Festive Feast – Your Healthy Holiday Dinner Sorted

Hazelnut and Pear Stuffed Tofurkey

Tofurkey:

• 2 tablespoons olive oil
• 2 cups breadcrumbs, fresh
• 1 cup hazelnuts, roasted and skins removed
• 2 pears, diced
• 1 leek, sliced
• ½ fennel, diced
• 1 tablespoon apple cider or vere juice
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon rosemary, chopped
• 1 tablespoon parsley, chopped
• 2 large blocks (700g-800g) firm tofu

Marinade:

• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• ½ tablespoon maple syrup
• ½ teaspoon dijon mustard

Method:

1. In a food processor process tofu until smooth and creamy.
2. Press into cheese cloth in a strainer over a bowl and allow any excess liquid to drain away for 3 hours or overnight.
3. Add tofu to a mixing bowl and season well with salt and pepper.
4. Line a loaf tin with baking paper and press tofu firmly into a 2 cm depth around bottom and sides of tin.
5. In a frypan heat olive oil over low-medium heat and sauté leek and fennel for 4 minutes.
6. Add pear and herbs and sauté for another 2 minutes. Season well.
7. Preheat oven to 170C. Toast 2 pieces of sourdough and then place in food processor and process until breadcrumb consistency.
8. Add vegetable mixture and pulse until well combined.
9. Press into tofu case. Turn loaf onto lined baking tray.
10. Mix marinade ingredients in bowl until well combined.
11. Brush tofurky with marinade every 15 minutes and bake for 40-50 minutes or until golden.

Cranberry Sauce

Cranberry Sauce:

• 3 cups fresh or frozen cranberries
• 1/2 cup orange juice
• 1/2 cup apple sauce
• 2 tablespoons maple syrup
• Zest of an orange
• 1/4 cup water

Method:

1. Place cranberries, water and orange juice and water in saucepan and bring to a boil.
2. Then reduce to low-medium heat and place lid on and simmer 10 minutes.
3. Add apple sauce, maple and zest and simmer another 15 minutes.
4. Pour into jar and chill for 4 hours.
5. Keeps refrigerated 1 week.

Creamy Mixed Mushroom Risotto

Risotto:

•  1 tablespoon olive oil
• 3 cups mixed mushrooms, sliced
• 2 cups red quinoa, rinsed
• 1 tablespoon coconut oil
• 2 cloves garlic, crushed
• 1 leek, finely sliced
• 4 cups vegetable stock
• 1 tablespoon pine nuts
• 3 tablespoons fresh parsley, chopped
• 1 tablespoons fresh thyme, chopped
• 2 tablespoons lime juice or lemon juice
•  3 tablespoons cashew cream (optional but if you like it extra creamy)

Method:

1. In a frypan over medium heat sauté mushrooms for 4 minutes. Set aside.
2. In a pot heat olive oil and add quinoa to toast for 2 minutes stirring.
3. Add leek and garlic and cook for another 4 minutes.
4. Add vegetable stock bringing to boil then turn to low and cook covered for 20 minutes.
5. Add pinenuts, herbs and lemon juice.
6. Drizzle with cashew cream if desired.

Maple Pecan Brussel Sprouts

Sprouts:

• 500 g brussels sprouts, halved
• 2 tablespoons olive oil
• 1 tablespoons maple syrup
• 2 tablespoon balsamic vinegar
• 2 garlic cloves, crushed
• 2 teaspoons olive oil
• 1 red onion, sliced
• 1/3 cup pecans, chopped

Method:

1. Preheat oven 170C and line a baking tray.
2. Blanch brussels sprouts for 2 minutes in a pot of boiling water.
3. Drain and toss in olive oil, salt and pepper. Roast for 10 minutes.
4. Meanwhile saute onion in frypan over medium heat for 4 minutes.
5. Remove brussels sprouts from oven and stir through maple, balsamic, onion and pecans and roast for another 10 minutes or until crispy.

Pumpkin Cheesecake

Pumpkin Cheesecake:

Base:

• 1 cup dates pitted
• ½ cup oats
• ½ cup almonds
• ½ cup desiccated coconut
• 1 teaspoon cinnamon
• Pinch salt

Filling:

• 2 tablespoons coconut oil
• 1 ½ cups cashews, soaked boiling water 1 hour or overnight
• 1 cup light coconut cream
• 1/3 cup coconut oil
• ½ cup maple syrup
• ¾ cup roasted pumpkin
• 1 teaspoon pumpkin spice (or ½ teaspoon cinnamon, ¼ teaspoon nutmeg and ¼ teaspoon allspice)
• 1 teaspoon vanilla

Method:

1. Process base ingredients in food processor until well combined.
2. Press into lined 25 cm springform pan.
3. Place in freezer until needed.
4. In a food processor place filling ingredients and process until smooth and creamy.
5. Pour into pan and place in freezer for 4 hours or refrigerate until required.