I love Christmas. It’s a time of year where I really reflect on the joy that my partner, family and friends bring to my life. One of the things that I love most is the food and drinks. I am a total food lover and I get the most enjoyment and relaxation out of making creations in the kitchen.
So, I thought I would see if I could make life easier for the people out there who want to make and amazing Christmas feast for their families without the hassle of working it all out for themselves.
You will be able to tell by the style of the food that I live in a hot place for Christmas so this is a Summer Christmas menu planner.
The below meal plan for Christmas day has Vegan, Vegetarian and Lovetarian (Food lovers who eat meat and love animals and are conscious of where and how animals are raised and slaughtered) options. All of the recipes can be made to feed as many people as you need by multiplying the ingredients plus there is a free downloadable shopping list to really make life easy!
Meal Plan – includes Vegan Vegetarian and Lovetarian Options
Pancakes with rasberries and coconut yogurt
Berry Fresh Iced Frappe
BBQ’ed Corn on the Cob
Pesto Pasta Salad
Mexican Burger with Guacamole
Pancakes – Prep 5 mins Cook 10 mins Serves 4
1 ½ Cups Flour (plain or spelt)
1 ½ Tsp Baking Powder
1 ½ Cups Activated Almond Milk
3 Tbs Organic Coconut Sugar
3 Tbs Olive oil or Macadamia Oil
½ tsp Vanilla essence
Coconut oil for pan
1 x punnet fresh raspberries
1 Tub Coconut Yogurt (your choice of flavour)
1 Tbs Maple Syrup to drizzle
Mix dry ingredients in bowl, add wet ingredients and let rest in fridge for 5 minutes. Heat coconut oil in a frying pan over medium heat. Spoon mixture onto pan and allow to bubble and brown before flipping. Once brown on both sides, remove onto a plate and cover with paper towel before serving.
Serve with slices of fresh mango, a scoop of vegan coconut yogurt and a drizzle of maple syrup.
To make this recipe vegetarian, add an egg to the wet ingredients and whisk before mixing into the dry ingredients. Coconut oil can be replaced with butter and coconut yogurt can be replaced with a dairy yogurt.
Berry Fresh Iced Frappe – prep 5 mins Serves 4
2 Cups Ice cubes
Small handful Mint leaves
Place 500ml of Berry Fresh,1 cup ice and ½ of the mint into blend and blend to combine. Pour into glasses and repeat with remaining ingredients. Keep a sprig of mint to decorate when serving.
Marinate Skewers – Prep 2 hrs Cook 10 mins Serves 4
3 Medium Zucchini cut into 2cm slices
200g Cherry Tomatoes
200g Small Button Mushrooms
200g Butternut Pumpkin cut into 2cm cubes
1 small Red Capsicum cut into 2cm cubes
Vegetarian – reduce the amount of each ingredient and add 200g of Halloumi cheese cut into 2cm cubes
Lovetarian – reduce the amount of each ingredient and add 100g of Halloumi cheese cut into 2cm cubes and 200g of Chicken or Steak cut into 2cm cubes
2 Tbs Olive oil
1 Tsp Lemon Juice
2 Tsp Thyme
1 clove garlic crushed
Soak skewers in a tray of water while preparing other ingredients.
Thread the cubed ingredients onto skewers alternately. Brush skewers with marinade mixture.
Pre-heat BBQ grill to high heat. Reduce to medium and add skewers to grill, turning occasionally until vegetables are just tender. Remove and serve immediately.
BBQ’ed Corn on the Cob – Prep 2 mins Cook 5 mins Serves 4
4 Corn on the cob
1 Tbs Coconut oil
Vegetarian – replace coconut oil with butter
Pre-heat BBQ grill to high heat. Brush corn with coconut oil. Reduce heat to medium and add corn to grill turning until just tender. Remove and serve immediately.
Pesto Pasta Salad – Prep 20 mins Cook 15 mins Serves 4
1 Bunch fresh basil
¼ Cup pine nuts
2 cloves garlic
1 Tbs Lemon Juice
1 Tbs Olive Oil
1 Tbs Nutritional Yeast
¼ Tsp Salt
200g Cherry tomoatoes halved
200g Baby Spinach leaves
Extra 2 Tbs Olive Oil
250g Spiral Pasta
Vegetarian – Replace nutritional yeast with Parmesan cheese.
Lovetarian – add a cup of cooked shredded chicken to salad and mix.
Process basil, pine nuts, garlic, lemon juice, olive oil, nutritional yeast and salt in a food processor. Add extra salt and pepper to taste. Set aside.
Boil pasta until it is al dente. Rinse under cold running water. Drain and place in large bowl. Add pesto, tomoatoes, spinach, olive oil and extra salt and pepper to taste. Can be refridgerated for a few hours before serving however, this tastes best served immediately at room temp.
Fruit Platter – Prep 10 mins Serves 10
Seasonal Fruit cut up pieces and presented on a platter. Suggested fruits – Watermelon, Cherries, Peach, Plums, Strawberries, Passionfruit, Blueberries
Pumpkin Pie – Prep Overnight Cook 50 mins Serves 10
1 ½ kg Pumpkin chopped and peeled (Kent)
2 ½ Tbs Coconut oil
1 ¼ cups rolled oats or quinoa flakes
9 Medjool Dates pitted
1 tsp cold water
¼ cup cornflour
200ml Activated Almond Milk
¼ Cup Maple Syrup
1 ¼ tsp ground cinnamon
1 ¼ tsp mixed spice
1 Tbs Maple Syrup to drizzle
Vegetarian – replace almond milk with dairy milk and coconut yogurt with whipped cream.
Preheat oven to 180c (160c for fan). Roast pumpkin on oiled tray until tender but not brown. Bake oats/quinoa and pepitas on a dry tray in the oven for approx. 8 mins. Allow to cool.
Grease 20cm pie plate. Process oats/quinoa and pepitas in a food processor until coarsely chopped. Add dates, water and ½ Tbs oil, process until well combined. Press mix into greased pie plate base and refrigerate until firm (about 1hr).
Process pumpkin in a food processor until smooth. Pour almond milk and cornflour into a saucepan and whisk until smooth. Add pumpkin, maple syrup, cinnamon, mixed spice and salt. Combine and stir over medium heat until boiling and thick. Set aside to cool, stirring occasionally.
Spread pumpkin mix over set pie base and smooth surface with the back of a knife. Refrigerate overnight to set.
Serve topped with whipped coconut yogurt and a drizzle of maple syrup.
Fruit Punch – Prep 10mins Serves 10
3 Lt Sparkling mineral water
1 Punnet Strawberries hulled and halved
5 Passionfruit – pulp removed
Small handful mint leaves
½ kg ice
Option – 750ml Sparkling white wine or champagne or 400ml Vodka
Mix cold pressed juice, fruits and mint together in a large jug. To serve, add 1/3 juice, 2/3 mineral water and ice.
If adding wine mix 1/3 juice, 1/3 mineral water and 1/3 wine and ice.
If adding vodka mix 1/3 juice 2/3 mineral water 30ml vodka and ice.
Mexican Burger with Guacamole – Prep 20mins Cook 10 mins Serves 5
1 cup cooked brown rice
1 cup raw walnuts
½ Tbs Macadamia oil
½ white onion diced
1 Tsp chilli powder
1 Tbs ground cumin
1 Tbs smokey paprika
Salt and pepper to taste
1 Tbs coconut sugar
230g tinned black beans
1/3 cup panko bread crumbs
3 Tbs Mexican Salsa Sauce
Vegetarian – add 1 egg to the mashed black bean mix.
Lovetarian – remove walnuts from recipe and add 200g beef mince and 1 egg to mashed black bean mix
1 Avocado, peeled and chopped
1Tbs lime juice
Salt and pepper to taste
Sour dough buns
½ head Lettuce – shredded
3 medium tomatoes sliced
1 small red onion sliced
Cook walnuts in a dry frying pan until fragrant. Fry onion in macadamia oil and salt and pepper until soft.
Process walnuts, onion, spices and coconut sugar in a food processor until is fine and crumbly.
In a bowl, mash black beans then add cooked rice, walnut mix, onions, bread crumbs and maxican salsa sauce and mix until combined and can be shaped into burger patties. Divide into 5 patties and line onto baking paper ready for grilling.
Grill over medium heat for 3-4 mins per side. Set aside to serve on burgers.
Mash avocado, lime juice, salt and pepper together and spread onto halved sour dough buns.
Top one side with lettuce, tomato, onion and burger pattie. Serve immediately.
Pasta Salad – Prep 30mins Cook 10 mins Serves 4
250g Spiral pasta – cooked al dente & cooled
300g tin Sweet corn
1 Small red capsicum diced
200g Cherry tomatoes quartered
1 sm red onion diced finely
1 medium avocado peeled and diced
½ cup chopped fresh coriander
1 Tbs Olive oil
1 Tbs Lemon juice
1 Tbs Lime juice
¼ tsp Chilli powder
Salt and pepper to taste
Mix Lemon juice, lime juice olive oil, chilli powder, salt and pepper together in a jar and set aside.
Combine all other ingredients in a large bowl, drizzle with dressing and toss to combine. Serve immediately.
Christmas Liqueur Sorbet – Prep 6hrs Cook 15 mins Serves 4
2 cups sugar
2 cups water
350 ml Loaded Cold Pressed Juice
2 Tbs Liqueur – Suggestions – Cointreau, Curacao, Grand Marnier, Limonchello
4 egg whites lighty whisked
Bring sugar and water to the boil and simmer for 5 mins. Halve sugar mix into separate containers. Add Berry fresh juice to one container and Loaded to the 2nd container. Add 1 Tbs of Liqueur to each container.
Freeze containers until almost firm. Remove add 2 egg whites to each batch and blend in a food processor until smooth. Pour back into containers and refreeze for approx. 3 hrs or until firm. Serve out scoops of red and green sorbet in a cocktail glass.
Download the Stress Free Summer Christmas Menu Shopping List Here