Green Kitchen Stories Vegan Gluten Free Christmas 2. A while back we received an email from one of the editors at Bon Apptit Magazine, asking if we wanted to create a vegan and gluten free Christmas menu for them, as a special web feature. We usually arent strictly vegan or gluten free, but were so flattered by the offer that we didnt have to think more than 2 seconds before answering them that we would happily take it on as a challenge while dancing a silly dance and singing We are working with BA, we are working with BA. We came up with five different recipes Cinnamon roasted root vegetables, Mustard kale salad, Spiced spinach tarts, Christmas falafels and a Pomegranate cheesecake. It is always fun to cook at Christmas since you get to use holiday flavors like saffron, clove, cinnamon, mustard and lemon. We hope that the recipes will be of some assistance in all the Christmas commotion, wether you make one dish or go for the whole menu. The whole thing has been up on the Bon Apptit web for about a week now, and apparently it is on their top list of most popular articles were dancing that silly dance again. Click here to see it on Bon Apptit. You can also scroll down to read the recipes here. Spiced Spinach and Mushrooms in Almond Tartlets. Makes 6 tartlets  Our gluten free tart crust has the subtle taste of almonds and fresh herbs, and it can be filled with just about anything. One of our favorites is this clove spiced spinach and mushroom filling. Potato starch, tapioca starch, and all flours are available from Bobs Red Mill. Tartlet shells cup superfine chickpea flour or garbanzo bean flour cup almond flour or almond meal. Falafel Dinner IdeasTbsp. Freshly ground black pepper. Tbsp. each finely chopped fresh rosemary and thyme. Tbsp. virgin coconut oil plus more for pans. Filling. 2 Tbsp. virgin coconut oil or olive oil for frying1 small red onion, finely chopped tsp. Juice of lemonspecial equipment Six small tartlet pans. A while back we received an email from one of the editors at Bon Apptit Magazine, asking if we wanted to create a vegan and glutenfree Christmas menu for them, as. Homemade-falafel-quinoa-bowls-3-650x462.jpg' alt='Falafel Dinner' title='Falafel Dinner' />Serve this traditional falafel from Michaels Genuine Food Drink chef Michael Schwartz tucked inside pita bread for a satisfying sandwich or on its own as a protein. Can You Freeze Sweet Potatoes After They Have Been Boiled Mashed Best Dining in Chiang Mai, Chiang Mai Province See 118,596 TripAdvisor traveler reviews of 2,192 Chiang Mai restaurants and search by cuisine, price, location, and more. Meatless recipe dishes, ready in 20 minutes or less. Healthy vegetarian recipes. Making the Tartlet shells Combine the first 4 ingredients in a bowl season with salt and pepper. Add coconut oil and 3 Tbsp. Using your hands, work dry ingredients toward the center until dough forms. Gather dough into a ball, wrap in plastic, and chill for 3. DO AHEAD Dough may be made 1 day ahead. Wrap tightly with plastic and chill. Preheat oven to 3. Divide dough evenly into 6 portions. Form each portion into a ball and press 1 dough ball evenly onto bottom and up sides of each tartlet pan. Trim dough flush with edge of pans. Prick bottom with a fork to prevent it from bubbling as it bakes. Bake until golden, about 1. Let tartlet shells cool slightly, then invert each pan and turn out shells onto a wire rack and let cool completely. Making the filling  Heat oil in a large skillet over medium heat. Add onion and cloves and cook until onion is lightly browned add spinach, leek and mushrooms. Cook until spinach is brightly colored, 35 minutes. Add lemon juice and cook 2 minutes longer. Spoon 2 dollops filling into each tartlet shell and serve hot. Baked Saffron Falafel. For this vegan and gluten free dish, we were inspired by two Swedish Christmas classicssaffron buns and Swedish meatballs. Use red cabbage leaves to wrap individual falafel into small parcels theyll look like mini Christmas presents that youve set out for your guests. You might recognise this recipe since it is similar to our herb and pistachio falafels. Falafel cup raw shelled sunflower seeds. Tbsp. olive oil. 2 Tbsp. Tbsp. buckwheat flour. Tahini dressing and assembly. Tbsp. tahini sesame seed paste4 Tbsp. Tbsp. plain soy yogurt. Making the falafel Preheat oven to 3. Line a baking sheet with parchment paper. Pulse sunflower seeds in a food processor for about 3. Add chickpeas and pulse 1 minute longer. Add onion and remaining ingredients and pulse, occasionally scraping down sides of work bowl, until mixture is slightly coarse and well combined. Using your hands, form 2. Bake, turning every 5 minutes, until falafels are evenly brown, about 1. Making Tahini dressing Using a fork, beat tahini, orange juice, and garlic in a bowl until creamy dressing forms. Set aside. Assembling Gently separate leaves from cabbage rinse and pat dry. Place 2 falafels in the center of a cabbage leaf. Top with a few greens spoon a little dressing and yogurt over. Chocolate Covered Pretzels. Fold each side of leaf in toward center, about 12, then fold the end closer to you over the filling and tuck it under the falafels. Tie with kitchen twine to hold together. Cinnamon Roasted Vegetables. This simple dish takes just a few minutes to prepare then the oven does the rest of the work. You can throw any kind of vegetable in here simply adjust the cooking time according to the size. Romanesco or cauliflower, trimmed, halved lengthwise, cut into small pieces. Cut into thick sticks. Tbsp. olive oil. 1 Tbsp. Preheat oven to 3. Place vegetables and garlic in a single layer on a baking sheet and drizzle with oil sprinkle cinnamon over and scatter cinnamon sticks around. Season with salt. Using your hands, toss vegetables to coat well. Roast until golden and crispy, about 1 hour. Time will vary depending on size of vegetables. Mustard Quinoa, Cranberry Kale Salad. Here is one of our absolute Christmas favorites. Red quinoa, with a mustard and lemon dressing, served with fresh kale, pomegranate seeds, cranberries, and roasted pecans is perfect for any holiday gathering. You dont want to miss this one. Sea salt. 4 Tbsp. Zest and juice of 1 lemon, preferably organic. Tbsp. prepared English mustard. Fresh pomegranate seeds
Rinse quinoa in water. Drain and place in a medium size heavy pot add 2 cups water and season with salt. Bring to a boil, reduce heat, and simmer until a curly string like germ has separated from the circular part, 1. Let cool slightly. Meanwhile, whisk oil, lemon zest and juice, and mustard in a bowl until smooth and creamy season mustard dressing with salt. Transfer quinoa to a bowl anddrizzle with mustard dressing toss to coat. Divide kale among serving plates top with quinoa, cranberries, and pecans, dividing equally. Garnish with pomegranate seeds. Frozen Pomegranate and Cashew Cake. This is a Christmas version of our Flower Power cake. We use soaked cashews that when blended become super creamy and smooth. The crust is sweet and crunchy with nuts and dates, and the pomegranate topping adds a fresh, fruity note to the Christmas spiced filling. Serve the cake cold but not deep frozen. Crust. 1 12 cups raw almonds, walnuts, or hazelnuts. Tbsp. hemp seeds. Medjool dates, pitted. Tbsp. virgin coconut oil. Filling. 13 cup virgin coconut oil. Zest and juice of 1 large lemon. Zest and juice of 1 orange. Topping. Seeds from 2 medium pomegranates you could substitute it with frozen raspberries to make it less expensiveJuice of 12 lime. Special equipment An 8 diameter nonstick springform pan. Crust  Grind the first 3 ingredients in a blender or food processor for 1 minute. Add dates, oil, and salt and pure until mixture comes together. Place in springform pan and press evenly across bottom of pan. Chill. Filling  Heat oil and agave in a small saucepan over low heat, whisking, until liquid. Place mixture in a blender or food processor add soaked cashews, lemon juice and zest, orange juice and zest, cinnamon, cloves, and cardamom. Scrape in seeds from vanilla bean discard bean. Pure until very smooth, about 2 3 minutes. Pour filling over crust and chill in freezer until set, about 3. Topping  Place pomegranate seeds and lime juice in blender or food processor and blend until smooth. Pour topping over cashew filling. Chill in freezer until solid, 3. Let stand at room temperature 1. Run a sharp knife under hot water to make it easier to cut the slices. DO AHEAD Can be made 2 days ahead. Remove from freezer and let stand about 2. Photos by Johanna Frenkel. Waffled Falafel Recipe Allrecipes.