Menu de Noël Vegan | Facile, Rapide & Économique | Alice Esmeralda

Finally you are invited somewhere where there are no vegetarian options, you receive a vegan guest or you are still looking for some ideas for the day. So for the first recipe I made stuffed and gratinated butternut squash. I started by making the stuffing, for this I use a can of drained lentils, rosemary, nuts, a lot of paprika, a pinch of cumin, soy sauce, mustard and olive oil. I mix everything roughly with the robot and then set aside. You can make this preparation the day before and put it in the fridge, but honestly it doesn't take long to do it the same day. It is a stuffing that is absolutely delicious and which is also a great base for many other recipes. You can for example use it to make a wellington. If you have some left over, you can also make small vegetable steaks and cook them in the oven or in the pan and it is also kept very well in the freezer. Then what I like to do with the butternut squash is cook them in the microwave. Nothing easier, I put the whole squash on a plate and cook it for about 10 minutes. There it was small, but if you have a bigger one, you will have to increase the cooking time. Then I wait for it to cool down a bit before cutting it in half. And this cooking really makes the flesh super melting and it also takes 4 to 5 times less time than cooking it in the oven. If ever after cutting it you realize that it is not cooked enough or that it has not cooked evenly, you close it and put it back in the microwave for a few minutes or you will finish cooking it in the oven later. Then I remove the seeds and dig a little inside. I keep the flesh well to be able to mix it with the filling, it brings a little more fondant. I garnish the squash and then I use cheese and vegetable cream to make the gratin on top. I find that vegetable cheeses melt much better when they are mixed with cream. You can easily find these products in organic stores, otherwise in hypermarkets, it is rarer but some still offer it. To finish, I add a little pepper and then I bake for about 15 to 20 minutes at 180 degrees, while the cheese is grating. For decoration, I added fresh rosemary and pink pepper. It is a dish that is super greedy and comforting and is perfect for the holidays, but it can also be quite simply a small recipe for the weekend in winter, it is really very good. I made it in an individual format, but you can also use a much larger zucchini, if it is for several people, and cut the parts afterwards. As a second recipe, I made a raspberry sauce to accompany smoked tofu and a potato puree. For this sauce, I started by pressing 2 oranges, it is the equivalent of 15 to 20cl. I also finely minced a shallot. Like other ingredients, I also used cinnamon, maple syrup, balsamic vinegar and of course raspberries. All dosages of the recipes are indicated in the info bar. I start by browning the shallots in a little oil, and once they are translucent, I add the rest of the ingredients and let them reduce over low heat for 20 to 25 minutes. It is not mandatory, but I add a little sugar, it also helps the preparation to thicken a little. And once the sauce has reduced well and it has a more creamy texture, we filter it to remove all the seeds from the raspberries. I try to separate the pulp of the raspberries as much as possible with a maryse, and then the sauce is ready. We can prepare it 1 or 2 days in advance if necessary, and keep it in the fridge. For the dish itself, I did something really basic. It is the sauce and the decoration that make up the whole festive side. So I used frozen mashed potatoes, always in this spirit of saving time and ease. And since this mash was 100% natural, I added a little soy milk, vegetable cream, salt and nutmeg. Super basic, but always appreciated. For the tofu, I took a smoked one, which is really super good, and I cooked it in the oven for about 10 minutes. I added the sauce, then a few rosemary and still fresh rosemary for decoration. These are really two ingredients that always have their little effect and that I love for that. For the last recipe, I made small rolls of fresh cheese courgettes. This only requires two ingredients, and I use an econom to make thin slices of courgettes. Then at one of the two ends of the slices, I just put a little bit of vegetable cheese. I find this one in an organic store, but I also made a recipe on my channel. I put the link in the info bar. Then I roll it all up, and normally if the slices are very thin, it holds on its own. You can serve it cold and raw, or cook the whole thing a little bit in the oven at 180 degrees for about 10 minutes. It can be an aperitif, or an appetizer, or even an accompaniment for a dish. And for the decoration, I still put on the bay leaves, and I also added some fresh mint leaves. For the dessert, I put you in the info bar the link to my article where I made you a selection of vegan logs already ready. And if not, you also have my other videos of this Christmas series. I hope all these ideas have inspired you. I wish you an excellent holiday season with the people you love. I give you lots of big kisses, and I'll see you very soon in a next video. Ciao!