Hello Hello, I know I'm arriving a little late with my special holiday menu but I needed time to create, prepare, take the photos and then finally write this article (which is really long anyway)! But it's finally here! This year I have concocted a small starter and two main dishes for you as well as a dessert (spoiler alert it's not a Yule log). I had an idea in mind and to change from the traditional yule log (which I had tested without conviction last year) in short no yule log but a very gourmet dessert :) On the menu we have: - A white wine mushroom pâté spread - A mushroom-pesto roti - A savory butternut-chestnut squash tart - A no-bake cheesecake with cookie dough I hope this little menu will delight you (at home we have food for a week haha).
Let's start with the spread: The ingredients needed are:
140g of smoked tofu 200ml soy milk 110g of button mushrooms 50ml white wine 3 tbsp olive oil 2g of agar agar 2 tbsp malted yeast (brewer's yeast) 1 tbsp of spices (oregano, thyme) 1 tsp pepper 1/2 tsp soy sauce (salted)
- Wash with clean water and mince the mushrooms. Brown them in a drizzle of olive oil. - Add the soy sauce and a little pepper to season. - In a saucepan, boil the soy milk for about 1 to 2 minutes with the spices and the agar agar. -In a large bowl, combine all the ingredients (including the cooked mushrooms and the hot milk). - Pour the homogeneous paste into an airtight container and refrigerate for about 2 hours before tasting.
The ingredients needed for the roast are:
1 puff pastry (without butter or eggs) 500g of button mushrooms 2 tablespoons of vegetable cream (here soya) 1 shallot Flour Spices (Provence herbs, cumin, pepper) Olive oil 2 tsp green pesto 1 tsp of tapioca or corn starch Soya sauce
- Brown the shallot in a drizzle of olive oil until golden, mince and wash the mushrooms in clear water, add them to the pan with a teaspoon of soy sauce. - Brown everything over medium heat until the mushrooms "sweat". - Remove the excess water and put the mushrooms in your blender with a teaspoon of cornstarch. - Transfer the mixed contents to a large bowl, mix with a spatula the vegetable cream and the pesto. - Add the spices. - Sprinkle with flour so that the mixture sticks a little less. Mix it with your hands. If the preparation remains soft, do not add too much flour as the stuffing may take on a bad taste.
The stuffing will harden during cooking in any case. - Put the stuffing in a plastic wrap and leave it for an hour in the refrigerator. - Unroll your puff pastry on your work surface, brush a rectangle with green pesto where your stuffing will be. - Place the stuffing on top. - Cut the strips on each side of the stuffing and fold them one after the other on top. - Cut the bottom of the puff pastry just below the stuffing, use a cookie cutter to create relief patterns on the roast, place them on top by pressing lightly.
- Bake the roast at 190 ° C (374°F) for about 30min on a baking sheet, keeping the baking paper supplied with the puff pastry. Monitor the cooking the roast should be golden brown. * Optional: You can brush the roast with soy milk using a kitchen brush.
The ingredients needed for the pie are:
1 puff pastry (without eggs or butter) 400g of butternut squash 250g of chestnuts (pre-prepare, it's always better) 2 shallots 2 tbsp of brewer's yeast 300g of silken tofu 120g of vegan mince 2 tbsp olive oil 1 tsp baking soda Parsley Salt pepper Olive oil
- Preheat the oven to 200 ° C (392°F). - Peel and steam the butternut squash (think of cutting it into medium pieces, it will go faster). - Brown the two shallots in a drizzle of olive oil in a pan, then add the ready-to-use chestnuts. After a few minutes add the vegan mince. - When the butternut squash is tender (check the doneness with a fork or the tip of a knife), put it in a large bowl or the bowl of a blender (it depends on whether you are using a blender arm or a blender). - Drain has produced the silky tofu before putting it in the same container as the butternut squash. - Add the two tablespoons of olive oil, the brewer's yeast then mix everything. - Then add the baking soda, salt and pepper as well as the cooked chestnuts and the chopped. Mix it. - Pour over your puff pastry, using a spatula to spread your filling well. - With the excess dough, you can make shapes with a cookie cutter and place on top of the pie. - Bake for about 40 to 45 minutes at 200 ° C (392°F).
We end the post with THE dessert! The ingredients needed for the cheesecake are:
240g of cashew nuts (previously soaked for 4 hours) 3 tbsp of almond puree 225g of coconut yogurt 60g of cane sugar 150g of melted coconut oil
The cookie dough:
About 10 tbsp of precooked flour * 3 tbsp of cane sugar 2 tbsp brown sugar (vergeoise) 1 large tablespoon of margarine 1 tbsp of soy milk 1 tsp vanilla extract 1 pinch of salt 1 large wrist of dark chocolate chip
Preparation of the cookie dough:
- On a baking sheet covered with baking paper, scatter the flour and heat it in the oven for about 7 min at 175 ° C (347°F). - In a large bowl, mix the sugars with the soft margarine (at room temperature) with an electric whisk. - Add salt, milk and vanilla extract, whisk again. - Wait until the flour has cooled before incorporating it into the preparation. - Continue to mix while adding a tablespoon of flour. - The mixture should start to thicken. If the mixture remains very liquid, cook the flour again to add more to the preparation. - Once the dough is fairly consistent, add the chocolate chips and mix with a spatula. - Form a ball.
- Put a piece of baking paper at the bottom of your springform pan, lightly oiled and floured the edges of the mold and place your ball of dough at the bottom. - Flatten it using your hands and tablespoon evenly at the bottom of your mold. - Reserve in the refrigerator while the cheesecake is being prepared.
The cheesecake filling:
- Soak 240g of cashew nuts in a bowl of water for 4 hours. - Drain the cashews well and put them in your blender with the almond puree, coconut yogurt, cane sugar, melted coconut oil and you can add a little vegetable milk to facilitate the mixing. - Once everything is homogeneous, pour over the cookie part in your springform pan and let stand overnight in the refrigerator. (or for the most greedy, let rest in the refrigerator for four hours) For the decoration of your cheesecake you can make a chocolate icing by melting in a small saucepan about 150g of dark chocolate with two tablespoons of vegetable milk (here soya).
Refrigerate the cheesecake about 10min for the chocolate to solidify.
I hope you will like this menu, bon appétit, and happy New Year's holidays!