{"id":11640,"date":"2018-12-24T14:04:58","date_gmt":"2018-12-24T13:04:58","guid":{"rendered":"https:\/\/ahungryblonde.com\/vegan-christmas-recipes\/"},"modified":"2021-04-28T20:17:14","modified_gmt":"2021-04-28T20:17:14","slug":"vegan-christmas-recipes","status":"publish","type":"post","link":"https:\/\/ahungryblonde.com\/fr\/vegan-christmas-recipes\/","title":{"rendered":"Vegan Christmas Recipes"},"content":{"rendered":"<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/ahungryblonde.com\/wp-content\/uploads\/2018\/12\/Atelier_Participant-1-1024x682.jpg\" alt=\"\" class=\"wp-image-11641\"\/><\/figure>\n\n\n\n<p>Recently, I was invited to the Ecole H\u00f4teli\u00e8re of Lausanne (EHL) to learn about various vegan recipes I could make this Christmas. I know what some of you may be thinking&#8230; Christmas is traditionally not about plant-based recipes.  <\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/ahungryblonde.com\/wp-content\/uploads\/2018\/12\/Atelier_Tarte_Chocolat2-2-1024x683.jpg\" alt=\"\" class=\"wp-image-11643\"\/><\/figure>\n\n\n\n<p>Most people know that I do not shy away from vegan recipes but I agree with you when I say that for me Christmas is really all about the big turkey and all its trimmings, oysters, smoked salmon. Basically, everything which is the opposite of being plant-based. However, it is important  to keep an open mind, especially when it comes to food! <\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/ahungryblonde.com\/wp-content\/uploads\/2018\/12\/7524953440_IMG_0059-2-1024x683.jpg\" alt=\"\" class=\"wp-image-11651\"\/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">The Vegan Experience<\/h2>\n\n\n\n<p>I found the whole evening really interesting and I learnt a great deal from EHL&#8217;s talented chefs and how they have had to adapt over the years to the student&#8217;s food demands. Chef, Ehrard Busch has gone vegetarian now for 2 years and really loves it. <\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/ahungryblonde.com\/wp-content\/uploads\/2018\/12\/AnneCurrat_ErhardBusch_EHL2-2-1024x683.jpg\" alt=\"\" class=\"wp-image-11653\"\/><\/figure>\n\n\n\n<p>Chef Anne Currat is very talented when it comes to pastries and desserts, her little pear and cinnamon tart is simply TO DIE FOR !!!<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/ahungryblonde.com\/wp-content\/uploads\/2018\/12\/Atelier_Participants2-2-1024x683.jpg\" alt=\"\" class=\"wp-image-11655\"\/><\/figure>\n\n\n\n<p>I am going to share with you my favourite recipes from the workshop:<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Fried Brussels Sprouts with <g class=\"gr_ gr_3 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar multiReplace\" id=\"3\" data-gr-id=\"3\">a smoked pepper<\/g> and spiced a\u00efoli<\/h4>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/ahungryblonde.com\/wp-content\/uploads\/2018\/12\/ChouxBruxelles-2-1024x683.jpg\" alt=\"\" class=\"wp-image-11645\"\/><\/figure>\n\n\n\n<p>Ingredients<br><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li> 500 g Brussels sprouts <\/li><li>30 ml olive oil <\/li><li>sea \u200b\u200bsalt <\/li><li>cumin <\/li><\/ul>\n\n\n\n<p><strong>Aioli<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>250 g organic hummus <\/li><li>10g harissa <\/li><li>1 lemon (juice + zest) <\/li><li>10 g smoked pepper powder <\/li><li>15 g agave syrup <\/li><li>10 ml Jerez vinegar <\/li><li>15 g coriander <\/li><li>salt <\/li><li>garlic powder <\/li><\/ul>\n\n\n\n<p>Method<\/p>\n\n\n\n<p>1. Remove the first layer of leaves from brussels sprouts, then cut them in half. <\/p>\n\n\n\n<p>2. Mix the sprouts in a large bowl and season with olive oil, salt and cumin. <\/p>\n\n\n\n<p>3. Heat a frying pan and put the sprouts face down and cover them with a lid. <\/p>\n\n\n\n<p>4. Once they are beginning to take on a beautiful brown colour, stir until they are cooked. <\/p>\n\n\n\n<p>5. For the Aioli, mix all the ingredients and season to taste.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Stuffed butternut squash<\/h4>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/ahungryblonde.com\/wp-content\/uploads\/2018\/12\/CourgeFarcie-2-1024x683.jpg\" alt=\"\" class=\"wp-image-11647\"\/><\/figure>\n\n\n\n<p>Ingredients<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1.2 kg butternut squash <\/li><li>20 ml olive oil <\/li><li>60 g red onion <\/li><li>1 clove of garlic <\/li><li>20 g sage <\/li><li>50 g dried tomatoes <\/li><li>70 g chestnuts <\/li><li>70 g basmati rice <\/li><li>70 g dried figs <\/li><li>150 ml red wine <\/li><li>salt pepper<\/li><\/ul>\n\n\n\n<p>Method<\/p>\n\n\n\n<p>1. Cut the squash in half and remove the flesh and the seeds in the center. Season each half with salt and pepper. <\/p>\n\n\n\n<p>2. Chop the flesh and cook it in a pan with olive oil. <\/p>\n\n\n\n<p>3. Add the onion and garlic cut into small cubes and rice. Cut tomatoes, chestnuts and figs into dice and add them to the mixture.<\/p>\n\n\n\n<p> 4. Deglaze everything with the red wine and add the chopped sage. Let everything reduce in the red wine and cook for about 10 minutes, then Season with salt and pepper. <\/p>\n\n\n\n<p>5. Put the mixture back in the squash and close both sides with a double layer of <g class=\"gr_ gr_7 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling multiReplace\" id=\"7\" data-gr-id=\"7\">aluminum<\/g> foil. Cook at 180 \u00b0 C for 1.5 &#8211; 2 hours until the squash is tender. <\/p>\n\n\n\n<p>6. Remove from the oven and slice the squash.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Pear and cinnamon tart<\/h4>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/ahungryblonde.com\/wp-content\/uploads\/2018\/12\/Tarte_Poires-1-1024x1024.jpg\" alt=\"\" class=\"wp-image-11649\"\/><\/figure>\n\n\n\n<p>Ingredients<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Cinnamon shortbread without lactose and gluten <\/h4>\n\n\n\n<ul class=\"wp-block-list\"><li>10 g almond powder<\/li><li>34 g butter without lactose<\/li><li>32 g icing sugar <\/li><li>1 pinch of salt <\/li><li>19 g courgette pur\u00e9e<\/li><li>48 g rice flour <\/li><li>9 g corn flour <\/li><li>24 g potato starch<\/li><li> 4 g tapioca starch <\/li><li>1 g cinnamon<\/li><\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Pear filling with no lactose<\/h4>\n\n\n\n<ul class=\"wp-block-list\"><li>108 g lactose-free cream <\/li><li>300 g pear puree <\/li><li>100 g sugar <\/li><li>24 g <g class=\"gr_ gr_7 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling\" id=\"7\" data-gr-id=\"7\">maizena<\/g> <\/li><li>39 g cocoa butter <\/li><\/ul>\n\n\n\n<p>1. Mix the almond powder and the butter. <\/p>\n\n\n\n<p>2. Add the icing sugar and salt. Add the courgette pur\u00e9e. Add the flour and cinnamon. Reserve in the fridge on a plate. Lower to 2 \u00d8 9cm.<\/p>\n\n\n\n<p> 3. Bake between two silicone sheets at 145 \u00b0 C until slightly golden.<\/p>\n\n\n\n<p>4. Heat the cream and pear puree.<\/p>\n\n\n\n<p>5. Add sugar and cornflour and boil minute. <\/p>\n\n\n\n<p>6. Add the cocoa butter off the heat and mix <\/p>\n\n\n\n<p>7. Pour into the moulds immediately and put in the freezer. Moulds \u00d8 8 cm to 55 g.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/ahungryblonde.com\/wp-content\/uploads\/2018\/12\/7583639328_IMG_0082-2-1024x683.jpg\" alt=\"\" class=\"wp-image-11658\"\/><figcaption>My friends<\/figcaption><\/figure>","protected":false},"excerpt":{"rendered":"<p>Recently, I was invited to the Ecole H\u00f4teli\u00e8re of Lausanne (EHL) to learn about various vegan recipes I could make this Christmas. I know what some of you may be thinking&#8230; Christmas is traditionally not about plant-based recipes. Most people know that I do not shy away from vegan recipes but I agree with you &hellip;<\/p>\n<p class=\"read-more\"> <a class=\"\" href=\"https:\/\/ahungryblonde.com\/fr\/vegan-christmas-recipes\/\"> <span class=\"screen-reader-text\">Vegan Christmas Recipes<\/span> Lire la suite\u00a0\u00bb<\/a><\/p>","protected":false},"author":1,"featured_media":11660,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"site-sidebar-layout":"default","site-content-layout":"default","ast-global-header-display":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","footnotes":""},"categories":[159,21,151],"tags":[376,377,378,379,380,381],"class_list":["post-11640","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","category-mains","category-snacks","tag-festive-recipes","tag-vegan-christmas","tag-vegan-desserts","tag-vegan-food","tag-vegan-recipes","tag-vegan-xmas"],"acf":[],"_links":{"self":[{"href":"https:\/\/ahungryblonde.com\/fr\/wp-json\/wp\/v2\/posts\/11640","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ahungryblonde.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ahungryblonde.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ahungryblonde.com\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ahungryblonde.com\/fr\/wp-json\/wp\/v2\/comments?post=11640"}],"version-history":[{"count":2,"href":"https:\/\/ahungryblonde.com\/fr\/wp-json\/wp\/v2\/posts\/11640\/revisions"}],"predecessor-version":[{"id":28973,"href":"https:\/\/ahungryblonde.com\/fr\/wp-json\/wp\/v2\/posts\/11640\/revisions\/28973"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ahungryblonde.com\/fr\/wp-json\/wp\/v2\/media\/11660"}],"wp:attachment":[{"href":"https:\/\/ahungryblonde.com\/fr\/wp-json\/wp\/v2\/media?parent=11640"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ahungryblonde.com\/fr\/wp-json\/wp\/v2\/categories?post=11640"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ahungryblonde.com\/fr\/wp-json\/wp\/v2\/tags?post=11640"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}