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Christmas-menu

Review of: Christmas Dinner
Recipe:
Ivana Drinjovski Emmelkamp

Reviewed by:
Rating:
5
On December 20, 2013
Last modified:December 20, 2013

Summary:

This is my suggestion for your Christmas dinner. Enjoy the Holidays!

It’s the most wonderful time of the year! And our family has gathered for Christmas Dinner. This dinner doesn’t have to take long to make and it can still be very special. It’s all about those small little details you can do to make this dinner a very special one. This is my suggestion and idea for the coming big dinner. Here are suggestions for the food part of the table. I will leave the decoration to your imagination.

With this I want to inspire everyone to make a special vegan dinner. I also want to show you that Christmas Dinner can be special even though you don’t use a lot of ingredients. 

Starter: Crackers with Homemade Cashew Cream Cheese
Serves 30
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
26 calories
1 g
0 g
2 g
1 g
0 g
5 g
7 g
0 g
0 g
2 g
Nutrition Facts
Serving Size
5g
Servings
30
Amount Per Serving
Calories 26
Calories from Fat 18
% Daily Value *
Total Fat 2g
3%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 7mg
0%
Total Carbohydrates 1g
0%
Dietary Fiber 0g
1%
Sugars 0g
Protein 1g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Crackers
  2. ½ cup soaked cashews
  3. ½ cup soaked sunflower seeds
  4. A lot of fresh chives
  5. Fresh lemon juice
  6. Salt and pepper
Instructions
  1. Put all ingredients in blender and blend until you get creamy texture. You may need to add a bit of water to be able to blend. The amount of lemon juice and spices depends on you. First put juice of half lemon and then try. This is the good thing about vegan cheesy spread: it can be eaten raw. When the cheese is made, place all the crackers on a plate and spread the cheese on each cracker. Decorate with some basil and/or ketchup.
Notes
  1. Just make sure that the crackers are vegan.
Adapted from Flexible Vegan
beta
calories
26
fat
2g
protein
1g
carbs
1g
more
Adapted from Flexible Vegan
FlexibleVegan https://ivanashares.wpengine.com/
Then we continue with a soup. This is an old soup recipe from this website that goes along perfectly with Christmas dinner. Homemade soups are always in!

Cauliflower soup:
Serves 4
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
66 calories
14 g
0 g
0 g
3 g
0 g
197 g
71 g
3 g
0 g
0 g
Nutrition Facts
Serving Size
197g
Servings
4
Amount Per Serving
Calories 66
Calories from Fat 3
% Daily Value *
Total Fat 0g
1%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 71mg
3%
Total Carbohydrates 14g
5%
Dietary Fiber 2g
10%
Sugars 3g
Protein 3g
Vitamin A
0%
Vitamin C
61%
Calcium
3%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 small or ½ of a big cauliflower
  2. 1 big or 2 small potatoes
  3. 1 red onion
  4. Coconut oil
  5. One teaspoon of turmeric and veggie bouillon powder
  6. Salt
  7. Curry powder, paprika powder and ginger fresh or powder to taste
  8. Water
  9. A bit of cumin if you like it*
Instructions
  1. Heat up the coconut oil in the pan and add onion. Fry it just a little bit and add then the veggies. Add boiled waterand bouillon powder. Cook the veggies with bouillon. Get it of the fire and use hand blender to blend cooked veggies until you getcreamy soup. Add now all the spices and let it boil for a minute or two. Put the cover on and let it set for 15 minutes.
Notes
  1. * Cumin is here optional because lots of people don't like the taste.
Adapted from Flexible Vegan
beta
calories
66
fat
0g
protein
3g
carbs
14g
more
Adapted from Flexible Vegan
FlexibleVegan https://ivanashares.wpengine.com/
And now the main!

Rice with Turmeric and Raisins
Serves 4
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
91 calories
20 g
0 g
0 g
2 g
0 g
25 g
39 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
25g
Servings
4
Amount Per Serving
Calories 91
Calories from Fat 2
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 39mg
2%
Total Carbohydrates 20g
7%
Dietary Fiber 0g
1%
Sugars 0g
Protein 2g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 8 tablespoons rice
  2. 1 teaspoon turmeric
  3. 2 handfull raisins
  4. salt
Instructions
  1. The simplest and the best rice recipe in the world! Just boil the rice (approximately 2 tablespoons per person) and then mix it with a bit of turmeric and raisins. Season with some salt and pepper. For four person rice, I used 1 teaspoon of turmeric.
Adapted from Flexible Vegan
beta
calories
91
fat
0g
protein
2g
carbs
20g
more
Adapted from Flexible Vegan
FlexibleVegan https://ivanashares.wpengine.com/
Rice Stars
Serves 12
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
17 calories
4 g
0 g
0 g
0 g
0 g
5 g
13 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
5g
Servings
12
Amount Per Serving
Calories 17
Calories from Fat 2
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 13mg
1%
Total Carbohydrates 4g
1%
Dietary Fiber 0g
1%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 tablespoons rice – cook it and let it cool off
  2. 1 teaspoon turmeric
  3. A bunch of fresh chives
  4. A pinch of smoked paprika powder
  5. 1 teaspoon curry powder
  6. Chickpea flour
  7. Salt and pepper
  8. Oil for frying
Instructions
  1. Mix all the ingredients except for the flour in an food processor. Try the mixture and add seasoning you like. Add now the flour and work it until it’s smooth.
  2. Now place your star shape cookie cutter on your cutting board. Make sure it’s floured if you use wooden one. Now fill the star with the rice mix. Make sure it’s not too thin. It shouldn’t be thinner than 1 cm. Now slide the cookie cutter up and you should be left with a nice rice star that is ready for the oil.
  3. When you are done with the rest of the rice mixture, heat up the oil in a pan and fry the stars for 3 – 4 minutes on both sides.
Notes
  1. You don't have to use oil. In that case you will have to bake it longer. You can also use oven on220C for about 30 - 40 min.
Adapted from Flexible Vegan
beta
calories
17
fat
0g
protein
0g
carbs
4g
more
Adapted from Flexible Vegan
FlexibleVegan https://ivanashares.wpengine.com/
Potato Stars
Serves 10
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
135 calories
27 g
0 g
2 g
3 g
0 g
151 g
23 g
1 g
0 g
1 g
Nutrition Facts
Serving Size
151g
Servings
10
Amount Per Serving
Calories 135
Calories from Fat 17
% Daily Value *
Total Fat 2g
3%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 23mg
1%
Total Carbohydrates 27g
9%
Dietary Fiber 2g
8%
Sugars 1g
Protein 3g
Vitamin A
0%
Vitamin C
14%
Calcium
3%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 – 4 potatoes
  2. Oil
  3. Sesame seeds
  4. Salt
Instructions
  1. Preheat the oven to 220C. Peel the potatoes and cut them in small slices. Use your small star shape cookie cutter, smaller than the one you used for rice stars, and cut the star shape potato. Place them on the baking tray with baking paper. Spread each star with some olive oil. Sprinkle some salt and sesame seeds. Bake for about 35 – 40 minutes.
Notes
  1. Don’t through away the leftovers of potato when you got the stars. Bake them too. You can use them for some other decoration.
Adapted from Flexible Vegan
beta
calories
135
fat
2g
protein
3g
carbs
27g
more
Adapted from Flexible Vegan
FlexibleVegan https://ivanashares.wpengine.com/
In Serbia we serve special kind of beans for Christmas. My choice is this lemon flavoured white beans. The recipe is already on this website, but here I bring it to you again. 

Lemon Flavoured White Beans
Serves 4
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
194 calories
32 g
0 g
4 g
10 g
0 g
157 g
279 g
2 g
0 g
4 g
Nutrition Facts
Serving Size
157g
Servings
4
Amount Per Serving
Calories 194
Calories from Fat 37
% Daily Value *
Total Fat 4g
7%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 279mg
12%
Total Carbohydrates 32g
11%
Dietary Fiber 10g
41%
Sugars 2g
Protein 10g
Vitamin A
1%
Vitamin C
25%
Calcium
6%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. About 400 gr precooked beans
  2. 1 red onion
  3. 2 cloves garlic
  4. 1 spring onion
  5. One lemon – half for the decoration and half during the cooking
  6. Some oil
  7. Turmeric, mustard seeds, curry, salt, ginger and cumin
Instructions
  1. How to make it? Begin with heating the oil and mustard seeds.
  2. Add then half of a teaspoon of turmeric and stir quickly.
  3. Add the red onion and garlic and let it fry on a low fire for a few minutes.
  4. Add the beans and a bit of water, a few spoons at most. Keep it on fire and stir from time to time until the water vanishes.
  5. Then turn the stove to minimum and add chopped spring onion and the rest of the spices.
  6. As the last add juice of half of the small lemon. Stir it couple of times and get it off the fire.
Adapted from Flexible Vegan
beta
calories
194
fat
4g
protein
10g
carbs
32g
more
Adapted from Flexible Vegan
FlexibleVegan https://ivanashares.wpengine.com/
Coconut Milk Sauce
Serves 4
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
236 calories
13 g
0 g
21 g
4 g
18 g
299 g
257 g
6 g
0 g
1 g
Nutrition Facts
Serving Size
299g
Servings
4
Amount Per Serving
Calories 236
Calories from Fat 175
% Daily Value *
Total Fat 21g
32%
Saturated Fat 18g
91%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 257mg
11%
Total Carbohydrates 13g
4%
Dietary Fiber 3g
11%
Sugars 6g
Protein 4g
Vitamin A
29%
Vitamin C
46%
Calcium
5%
Iron
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 can of coconut milk, 200 ml
  2. 5 – 6 cherry tomatoes
  3. 1 onion
  4. 3 garlic cloves
  5. 1 spring onion
  6. Yellow mustard seeds
  7. 1 tea spoon of turmeric and cumin
  8. 1 spoon of bouillon – powder
  9. A bit of oil – optional
Instructions
  1. ? I usually use wok for this recipe. So heat up the oil or a little bit of water in wok and add mustard seeds and turmeric. When they start popping out, add chopped onion and fry tor a minute or two. Add now garlic and spring onion. Chop now the cherry tomatoes and add them to the wok. Stir it well couple of times and when tomatoes start becoming a bit like mashed, add the coconut milk. Cook it for 5 minutes, then add the bouillon and continue to cook it for another 10 minutes on a low fire. The longer you cook it the thicker it will be.
  2. Now make some couscous. The instruction should be on every box of couscous but this is the way I am making it: for two people take one cup of couscous and 1,5 cup of boiled water. Pour the water over couscous put the cover on and leave it for about 15 – 20 minutes.
Notes
  1. This one is always a winner!
Adapted from Flexible Vegan
beta
calories
236
fat
21g
protein
4g
carbs
13g
more
Adapted from Flexible Vegan
FlexibleVegan https://ivanashares.wpengine.com/
Salad with Hemp Seed Oil

I don’t use olive oil so often. Instead I try to use other oils more. Hemp is one of my favourite. The favourite dressing I make is with hemp seed oil, balsamic vinegar, a dash of malt, salt and pepper. In the salad I usually use some veggie mix, corn and roasted cashews. 

 Dessert: everyone’s favourite – the Brownies! 

This is also an old recipe from this website but here I give it to you again. 

Brownies
Serves 10
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
2820 calories
703 g
0 g
10 g
3 g
1 g
752 g
213 g
679 g
0 g
8 g
Nutrition Facts
Serving Size
752g
Servings
10
Amount Per Serving
Calories 2820
Calories from Fat 84
% Daily Value *
Total Fat 10g
15%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 213mg
9%
Total Carbohydrates 703g
234%
Dietary Fiber 1g
4%
Sugars 679g
Protein 3g
Vitamin A
0%
Vitamin C
0%
Calcium
66%
Iron
30%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. About 200 gr of whole grain wheat flour
  2. 60 – 70 gr of cacao powder
  3. 70 – 100 gr of brown sugar
  4. 200 ml of strong, dark coffee
  5. 100 ml of sunflower oil preferably cold pressed
  6. 1 tablespoon of baking powder
  7. 1 vanilla stick
  8. Half to one tablespoon of cinnamon, cloves powder and cardamom powder
  9. One teaspoon of nutmeg and ginger powder
  10. A pinch of salt
  11. 2 spoons of malt or any other liquid sweetener
  12. 2 spoons of apple vinegar*
Instructions
  1. Preheat the oven to 180 C. In a separate bowl mix first all dry ingredients. Add then the oil and coffee. You should get more liquid dough so if it is too firm, add some water. Add then the sweetener and, right before you pour it in the baking mold, add the vinegar and quickly stir. Put the baking paper in the baking mold and pour the dough in it. Bake for about 30 – 40 minutes. Check after 30 minutes if it’s baked. You can easily check by putting the fork in brownies. If it stays clean, they are baked.
Notes
  1. Don’t worry if you are out of the vinegar. I often forget to put it. It doesn’t change the taste. The vinegar is there only to help the brownies “rise”. But it will be just fine even if you “forget” it. LOL!
  2. Let it cool down completely before you cut it. Cut them in small bites and serve with some nice Christmas tea or coffee. Enjoy!
Adapted from Flexible Vegan
beta
calories
2820
fat
10g
protein
3g
carbs
703g
more
Adapted from Flexible Vegan
FlexibleVegan https://ivanashares.wpengine.com/

I hope you like my suggestion for simple, but yet festive Christmas Dinner. And remember: whatever you serve, it’s the being together that matters. Happy Holidays, everyone!

This is my suggestion for your Christmas dinner. Enjoy the Holidays!
Comments

Author Flexible Vegan

Hi! My name is Ivana, Flexible Vegan, and I am an animal lover, wife, daughter, sister, friend, teacher and amateur chef. I come from Serbia, live in the Netherlands and write in English. Welcome to my Kingdom of good, tasty, vegan food.

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