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Vegan-friendly festive meals with plums, peaches & nectarines.


Tis the season to be jolly so take your festive family recipes up a notch by bringing luscious

plums, peaches and nectarines to your yuletide table.


If you are spending Christmas in this year, take advantage of these summer fruits and create

delicious new vegan dishes. Besides packing a low-calorie nutritious punch to

counterbalance indulgent summer holiday temptations, these juicy stone fruit are incredibly

versatile when it comes to festive entertaining. From fresh and succulent salads, to decadent

yet light desserts and deliciously fruity cocktails, everyone will be asking for seconds, so

don’t expect any leftovers!


Even the colours of these sensational summer fruits are perfect for sprucing up your festive

table and there is no need to be concerned when the little ones start tucking into the

decorations.


Let stone fruit add that extra zing to your festive plant-based recipes this year by getting the

celebrations off to a peachy start with a vegan-friendly prosecco cocktail. Put a new festive

spin on coleslaw with finely sliced plums and peaches. A spicy Mexican-style nectarine salad

is another sure way to add cheer to your menu. This colourful fresh and fruity dish pairs

sweet with heat using sweet corn, nectarines, red pepper, sugar snap peas and jalapeno

peppers. End your festive feast with the sweet seduction of dark red citrus poached plums

and dollops of vegan vanilla ice cream. You will have everyone licking their lips for more.

Stone fruit are in season all summer long and perfect for snacking on their own, so make

sure to put plums, peaches and nectarines on your holiday shopping list.


Feel inspired by following online or visit www.juicydelicious.co.za for a wide selection of tempting recipes.

Instagram: @juicydeliciouss


Peach Prosecco Cocktail

By Justine Drake

Serves 4


Ingredients:

2 peach-flavoured tea bags

1 cup (250 ml) boiling water

¾ cup (183 ml) white sugar

4-8 basil leaves

1-2 peaches, thinly sliced

1 bottle (750 ml) vegan-friendly Prosecco or sparkling wine


Method:

Pop the tea bags into water and infuse to make a strong tea.

Place the tea and sugar in a pot and boil to reduce by half and create a simple peach

syrup. Allow to cool.

Place 1 Tbsp (15 ml) of the peach syrup at the bottom of each champagne flute.

Add 2 peach slices and 1 basil leaf and top with ice cold Prosecco.


Simple Citrus Poached Plums

By Justine Drake

Serves 2


Ingredients:

2 cups (500 ml) water

1 cup (250 ml) fresh orange juice

½ cup (125 ml) sugar

Peel of 1 lemon

Peel 1 orange

1 cinnamon stick

6 whole plums, halved and pitted


Method:

Combine water, juice, sugar, citrus peel and cinnamon stick in a saucepan.

Stir over a low heat until sugar dissolves.

Poach plums in the syrup for 20-25 minutes or until tender.

Remove plums from syrup and slip off their skins.

Boil syrup to reduce by half.

Serve plums with a vegan-friendly vanilla ice cream topped with toasted, flaked

almonds.


Stone Fruit Slaw

By Justin Bonello

Serves 5


Ingredients:

1 Tbsp rice vinegar

A splash of olive oil

Pinch of brown sugar

Juice and rind of 1 lime

Salt and black pepper to taste

½ red onion, chopped

1 red chilli, de-seeded and finely chopped

A piece of fresh ginger, peeled and grated

2 spring onions, finely sliced

3 peaches, pitted and sliced into strips

3 plums pitted and sliced into strips

Mint leaves, finely chopped

Coriander leaves, finely chopped


Method:

To make a vinaigrette for the slaw, mix together all the ingredients in a salad bowl

except the fruit, mint and coriander.

Finish by tossing the fruit into the dressing and serve topped with fresh mint and

coriander.


Mexican style nectarine salad

By Jenny Morris

Serves 4-6



Ingredients:

3 cups of fresh sweet corn kernels

4 large nectarines cut into cubes

1 cup of cubed cucumber

1 small red pepper, diced

1/3 cup of finely chopped red onion

½ cup of roughly chopped fresh coriander

2 jalapeno peppers, seeded and finely chopped

Sugar Snap Peas

Radishes

Baby cucumber ribbons

Baby gem lettuce

Dressing:

2 Tbsp olive oil

2 Tbsp lime juice

1 Tbsp honey

½ tsp ground cumin

Salt and black pepper to taste

1 cup of vegan-friendly cream alternative (e.g. Orley)


Method:

For the dressing, stir all the ingredients together, taste and adjust the seasoning.

Pour over mixed salad ingredients.