Sweet, Soft & Dewy Nut Roast & Gravy with an Alkaline Vegan Twist
Christmas. The celebration of the SUN. After winter solstice (Dec 21 - Dec 24), the shortest days of the year, the rebirth of the sun (life) is celebrated on the 25th of December. An Ancient Egyptian tradition.
So on the 25th of December, we can all celebrate the return of sunlight, photosynthesis, flowers, leaves and trees. To give thanks to the sun, the giver of life, and all of you beautiful people for the support on this platform, I have created Free Alkaline Holy Days Recipes, which you can find below.
This includes the ingredients & instructions for our sweet, soft & dewy Nut Roast, our hearty and gluten-free Butternut Cheesecake & a Herbal Mulled Wine, created by herbalist @sacred_herbal_tea. Of course, using whole, naturally-occurring, alkaline ingredients only.
I am all for celebrations, giving thanks & good food, but I want to normalise these celebrations without destructive practices. Let us celebrate the rebirth of the sun, the holy days by honouring & rewarding our vessel and our loved ones by preparing healthy, natural & alkaline festive dishes this year.
Let us normalise celebrations without destructive practices. Learn, unlearn & re-learn! –The Electric Tribe
I tried to keep the ingredients & instructions as simple and affordable as possible. Alkaline is for everyone. This is my little gift for you and your family. Enjoy! Please feel free to tag me on Instagram @theelectrictribe if you decide to re-create one of these electric recipes. With gratitude, Jay.
Nut Roast
Ingredients
2 cups (320g) dried fruits (I used sun-dried tomatoes, prunes, raisins, figs & dates)
2 cups (300g) mixed nuts (i.e. walnuts & brazil nuts); blended
2 (200g) cups mushrooms of your choice; finely chopped
1 cup (200g) chickpea flour mixed with water = Egg replacement
1 cup (150g) spelt flakes; blended
½ of a large butternut squash; diced
1 small bunch spring onions; chopped
1 large fennel bulb; chopped
1 large red onion
3 tablespoons onion powder
2-3 tablespoons grapeseed oil
1 tablespoon ginger powder
1 teaspoon sea salt
1 teaspoon cayenne pepper
A handful fresh sage
A handful fresh rosemary
Optional: 1 tablespoon date syrup or agave syrup
Directions
Let's start!
Preheat the oven to 180°C.
Peel the edges of the butternut squash and cut into small cubes. Cut your mushrooms, spring onions, fennel bulb & dried fruits into similar size shapes as the squash. Finely chop your red onion. Set aside for later.
Blitz up your mixed nuts in a food processor or high-speed blender for a few seconds. They shouldn't be too ground up.
Next, place your spelt flakes in a food processor and blitz until they become fine, almost a flour consistency. Set aside for later.
Then, heat up the oil in a large pot. Once hot, add your chopped butternut squash, mushrooms, spring onions & fennel. Combine over medium-high heat.
Add your seasonings. The fresh sage & rosemary will really help bring out the roast flavour. Let it cook for 10-15 minutes or until all ingredients are fully softened and cooked.
Transfer the cooked ingredients into a large mixing bowl. Add 2 cups of the blended mixed nuts, 1 cup blended spelt flakes, 2 cups dried fruits and 1 cup of your egg replacement. I used chickpea flour whisked together with water (batter like consistency). Add a pinch of sea salt. Use a large wooden spoon or spatula to combine all ingredients.
Next, line a grease tray with parchment paper. This will prevent the nut roast from sticking to the grease tray. Compact the filling into a grease tray adding as much filling as you can and use your spatula to compact. This will help binding it together and prevent air pockets.
Cook the nut roast for 45-60 minutes at 180°C in the preheated oven. Let it cool for 10-15 minutes. Turn out to a serving plate, remove the tin and garnish with fresh rosemary, dried fruits & jam. Voila! Your nut roast is ready.
Slice thickly to serve
Butternut cheesecake
Ingredients
Base:
1/2 cup teff flour
1/3 cup water
1/3 cup date paste (dates and water blended)
3 tbsps tahini
A pinch of sea salt
1 tsp ceylon cinnamon
1 tsp ground cloves
Top:
1 1/2 cups cubed butternut squash (boiled)
1/2 cup brazil nuts or hemp seeds
1 cup dates
5 tbsps tahini
1 cup coconut cream
Dates
A pinch of sea salt
1-2 tsps ceylon cinnamon
Optional: 1 tbsp agave syrup
Directions
Let's start!
For the base: Combine the dry ingredients. Then, add the wet ingredients and knead the mixture into a dough-like consistency. If the dough is too dry add 1 tbsp of water. If the dough is too sticky, add 1 tbsp of teff flour.
For the top: Transfer all ingredients to a food processor or high-speed blender and blend for 60-90 seconds or until desired cream-like texture is reached.
Next, transfer the dough into a non-stick springform pan. Use your hands to shape the dough into a cake base.
Then, transfer the filling on top of the base.
Bake for 45-60 minutes on 180 degrees celsius.
Once fully baked, let the cake cool down and set for 30-60 minutes. Enjoy your gluten-free, refined sugar-free festive treat
Herbal mulled wine
Recipe by @sacred_herbal_tea
Ingredients
1 cup hibiscus flower
750ml water
1 1/2 oranges
1 apple
4 cinnamon sticks
7-8 cloves
3 star anise
4 slices of ginger
Sweetener of your choice (i.e. agave, wild honey etc.)
Directions
Let's start!
Add hibiscus and water to a pot and bring to a boil. Let it simmer for approximately 20 minutes
Strain hibiscus tea and discard of the herb
Add hibiscus tea back to the pot
Add the rest of the ingredients to the pot (except sweetener)
Let mixture simmer on low to medium heat for 20-30 minutes, stirring frequently
Strain mixture and discard of added ingredients
Pour mulled wine into a glass and add sweetener. Enjoy!
Recipe by @sacred_herbal_tea