Do wonders without turkey or cream, and above all without getting mad at everyone. fun and amazing challenge!
A basic rule of “Christmas Truce” that is randomly unanimous. Avoid the staunch tofu-chia seed vegans and instead cruise through the traditional holiday repertoire and great classics revisited in a vegetarian version. Menu by menu and VIP tips – vegetarian, inevitable, indulgence – signed by Marie Lafor, high priestess of “gastro-veganomy”.
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Appetizers
We choose mini puff pastry vegetables with mushrooms, spinach, pesto… which makes everyone agree. And we dare you with the iodized mockery of nori tartare toast, carrot gravlax, fish roe or vegan caviar. “It is made of small balls of seaweed. Now it is very easy to find, for example, at Ikea. Tossed with a little dressing of soy yogurt, mixed cashews, lemon and fennel, we’re not tipping the scales for a fancy aperitif. Ditto foie gras – a Christmas essential, it has its vegan and artisanal alternatives that play the game perfectly. Two safe bets: La Bonne Foi, by Marie-Sophie L, creator of L’Instant cru (mariesophiel.com), and Joy Gras, by Jay & Joy (jay-joy.com).
Basic course
Meat imitations often make lovers of beef wellington and stuffed turkey cringe, it’s better not to risk it. Root vegetables, seasonal, hyper-colored, will not be discussed. “You can just start with roasted squash. cut it lengthwise, hollow it out, fill it with small cubes of pumpkin, sweet potatoes, carrots and onions, which have been previously browned and cooked in broth, then mix with pieces of walnuts. chestnuts, cranberries, herbs, spices, coriander, cardamom… to your taste. Tie and bake for 1 hour at 180°C. Guaranteed wow effect. “Serve with cranberry sauce, where the butter has been replaced with vegetable margarine.”
Cheeses and wines
It’s not out of the question to banish their tray from the Christmas table, non-vegans risk making a big deal out of it. The good news is that there are now dairy-free cheeses with strong character. Both from their Joy Gras and Jay & Joy, the stellar herbal creamery on rue Paul-Bert in Paris, are fermented and matured according to the rules of the art. And really put on a show. As for the wine, it should not be “fined”, that is, cleaned with egg whites during winemaking. Either he displays it on the label or we ask his wine merchant for advice. Often ‘natural’ wines have not been fined and are therefore vegan-friendly.”
Gourmet desserts
There’s no danger in making vegan faux pas with sorbets. Like trompe-l’oeil frozen log, raspberry, mango, lemon and pear from Picard, “beautiful, family-tested and very good.” In addition, more and more confectioners offer casting logs and holiday desserts, which, although they do not contain eggs, milk and butter, are no less wonderful. Popular address: VG Pâtisserie in Paris (123, bd Voltaire: vgpatisserie.fr).
Source: Le Figaro
