Three recipes for a very veggie Christmas
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If you love Christmas but don’t love meat, these simple but effective, yuletide-inspired dishes will set you up for the big day.
As part of our Budget Bites column – in response to the rising cost of living we teamed up with Sorted Food to bring you easy, affordable, quick and (most importantly) tasty recipes once a month – the below dishes are perfect for time-poor cooks on a budget this Christmas.
One shopping list with ingredients used across all recipes also ensures minimal food waste, making your weekly food shop go that bit further. You just need to decide where to shop, and when to start cooking…
Shopping list
- 365g Brussels sprouts
- 2 large parsnip (approx 300g each)
- 2 large sweet potatoes (approx 300g each)
- 100g loose white potatoes
- 60g rocket/arugula
- 1 lemon
- 1 orange
- 1 red onion
- 250g ricotta
- 150g creamy blue cheese
- 730ml milk
- 320g ready rolled puff pastry
- Olive oil
- Cider vinegar
- Honey
- Ground cinnamon
- Ground allspice
- 1 vegetable stock cube
- 100g couscous
- 30g pine nuts
Spiced baked ricotta with sprout, orange and pine nut couscous
If you can’t track down the ricotta for this dish, feel free to swap it out for feta.
Serves: 2
Ingredients:
250g ricotta
1 tbsp honey
½ tsp ground cinnamon
½ tsp ground allspice
265g Brussels sprouts
100g couscous
1 lemon
2 tbsp olive oil
30g pine nuts
1 orange
Method:
1. Preheat the oven to 200C and line a small tray with baking paper. Fill a kettle with water and put it on to boil – this will be for the couscous later.
2. Plonk 1 250g packet of ricotta onto the lined tray. Drizzle over 1 tbsp of honey and scatter over ½ tsp of cinnamon and ½ tsp of allspice. Season generously with salt.
3. Bake the ricotta in the oven for 10-12 minutes, until golden in places. Get on with the rest of the dish in the next steps while you wait.
4. Finely shred 265g of sprouts on a board with a sharp knife – take your time and be careful!
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