There’s no getting around it: with the way we shop, cook and handle leftovers, we can make a difference in the fight for a better world. Without compromising on taste. Because loving good food and dealing with it sustainably can go hand in hand. That’s why we’re highlighting a sustainable Christmas menu this year, with a broad focus on vegetables, local ingredients and plant-based options.
Vegetables and plant-based ingredients are not only very sustainable options, if you know how to prepare them, they also produce very exciting dishes.
Culy’s sustainable Christmas menu
We have listed a number of sustainable options for each corridor. That way you can easily put together your own sustainable Christmas menu. Which selection will you make this year?
Whether you go for the vegan samosas or the crispy cauliflower bites: in each of these cases the bowl of amuse-bouche will be empty quickly enough. As it should.
- Vegan samosas with fennel, orange and beetroot
- Oeufs mayonnaise with parsley oil (buy organic eggs)
- Christmas hummus with kaki fruit and pomegranate (kaki fruit is now in season!)
- Crispy cauliflower with Sriracha and Japanese mayonnaise
In fact, just about any vegetable-based soup is a good sustainable starter, but don’t forget to check out the beetroot tartare: a sustainable nod to the classic.
- Vegan parsnip soup with garlic and puff pastry stars
- Jerusalem artichoke soup with almond milk and brown butter (use vegetable stock and organic butter)
- beet tartare
- Roasted garlic soup with green herb oil (use oat cream and vegetable stock)
Sustainable side dishes
We cannot emphasize it enough: with the right interventions, vegetables become exciting flavor bombs with a high addiction factor. These cool side dishes provide proof.
- Roasted & Crushed Beets
- Hasselback potatoes with Christmas butter
- Christmas salad with mandarin, red chicory and pecan
- Caramelized courgettes with ricotta, mint and hazelnuts
- Hasselback zucchini (a nice side dish!)
- Sweet potato patatas bravas
- Potatoes from the oven with garlic and Parmesan
Sustainable main courses
Whether you’re hasselbacking a pumpkin or making red cabbage steaks: with these main dishes you make vegetables shine as if they were Hollywood stars.
- Whole roasted romanesco with beurre noisette and pistachio
- Hasselback pumpkin with maple syrup and chili pepper
- Cauliflower steak with romesco sauce and hazelnuts
- Roasted celeriac with hazelnut pesto and curd
- Red cabbage steaks with parsnip cream and gingerbread croutons
- Vegetarian pie with sweet potato and mushrooms
- Roasted kohlrabi with sesame dressing
- Vegetarian savory baklava for Christmas
In these desserts, we emphasize local and plant-based ingredients. One time a vegan brownie, the other time a dessert with locally harvested stewed pears. The common denominator? In addition to being sustainable, all these desserts are of course simply delicious.
- Vegan soy sauce brownies with butterscotch
- Stewed pears with oatmeal crumble & yogurt
- Vegan meringues (made with aquafaba)
- Easy banana ice cream
- Raw cocoa cake with dates & walnuts
- Vegan chocolate mousse with granola
- Elderflower cake with raspberries
- Sweet Potato Brownies (from Ella Mills!)
- Vegan chocolate ice cream
And the day after?
Sustainable cooking is of course also about being creative with leftovers. Do you have any left over the next day? You can make all of this with leftovers from your Christmas dinner .
Also handy: Too Good To Go is launching an e-book this year to prevent food waste during the holidays: REMIX. You can download this book for free via the site and it will teach you how to make croquettes from leftovers or how to ferment asparagus stems into a spicy side dish. Cool!