a very vegie CHRISTMAS

“A STAPLE ON OUR FAMILY TABLE FOR FEASTS SINCE FOREVER, YOU WON’T FIND AN EASIER RETURN ON INVESTMENT THAN BLITZING A BUNCH OF AROMATS INTO WHAT IS ESSENTIALLY A GEORGIAN PESTO, THEN STIRRING IT THROUGH VEG”.

WELL ESTABLISHED AS the queen of transforming even run-of-the-mill vegetables into must-make dishes, self-confessed ‘vegelante’ Alice Zaslavsky shares veg-based recipes fit for festive feasting. Giving a nod to her family traditions, she’s included small bites, sides and mains, plus a glorious cherry babka, ideal for ending the day on a sweet note.

Dishes such as roasted pumpkin with a bejewelled stuffing feature tastes of Zaslavsky’s Georgian heritage including buckwheat (kasha). She explains, “Kasha is a Soviet birthright, and tikvennaya kasha (pumpkin porridge) is particularly nostalgic. Here, the elements are transformed into a glittering main event, laced with umami-rich mushrooms, sweetened with dried fruit and unctuous with haloumi cheese.”

Of the babka, she says “if I had to choose one recipe that encapsulates what the festive season means in our family, it’s this one, spiked with sour cherry.” Zaslavsky’s season is flavoured by Chanukah treats like babka, ponchkes and latkes, the nalivka (berry liqueur) enjoyed on Novy God (“Russian New Year – complete with tinselly ‘New Year Tree’”) and the “Full Anglo” put on for her husband’s side: “a Christmas buffet with all the trimmings”.

@aliceinframes

@aliceinframes

BEET ‘N’ NUT GEORGIAN SALAD

SERVES 4

“Beets and nuts are a substantial, meaty combination, and one that is particularly handy to have up your sleeve for plantbased guests (some vegan Kewpie mayo is the only substitution needed). I’ve used freshly