Christmas Menu: 3 simple, vegan and delicious spirulina recipes
Christmas is approaching, for many of us that means sharing a festive meal with the people we love!
We've put together a Christmas menu for you consisting of Simple, plant-based and delicious recipes. The opportunity to cook as a family and to truly enjoy oneself whilst boosting our energy and feeling fully nourished through shared meals. Some ingredients can help you feel this contentment, the Spirulina It's part of it. Its nutritional richness in protein, iron and vitamins nourishes in depth. With its spiralled shape, it potentiates the effects of other ingredients and promotes their synergy. This is also the case with Cacao, the second key ingredient of our Christmas menu. Its sweetness and creaminess are reminiscent of maternal energy and call for tenderness and an openness of the heart.
As a starter, a vegetable pâté with walnuts and sunflower seeds
For starters, we’re serving a 100% plant-based pâté! When I made this recipe for the first time, I was blown away by the texture and flavour of this pâté. Rich and nourishing, it looks deceptively like traditional pâté and it's a true delight It is mainly composed of walnuts, a very omega-3-rich oily fruit, and sunflower seeds, which are brimming with vitamin E. These seeds form the basis of our recipe. To allow the pâté's texture to firm up, we used’coconut oil that freezes at a low temperature. You can vary the amount according to your taste. We've added some spirulina flakes as a topping, on top of the pâté. This enhances the colour of this starter and enriches it with iron and minerals. Leave to chill for 2 hours after preparation then serve this pâté with fresh or toasted bread or crackers.
Nut pâté
Equipment
- Blender
Ingredients
- 100 grams walnut kernels
- 70 grams sunflower seeds
- 1 But
- 1 tablespoon brewer's yeast
- 1 teaspoon nutmeg
- 1 teaspoon apple cider vinegar
- 1 teaspoon coconut oil
- 2 Tours black pepper
- 1 large pinch of salt
- A little Spirulina twigs
Instructions
- Soak the walnut halves and sunflower seeds for 1 hour before preparation.
- Remove the water and place all ingredients in the blender.
- Vary the speed between medium and slow to try to achieve the consistency of a pâté. You can scrape the sides of the bowl to homogenise the mixture and take breaks from time to time.
- Place the pâté in your chosen container and leave to rest in the fridge for 2 hours.
- When taking it out of the fridge, sprinkle with spirulina flakes for the topping.
- Serve with crackers or bread. It's ready!
Notes
And there you have it! This starter will delight you and your guests because it is:
- Ideal for an aperitif
- nourishing
- Delicious
- Rich in iron and vitamins!
Enjoy your meal!
Mushroom and sage ravioli
For the main course, we opted for ravioli which appeal to young and old alike! Easy to make at home, they can be an opportunity to get help from your little kitchen helpers When I was little, I used to help my father make Chinese dumplings. My grandmother, a skilled cook, had grown up in China and had passed on her know-how to my father. He would buy the «wonton» dumpling wrappers in the 13th arrondissement of Paris and prepare his filling, then we would sit next to him to copy his movements. Take a bit of filling and place it in the centre of the wrapper, then dip your fingers in water to stick the edges of the wrapper together and create the perfect shape! It was a simple and joyful moment when we eagerly awaited tasting these delicious dumplings!
For this Christmas menu, I’ve chosen a stuffing with Mushrooms and sage. This plant has beneficial effects on digestion and pairs very well with mushrooms. The texture of the ravioli is melt-in-the-mouth and the creamy sauce makes the dish exquisite. We've paired the Powdered spirulina with cream, which makes the sauce a bit more textured and a magical colour!
Mushroom and sage ravioli
Ingredients
- 375 grams button mushrooms
- 24 square leaves Chinese Wonton dumplings
- 150 ml Soya cream
- 1 Handle of dried sage leaves
- 2 tablespoon olive oil
- 3 cloves minced garlic
- 1 finely chopped shallots
- 2 teaspoon soy sauce
Instructions
- Finely chop 250g of mushrooms.
- Heat the oil in a frying pan and sauté the garlic for 5 minutes, stirring regularly.
- Add the mushrooms, a spoonful of soy sauce, and the sage, crumbling it by hand. Cook for another 5 minutes, stirring. The filling should be dry.
- Place a teaspoon of filling in the centre of a ravioli sheet.
- With your finger dipped in water, moisten the edges of the pastry. Fold diagonally to form a triangle. Moisten the two bottom edges of the triangle and fold them over the ravioli one after the other. Don't hesitate to press down firmly on the edges to seal them, to prevent the ravioli from opening during cooking.
- Store your ravioli on a plate while you make the cream.
- For the cream: thinly slice 125g of mushrooms. Sauté the shallot in oil over medium heat for 5 minutes, then add the mushrooms and let them brown slightly.
- Next, add the remaining soy sauce, then the soy cream, and mix until the mixture is harmonised. Keep the cream warm.
- Cook the ravioli for 1 minute in a pan of boiling salted water.
- Serve immediately with the cream!
We loved these ravioli because they are:
- fun to do
- melting
- very digestible
- and of course, accompanied by an exquisite creamy sauce!
We are certain you will enjoy cooking and tasting them as much as we do!
Special Speculoos Tiramisu and Joy Potion
And the cherry on top, for dessert a Speculoos and Joy Potion special tiramisu. Again, making this recipe is child's play and will delight both young and old sweet-toothed people! As with classic tiramisu, no cooking is needed. But remember to allow 2 hours before serving for it to chill and firm up properly.
This dessert holds a special meaning as it was first prepared for me for my Wedding by very close friends! I continued the tradition by making it for friends who got married the two years that followed. It is therefore a dessert of celebration of love…which fits perfectly with the Raw cocoa which is sprinkled on top as a finishing touch. Raw cacao is the main ingredient in our new drink: Joy Potion. It is drunk hot in milk during the cold season, but it can also be used in recipes. Cocoa is well known to foodies, but also to those looking for comfort. It is the plant that opens the heart and brings tenderness With its smoothness and creaminess. Mascarpone mixed with vanilla yoghurt on a bed of crumbled speculoos drizzled with milk jam form the base of this incredibly delicious dessert 😉
Special Joy Potion Tiramisu and Speculoos
Ingredients
- 10 Petit Beurre biscuits
- 10 Speculoos
- 35 grams From ghee or clarified butter (discover how to make your own ghee in the notes for this recipe)
- 150 grams of milk jam (or hazelnut puree)
- 250 grams of mascarpone
- 300 grams vanilla yogurt
- Joy Potion or chocolate (topping)
- 1 bananas sliced (optional)
Instructions
- Break the petit beurres and speculoos into small pieces at the bottom of a dish.
- And pour in the ghee.
- Spread with milk jam or hazelnut puree.
- Mix the mascarpone and vanilla yoghurts and add them to the dish.
- Put in the fridge for an hour.
- Sprinkle with Joy Potion or cocoa, then add banana slices as desired for topping. It's ready!
Notes
This special tiramisu won over the whole team because it is:
- creamy as can be
- with a good taste of speculoos and cocoa
- both melting and crispy
- Soft and tender like a warm hug 😉
Find the recipe step-by-step in video, and enjoy your meal!
And there you have it! We are very happy to share these recipes that are near and dear to our hearts with you! If you cook one or more of these recipes, let us know! Leave a comment, rate it, and don't forget to take a photo of it and tag us #akalfood on Instagram. We thank you and, above all, we wish you a Christmas filled with joy, tenderness and good cheer!
