A Thoughtful Christmas

December 15, 2020

A Thoughtful Christmas

Twelve months have passed since I wrote this article, in the thick of menacing bushfires. This week in December 2020 and days before Christmas, we are enjoying cool, wet misty weather, interspersed with storms in the Blue Mountains. We can relax a little! Somehow we survived end of 2019 and limped through 2020 with Covid 19 yet another challenge. As a constant reminder of the fragility of life on planet earth and our urgent need to instigate massive systemic changes like fixing our broken food system, I have decided to keep the first A Thoughtful Christmas and keep adding to it, just to see how all this progresses! You will find more recipes at the end of this article and I will continue with daily "Getting Ready For A Meat-Free Christmas" posts on Facebook, Instagram and Twitter leading up to Christmas Day.

At the end of 2020 alternative proteins have increased in variety and acceptance, slaughter-free meat is getting closer to reaching our supermarket shelves, with Singapore the first country in the world to approve cultivated meat. (Mosa Meat  alone aims to have a full industrial site by the end of 2022.)  Covid19 has also taught us that industrial animal agriculture is linked with pandemics,slaughter houses are very dangerous places  partiularly during pandemics and zoonotic dieases are on the rise. The urgency to remake meat without animals, cannot be greater.


Cooking, or should I say, experimenting with recipes and new food innovations is quite meditative I have realised over the years.  It is something I have always enjoyed.  The bright, inviting colours in fresh fruit and vegetables are an endless source of creative enjoyment - and wonder.  Nature is magnificent and I am grateful to all the growers - large and small - who provide such a variety of fresh, seasonal and regional fare under increasingly-challenging conditions.

As a menacing bushfire continued to burn nearby, on an extremely hot day here in the Blue Mountains on Tuesday, preparing food for this blog was a necessary diversion: A good way to forget what was happening 5 kilometres away, in our World Heritage National Park.  Our strong community survives because of the seen and unseen heroes, such as those volunteers in the Rural Fire Service, working to protect our wilderness, our communities, our unique built environment. Summer has only just arrived. This 'new normal' is hard to deal with.

Helicopters flew overhead and numerous hungry, hot and thirsty wild birds flew in on my rear verandah. I worried about my cool climate hens on the other side of my property, and checked on them to ensure they were in shade, had plenty of water and also sprayed the tree canopy above them as well as the the ground, with water, to keep them cool. The lucky ones. Heaven help all the millions of animals being raised intensively in Australia as we burn and get hotter - and hotter.  No lyrebirds came close today, wonderful 'soil engineers' that they are, scratching in the ground litter, turning it over to create soil - and create firebreaks!  It is said the average lyrebird moves 200 tonnes of soil and litter per year. Their extraordinary feet are constantly busy! They are also at home flying among the big old trees dotted throughout the landscape here. Miraculously they have held on in the area where I live, despite tourism, urbanisation and incremental clearing of many old gardens backing onto the escarpment and National Park. My home is a sanctuary for these 'opera stars' of the bird world  - total theatre to watch, astounding birdsong and mimicry! 

As we approach Christmas Day and the enjoyment of special fare, a time supposedly celebrating and promoting peace on earth, I would like to think especially in Australia, my homeland, where identity is very much associated with meat-eating and embedded in our national psyche, in this 'new normal' of climate change/loss of nature/loss of biodiversity, even what we eat at Christmas can no longer be the same: A little more thought is required . . . substituting the meat roast for a plant-based one, having a smaller roast perhaps, cutting back on the seafood at the very least . . . or mixing plant-based seafood in with it? No seafood at all - just plant-based prawns?? Too difficult? (Over the Festive Season, Australians will consume a staggering 50,000 tonnes of prawns.) Surely not, if we wish to invest in the future and help to cool our planet for young generations  now or yet to be born? 

Putting the finishing touches to the various dishes I experimented with, as well as cooking some old favourites, I knew the friends and neighbours who would enjoy this Thoughtful Christmas Dinner the next day were a reflection of massive global social change at the grassroots, despite laggard governments in denial about our climate crisis: Several of us were long-standing vegetarians/vegans, another, more 'flexitarian', while another a lover of meat but open to trying new foods and conscious of the issues. The dining table was decorated with foliage from the garden, a handmade candle placed in the middle, some gingerbread amongst the foliage. The special dishes were placed on the table, alongwith regional organic, vegan-friendly wine and favourite liqueurs - especially the coffee liqueur! I just knew it would be finished by the end of the night - and it just about was! The stage was set: A thoughtful Christmas for the 21st century! What follows are the recipes and tips, as well as reviews of some commercially-available products we enjoyed. Feedback from my dinner guests is also included in this. Savour. Reflect. A joyful Christmas to each and everyone of you! 

Lentil Walnut Roast

1 cup red lentils (or why not double this amount, saving half to make  Herbed Lentil Dip?), 1 cup finely-chopped walnuts, 2-3 onions finely-chopped, seasoning to taste, 1 cup chopped fresh herbs, 2 slices multigrain or sourdough bread cubed, olive oil.

Method: Cook lentils on low heat, just covered in water, with salt, pepper and other seasonings until soft - around 20 minutes. Fry onions slowly in oil and when tender, add bread cubes. Add cooked lentils and chopped walnuts. Mix well. Press into greased ad lined loaf tin. Bake in moderate oven until lightly-brown on top. Serve with roast vegetables of your choice or surrounded by garlic asparagus. Roast can be topped with cranberry sauce or caramelized onion jam. Even more flavoursome if caramelized onion jam is left overnight on roast. Delicious also served as cold cuts, garnished with plant-based feta crumbs, capsicum slices and a variety of salad dishes.

Maria's Massive Festive Roast

This is another very old recipe, given to me by Maria, hence the name! I have given it some slight 21st century adaptions. It is best mixed by hand in the kitchen sink - believe me! It will then need to be left overnight in the fridge for the flavours to blend, prior to baking. 

Ingredients: 3 large cups cooked red/brown lentils, 4 cups cooked brown/wild rice, 4 cups seasoned, crumbed corn flakes/lupin flakes, 1/2 cup vegetable oil, 2 large onions, chopped,3 cloves garlic, finely-chopped, 1 cup chickpea flour, 3 cups chopped fresh mushrooms, chopped parsley, pepper and salt to taste, 1/4 cup vegetable broth/equivalent, 1 cup red wine, dessertspoon Marmite/Vegemite. 

Method: Mix all ingredients together except broth, Marmite/Vegemite, red wine. Put in fridge for at least several hours. Heat some additional oil in a roasting pan, then place mixture in dish, shaping into a large loaf. Mix Marmite/Vegemite with broth and some very hot water.  Pour over roast. Bake in a very hot oven for 10 minutes, then turn down to moderate temperature and bake for another hour. Finally, pour the red wine over roast and bake for a further few minutes.  Serve with usual trimmings.  Delicious as cold cuts.

Dips, Dips, Dips!

These never go astray at Christmas and the good thing about making your own is all that packaging can be avoided, as well as being low-cost. Keep some readycooked red lentils in the fridge to be turned into dips quickly and easily. The key ingredients for lentil-based dips are 1 cup cooked lentils mixed with equivalent plant-based cream cheese, salt, pepper, fresh herbs, spices of your choice. Cooked red lentils can also be mixed with fresh breadcrumbs, spices, some chick pea (besan) flour and shaped into balls before being shallow-fried. Buckwheat flour also works well. Serve with raw vegetable sticks. Seasoned, cooked lentils can also be used as a spread on crackers/savoury biscuits.

Tahini is another good staple in the kitchen for dips. Mix several dessertspoons of tahini with water, lemon juice, finely-chopped garlic to create dipping sauce consistency. Add salt, pepper to taste. Vary this by adding grated raw beetroot, or chilli sauce.

Greek-style tzatziki dip can be made with coconut yogurt, chopped cucumber, lemon juice/zest, garlic, salt and pepper to taste.

Celebration Cauliflower Roast

Cauliflower cooked this way is a standout, so make sure you reserve a special serving platter for it. I have never made this without using dairy-based yogurt, but by applying 21st century thinking to it, the only dairies I will support are the artisanal ones, with the highest of ethics around care of land, wilderness, soil and animals. (See Product Comments and Recommendations.) This year I will be making this Cauliflower Roast using coconut yogurt.

December 2020 update:  I have since experimented with coconut yogurt and found it works very well with this recipe. 

As someone who has always loved 'smelly cheeses' I have spent some of this year experimenting with easy, inexpensive   plant-based cheese recipes and some are included in this updated post. These inexpensive and easy to make plant-based cheeses are great all through the year, especially for anyone  who is wishing to go entirely plant-based or cut back on dairy foods, which like meat are resource-intensive foods.

Plant-based Gorgonzola

Packet firm tofu, 1/3 cup refined coconut oil, juice 1 lemon, tablespoon white vinegar, 2 tablespoons white miso paste, 1 teaspoon salt, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/8 teaspoon Spirulina.  Method:  Crumble tofu and then place in blender with all ingredients except Spirulina.  Pulse until smooth. Swirl Spirulina through mixture then pour and pack down into a greased and lined dish. Leave for around 6 hours in Fridge and then transfer to another plate for serving. Flavour intensifies!


Herbed Plant-based Soft Cheese Ball

So many variations with this, depending on what you have in the kitchen/garden! Ingrdients: 1 packet plant-based soft cheese, finely-chopped herbs from the garden (rosemary and parsley particularly good!), and you could even add semi-dried tomatoes, finely-chopped, or make a sweet variety with chopped nuts and dried fruits.  Mix all ingredients through well and then roll in poppy seeds, forming a ball.  Chill in fridge for several hours or overnight. Serve with home-made seeded crackers.

Seeded Crackers

You will never buy packaged savoury biscuits again!  These are so delicious, contain no additives and very quick and easy to make. Various seeds (especially linseeds) are always a staple in many kitchens, so no need to buy any additional ingredients, either.

1/2 cup pumpkin seeds, 1/2 cup chia seeds, 1 and a third cups of ground flax seeds, salt, spices to flavour, 1 1/3 cups water.  Preheat oven to 200 degrees. Pulse pumpkin seeds till smooth and then fold in other ingredients. Divide in half and roll out each half between two sheets of parchment/baking paper. Remove top sheet and cut into shapes. Bake for around 2 hours, or until crisp.

Easy Almond Bread Sticks (lower-gluten)

This is a super-easy recipe I have adapted (and experimented with), substituting wheat flour for lower-gluten spelt flour, coconut yogurt instead of dairy yogurt, and adding almond meal for additional protein content: Delicious, filling and best made day of use, or keep some dough in fridge ready to use!

1 cup spelt flour, 1/3 cup almond meal, 2 teaspoons (baking powder), 1 cup plant-based plain coconut yogurt, salt, seasonings (plant-based parmesan?) olive oil.

Mix all dry ingredients with yogurt.  Knead on a floured board.  Roll out into 6 breadstick shapes and place on a baking tray lined with parchment paper. Spray olive oil over surface, sprinkle with seasoning.  Suggestion:  Old Man Saltbush, Murray River Salt for a very Australian touch.  Bake in oven at around 200 degrees for 20-25 minutes.



Celebration Cauliflower Roast

 One large cauliflower, steamed for 30 minutes in the oven, 1 carton Barambah Organics Full-Fat Yogurt/ or plain coconut yogurt sweet paprika, salt, pepper, mixed herbs, 3 teaspoons mustard.

Method: Remove cauliflower from oven and cool. Mix other ingredients together and pour over cauliflower packing into flowerets. Roll cauliflower into surplus mixture and let it sit in this for about an hour. Place in baking dish, flowerets facing up, and put any surplus yogurt mixture on top. Bake in moderate oven for about an hour. Check to see cauliflower is cooked by placing sharp knife in sections. Place on platter to serve. Scoop any juices around base.

Summer Fruits Festive Pudding

The fresh, seasonal fruit on offer in Australia during our Summers is quite simply, outstanding. I have fond memories of long drives to visit family for Christmas stopping at Young, said to be our 'cherry capital' to buy fresh cherries on the way. All were devoured before we reached our destination! Choose your favourite fresh fruits for this recipe. It all looks so fabulous on the Christmas table. I finished this with a generous drizzle of chocolate sauce, made by a local chocolatier. (We are famous for our handmade chocolate in the Blue Mountains.) The essence of this is a date pudding, literally elevated to a more dizzying height by being placed on a thick base of plant-based yogurt/cream cheese, containing desiccated coconut, stevia for sweetening and a generous dollop of Amaretto liqueur! Once assembled, arrange fresh fruit around the base and top, before finishing off with chocolate sauce. Fresh cherries and apricots work particularly well. Slice to serve an with each slice is the cream, fruit and pudding. Store in fridge. Pudding can be frozen.

Pudding: One cup chopped dates, 1 cup self-raising flour, 1 teaspoon bicarb soda, 1/4 cup sugar, 2 tablespoons butter ( or alternative such as Nuttelex Buttery, which I used) 1 cup soy milk or equivalent. 

Method: Place in saucepan milk, dates, sugar and butter. Bring nearly to boil and then add bicarb soda. When it foams, remove from heat and stir in flour. Pour into greased pudding basin. Steam 2 hours in a moderate oven. Cool and then assemble/decorate.

Aquafaba Festive Berry Chocolate Pavlova Cake

I must confess to finding aquafaba (chick pea liquid) a bit tricky, so worked out a simpler version. If your pavlova goes flat, do not worry! Slice it gently in half and create this Festive Berry Chocolate Pavlova Cake instead! 

One can chickpeas (strain off juice and set aside) use the chick peas in your salads, fresh strawberries and raspberries, balsamic vinegar ( I used a regional Pukara Estate Vanilla and Cinnamon Balsamic Vinegar in mine), carton plant-based yogurt, stevia for sweetening, additional icing sugar for decorating, fresh mint, geranium petals to garnish.

Aquafaba Pavlova: Juice from one can of chick peas,  1 cup icing sugar, 1 tablespoon cream of tartar, 1 teaspoon vanilla, 1 teaspoon vinegar, pinch salt, 3 tablespoons raw cacao powder. Preheat oven to 130 degrees. Line baking tray with baking paper.

Method: Using an electric mixer, whisk chick pea liquid and vinegar until you  see soft peaks form - about 5 minutes. Gradually add icing sugar and cream of tartar, salt, whisk for 5 minutes more. Fold in cacao - just swirl it through. Arrange to form a pavlova shape on baking tray lined with baking paper. Bake in oven for 2 hours - it will spread and go flat. Turn oven off and leave in oven, preferably overnight. When dry, slice in two. Carefully peel from  backing paper. Place one half on serving platter, on a base of fresh strawberries an raspberries, topped with coconut yogurt (make sure you mix into the yogurt the balsamic vinegar and stevia to taste).Place one aquafaba sheet on top. repeat with fruit and yogurt cream. Place other aquafaba sheet on top. Finish with additional yogurt and fruit. Sift icing sugar over all of this using a tea strainer. Garnish with fresh mint leaves and geranium petals.

Aquafaba Gelato

Beginning to realize I am quite obsessed with aquafaba (the juice from canned chick peas)! Just imagine, zero waste when you open a can of chick peas:  The peas can be used in a myriad of ways and the juice is saved as well to be turned into (in this case a very simple gelato) as well as dressings, meringues, etc.

Aquafaba Gelato just requires the following:  Juice from one can chick peas, 1/2 teaspoon Cream of Tartar, Stevia natural sweetener, fresh seasonal fruits pulsed (mango and strawberries simply delicious). Method:  Beat aquafaba with Cream of Tarter using electric beaters until peaks form. In a blender, pulse fresh mango and strawberries with a little water, plus stevia to taste, until liquid. Then add around 12 chick peas to fruit mix and pulse. Carefully fold fruit mix into aquafaba, just a portion at a time. Pour into containers and freeze.  This recipe is lovely and smooth, easy to scoop at around 4 hours, but firmer after that. Simply leave out of freezer around 15 minutes before serving to soften if a bit hard to scoop.

Lake Como Cake "Miascia"

This is like a magnificently-stylish bread and butter pudding, only better! I would love to learn the origins of this clever recipe, created out of necessity no doubt, based on what was available. Food stories are fascinating! It originated in a very favourite part of the world for me - Northern Italy. Perfect served with colourful fresh fruit on Christmas morning with strong, strong coffee! Looks exquisite served with fresh red currants if you can get them.

One loaf stale sourdough bread, around 12 stale biscuits - nut/almond biscuits work best, 2 cups milk (or soymilk), 1/2 cup Amoretto liqueur or similar, 1/4 cup toasted pine nuts or hazelnuts, 3/4 cup raisins, 2 eggs (or equivalent in firm tofu mashed), 1/3 cup sugar, 2 apples and pears, lemon zest, 3 tablespoons melted butter or equivalent, 3 tablespoons flour. 

Method: Preheat oven to 190 degrees. Soak bread cubes in milk and liqueur for at least 2 hours. Chop apples and pears, add to other ingredients, then add to bread. Mix well. Pour batter into greased, lined and wet pan. Cook 15 minutes at 190 degrees and then lower to to 150 degrees and cook 30 minutes until golden on top. Allow to cool in tin, turn onto serving plate, sprinkle with sugar.

Some Products Used - Comments and Recommendations

Coles Plant-Based Christmas Roast

In the chiller section at Coles Supermarkets, presented in an attractive red box. Ideal for people who do not wish to cook, or need something to prepare quickly as a plant-based option. Ok there are a number of ingredients, but when tasted by friends at the dinner, it was agreed the taste was pretty good and chutney sauce gave it visual appeal. When also taste-tested by neighbours with a young family recently, they felt it tasted 'just like chicken', had a great texture and really loved the sauce. Even the youngest member of the family ate it. The ingredients list reflects what is readily-available in supply chain: Wheat is the protein basis. (Alarmingly around 15 crops are sustaining the world at present.) At least 40% Australian ingredients in this product.

Sophie's Fresh 100% Plant Based Prawns

These were lightly-cooked in olive oil with garlic and served on a platter of lettuce leaves. General agreement texture was 'chewy' (think I overcooked as must confess to never having cooked prawns or plant-based prawns before). Dinner guests suggested they would have been better crumbed or as part of a dish, rather than just on their own. Available in Coles Supermarkets in chiller section. Product produced for NextFoods Australia.

Cocobella Dairy Free Coconut Yogurt

Made in Australia from at least 50% Australian ingredients. Great texture, flexibility. I thickened with desiccated coconut to give more thickness in the pudding base. Works well combined with plant-based cream cheese to give it a whiter colour. Available in most major supermarkets. Makes a fantastic chocolate dipping sauce to go with fresh fruit as part of Festive Breakfast on Christmas morning. (Just add raw cacao, stevia or other natural sweetener to taste, a dash of balsamic vinegar/vanilla/liqueur.)

Tofurky Plant-Based Deli Slices 

High in protein, low in carbs, thinly-sliced and easy to work with, these look stylish as part of a plant-based deli platter (consisting of plant-based cheeses, beetroot relish, tempeh slices in Tamari drizzle, home-made seeded crackers). Available in Woolworths stores. Produced in the USA. Tofurkey has been in operation for over 35 years.

Creamy Sheese 100% Dairy-free Original

 Excellent texture, delicate taste. A blend of coconut oil and soya providing an alternative to cream cheese. Available in refrigerated section of major supermarkets. (Purchased from a Woolworths Supermarket.)

Fresh Seasonal Produce 

All fresh produce used in recipes was Australian-grown and came from a local, family-owned fruit and veg store, Todarellos Katoomba, including very delicious cherries and wonderful vine-ripened tomatoes that were also used as 'baubles' in the festive greenery on dining table. (Too good to hide!)

Nuts, grains, Australian-grown red lentils, seeds, Pimp My Salad Hemp Parmesan and Barambah Organic Yogurt purchased from Bue Mountains Food Co-operative, Katoomba. Find out more at https://bmfoodcoop.org.au

Barambah Organics, Organic Full Fat Yogurt

Barambah has two farms in the Border Rivers Region of Queensland. Their cows graze on mixed pastures. Barambah also have a 10,000 tree olive grove. Calves are not considered as waste products by Barambah, and are only separated from their mothers when deemed suitable at around 6 months of age, and assessed individually. They are taken to another Barambah property, 100 kms away. The cows are not artificially inseminated.  Find out more at www.barambahorganics.com.au

Bio Cheese Dairy-Free Feta (used on Lentil Walnut Roast) has a great texture and taste. Made in Greece. Available in major supermarkets.

Blue M Food Co, Katoomba, Caramelized Onion Jam (At least 99% Australian ingredients) so delicious as part of topping on Lentil Walnut Roast.  Their Beetroot Relish is also great as part of a Plant-Based Deli Platter (plant-based cheeses, Tofurky plant-based deli slices, grilled Tempeh slices drizzled with tamari, home-made seeded crackers.) Find out more about this local Blue Mountains brand and their delicous jams, smoked nuts and other products at www.bluemfood.com

Nutrisoy Tempeh (fermented soy food

Widely-available in most supermarkets, food co-operatives and health food stores, this highly-nutritious product has great flexibility.  It was sliced, lightly browned in a stone pan with a dash of oil and then a drizzle of Tamari over the top. Added to the Plant-Based Deli Platter mentioned previously.

Gingerbread Folk Gingerbread (part of table display) Vegan gingerbread produced at the foot of the Blue Mountains and packaged in compostable packaging. Product also nut free, gmo free, no added flavours, preservatives or colours. Find out more at: www.gingerbreadfolk.com.au

Pukara Estate Vanilla and Cinnamon Australian Balsamic Vinegar, Muswellbrook, Australia

Added a generous dollop to the plant-based coconut yogurt and perfect with fresh berries in the Festive Berry Chocolate Aquafaba Cake. Find out more at www.pukuraestate.com.au

Aquafaba juice was drained off Edgell brand Australia-grown chick peas available in supermarkets. Find out more at www.edgell.com.au 

Lamyong Vegetarian Health Foods are available in a number of Health Food Stores in Australia or you can shop online. An extensive variety of vegetarian/vegan foods, includindg wide variety of plant-based seafood, including plant-based king prawns, crumbed prawns, vegetarian duck, roastpork, even plant-based chicken nuggets. This company has been based in Australia for 10 years and provides easy to use products that look and taste like regular meat. Find out more/shop online at: www.lamyong.com.au

Carrington Cellars and Deli, Parke Street, Katoomba (At the rear of The Carrington Hotel.)An Aladdin's cave of international, local and regional wines, craft beers, liqueurs as well as delicatessen items. The wine and liqueurs we used came from this local business and included the following: Martins Hill Organic Wines (Mudgee) (Vegan Friendly) Italian-style Alfresco Red. Find out more at www.martinshillwines.com.au

Baker Williams Distillery (Mudgee) Artisan Cafe Liqueur - gentle coffee taste (not overpowering) an light sweetness; Lemon Myrtle Liqueur - A delicate infusion of native lemon myrtle and local honey. Find out more at www.bakerwilliams.com.au

Sprout & Kernel Tree Nut Cheese - Produced in the Blue Mountains! Find out more at www.sproutandkernel.com .  Several flavours and available for sale in Woolworths, Carrington Cellars and Deli, Parke Street Katoomba.

Woolworths Plant-based Christmas Roast With Cranberry Glaze

71% Australian ingredients, high in protein, not so many ingredients. 2020 version seems even better. Like the addition of buckwheat in the ingredients list,  and main source of protein appears to be soybeans.  (If Australian, then these would be GMO free.) PResentation box very attractive and a great consummable gift in itself. Retails for $15.

Fry Family Fish-Style Fillets 

Alternative plant-based fish fillets in tempura batter with added flaxseed oil. 4 portions per packet. Very quick to heat in oven. High protein content. A delicious product from South Afriica.  Find out more at www.fryfamilyfood.com 

Blue Mountains Australia Amazing Food Fact:  Junction 142 in Katoomba is the headquarters for Blue Mountains Food Rescue. Over 60,000 kilos of surplus food is collected by this organisation each year from local businesses - large and small. Free Community Lunch on Sundays using some of this surplus food. Everyone welcome. Find out more at www.earthrecoveryaustralia.org.au  

Visiting the Blue Mountains Australia shortly, or keen to do some thoughtful Christmas shopping? Download our Blue Mountains Slow Fashion Guide - a 'meander' through a number of our villages for the best in ethical shopping (not just clothing!) and great 'village secrets' only the locals know! Some great circular economy ideas too.

2 Comments (Reply)
Kristy (Reply)
This is a fabulously important article with good information, and it has helped me a lot.
Elizabeth’s (Reply)
Thanks Anne. Love to Pav recipe. But I love the ginger breads from your local area so much my business gave them as thank you gifts. Merry Christmas