Can't believe this will be our fourth Christmas as vegans. As everyone knows, family gatherings can easily turn into a disaster. Even more so, if you're a vegan. As we knew it is hard for us to enjoy a party if there's a corpse in the room, last Christmas we told our family we would only come if there were no dead animals (or their secretions etc) on the table. Luckily for us, our family is always happy to get the work of their hands and leave the food preparation for us. So last year we had a fully vegan Christmas! Toms even wanted to rescue a live piglet to bring him to the dinner as a guest, but after consulting with a farm sanctuary ditched the idea. Apparently, the piglet wouldn't like the party. Of course, we made way too much food and everyone enjoyed it. The apple crumble tart was a big hit because it's a classic Latvian recipe which for some reason they thought couldn't be veganised. So what I'm trying to say is, these gatherings are a great way to show your friends and family how vast the vegan culinary world is and that you can easily have a great feast without harming animals, environment and your health.
So here's an idea for your Christmas feast.
- 170g all-purpose flour
- 70g cold vegan butter
- 1/2 tsp salt
- 1/8 tsp ground coriander
- 3 tbsp ice cold water
- 75g soaked cashew nuts
- 4 tbsp of the thick part of coconut milk
- 1/4 tsp salt
- 1 garlic clove
- 8 tbsp water
- 150g chanterelle mushrooms
- 200g porcini mushrooms
- 3/4 tsp dried thyme
- 1 medium onion
- 2 garlic cloves
- 1 handful of spinach
- salt and black pepper to taste
- 270g pumpkin (for garnish)
- 1 medium potato
- Preheat your oven to 180 C.
- Cut the butter into smaller pieces and place it in a food processor together with flour, coriander, and salt. Process until it forms fine sand-like texture. If you don't have a food processor you can just mix the dough with your hands.
- Now add 3 tbsp of ice cold water and mix until it looks crumbly.
- Take out the dough on a work surface and form a ball.
- Place the dough inside a 23 cm springform pan that's lined with parchment paper.
- Spread the dough evenly into the springform using your hands and make the sides about 2cm high.
- Place all ingredients in a blender and blend until you get a creamy sauce. Set aside.
Assembling the tart
- Cut onion and garlic into small pieces and saute in a pan for about 6 minutes.
- Add dried thyme, salt, and pepper.
- Cut all mushrooms into even pieces and add to the pan. Cook until all the liquid is gone.
- Add a handful of spinach.
- Dice your pumpkin into small cubes.
- Slice the potato into even slices about 2-3 mm thick.
- Pour the sauce filling into the crust and even it out with a spoon.
- Spread out the potato slices in a single layer.
- Spread the mushroom filling over the potatoes.
- Cover the top with the pumpkin.
- Bake for 35-40 minutes.