanese cucumbers
4 medium tomatoes
4Tbs. extra virgin olive oil
1Tbs. vinegar
1 can cooked organic chickpeas, drained
1 onion, chopped finely
¼ C fresh basil leaves, chopped
½ C mint leaves, chopped
sea salt and pepper to taste.

Slice cucumbers and tomatoes into small cubes. Mix oil, vinegar, salt and pepper in a large bowl. Add all other ingredients. Toss well, chill and serve.

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Vinaigrette Dressing

50ml olive oil
2Tbs. cider or white wine vinegar
1tsp. Dijon mustard
black pepper and salt to taste

Place all ingredients into a liquidizer, or in a bottle with a screw-top lid, and liquidize or shake until well blended. If stored in the refrigerator before using, shake again or whisk with a form before serving.

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Dessert:

Chocolate Cherry Mocha Crème Cake

This cake causes a sensation every time I cook it.

2C sugar
2C wholemeal flour
2C plain flour
1 ½ tsp. salt
3 tsp. baking powder
4 tsp. baking soda
1C organic cocoa
2C soy milk
2/3 C canola oil
2C white wine
2Tbs. vanilla essence

Mix the dry ingredients together. Mix the wet ingredients together. The oven should be pre-heated to 180C. Put in the oven for 45 minutes. Check after 30 minutes.

To make Mocha filling:

4C chopped sour cherries or 720g jar of pitted sour cherries
½ C sugar
4T Rum
2tsp. vanilla

Cook the cherries and sugar in a little water. Simmer. Add rum and vanilla.

Frosting and Filling:

500g vegan chocolate
½ C coffee
4C icing sugar

Melt the chocolate. Add coffee. Sieve icing sugar and mix with a couple of teaspoons of water.

When the cake is cool or cold, ice the cake.

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Strawberry Mousse

2 punnets strawberries
¾ C apple and blackcurrant juice
2Tsp. maple syrup
2Tsp. tahini
1tsp. vanilla essence
3Tsp. mirin, sherry or cointreau
pinch sea salt
3tsp. agar flakes
2Tbs. kuzu
¼ C cold water

Wash the strawberries and remove the leaves. Put half of the strawberries into a dish and pour on 2 tablespoons of mirin – stand until ready to use, turning occasionally.

Blend the remaining strawberries, apple and blackcurrant juice, maple syrup, tahini, vanilla essence, 1Tbs.mirin and sea salt. Sieve blended mixture into a saucepan, add agar flakes and bring to the boil. Dissolve kuzu in water and add to the pan – turn up the heat and whisk until mixture boils. Turn down the heat and continue to stir with whisk for 3 minutes.

Spoon mixture carefully into dessert bowls and cool. Add soaked strawberries just before serving, and pour some of the soaking liquid over each serve.

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Apple and Blackberry Crumble

¼ C slivered almonds
2 C rolled oats
1 C shredded coconut
2Tbs. safflower oil
2 Tbs. maple syrup
¼ tsp. sea salt

Lightly roast the almonds in moderate oven and reserve. Mix the remaining ingredients together and place over apple mixture.

1kg granny smith apples
400g blackberries (fresh is best but frozen will do)
¾ C apple juice
rind and juice of 1 lemon

Core and slice apples and place in a pan with apple juice, blackberries, lemon rind and juice, and salt. Cook covered for 5 minutes. Turn out into an oven ware dish and cover with crumble mixture. Bake in moderate oven for 20 minutes or till top is golden brown. Sprinkle with roasted almonds.