5 Festive Recipes For Cozy Christmas Eve Dinner

Creamy Roasted Tomato and Basil Soup

Ingredients

• 6 large ripe tomatoes
• 4 cloves minced garlic 
• 2 tbsp olive oil
• 1 chopped onion 
• 2 cups vegetable broth
• ½ cup heavy cream
• Fresh basil leaves
• Salt and pepper to taste

Procedure

• Preheat the oven to 200°C.
• On a baking tray, place tomatoes and garlic and drizzle with some olive oil. Roast for about 25-30 minutes.
• In a pot, add chopped onions and sauté until they turn translucent.
• Then add the roasted tomatoes, garlic, and vegetable broth and simmer for about 10 minutes.
• Remove from heat and let it cool for a while. Blend the mixture well in a blender. 
• Pour in some heavy cream and top it off with fresh basil leaves.
• Season with salt and pepper and serve hot!

Stuffed Butternut Squash

Ingredients

• 1 large butternut squash
• 1 cup cooked quinoa
• ½ cup dried cranberries
• ¼ cup chopped pecans or walnuts
• 1 finely chopped onion
• 1 tbsp olive oil
• 1 tsp cinnamon
• Salt and pepper to taste

Procedure

• Preheat the oven to 200°C.
• On a baking tray, place the unseeded and cut butternut squash, drizzle with olive oil, and sprinkle with cinnamon, salt, and pepper. Roast for about 35-40 minutes until it turns soft.
• Now, in a pan, sauté some chopped onions in olive oil.
• Add quinoa, cranberries, and nuts and season with salt and pepper.
• Fill the roasted butternut squash with the prepared quinoa mixture and bake for another 10 minutes.
• Garnish with fresh herbs and serve warm.

Chestnut and Wild Mushroom Risotto

Ingredients

• 1 ½ cups Arborio rice
• 1 cup sliced wild mushrooms 
• ½ cup roasted and chopped chestnuts 
• 4 cups warm vegetable broth
• 1 finely chopped onion 
• 2 cloves minced garlic 
• 2 tbsp olive oil
• ¼ cup white wine (optional)
• ½ cup grated Parmesan 
• Salt and pepper to taste
• Fresh cilantro

Procedure

• In a pot, heat some olive oil and sauté onion and garlic until they turn soft.
• Add mushrooms and cook for another five minutes.
• Now stir in the Arborio rice and cook for 1-2 minutes.
• Pour some white wine and let it evaporate.
• Gradually add warm vegetable broth and stir continuously until the rice is creamy and juicy.
• Now add roasted chestnuts and Parmesan cheese.
• Season with salt and pepper, garnish with fresh cilantro, and serve hot!

Garlic Herb Roasted Cauliflower Steaks

Ingredients

• Sliced cauliflower 
• 3 tbsp olive oil
• 3 cloves minced garlic 
• 1 tsp dried thyme
• 1 tsp rosemary
• Salt and pepper to taste
• 2 tbsp lemon juice

Procedure

• Preheat the oven to 200°C and place the cauliflower steaks in a baking tray.
• In a bowl, mix together olive oil, minced garlic, thyme, rosemary, salt, and pepper.
• Simply brush the mixture onto the cauliflower and roast for about 25-30 minutes. Make sure to flip it halfway.
• Drizzle some lemon juice and serve with fresh salad or mashed potatoes.

Spiced Apple Crumble with Oats

Ingredients

• 4 diced apples 
• 1 tsp ground cinnamon
• 2 tbsp maple syrup
• 1 cup rolled oats
• ½ cup almond flour or regular flour
• 3 tbsp melted coconut oil 
• A pinch of salt

Procedure

• Preheat the oven to 180°C.
• In a bowl, toss the diced apples with cinnamon and maple syrup and spread them on a baking dish.
• To prepare the topping, in another bowl, mix rolled oats, almond flour, melted coconut oil, and a pinch of salt.
• Then sprinkle this topping over the apples and bake for about 25-30 minutes until the apples are soft and the topping is golden and crisp.
• Serve warm with a scoop of vanilla ice cream and enjoy!

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