vegan Archives - ZestyKits - Regina Meal Kits, Recipes and Meal Prep

Lentil, mushroom and cranberry balls

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These lentil mushroom balls are filled with festive flavours and are the perfect center piece to a vegan Christmas dinner. These little wonders are filled with fresh rosemary, thyme, dried cranberries, lentils and are brought to life with a hint of red wine vinegar. You will love how easily you can create a vegan holiday main dish!

You can prepare the lentil balls in advance. Just shape the balls and cover. Chill in the fridge for no longer than 12-24 hours, bring to room temperature and bake.

Tools

knife
cutting board
colander
bowls
baking sheet
non-stick lining sheet
pan
pot

Preparation

1

Cook the lentils: Rinse and dry all produces. Preheat the oven to 350° F. Add lentils and water (4 cup, 8 cup) into a medium pot. Bring to a boil and then reduce heat to medium. Simmer for about 20 minutes, uncovered, adding more water if the lentils dry out. Once the lentils are fork tender, remove from heat. If there is still water in the lentils, drain using a colander. Return the lentils to the pot and mash the lentils with a potato masher until it’s a coarse paste with some lentil pieces still intact. Set aside.

2

Cut the onion & mushrooms:While the lentils are cooking, finely chop the onion and the mushroom. It is important to finely chop the vegetables to ensure the balls stick together.

3

Prepare the cranberries and herbs: Separate the thyme and sage leaves. Finely cut the fresh herbs and roughly cut the cranberries.

4

Cook the onion & mushrooms: In a pan, add the oil (1/2 tsp, 1 tsp), onion, mushrooms, salt (3/4 tbs, 1 1/2 tbs) and pepper (1/4 pinch, 1/2 tbs). Cook on medium heat until the onion is tender, about 9 minutes. Add the cranberries, herbs, and red wine vinegar. Stir until combined. Remove from heat and stir in the mashed lentils when they are ready.

Add the oat flour & flax and the water (2 tbsp, 1/4 cup) to the lentils. The mixture should be fairly moist and sticky. If it’s too crumbly and doesn’t stick together, add more water 1 tbsp at a time and combine between each addition until you can form a 1 tbsp ball by pressing the mixture together in your hands.

4

Form the lentil balls: Line a baking sheet with parchment paper. Shape lentil mixture into about 1 tbsp balls and pack tightly with your hands so they hold together. Form all the balls (20 balls, 40 balls) and place the lentil balls on a lined baking sheet. Cook for 15 minutes at 350F then flip them and cook for an additional 12-15 minutes or until the balls are firm on the outside.

5

Serve: Serve the lentil balls with cranberry sauce and mushroom gravy.

Bon Appétit!

Ingredients

Included

5 portions

10 portions

mushroom

250 gr

500 gr

onion

1 small

1 medium

lentils

1 cup

2 cups

dried cranberries

1/4 cup

1/2 cup

rosemary & thyme

3 gr

6 gr

red wine vinegar

1 1/2 tbsp

3 tbsp

oats flour & flax

1 cup

2 cup

oil*

1/2 tsp

1 tsp

salt*

3/4 tsp

1 1/2 tsp

pepper*

1/4 tsp

1/2 tsp

water

4 cups

8 cups

water

2 tbsp

1/4 cuo

Cooking with Kids

Cooking for kids?
Introduce fresh herbs to children slowly as they may not like their flavour. It is a good idea to ask children to prepare a new ingredient before tasting it. This will help them feel more comfortable with the new food.

Making this recipe with kids?
Ask the child to help by completing step 4:

Form the lentil balls

Recommended Wine Pairing

Recommended Wine Pairing provided by Willow Park Wines & Spirits

LIVING SKY CURRANT
complex earth tones and tangy berry flavors for those who prefer un-oaked wines.
Region: Perdue, Saskatchewan
Alcohol: 13.1%

VINA ESMERALDA
Fragrant and floral (lime blossom, acacia honey) with notes of fresh fruit (Muscat grapes, citrus) and passion fruit. Sensual and silky on the palate, delicate acidity (pink grapefruit). Sublime with seafood cocktail, fish and pates
Region: Spain
Colour: White
Alcohol: 11.5%

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional value

Chocolate orange hazelnut tart

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Share the joy of savouring this scrumptious and easy chocolate torte! This torte features a shortbread crust filled with a rich hazelnut orange chocolate ganache topped with toasted hazelnuts. It’s the perfect ending to a decadent Christmas dinner!

“Rudolf with your nose so bright, won’t you guide my sleigh tonight?”

Tools

Preparation

1

Cream margarine: Preheat oven to 300 F. With the help of a electric mixer, beat the margarine in a bowl until light and fluffy.

2

Add the flour mix: Gradually add the flour mix to the margarine, mixing until fully incorporated (do not over mix).

3

4

Shape and bake the crust: Lightly oil the pie plate. Place the dough in the pie plate and evenly press in the plate. Using a fork piece holes on the surface of the dough. This will prevent the dough from rising. Bake at 300F for 13 to 18 minutes until lightly browned.

Remove from the oven and let cool.

Make the ganache: While the crust is baking, place the chocolate and cointreau & frangelico in a medium sized bowl. Place the coconut mylk & coconut oil in a small pot. Turn on the heat to medium low and heat to close to boiling. Turn the heat to minimum, add the chocolate and cointreau & frangelico to the coconut mylk. Cover with the lid and let rest about 3 minutes. Remove lid and gently stir together unti the chocolate is melted into the coconut mylk.

Pour evenly the ganache into cooled crust.

5

Finish the pie: Roughly chop the hazelnuts. Place in the refrigerator for 30 minutes. Sprinkle with chopped hazelnuts and and return to refrigerator for another hour, until chilled all the way through. Leave in the refrigerator until serving. Serve.

Note: You can let the torte warm up at room temperature for 30 minutes for a creamier ganache.

Bon Appétit!

Ingredients

Included

5 portions

10 portions

Flour mix: flour, icing sugar, cornstarch

1 1/4 cup

2 1/2 cup

margerine

1/2 cups

1 cups

chocolate

12 oz

24 oz

coconut mylk + coconut oil

3/4 cup + 2tbsp

1 3/4 cup

cointreau & frangelico

1 tbsp

2 tbsp

hazelnuts

3 tbsp

1/3 cup

Cooking with Kids

Making this recipe with kids?

Ask the child to help by completing steps 1, 2 & 5.

Cream the margerine
Add the flour mix
Finish the pie

Recommended wine pairing

Recommended Wine Pairing provided by Willow Park Wines & Spirits

FONSECA BIN 27 RESERVE PORT
Bin 27 shares the heritage and style of the great Fonseca Vintage Ports, as well as much of their depth and character. However it is bottled when ready to drink and can be served by the glass directly from the bottle. Blended for consistency of character and quintessentially Fonseca in style, this reserve blend provides reliable and affordable value. Deep youthful ruby colour. Intense rich fruity nose crammed with pure blackberry, cassis, cherry and plum aromas interwoven with notes of spice. The palate full bodied and round, with a smooth velvety texture balanced by firm mouth filling tannins. The juicy black fruit flavours linger into the rich luscious finish.

Region: Portugal
Type: Port
Alcohol: 20%

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

creamy mashed potatoes

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These creamy mashed potatoes are scrumptiously delicious! Everyone at your holiday table will swoon over these whipped potatoes!

Note: Fresh rosemary is not part of this recipe. You can decorate the plate of mashed potatoes with leftover fresh herbs from other dishes.

May your holidays be filled with love, laughter and happiness!

Featured Saskatchewan Products

Tools

Preparation

1

Peel the potatoes: Peel the potatoes using a vegetable peeler.

2

Cut the potatoes: Cut the potatoes in 2 to 3 inches dices. If you want the potatoes to be the smoothest possible, you can take the time to remove the little knots from the potatoes with a small spoon.

3

Cook the potatoes: Place potatoes in a large pot (5 liters, 10 liters) and add enough cold water to cover potatoes. Bring to a boil and cook partially covered until easily pierced with a knife. Boil 20-25 minutes depending on the size of your potatoes.

4

Drain the potatoes: Drain well and transfer to the bowl of a stand mixer or transfer back to the pot and use an electric mixer.

5

Mash the potatoes: Ensure the vegan butter (1/2 cup, 1 cup) is room temperature. In a small bowl place the coconut milk (1/2 cup, 1 cup) and hot water (2/3 cup, 1 1/3 cup).Combine. Start whipping the potatoes on low speed 30 seconds then increase to medium and slowly drizzle in coconut milk mixture. With mixer on, add softened vegan butter (1/2 cup, 1 cup) 1 Tbsp at a time, waiting a few seconds between each addition. The potatoes should be whipped and fluffy. Add the salt (1 1/4 tsp, 2 1/2 tsp) and pepper (1/4 tsp, 1/2 tsp). Taste and adjust salt & pepper.

To keep mashed potatoes warm until serving: cover potatoes and place into a warm oven or transfer to a slow cooker on the low setting to keep potatoes warm until ready to serve.

bon appétit!

Ingredients

Included

5 portions

10 portions

Russet potatoes

1600 gr

3200 gr

coconut mylk

1/2 cup

1 cup

hot water*

2/3 cup

1 1/3 cup

vegan butter

1/2 cup

1 cup

salt*

1 1/4 tsp

2 1/2 tsp

pepper*

1/4 tsp

1/2 tsp

water*

enough to cover potatoes

Cooking with Kids

Cooking for kids?
Mash potatoes are one of kids favourite. No changes to the recipe are recommended.

Making this recipe with kids?
Ask the child to help by completing step 5:

Mash the potatoes

Recommended Wine Pairing

Recommended Wine Pairing provided by Willow Park Wines & Spirits

LIVING SKY CURRANT
complex earth tones and tangy berry flavors for those who prefer un-oaked wines.
Region: Perdue, Saskatchewan
Alcohol: 13.1%

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Candy cane soup

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Baby it’s cold outside! Lets warm up with this creamy Christmas spiced beet soup topped with rich cream and fresh dill.

Keep calm
and
get your
HO HO HO
on

Featured Saskatchewan Products

Tools

blender - see tips in the steps if you don't have a blender
knife
cutting board
vegetable shredder
large pot
measuring cup with beaker

Preparation

1

Prepare the vegetables for the soup: Wash and rinse all produce. Dice the onion in 1 cm dices. Peel the potatoes and beets and cut in 1 cm dices.

2

Cook the onion: In a large pot on medium high, add oil (1/2 tsp, 1 tsp) and onion and cook for about 5 minutes until tender. This should take about 5 minutes.

3

Cook the soup: Once the onions are tender, add salt (1/4 tsp, 1/2 tsp), pepper (1 pinch, 1/8 tsp), Christmas spices, potato dices, beet dices and water (4 cups, 8 cups). Note that you can adjust the amount of water based on how thick you like the soup. We recommend adding water until it just covers the vegetables in the pot.

Bring the soup to a boil on high heat and cook about 30 minutes until the beets and potato are fork tender.

4

Blend the soup: Place the soup in the blender* and blend until smooth, about 1 minute. If required, blend the soup in 2 batches to ensure the blender is not overfilled. Return the blended soup to the pot. Combine. Taste and adjust salt and pepper as desired.

*Note: If you don’t have a blender, skip this step.

5

Prepare the toppings: Cut the dill in small pieces of about 2 cm long.

6

Assemble and serve: In individual bowls, place the soup, Pour the coconut mylk in a measuring cup with a beaker* and heat up in the microwave 30 seconds**, combine with a spoon and draw a spiral of coconut mylk in each bowl***. Use a knife or spoon to create a fun design with the coconut mylk and the soup. Garnish with the dill. Serve.

*Note: If you don’t have a measuring cup with a beaker use a spoon.
**Note: Coconut milk tends to thicken when chilled. Warming it up and mixing it will ensure it is liquid.
***Note: If you don’t have a blender, don’t use the cream as it won’t look good. Decorate the soup with fresh dill.

bon appétit!

Ingredients

Included

5 portions

10 portions

potato

400 gr

800 gr

beet

500 gr

1000 gr

onion

1 small (100gr)

1 medium (200gr)

Christmas spice blend

1 tsp

2 tsp

coconut mylk

1/4 cup

1/2 cup

fresh dill

2 gr

4 gr

oil*

1/2 tsp

1 tsp

salt*

1 tsp

2 tsp

pepper*

1/8 tsp

1/4 tsp

water*

4 cups

8 cups

Cooking with Kids

Cooking for kids?
Go easy on the fresh dill and Christmas spice for kids as they may not like their flavour.

Making this recipe with kids?
Ask the child to help by completing step 3 & 6:

Cook the soup
Assemble & Serve

Recommended Wine Pairing

Recommended wine pairing provided by Willow Park Wines & Spirits

DR. LOOSEN RIESLING
Loosen Bros. Riesling embodies the delicate and racy characteristics of traditional, slate-soil Mosel vineyards at a very affordable price for every day enjoyment. It is a bright, vibrant, fruit-driven wine, with a juicy mid-palate and a crisp, drying finish
Region: Germany
Colour: White
Alcohol: 8.5%

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Spinach cranberry Christmas wreath

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This spinach cranberry Christmas wreath is simple, elegan and an absolute crowd pleaser! This Christmas wreath presents an orchestra of flavours that are sure to satisfy everyone. Vegan puff pastry is filled with spinach, cranberry, dill, lemon and silky tofu. The wreath is topped with fresh dill and dried cranberries.

Maybe Christmas doesn’t come from a store. Maybe Christmas perhaps, means a little bit more.

Featured Saskatchewan Products

Tools

strainer
rolling pin
baking sheet
pastry brush
parchment paper or non stick liner
bowl
small bowl
serving plate
knife

Preparation

1

Drain the spinach: Heat the oven to 425F.Place the thawed spinach in a strainer and squeeze out all excess water.

Separate the fresh dill leaves in about 2 cm pieces.

2

combine the filling: In a bowl, place the drained spinach, the tofu blend, and half the dried cranberries.

3

Roll the puff pastry: Sprinkle flour on the counter to create a very light coating. Place the vegan puff pastry on the lightly floured surface. Using a rolling pin, roll the pastry to a 60 cm x 20 cm rectangle. Roll pastry by starting in the middle of the pastry square and rolling to the edges. Leaving a 1 cm border, spoon the spinach mixture along the length of the pastry, leaving a 2 cm gap at both short ends.

Ensure to minimally manipulate the pastry. If the dough rips, reattach with your fingers and avoid making a ball with the dough and re-rolling it.

4

Form the wreath: Fold in the two short ends of the vegan puff pastry to stop any of the filling coming out, then roll the pastry away from you to enclose the filling and create a long sausage shape. Join the two ends together to create a wreath shape and stick together with a bit of non-dairy milk. Transfer the wreath to a baking tray lined with parchment paper or non stick liner and chill in the fridge for 20 mins.

Place the non-dairy milk (1/2 tbsp, 1 tbsp) and olive oil (1/2 tbsp, 1 tbsp) in a small bowl. Using a pastry bush*, brush the pastry with non-dairy milk.

Note: you can make the Christmas wreath up to this point a day in advance and keep it covered in the fridge.

*Note: If you don’t have a pastry brush, you can use a paper towel.

5

Bake and serve: Using a knife, cut a few 2 cm slits across the top of the pastry. Bake for 15 minutes at 435F. Reduce the temperature to 350F, bake for an additional 15 to 20 minutes until golden brown. Leave to cool for 5 mins, then transfer to a board and decorate with the reserved fresh dill and the rest of the dried cranberries.

bon appétit!

Ingredients

Included

5 portions

10 portions

puff pastry

1 sheet

2 sheets

frozen spinach - thawed

150 gr

300 gr

silken tofu blend (tofu, nutmeg, olive oil, cranberry mustard, soy sauce, vegetable stock, garlic powder, DoTerra lemon oil)

250 gr

500 gr

fresh dill

3 gr

6 gr

dried cranberry

2 tbsp

1/4 cup

flour for dusting*

1 tbsp

2 tbsp

non dairy milk*

1/2 tbsp

1 tbsp

oil

1/2 tbsp

1 tbsp

Cooking with Kids

Cooking for kids?
Go easy on the dried cranberries for kids as they may not like their flavour.

Making this recipe with kids?
Ask the child to help by completing step 1,2 & 4:

Drain the spinach
Combine the filling
Form the wreath

Recommended Wine Pairing

Recommended Wine Pairing provided by Willow Park Wines & Spirits

LA FIOLE COTE DU RHONE
Clear medium ruby colour; moderate aromas of blackberries, raspberries and spice; extra dry and medium bodied with flavours of raspberries, spices and black fruits; medium finish,ready to drink.
Region: Rhone France
Colour: Red
Alcohol: 13.5%

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Nutritional information does not include bread.

Mushroom gravy

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This rich mushroom gravy features layers of flavours. You won’t believe how easy it is to make. Within minutes, you will have the perfect topping for mashed potatoes and lentil, mushroom balls.

When we recall Christmas past, we usually find that the simplest things—not the great occasions—give off the greatest glow of happiness.

Tools

Preparation

1

Rehydrate the dried mushrooms and prepare the produces: Place the dry wild mushrooms in a small bowl. Cover with hot water (1/2 cup, 1 cup) and let soak for 5 minutes.

Cut the onion in small 1/2 cm dices. Finely mince the fresh thyme and rosemary.

2

Cook the onion: While the dried mushrooms are re-hydrating, add oil (1 tbsp, 2 tbsp), salt (1/2 tsp, 1 tsp), pepper (1/8 tsp, 1/4 tsp) and the onion to a large pan. Cook on medium heat for about 5 minutes, until the onion is tender.

Add the dried mushroom and the hot water they are soaking in to the onion. Bring to a simmer over medium heat. Let simmer 5 minutes

3

Combine and puree the gravy: In a small bowl, add the cornstach and water (1/2 cup, 1 cup), combine.

Add the cornstarch & water, rosemary, thyme, water (1/2 cup, 1 cup), coconut mylk & vegetable sock to the onion and mushrooms. Stirring constantly, bring to a simmer. Let simmer about 2-3 minutes. Add more water, 2 tbsp at a time, if you would like thinner gravy.

Add the gravy to a blender, or use an immersion blender, and blend until smooth and creamy.

4

Reheat and serve: Transfer the gravy back to the pan.Taste and adjust seasonings as needed, adding more salt and pepper to taste. Bring the gravy to a boil on medium heat, stirring regularly. Pour in a gravy serving dish and serve.

bon appétit!

Ingredients

Included

5 portions

10 portions

dried wild mushroom

7 gr

14 gr

cornstarch

1 1/2 tbsp

3 tbsp

onion

1 small

1 medium

thyme & rosemary

1 gr

2 gr

coconut mylk & vegetable stock concentrate

2 tbsp

1/4 cup

oil

1 tbsp

2 tbsp

hot water*

1/2 cup

1 cups

water*

1/2 + 1/2 cup

1 + 1 cup

salt*

1/2 tsp

1 tsp

pepper*

1/4 tsp

1/2 tsp

Cooking with Kids

Cooking for kids?
Gravy is one of kids’ favourites. No adjustments to the recipe are recommended.

Making this recipe with kids?
Ask the child to help by completing step 1 & 3

Rehydrate the dried mushrooms and prepare the produces
Combine and puree the gravy: a child can help by combining the cornstarch and water.

Recommended Wine Pairing

Recommended Wine Pairing provided by Willow Park Wines & Spirits

LIVING SKY CURRANT
complex earth tones and tangy berry flavors for those who prefer un-oaked wines.
Region: Perdue, Saskatchewan
Alcohol: 13.1%

Tags

Note: We cannot guarantee any dish is allergen free.