Try something different with these healthy twists on traditional dishes.
Maple Glazed Carrots
This is the perfect Christmas side. These carrots are so simple, with a gorgeous, sticky maple glaze and roasted pecans giving them a delicious festive flare.
Serves 6
Gluten-free, dairy-free & vegan
Ingredients
2 tbsp olive oil
600g carrots, peeled and trimmed
50g pecans
200ml vegetable stock
70ml maple syrup
1 tbsp apple cider vinegar
Method
Preheat the oven to 180°C.
Step 1: Cook carrots in glaze
Heat the olive oil in a large pan on medium high heat. Add the carrots and cook for a few minutes, tossing every so often, until just starting to brown.
Step 2: Toast pecans
Place the pecans in an oven-proof dish and cook in the oven for about 8 minutes until toasted, then set aside.
Add the stock, maple syrup and apple cider vinegar to the pan with the carrots and bring to a simmer. Pop a lid on. Let it cook for about 10-15 minutes, until the carrots are tender. Take the lid off and continue to let it cook another 2-3 minutes until most of the liquid is gone.
Step 3: Sprinkle pecans over
Toss the pecans into the pan so that they get coated in the glaze. Season with salt and pepper and serve.
Sourdough Stuffing
Sourdough Stuffing
Americans would call this 'dressing' as it doesn't actual 'stuff' anything but that doesn't paint the right picture here. It's the most fantastic stuffing that veggies and meat eaters will both love. I tear the bread rather than grinding it to a crumb and it makes pillowy bites that will convert you forever. The sourdough flavour really comes out and it's complemented perfectly by the festive herbs.
Serves 6
Gluten-free, dairy-free & vegan
Ingredients
3 tbsp olive oil
1 white onion, diced
3 stalks of celery, finely chopped
Handful of fresh thyme
Handful of fresh rosemary
2 apples, finely chopped
3 cloves garlic, minced
400ml stock
1 loaf of stale sourdough
Sea salt & pepper
Method
Preheat oven to 180°C.
Step 1: Cook onions and herbs
Add the olive oil to a large pan on medium heat. Add the onion and celery and cook for about five minutes until starting to soften. Remove the leaves from the herbs and finely chop them. Add them to the pan with the apples and garlic. Season generously with salt and pepper and cook for another few minutes.
Pour in the stock and let it simmer gently.
Step 2: Tear bread
Tear the bread into bite-size pieces and add it to your casserole dish. Pour the stock mixture from the pan over the bread.
Step 3: Pour over bread
Mix well and bake uncovered at 180°C for about 45-50 minutes.
Brussels Sprouts Slaw
Brussels Sprouts Slaw
This is a great alternative to traditional roasted sprouts if you want a little crunch and zing on your plate. I also love that it's really quick when you have a million other things to serve for Christmas dinner.
Serves 8
Gluten-free, dairy-free & vegan
Ingredients
500g Brussels sprouts
75g flaked almonds
Juice of 1 lemon
60ml olive oil
1 tsp Dijon mustard
1 tsp honey or maple syrup
50g dried cranberries
Salt & pepper
Method
Remove any dirty outer leaves from the Brussels sprouts so they're nice and clean.
Step 1: Shave Brussels sprouts
Use a mandolin grater to carefully shave the sprouts into shreds and add them to a large bowl.
Add the flaked almonds to a pan on medium heat and toast them until golden.
Step 2: Whisk dressing
While they're on, make the dressing - combine the lemon, olive oil and mustard and whisk.
Step 3: Toast almonds
Toss together the sprouts, cranberries and dressing and serve with the toasted almonds sprinkled on top.
