WHO Magazine: Vegan Christmas Feast

Need some recipe inspiration this festive season?

Bodhi owner and entrepreneur, Heaven Leigh recently featured in WHO Magazine to share three delicious plant-based Christmas recipes. We might be biased, but these dishes will defintiely land you on Santa's nice list!

Pumpkin Spiced, Vegetable Christmas Wreath

​Ingredients

​Method

Filling 2 Tbsp Olive oil 1 Brown onion (finely chopped) 3 Garlic cloves minced 1½ cup Zucchini (shredded) 1 ½ cup Japanese pumpkin (shredded) 1 cup Red Capsicum (diced) 1 cup Leek (finely chopped) 1 tsp Thyme leaves 1 tsp Rosemary leaves 2 tsp All spice 1 tsp Nutmeg 1 tsp Ground cinnamon 1/3 cup Fresh dill fronds (chopped) 1/3 cup Fresh mint leaves (chopped) 20g Toasted pine nuts 1 ½ Tbsp Lemon juice Pastry ½ cup Plain flour for dusting board 1 ½ sheets Shortcrust pastry 1 tsp Plant-based milk 1 Tbs Maple syrup (for brushing pastry) Garnish 1 Tbsp Fresh dill fronds 1 Tbsp Dried cranberries

​Filling Sautee garlic and onion in olive oil until goes clearAdd capsicum and cook for 1 min then add in pumpkin and cook for another 1 min. Add in zucchini, leek, pine nuts, thyme, rosemary, all spice, nutmeg, cinnamon and cook for 1 min. Turn heat off, add in lemon juice, dill, and mint, stir briefly, transfer to a bowl and place in fridge until mixture is cool (approx. 1 hour) Method 1. Take your pastry sheets out to defrost, scatter flour on your work surface 2. Cut two sheets of pastry in half, you will have 4 pieces but will only need 3. Lay them side by side with the length facing you, overlap the pastry slightly and joining them together by brushing plant-based milk on the joins and gently pressing them together 3. Place your mixture on the pastry along the length of the pastry with a 1 cm gap closest to you, 2-3 cm gap on the top and sides. Brush the boarder of your pastry with remaining plant-based milk 4. Fold your pastry over, tuck it tight to your mixture and roll away from you to create a long sausage shape. Pinch and fold the short ends then bring together gently to create the wreath shape and pinch ends together 5. Carefully transfer to a lined baking tray and place in the fridge to chill for 30 min or until pasty hardens slightly to hold shape 6. Preheat fan force oven 180c. Remove pastry from the fridge and cut thin even slashes across the top of the pastry to allow venting and to stop pastry from bursting whilst baking 7. Cook for 40 min until golden brown then take out of oven and brush the pastry with a thin layer of maple syrup 8. Let cool for 10 min before plating on a board, garnishing with fresh dill and dried cranberries

Fennel and Grapefruit Salad

​Ingredients

​Method

​Salad 1 Large fennel bulb ¼ cup Almonds (toasted and chopped) 1 Pink grapefruits (use segments for salad and juice for dressing) ¼ cup Mint leaves (rough chop) 2 cups Rocket leaves 50g Dried cranberry 1 Pomegranate Dressing 1 Tbsp Lemon juice 3 Tbsp Grapefruit juice (from above fruit) ½ tsp Sea salt 1 pinch Cracked pepper 1 tsp Maple syrup ¼ cup Extra-virgin olive oil

Salad 1. Thinly slice fennel with a mandolin, then place in a bowl of ice water 2. Peel grapefruit and cut out segments, making sure to remove all the pith 3. Squeeze a few segments to make 3 Tbsp of juice for dressing and set aside for dressing 4. Drain the fennel and toss in mint, rocket, almond and grapefruit segments then set aside Dressing 1. In a small bowl, whisk together lemon juice, grapefruit juice, maple syrup, salt, and pepper 2. Slowly drizzle in oil whilst whisking until dressing to emulsify 3. Pour dressing over salad to taste, plate then garnish with cranberries and pomegranate

Vegan Pavlova

Ingredients

Method

​Meringue 420g can unsalted chickpea 1 cup Castor sugar 1 Tbs Cornflour 1 tsp Vanilla bean paste 1 tsp Xanthan gum ½ tsp Cream of tartar Filling 2 x tubs Vegan cream ¼ cup Icing sugar (sifted) 1tsp Vanilla bean paste 1/3 tsp Cream of tartar Topping 2 Passionfruit (remove pulp) 1 Mango (cubed) 3 Kiwi (peeled and sliced) 2 stalks Mint Leaves (chopped or whole)

1. Preheat your oven at 150 degrees. Cut baking paper to fit 2 trays then draw a 20cm circle in the middle of each piece of baking paper, this will ensure both meringues come out the same size. Turn the baking paper over so as not to get any ink on your meringue, set to the side. 2. Take a tin of chickpea, drain and save the liquid (aquafaba) discard chickpeas or use for another recipe. Using your electric mixer, beat the aquafaba on high speed, add cream of tartar and continue to beat until stiff peaks form, aprox 5-10 min 3. Continue to beat whilst gradually adding castor sugar one spoon at a time. Add vanilla bean paste and cornflour, mix well. Finally add xanthan gum last as this will harden your meringue quickly to form a sticky marshmallow texture 4. Equally distribute meringue between both sheets of baking paper in the centre of the circle. With spatula sculpt meringue until it’s the size of the circle. Bake for 20 min then reduce heat to 120 c and bake for a further 1 hour and 45 min. Remove from the oven to cool for 20 min 5. While your meringue is cooling cut your fruit and fridge. Then take your vegan cream add cream of tartar, vanilla bean paste, and icing sugar to a mixing bowl and beat with an electric whisk until it forms stiff peaks aprox 5 min. Place back in the fridge until ready to assemble 6. Once your meringue has cooled place first meringue on serving plate, top with ½ of the vegan whipped cream then place second meringue on top. Top with remaining cream and garnish with your cut fruit and mint leaves. Serve immediately as the cream will soften the meringue over time

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For more recipes, head to Heaven Leigh's website and folllow her on Instagram and Facebook.