Ceres Organics Savoury Christmas Recipes. Filled with goodness and good cheer, nuts are the perfect ingredient for a healthy Christmas feast. These delicious recipes are guaranteed to make you go nuts this festive season!
Kale Wreath Salad with Cashew Aioli | Ready in 30 minutes. Serves 2-3.
1 cup Ceres Organics White and Red Quinoa, mixed
4 tbsp Ceres Organics Extra Virgin
Olive Oil
zest and juice of 1 lemon
2 tbsp Natural Value Dijon Mustard
sea salt, to taste
4 large kale leaves, centre ribs and stems removed, leaves roughly torn
¼ cup Ceres Organics Dried Cranberries
¼ cup Ceres Organics Pistachios, shelled
fresh pomegranate seeds, to serve
Cashew Aioli
1 cup Ceres Organics RAW Cashews,
soaked in boiling water for 30 minutes,
rinsed and drained
3 tbsp lemon juice
1 tbsp Bragg Apple Cider Vinegar
½ tsp sea salt
2 cloves garlic, crushed
½ shallot
½ cup water
5 tbsp Ceres Organics Extra Virgin
Olive Oil
1 tsp Natural Value Dijon Mustard
Cook quinoa according to packet instructions, leave to cool. Whisk together oil, lemon zest and juice and mustard in a bowl until smooth and creamy, season with sea salt. Toss with cooked quinoa to coat.
Arrange kale in a serving dish, top with quinoa, cranberries and pistachios.
Place all aioli ingredients in a blender, except olive oil and mustard. Blend until creamy and smooth. With the blender running slowly pour in the olive oil. Add the mustard. Pulse until well incorporated. Drizzle aioli over salad and top with pomegranate seeds.
Evergreen Vegan Nut Roast | Ready in 45 minutes. Serves 5-6.
2 tbsp Ceres Organics Ground Flaxseed
6 tbsp warm water
1 cup Ceres Organics RAW Cashews
½ cup Ceres Organics RAW Brazil Nuts
½ cup Ceres Organics Whole Almonds
1 tsp Ceres Organics Extra Virgin Olive Oil
1 medium onion, finely chopped
320g fresh peas
2 cloves garlic, finely chopped
1 tbsp Mitoku Miso Paste
1½ tsp Rapunzel Vegetable
Bouillon Powder
¼ tsp Planet Organic Paprika
3-4 tbsp fresh mint, finely chopped
salt and freshly ground black pepper, to taste
Preheat oven to 200ºC.
Combine ground flaxseed with warm water. Stir together and leave to sit for 15 minutes in the refrigerator.
Whizz all the nuts in a food processor until ground.
Cook onion with a pinch of salt in olive oil until translucent.
In a large bowl, combine ground nuts, onion, flaxseed and all remaining ingredients. Mix thoroughly.
Scoop mixture into a lined baking tin. Bake for around 30 minutes, until firm and golden. Cool slightly, then lift out of tin.
