What I talk about
- For the December 2022 issue of Terra Nuova I devised a rustic, fully plant-based Christmas menu that suits every palate, vegan or not.
- The main course is a braise of pumpkin and diced tempeh with black grapes, deglazed alternately with red wine and shoyu (or tamari, for a stronger taste), with sage and rosemary: it recalls classic braised dishes.
- Tempeh is a ferment from Indonesia: it is made with soya but also with peas or chickpeas, and you can buy it or make it at home.
- I serve the braise with hasselback potatoes, sliced thinly without cutting through the base and roasted: they look spectacular.
- For dessert I suggest a rice cream flavoured with ginger, turmeric and cinnamon water, layered with pumpkin compote and chopped hazelnuts: it also works for Christmas breakfast.
Sources
- The recipes are in the December 2022 issue of Terra Nuova (in Italian).
- The video page on veggiechannel.com (in Italian).
- The original video on the Veggie Channel YouTube channel.
