Recipes for a vegan Christmas menu

On average, Mr and Mrs Swiss consume about 51 kilograms of meat per person per year. Compared to other countries, this value is significantly lower, but there is still much room for improvement. Because less meat is not only good for our health and wildlife, it also supports a better environment.

Sophia Lewis, who has been designing for the Hamburg-based label Closed Mode for over 20 years, is sure of that. “Anyone who eats vegan reduces their carbon footprint by 17 percent – it’s a good start in the fight against global warming.” Lewis, who spent his childhood in Wales, relies on a reduced diet, partly related to his interest in health, but also said to be a symbol of an environmentally conscious attitude to life. Meat, dairy, eggs, grains and refined sugar are largely absent from the British designer’s menu.

When the world came to a standstill in 2020 due to the pandemic, Lewis took the time to adapt the traditional pastries of his grandmother Doris, which he loved and reminded him of his childhood, with his daughter Gwenifer. The result is a book of cooking recipes that pays homage to Lewis’ grandmother. “Dear Doris” is filled with Sophia Lewis’ favorite cake—but in a modified vegan form.
The cookbook author has prepared a three-course vegan meal for us. A delicious dessert recipe from “Dear Doris” should not be missing to crown the Christmas menu.

Starter: cauliflower and almond soup

The starter is made with a delicious soup made of cauliflower and almonds that will warm our hearts. The light nutty note goes great with winter.

Quantity (4 people)

ingredients

Preparation:

1. Cut the outer leaves of the cauliflower and separate them into small florets.
2. Place the cauliflower, onion, and vegan broth in a large saucepan. Bring to a boil and simmer under the lid for about 15 minutes until tender.
3. Add almond milk and chopped walnuts. Put it all in a blender and blend until smooth.
4. Return to the pot and heat for another five minutes and season with salt and pepper.
5. When serving, add some ground paprika for color and some chopped walnuts for appearance.
6. Lewis recommends taking a break between cooking vegetables: “I love the patterns on vegetables—it’s always my favorite part of cooking.”

Main course: Aunt Gaynor’s Nutty Loaf

The book “Dear Doris” not only contains vegan cooking recipes, Lewis also sums up his life with touching words for his grandmother. Aunt Gaynor cannot be left out. “My aunt’s hair was sunset red with blonde ends. I love it!” Lewis speaks enthusiastically about his “Aunt”. Lewis remembers that Gaynor and her husband have brought home interesting personalities over the years who can’t get enough of Doris’ delicious cakes and pastries. She chooses her aunt’s Nutty Loaf as the main dish for her three-course Christmas dinner.

Quantity (6 persons)

ingredients

Preparation:

1. Put the nuts and crunchy bread in a blender and press the pulse button several times until it crumbles but not a powder. Tip: First make the hazelnuts, then the crispy bread, otherwise sometimes everything just doesn’t mix well.
2. Preheat the oven to 200 degrees (convection) or 180 degrees (gas). Meanwhile, lay baking paper on the bottom of a baking tray (approximately 22 x 15 centimeters).
3. Heat the coconut oil in a large skillet. Lightly fry the onion until it becomes transparent and soft. To help: It should look like a slightly sheer, light summer silk scarf. Add the celery and sauté until soft. Stir regularly.
4. Place the onion and celery mixture in a mixing bowl and add the chopped nuts, tahini, thyme, nutmeg, lemon zest, non-dairy milk, vegan juice, water, and salt. Add a generous amount of black pepper and mix until well mixed.
5. Pour the mixture into the prepared loaf pan and press firmly with a spoon to compact the mixture.
6. Bake, covered, for 30 minutes, then bake for another 10 to 20 minutes, until the loaf is lightly browned.
7. Remove from oven and let cool for five minutes. Remove the bread from the mold and cut into squares or triangles.
8. Tip from Lewis: “For Christmas, I serve it with roasted rosemary potato wedges and carrots roasted in olive oil and maple syrup.”

Dessert: Scottish Christmas Cake

The Scottish Christmas cake from the book “Dear Doris” completes the event. Nuts also play a role here – this time almonds! – a big roll that makes the cake the perfect way to end the Christmas menu.

Quantity (6 persons)

ingredients

Preparation:

1. Preheat the oven to 180 degrees (air circulation).
2. In a blender, beat Creme Vega with coconut blossom sugar until creamy.
3. In a second bowl, beat the aquafaba on high in a stand mixer. The fluffy, light texture is similar to that of whipped egg whites. Add the Coconut Blossom Sugar Creme Vega first, then the almonds.
4. Mix the flour until a paste forms. Then squeeze the lemon and add the cherry juice, cherry juice, almond drink, coconut yogurt, cranberries and candied citrus fruits to the dough. Mix everything with a spoon. Be careful not to let the cherries go mushy. You can also skip the candied citrus fruits if you want to avoid refined sugar.
5. Pour the mixture into a cake tin. For this recipe, I use one with a diameter of about 15 centimeters. Decorate the top of the cake with almonds and then place on the middle rack of the oven.
6. Bake in the preheated oven for 45 minutes.
7. Serve and enjoy!
8. Tip from Lewis: “I really like this Christmas cake. The recipe reminds me of the British classic. We’ve had something similar on festive days with frosting.

More information about the person:

Sophia Lewis spent her childhood in Wales, where her grandmother Doris was an important part of her life. Everyone loved Doris’ cakes and pastries, including her granddaughter. But Lewis now lives on a reduced diet, which encourages him to reinterpret his favorite recipes from his grandmother in a vegan way. The result was the “Dear Doris” cookbook, showing traditional cooking recipes as a vegan alternative.