Christmas is a magical time when Italian culinary tradition shines in its own light. But who said that this tradition cannot be reinterpreted in a vegan way, keeping all the flavor intact and adding a touch of innovation? We present a complete menu that will make both vegans and non-vegans happy, where mushrooms play a starring role and traditional dishes are reinvented with creativity and respect for animals.
Appetizers
1. Porcini Mushroom Carpaccio with Arugula and Cashew "Parmesan"
Ingredients (for 4 people):
- 400g of fresh porcini mushrooms
- 200g of arugula
- 100g of raw cashews
- 2 lemons
- Extra virgin olive oil to taste
- Salt and pepper to taste
- 2 tablespoons of nutritional yeast
Preparation:
Gently clean the mushrooms and slice them thinly. Arrange the slices on a plate and season with oil, salt, pepper, and lemon juice. For the "Parmesan," blend the cashews with the nutritional yeast until a granular consistency is achieved. Serve the mushrooms on a bed of arugula and sprinkle with the cashew "Parmesan."
2. Potato and Cardoncelli Mushroom Millefeuille
Ingredients (for 4 people):
- 4 large potatoes
- 300g of cardoncelli mushrooms
- Fresh rosemary
- 3 garlic cloves
- Extra virgin olive oil to taste
- Salt and pepper to taste
Preparation:
Thinly slice the potatoes and mushrooms. In a baking dish, alternate layers of potatoes and mushrooms seasoned with oil, chopped garlic, rosemary, salt, and pepper. Bake at 180°C for 40 minutes.
Main Courses
1. Mushroom Lasagna with Almond Bechamel
Ingredients (for 6 people):
- 500g of vegan lasagna sheets
- 600g of mixed mushrooms
- 200g of peeled almonds
- 1l of unsweetened soy milk
- 50g of flour
- Nutmeg to taste
- Salt and pepper to taste
- Extra virgin olive oil to taste
Preparation:
For the bechamel, blend the almonds with soy milk, add the flour, and cook while stirring until thickened. Sauté the mushrooms with oil and garlic. Assemble the lasagna by alternating sheets, mushrooms, and bechamel. Bake at 180°C for 40 minutes.
2. Radicchio and Shiitake Mushroom Risotto
Ingredients (for 4 people):
- 320g of Carnaroli rice
- 2 heads of radicchio
- 200g of shiitake mushrooms
- 1 onion
- Red wine to taste
- Vegetable broth to taste
- Extra virgin olive oil to taste
- Salt and pepper to taste
Preparation:
Sauté the onion, add the rice, and toast. Deglaze with red wine. Add the radicchio cut into strips and the shiitake mushrooms sliced. Cook by adding hot vegetable broth. Stir in oil at the end of cooking.
Second Courses
1. Lentil and Mushroom "Meatloaf"
Ingredients (for 6 people):
- 300g of dried lentils
- 200g of champignon mushrooms
- 100g of breadcrumbs
- 2 carrots
- 1 onion
- Parsley to taste
- Salt and pepper to taste
- Extra virgin olive oil to taste
Preparation:
Cook the lentils. Finely chop mushrooms, carrots, and onion and sauté. Combine with mashed lentils, add breadcrumbs and seasonings. Form a meatloaf and bake at 180°C for 30 minutes.
2. Portobello Mushrooms Stuffed with Quinoa and Vegetables
Ingredients (for 4 people):
- 4 large portobello mushrooms
- 200g of quinoa
- 1 bell pepper
- 1 zucchini
- 1 carrot
- Parsley to taste
- Extra virgin olive oil to taste
- Salt and pepper to taste
Preparation:
Cook the quinoa. Dice the vegetables and sauté them in a pan. Clean the mushrooms and fill them with the quinoa and vegetable mix. Bake at 180°C for 20 minutes.
Desserts
1. Vegan Chocolate Panettone
Ingredients:
- 500g of type 0 flour
- 150g of cane sugar
- 200ml of almond milk
- 100g of dark chocolate
- 100g of raisins
- 15g of brewer's yeast
- Orange zest to taste
- Vanilla to taste
Preparation:
Prepare the starter with yeast, milk, and part of the flour. Let rise for 12 hours.
Once risen, add the other ingredients and let rise again for another 12 hours.
Bake at 180°C for 45 minutes.
2. Tiramisu with Cashew Cream
Ingredients (for 6 people):
- 200g of cashews (soaked for 8 hours)
- 200g of vegan biscuits
- Coffee to taste
- 100ml of soy milk
- 60g of agave syrup
- Unsweetened cocoa powder to taste
- 1 teaspoon of vanilla extract
Preparation:
Blend the cashews with soy milk, agave syrup, and vanilla until smooth. Dip the biscuits in coffee and alternate layers of biscuits and cream. Decorate with cocoa and refrigerate for at least 4 hours.
A Christmas... For Everyone!
This menu demonstrates how it is possible to keep the Italian Christmas tradition alive even while following a vegan diet. The key lies in choosing quality ingredients and careful preparation. Mushrooms, the stars of many dishes, add flavor and texture, while vegan alternatives to animal products allow for ethical versions of our favorite dishes. A menu that shows how Christmas can be a celebration of joy and sharing for everyone, respecting animals and the environment.