Vegetarian Christmas Menu

Biomanantial

By Nayeli Reyes

Published: 12/20/2005 - Updated: 06/07/2017

The majority of Christmas menus are designed for people who eat meals like ordinary Americans. But ... What happens when you cannot do it because your diet is vegetarian? We offer a vegetarian menu for Christmas dinner, a Christmas to live more in tune with the spirit of Christmas, less consumerist and more healthy.

To begin:

Contents

White-garlic

Ingredients

200 gr of peeled almonds
100 gr. Of bread crumbs
2 cloves garlic, peeled
1.5 l. of cold water
2 dl. Of olive oil
2 soupspoons of vinegar
salt

Preparation:

Place the pan with the soaking water. Grind the almonds with the garlic, the bread crumbs moistened with water, vinegar and a pinch of salt until a white paste.
Add oil gradually and ride like a mayonnaise. Finally add water gradually until a thin cream (according to taste).
Strain and serve well chilled together with peeled grapes or melon or almonds balls.

And later:

Soy Milanese

Ingredients:

a cup of vegetable soybean peeled
a cup of fine whole grain flour
one tablespoon of gluten
A tablespoon of oregano, a teaspoon of turmeric, sea salt, ginger and paprika
olive oil
Oil to brush
Three Onions

Preparation:

Wash soybeans and leave to soak the night before, using a piece of Kombu seaweed and bay leaf. Boil soybeans with a pinch of baking soda. Get 10 cups of water for soy and boil two hours.
Crush with a little hot water for cooking, add the flour and remaining seasoning, we obtain a mass that do not adhere to the hands.
Stretch the dough with a roller and cut like Milanese, put on an oven tray with butter, place the onion rings in the holes of the tray, brush the Milanese with oil and put in oven and heat when golden on one side were turned, if desired they can be cast at the moment with chopped garlic and natural parsley sauce.
Serve hot with onion browned on top.

Champagne sorbet with strawberries

Ingredients:

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2 ½ cups of champagne
2 cups of granulated cane sugar
2 cups of water
¼ cup of lemon juice
¼ cup of orange juice
1 cup of strawberries sliced

Preparation:

Put three quarters of champagne in a saucepan and bring to boil. Remove from heat and allow to cool. Heat the sugar and water gently until the sugar has dissolved, boil for 20 minutes until caramelized.
Remove from heat. Add the champagne and the juice and leave to cool.
Pour the mixture into a plastic container and freeze.
This takes many hours (preferably the night before).
Pour ice cream into very cold water with a processor and beat until smooth power. Return it to the freezer and allow getting hard. When serving, garnish with sliced strawberries.

Stuffed Eggplants