Plats de Noël

Everything I want to eat at Christmas

In this edition of Plats de Noël, I’m sharing everything we’ll be eating at my table this holiday. Christmas for us really begins on Christmas Eve. We spend the evening together and always make our mushroom en croûte. It’s become our tradition, the dish that officially starts the celebrations.

That night, we all sleep at my mom’s place. In the morning, we wake up early to panettone and croissants, slowly sipping coffee while opening presents. There’s no rush, no schedule, just being together.

Later in the day, my mom and I end up back in the kitchen, side by side, making brunch. It’s one of my favorite moments every year. The rest of the day unfolds slowly, filled with cooking, and family time.

Each dish shared here comes with its own shopping list, plus a small tip to help make your meal feel a little more special.

Bon appétit!

P.S. Most of these recipes are from my cookbook — so if you want to recreate them at home, that’s where you’ll find them!

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BRUNCH

Veggie Tofu Scramble

This scramble is forever one of my favorite recipes, created nearly 10 years ago when I first transitioned to plant-based eating—a staple brunch dish in my home.

Tip: I love serving it alongside roasted sweet potatoes, and toast for the ultimate cozy meal.

Shopping List:

• 1 block firm tofu

• 1 red onion

• 2 garlic cloves

• Cherry tomatoes

• 1 Red bell pepper

• Cremini mushrooms

• Unsweetened almond milk

• Nutritional yeast

• Ground turmeric

• Freshly ground black pepper

• Kosher salt

• Fresh spinach

• Fresh chives (optional)

Sweet Potato Waffles With Coconut Cream, Maple Syrup & Berries

I’m a firm believer that brunch isn’t complete without a pancake or waffle on the table, and this sweet potato waffle strikes the perfect balance of tart and sweet.

Tip: This recipe makes 6 waffles and you can top them with any fruit or berries you have on hand.

• 1 small sweet potato

• All-purpose flour

• Baking powder

• Pumpkin pie spice

• 1 flax egg: Flaxseed meal and unsweetened oat milk

• Coconut oil

• Maple syrup

• Vanilla extract

• Berries, such as blackberries, husk cherries, or your choice, for topping

• Unsweetened coconut cream or unsweetened plain vegan coconut yoghurt, for topping

Raspberry Lemon Scones with Glazed Drizzle

This is by far my favorite scone recipe. They’re easy to bake and make you feel like you’re channeling your inner Ina Garten.

Tip: If you don’t want pink scones (though you really should), you can use fresh raspberries!

• All-purpose flour

• Baking powder

• Flaxmeal

• Cane sugar

• Butter

• Oat milk

• Frozen raspberries

• Lemon

• Powdered sugar

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DINNER

Mushrooms en Croûte

I absolutely love making this dish for the holidays. It’s deeply comforting, incredibly delicious, and always a crowd-pleaser, even for the most skeptical plant-based eaters. The mushroom filling is rich and hearty, the kind of dish that wins everyone over at the table.

Tip: Make sure when you’re cooking the mushrooms, that they are thoroughly sautéed and all of the water is removed. This will ensure your puff pastry stays crispy while baking—no one wants a soggy puff pastry.

• Vegan puff pastry sheet

• Yellow onion

• Celery stalks

• Carrots

• Cremini mushrooms

• Cornstarch

• Garlic powder

• Herbes de Provence

• Can cooked lentils

• Dijon mustard

• Italian parsley (fresh

SEARED GREEN BEANS WITH TOFU MINCE

This tofu mince can truly elevates any vegetable. It’s flavorful, protein packed and always leaves me feeling satisfied.

Tip: This tofu mince doesn’t just work with seared beans—I love topping any vegetable I have on hand with it, especially asparagus and broccolini.

• Extra-firm tofu

• Sesame oil, divided

• Tamari

• Unsweetened crunchy peanut butter

• Tahini

• Onion powder

• Garlic powder

• Smoked paprika

• Nutritional yeast

• kosher salt and freshly cracked black pepper

• Fresh long green beans

• Toasted sesame seeds

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DESSERT

Chai Tea Poached Pears

Poached pears are definitely my favorite winter dessert, they are stunning and delicious, yet surprisingly easy to make. If you’ve ever hesitated, this is your sign to make them! This recipe is from my first cookbook ‘Saisons’, published in 2017.

Tip: I love serving with a granola crunch for the perfect texture contrast.

• Pure maple syrup

• Black tea bags

• Cloves

• Cardamom pods

• Cinnamon sticks

• Nutmeg

• Black peppercorns

• 1 lemon

• 8 firm Bosc pears

• vegan whipping cream

Maple Pecan Cookies

My maple pecan cookies have become one of those quiet holiday traditions — nothing fancy, just something everyone expects to find waiting in the kitchen.

Tip: These are great to make in advance, I usually make them the day before (so I can snack on them throughout Christmas Day).

• Spelt flour

• Pecans

• Rolled oats

• Kosher salt

• Rice bran oil

• Maple syrup

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I hope you enjoy these recipes and holidays with your loved ones. I’d love to hear which ones you make. I’d love to chat in the comments.

Bon appétit!