Food Pharmacy Christmas Spread - the Best FP Christmas Recipes – Food Pharmacy

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Food Pharmacy Christmas Spread – the Best FP Christmas Recipes

Deep breathe, we won’t make you wait a minute longer, we’re finally sharing the compilation of recipes from last week’s Christmas Instastories (If you missed them, you can follow us here). A big thank you to everyone who requested we share the recipes and to Rosendal for the cooking class and inspiration! The recipes below are portioned to serve about four people (two adults and two children). They’re also vegan and gluten-free.

We’ll start with the traditional nordic dish, Rice à la Malta, only this version is made with lightly whipped coconut cream and served with roasted Christmas apples and salty almonds. Our inspiration for this recipe came from a vegan Christmas cooking course we took last week. Never thought we would be craving Ris à la Malta, but it happened, we’re hooked.

Ris à la Malta with Roasted Christmas Apples 

6 small red winter apples
1 tablespoon coconut oil
2-3 tsp cinnamon
Chopped almonds

Cut the apples in half (no need to remove the core or seeds) and place cut side up in a baking dish.. Melt the coconut oil on low heat and mix with the cinnamon. Brush the apples with the cinnamon oil and sprinkle with a little extra cinnamon. Bake at 125°C/250°F in the oven for one hour. Sprinkle the almonds over the apples 10 minutes before they finish roasting.

300 g porridge rice
1 l coconut milk
1 vanilla bean
1 tbls agave

Bring the rice and the coconut milk to boil and reduce to simmer until rice is creamy and soft, stirring frequently. Add water as needed. Add the vanilla bean ang the agave. Let’s chill!

Juice of 10 mandarins (approx 5 dl)
Juice of 1 lemon
2 tbls agave
3 tbls kuzu
2 tbls coconut cream
1 tbls coconut oil

Dissolve the kuzu with 1 tbls water. Add the mandarin juice, zest and the lemon juice, and kuzu to a pot and heat on med/high, stirring frequently. Simmer until mixture thickens, and test the consistency by cooling a teaspoon of the mixture. The curd will thicken once completely cool. Add the agave, coconut cream, oil and adjust seasoning.

Next up, our personal favorite – Brussels sprouts with twist!

Brussels Sprouts with Turmeric

One bag of Brussels sprouts (500g/1 lb.)
2 teaspoons turmeric
2 tbsp olive oil
Sea salt flakes

Pour the brussels sprouts onto a baking sheet and combine with the olive oil, turmeric and flake salt. Bake at 150°C/300°F until the sprouts have a golden brown color.

We were even able to snag Rosendal’s vegan “meatball” recipe from the Christmas cooking course we took.

Rosendal’s Vegan “meatballs”

350 g beluga lentils, rinsed
300 g red quinoa, rinsed
2 tbls olive oil 
1 yellow onion
3 garlics
500 g carrots
250 g sundried tomatoes
150 g sunflower seeds
3 tbls white vine vinegar
1 tbls dijon mustard
2 tbls fennel seeds
2 tbls buckwheat
1 tsp chiliflakes
1 tbls parsley

Cook the lentils and the qunioa separately until cooked but not mushy. Toast the fennel seeds in a pan until fragrant, tossing them freaquently to prevent burning. Grind the seeds in spice grinder. Sautee the onion until golden and add the garlic and continue to sautee for 3 min. Add the fennel seeds and chiliflakes. Toast the sunflower seeds and the carrots on 160C until golden. Chop finely or blend in food processor.
Add all of the ingredients in a large bowl and mix throughly. Roll into balls and sautee in olive oil until golden.

But the secret to a successful Christmas spread is to have a festive holiday salad, in particular one with kale.

Christmas Elf Salad

2 handfuls of chopped kale
2 handfuls of chopped red cabbage
1 red onion
1 apple
1 orange
1 pomegranate
½ cup walnuts

½ cup olive oil
2 tablespoons white wine vinegar
½  tbsp dijon mustard
1 teaspoon honey
Salt and pepper

Massage the kale and combine with the red cabbage. Finely slice the red onion and the apple and set aside together for a while before combining with the salad and pomegranate. Crush the walnuts and sprinkle over. Whisk together all the ingredients in the dressing and drizzle over the salad for the finishing touch.

Time to sweeten things up again – this gingerbread cake is perfect for cozying up to a holiday movie or an after dinner treat.

Food Pharmacys Gingerbread Cake

1 ¼ cups almond flour
3 eggs
2 tablespoons coconut oil
15 dates (pitted)
4-5 teaspoons of our own gingerbread spice mix
2 teaspoon baking soda
1 pinch of sea salt
½ cup walnuts

Mix the dates together with all the ingredients (excluding the walnuts) into a batter, a food processor works well for this. Finely chop the walnuts. Grease a bread pan with coconut oil and dust with the chopped walnuts. Pour the batter into the pan and bake in the middle of the oven at 150°C/300°F for 60 minutes.

And one more salad, just because you can never have too many salads on the Christmas table.

Candy Cane Beet Salad

4 peeled and pre-cooked beets
4 raw candy cane beets
1 cup cashew nuts
¼ cup of oat milk
½ cup walnuts
1 tablespoon honey
A handful of fresh rosemary
Olive oil

Soak the cashew nuts in water for 1-2 hours. Cut the red beets into medium-large pieces and the candy cane beets in smaller pieces. Place the beets onto a baking sheet and drizzle olive oil over, then bake in the oven at 150°C/300°F for 45 minutes or until soft. Using an immersion blender, mix the cashews with the oat milk, fresh rosemary, salt, pepper and honey to a creamy consistency. Place the beets in a serving bowl and garnish with dollops of the cashew cream, finishing with a sprinkle of walnuts.

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