The Christmas Dinner consists of: Yorkshire Puddings, Sweet Potato Bake (Contains Glytactin BUILD 20/20 Smooth), Roast Carrot and Parsnips, and Stuffed Mushrooms.
Cook the entire meal in a large muffin tray (one with deep cups) so that it doesn’t take as much space in the oven and there is less cleaning at the end. However, if you have family members joining you, the carrots and parsnips can be made on a much bigger scale and in separate oven proof dishes.
Both the sweet potato and the pudding contain Glytactin BUILD 20/20 Smooth, as some don’t eat pudding. If you wish to have the pudding, you can simply roast your sweet potato and not bother with the sauce.
For the Yorkshire Puddings:
1 egg replacer egg (2 tsp of powder with 2 tbsp water)
3 tbsp cornflour
¼ cup (60ml) rice milk
1 pinch of turmeric (this simply gives it a golden colour and is optional)
⅛ tsp paprika (also helps with the colour and is optional)
1 tsp nutritional yeast
Salt and pepper
For the Sweet Potato Bake:
Glytactin BUILD 20/20 Smooth, mixed with 3 tbsp water
⅓ small sweet potato, thinly sliced
¼ tsp onion granules
¼ tsp garlic salt
⅛ tsp smoked paprika
⅛ tsp dried parsley
¼ tsp cornflour
¼ tsp apple cider vinegar
Salt and pepper
For the roast veg:
1 carrot, peeled and sliced into batons no longer than the width of your muffin tray cups
1 tsp vegetable oil
⅛ tsp black pepper
⅛ tsp onion granules
⅛ tsp garlic salt
⅛ tsp Italian herbs
1 small parsnip, peeled and sliced into batons no longer than the width of your muffin tray cups
1 tsp vegetable oil
Approx 1 tbsp of maple syrup or honey
1 tbsp cranberry sauce
1 tbsp Violife grated cheese alternative
¼ tsp rosemary
¼ tsp thyme
For the Christmas Pudding:
Glytactin BUILD 20/20 Smooth
12g brown sugar
⅛ tsp cinnamon
⅛ tsp ginger
⅛ tsp mixed spice
50g dried fruit
½ tsp egg replacer
1 tbsp water
⅛ tsp bicarbonate of soda
Preheat the oven to 200°C.
Using a large muffin tray, line one of the muffin cup holes with tin foil. Make sure there is enough foil overhanging so you can grip it and remove it later.
Whisk 1 tsp of egg replacer with 2 tbsp of water. Whisk in the cornflour to thoroughly combine. It will become quite gloopy, but do not worry. Slowly add the rice milk, giving it a good whisk to incorporate it into the mixture. Add the turmeric and paprika and again give it a good stir. Add salt and pepper to your own taste and set aside the mixture until needed.
Sweet Potato Bake
In a glass jug, add the Smooth, water, onion granules, garlic salt, smoked paprika, parsley and cornflour and stir to fully combine. Place in the microwave for 1 minute and give it a good stir. Put back in the microwave for 1 minute 30 seconds to 2 minutes until it starts to thicken to a double cream consistency. Add salt and pepper to your taste.
Arrange the sliced sweet potato in a rose shape in the foil lined cup (overlapping slices around the edge and keep working towards the middle until the cavity is filled. This is more about ensuring the slices all get cooked than how it looks at the end so don’t worry if it doesn’t hold its shape when it is cooked). Pour the sauce over the sweet potato until all the sauce is used. (You may need to use the tinfoil to prevent it from spilling out by ensuring it is slightly upright from the muffin tray).
In a bowl, stir together the oil, black pepper, onion granules, garlic salt and herbs. Add the sliced carrot and stir until all the carrot is coated in the mixture. Place the carrots in one of the muffin tray cavities.
Place the parsnips into another empty cavity and drizzle 1 tsp of oil over them.
Place 1 tsp of vegetable oil in two other muffin cup sections (2 tsp used in total). Place the tray in the oven for 15 minutes.
Remove the stalk from the mushroom and using a spoon, gently remove the black gills. Finely dice the stalk and add to a bowl along with the gills. Add the cranberry sauce, mushroom stalk, Violife, rosemary and thyme to the stalk pieces and stir to combine. Spoon into the mushroom and set aside. Sprinkle with a little more cheese.
When the 15 minutes is up, remove the tray from the oven and divide the yorkshire pudding mixture between the two tray cups which have the hot oil in them.
Place the mushroom in a spare cavity (it doesn’t matter if it is resting on top, just make sure it can’t topple over.
Drizzle the maple syrup or honey over the parsnips and put the tray back in the oven for a further 15 minutes.
Now make your Christmas pudding:
In a small saucepan, add the water, butter, sugar and spices and place on a medium heat. When the mixture begins to simmer, add the smooth and the dried fruit and give it a really good mix. Simmer the mixture, stirring regularly, for 3 minutes.
While the mixture is cooking, In a small jug or cup, make the egg replacer egg (1 tsp of egg replacer and 2 tbsp of water) and set aside. Take a small bowl and weigh out the flour and bicarbonate of soda, give a little stir and set aside. Line a microwaveable mug or cup with cling film and set aside.
After 3 minutes is up, the mixture in the pan should be a little darker in colour. Add the egg replacer mixture, flour and bicarbonate of soda and beat it a little to combine the ingredients. Spoon into the lined cup and microwave for 1 minute. If a skewer poked into the middle comes out clean, it is cooked. If not, cook for a further 15-30 seconds. Cover with tinfoil and leave to one side while you finish the dinner.
Now back to your Christmas dinner:
Remove the muffin tray from the oven and carefully remove the yorkshire puddings (these will soften and deflate when slightly cooler), carrots, parsnips, and stuffed mushroom and place them on your plate. Using a spoon, remove the sweet potato and place on the plate, then, gripping the foil, remove the sauce and pour over the potato.
Serve with low protein gravy if you choose.
After you have finished your dinner, it’s time for you pudding! If you like it warm, place in the microwave for 15-30 seconds. Serve with warm custard, cream or even brandy cream.
Happy Christmas, I hope you enjoy your meal!