In this festive month, Termas de Chaves complete its Christmas dinner with three vegetarian and healthy festive recipes. Combining classic Christmas flavors, these are options that perfectly combine flavor and health. For starters, we present an Almond and Fruit Salad, then Wellington Vegetariano and, for dessert, Coconut Truffles with Dark Chocolate. Let's do it? It is a pleasure to take a Wellington from the oven with the crispy golden puff pastry, just as I wanted. Even greater satisfaction is knowing that this is a succulent and flavorful vegetarian suggestion! That's why, in this Healthy Choice, we've replaced meat with plant-based ingredients, which increase nutrient intake and lower blood sugar levels. The star of the recipe, Portobello mushrooms stimulate the immune system and carry B-complex vitamins. Click here for the starter recipe and here for the dessert recipe. Wellington Vegetarian Ingredients For mass: 150 g of white quinoa flour 150 g of white spelled flour 80 ml of water 90 ml of oil For the filling: 3 - 4 Portobello mushrooms 2 tablespoons of oil 1 cup of dried fruit (cashews, walnuts, hazelnuts) 1 red onion 6 cloves of garlic 1 carrot 3 cups of finely chopped mushrooms 1 cup of cooked quinoa 1 dessert spoon of chia seeds 1 tablespoon of balsamic vinegar 1 tablespoon of dried herbs (parsley, oregano, thyme) 1 dessert spoon of sweet pepper 2 dessert spoons of cornstarch 2 tablespoons of soy sauce 100 g of fresh spinach 2 tablespoons of red fruit compote
Preparation mode Start with the dough. Place the flour and oil in a bowl and mix well. Gradually add the water until you form a ball. Knead for a while, form a ball and rest in the fridge while preparing the filling. To prepare the stuffing, start with Portobello mushrooms. Rub the mushrooms with a little oil, place them face down on a baking sheet and bake for 15 minutes at 180°C. Excess liquid can be set aside for making sauce or adjusting the filling later. In a food processor, chop the nuts until well chopped and then spread on a baking sheet to toast for 10 minutes in an oven at 180°C, until they start to brown. Meanwhile, heat the oil in a skillet over medium-high heat and brown the onions, garlic and carrots until translucent, that is, about 5 minutes. Add the chopped mushrooms. Cook until they shrink and release liquid, which takes another 5 to 10 minutes. Season this mixture with the sweet pepper, dried herbs and black pepper. Saute for 5 minutes. Add the cornstarch and the cooked quinoa, turn off the heat and let it cool. Remove the skillet from the heat and add balsamic vinegar and soy sauce and add the roasted nuts and chia seeds. Stir the mixture until incorporated. If the filling seems a little dry, add a little of the liquid that the Portobellos released when they were in the oven. Preheat oven to 200°C. Roll out the lightly floured dough until it forms a rectangle and place the spinach leaves in the center and half of the stuffing on top, make a line in the center of the dough, leaving an inch uncovered at each end, place and lightly press the Portobello mushrooms spaced on the part. top of the filling. With the rest of the stuffing, cover the whole mushrooms to make an even stem shape. Place some spoons of red berry jam on top of the trunk. Finally, make the cross-cuts in the dough, interlace to make the desired effect, and cover with sesame seeds. Bake the roll in a preheated oven at 180º C for 40 minutes. Allow to cool slightly before cutting.