We have two brand new, delicious festive recipes for you to try out – and they’re healthy too!

Lentil and quinoa Christmas stuffing

Ingredients:

  • 1 medium carrot – small cubes
  • 1 medium onion – chopped
  • 2 tablespoons olive oil
  • 2 tablespoons frozen peas
  • 100g quinoa
  • 150g red lentils
  • 1 teaspoon dried mixed herbs
  • 1 lemon – rind only
  • 1 teaspoon juniper berries
  • 1 teaspoon coriander seeds
  • 1 teaspoon cloves
  • 800ml vegetable stock
  • 1 teaspoon tamari
  • 1/2 teaspoon ground nutmeg
  • Chopped chestnuts – a handful
  • 1 tablespoon cranberries
  • Some black pepper

Method: 

  1. Saute the onion and carrot in the oil until the onion is transparent.
  2. Add the quinoa and lentils and the remaining ingredients (except the peas and chestnuts) and bring to the boil.
  3. Cover and simmer gently for about 15-20 minutes until all the stock has been absorbed. Stir in the peas and chestnuts.
  4. Press the mixture into a greased 8″ square lined cake tin and bake in the oven at 200c for 30 minutes.
  5. Can be served hot or cold.

Festive sprouts and beans

Ingredients:

  • 50g butter or olive oil
  • 4 good handfuls of sprouts, halved if necessary
  • 4 spring onions – sliced lengthwise, removing the top part of stems if tough
  • 100g frozen peas
  • 1 small tin cannellini beans or others of choice
  • 1/2 tablespoon sauerkraut
  • 1 teaspoon apple juice concentrate
  • 1 teaspoon tamari
  • 120ml vegetable stock
  • Some black pepper
  • Small handful sprigs of mint or 1 teaspoon of dried
  • Toasted pumpkin seeds

Method:

  1. Melt the butter in a wide heavy based saucepan over low heat and add the sprouts and spring onions. Cook gently for 5 minutes.
  2. Add the peas and mint springs, combine with the buttery juices.
  3. Add the stock, apple juice concentrate and tamari.
  4. Cover the pan and simmer gently for about 5 minutes until the sprouts are tender.
  5. Remove the lid and add the beans and sauerkraut.
  6. Increase the heat slightly and stir occasionally, allowing the liquid to reduce to a few tablespoons.
  7. Garnish with toasted pumpkin seeds and serve as soon as possible.