2 scrumptiously innovative appetizers for your planetarian Christmas lunch

 

Christmas lunches are often equal rich sausages, meaty pies and roasted duck, pork, goose, beef, chicken and any other animal you can think of. And hey, that’s really nice, but I sometimes get a little fed up with Christmas food around the 26th. So whenever I’m hosting a gathering in December I always try to mix it up a bit. 

I’m a big fan of bite sized appetizers that focus on the vegetable as the star of the dish rather than as a side. Both because I fancy veggies much more than meat (I obviously also try to eat less meat because of the climate) and because my friends and family always get quite impressed when they once in a while get served meatless dishes. 

So, if you’re looking for an elegant spread, then try these two veggie canapes. They’re tasty, full of nutrition and kind to the planet at the same time. You can make them vegan or vegetarian - whatever your heart desires.

Psst! We've put together the perfect gift for that person in your life, who loves the planet. Check out The Climate Gift here!
 

sustainable panna cotta beetroot

Parsley panna cotta on beetroot with crunchy toppings

This mouthful is not only an explosion of taste - it’s also really pretty. I love the deep red from the beetroot mixed with the bright parsley green. The crispbread with crickets - in my opinion - adds that irreplaceable umami flavour other kinds of bread and crunch lack. 

Around 8 servings

Ingredients

1 dl of sour cream or kefir (or a plant-based alternative)
A handful of parsley
1,5 leaf gelatine (alternatively 16 grams of vegegel)
Lemon juice
Salt & pepper
1 beetroot
A few slices of Hey Planet Cricket Crispbread 
Extra parsley for garnish

Equipment

If you use gelatine leaves: SIlikomart Truffle Mould, 22 MM
If you use vegegel: 8 small glasses or bowls
Mandoline slicer or a sharp knife
Blender

Instructions

  1. Peel the beetroot and use a mandoline cutter or a sharp knife to cut it into thin slices. Place the slices in cold water, until you need them.
  2. Blend the parsley with the sour cream/kefir/plant-based alternative. Let it rest for half an hour to make the parsley taste more intense. Sift the mix, and season with lemon juice, salt and pepper. 

Gelatine version

  1. Soak the leaves in cold water for 5 minutes. 
  2. Heat the mixture in a small pan, and add the soft gelatine leaves. Transfer the liquid to the mould (divide it in approximately 8 holes) and put it in the freezer for at least three hours. 
  3. Pop out the panna cottas, place them on the beetroot slices on a serving tray and let them thaw in the fridge. 
  4. Crumble the crispbreads in a plastic bag. 
  5. Garnish the canapes with parsley and crispbread crunch.

Vegegel version

  1. Add the powder into the sour cream mixture and heat it until it thickens. Divide the mixture in glasses and store in the fridge until it sets.
  2. Roll the beetroot slices into spirals and out them in the glasses. 
  3. Crush the crispbreads in a bowl. 
  4. Garnish the canapes with parsley and crispbread crunch.

Christmas canapes

Creamy, refreshing cucumber soup with crispbread dippers

Probably the easiest dish in the world. If you don’t have a small bowl like the ones in our pic, then you can try using a shot glass or the bottom of a nice-looking water glass. Perhaps you can even serve the soup in big spoons? Feel free to be creative!

Around 8 servings

Ingredients

½ organic cucumber
4 tbsp sour cream (or a plant-based alternative)
A handful of chives
A dash of lemon juice
Salt & pepper
Good quality oil; e.g. olive oil with wild garlic (optional)
Onion sprouts, chives or another form of beautiful garnish
A packet of Hey Planet Cricket Crispbread 

Equipment
8 small bowls
A blender

Instructions

  1. Blend the cucumber, chives and sour cream, until you have a very smooth mix. 
  2. Season with lemon juice, salt and pepper.
  3. Divide the soup into 8 small glasses or bowls.
  4. Add small drops of oil to the soup and garnish with your preferred herbs.
  5. Cut the crispbreads into smaller rectangular dippers.
  6. Serve the soup with the crispbreads and enjoy!

And now that you have the perfect appetizers take a look at The Climate Gift which is perfect for your climate conscious friends and family for Christmas!

Or check out our three plant-based cookies recipes here.

We really want to see your versions of our recipes, so please don’t hesitate to share your own tips and advice on Instagram. Use the hashtag #heyplanet, and we’ll be able to see your food and regram your beautiful dishes and treats.

And if you want more free, healthy and sustainable recipes, then become a member of our Planetarian Club! It's 100% free. 

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