A Full Course Menu
by Pavitra Sankaran from WhatIF Foods on December 26, 2022
Hope you had a wonderful Christmas Eve and Christmas Day~ Christmas might be over, but that doesn't mean that the celebrations are over! Here's more festive inspiration for your upcoming parties, with 4 recipes that are guaranteed to impress your guests and make them go for first, second, and even third servings! And you'll definitely be the talk of the party when you tell them that every course was made using the REgenerative wonder crop that is the Bambara Nut 🌱✨ In our holiday roundup of showstopping BamNut recipes, we've curated a full course menu consisting of a drink, starter, main, and dessert. Let's dive straight into the recipes!
Jingle bells, jingle bells, GINGER all the way~ Oh what fun it is to make a festive drink today, hey! Here's a perfect festive drink recipe for you to make! Best of all, it is equally amazing as a hot and cold drink! So depending on whether you're spending an arctic christmas or a tropical christmas, this recipe is for everyone!
In this recipe, we use our super creamy and frothy BamNut Barista Milk to make a dairy-free, plant-based gingerbread latte! Our BamNut milk is high in protein, higher in fiber, lower in fat, and is made from the REgenerative Bambara groundnut.
- 600ml BamNut Barista Milk
- ½ tsp ginger powder
- ½ tsp cinnamon powder
- ¼ tsp nutmeg powder
- 2 tbsp brown sugar
- 2 espresso shots
- Whipped cream
- Gingerbread cookies
If you’ve never heard of it before, to put it simply, vichyssoise is a cold soup made of leeks, potatoes, chicken stock and milk or cream. It is traditionally served cold, but can be eaten hot as well.
In our version of a vichyssoise, we replace cream with our BamNut Airy Milk, which provides a wonderful balanced lightness to this refreshing summer soup. Our recipe is easy to follow, with few ingredients and even easier to make.
To make a vegan-friendly version, substitute chicken stock with vegetable stock.
- 1 cup BamNut Airy Milk
- 1 potato, peeled and diced
- 1 leek
- 1 shallot
- 1 tbsp extra virgin olive oil
- ½ cup chicken stock
- Salt and pepper to taste
- Pinch of nutmeg (optional)
Here are the steps to make this deliciously creamy soup:
Dice the leek and shallots. Sautee leek and shallots in olive oil until soft (about 3-5 mins). Add potatoes and saute for 1-2 minutes. Add chicken stock and BamNut Airy Milk to pan and bring to a boil. Lower heat and simmer until potatoes are soft. Puree in blender till smooth, and add salt and pepper to taste. Add a pinch of nutmeg powder (optional). To serve, add chopped chives and a dash of olive oil (optional).
To enjoy it cold: Let it chill in the fridge for at least an hour.
To enjoy it hot: Heat up the soup on the stove before serving.
And now, please give it up for our main of the day: Nutritious Baked Stuffed Squash with Pumpkin Noodlers! Stuffed squash is nutritious, delicious and allows you to maintain your figure while being filled, due to it being low in carbohydrates.
Stuffed Squash with Pumpkin Noodles
In addition to the host of vegetables, meat and cheese in this recipe, we top it all off with our BamNut Pumpkin Noodles to add a delicious crunch in place of regular boring croutons. Working wonderfully with squash, the subtle pumpkin flavour lends itself to this meal, pairing beautifully with the other ingredients. Our BamNut Pumpkin Noodles are not artificially coloured and naturally orange due to the pumpkin and its rich carotenoids.
If you'd like a vegan version of this recipe, simply swap out minced pork with meatless mince of your choice or mushrooms.
For the "meat" component, you'll need:
- ½ BamNut Pumpkin Noodles, crushed
- ½ squash
- 30g minced pork
- ½ cup of corn
- 50g sweet potato leaves
- 6 cherry tomatoes, quartered
- 5g parmesan cheese
- 2 tbsp extra virgin olive oil
Here are the simple steps to make this flavourful Stuffed Squash:
Preheat your oven to 180 degrees Celsius. Use a spoon to scrape the seeds from your squash and then drizzle 1 tablespoon of olive oil. Roast in the oven for 45 minutes. While the squash is in the oven, heat one tablespoon of olive oil in a pan over medium high heat. Add minced pork and saute until brown, using a spatula to break into small pieces. Add your corn and saute for 5-7 minutes or until the corn is tender. Add your sweet potato leaves and cherry tomatoes, stirring until the sweet potato leaves are wilted. After removing the squash from the oven, scoop out the insides and mix with the other ingredients. Spoon the mixture back into the squash and coat with crushed BamNut Pumpkin Noodlesand parmesan cheese. Put back in the oven and roast for 5-10 minutes. Serve while hot and enjoy!
By this stage, you might be nearing a food coma. But you have to keep some space for this gorgeous and delicious Dairy-Free Custard Fruit Tart! Custard fruit tarts are the kind of dessert you see at high-tea or at a fancy cafe. The way the fruit is laid delicately atop the creamy custard contained in a golden brown tart shell as it sits in the display is enough to make anyone's mouth water.
Dairy-Free Custard Fruit Tart
Custards are typically made with milk or cream to give it that light creamy texture. In this easy-to-follow recipe, we’ve made a dairy-free fruit tart for everyone to enjoy without sacrificing any of the flavour. We replace regular cream/milk with our BamNut Everyday Milk to give a creamy and subtle nutty flavour, perfect for a light creamy custard.
For the custard, you'll need:
- ⅓ cup BamNut Everyday Milk
- 1 egg yolk
- ¼ tsp vanilla extract
- 25g sugar
- 5g cornstarch
- 5g butter
- 65g all-purpose flour
- 10ml water
- 40g butter
- Fruits of choice (Berries, Tropical fruits, Stone fruit)
Pavitra is always up for experimenting with new bakes and dishes. When she's not in the kitchen, she's either finding another language to add to her never-ending list of languages to learn or cuddling her 5-month-old labrador puppy.