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Oh Christmas, Christmas!
I don’t know about you, but to me it’s really “the most wonderful time of the year!” My eyes sparkle at the first lights coming on the streets, i feel inebriated by the scents of cinnamon and ginger everywhere, I fall in love with every Christmas decoration I see in a shop window (even the most corny), and count the days until the Christmas night comes! Yes, yes, I am one of those who always had, and still has, an Advent Calendar, and with each little window that is opened is a day less waiting for the big night!
On Christmas Eve, I like to be surrounded by my owns at a table full of traditional scents and flavors. I do not trade the typical Christmas sweets for any modern dessert, as incredible as it is! I’m honest, when I see someone eating cheesecake on Christmas Eve I say “WHAT?? I need to cuddle this person to make it understand the meaning of the Christmas flavors! ” Of course many people don’t like the traditional sweets of the season, but I can’t understand how this is possible! : D
Anyway, when I became vegan one of my priorities was to try to veganize my favorite Christmas sweets! My favorite Christmas sweet are the Mexidos, or Formigos, a typical Christmas sweet from the north of Portugal. I love it! The Mexidos were the sweet of the poor people who grab the left-over bread, the honey they produced, their chickens’ eggs, and lemon peel to create a sweet and creamy dessert. The rich people added dried fruits such as raisins, walnuts and chopped figs and also Port Wine.
The recipe was evolving and the cinnamon was also introduced to the recipe and became part of it.
Traditionally Mexidos are made with water, but my mother always made them with milk! And this is my favorite version, the one that brings me the true taste of Christmas and childhood!
So, I took my mom’s recipe and veganized the thing! I got achieved all the flavors and textures of the non-vegan version, which made me radiant, as you can imagine!
TRADITIONAL | TOTALLY CHRISTMAS | RICH IN FLAVORS | EASY | CHEAP
From a recipe with milk and eggs to an 100% free of animal ingredients!
You just need the bread of the day before, soy milk, cinnamon stick and lemon peel, all in a pan until the bread is soft and perfect for grind with a hand mixer! There are some people who don´t do this process, but I prefer to create a very smooth and thick cream, I think the recipe is much more enjoyable.
After this done, you add the dried fruits, thePort wine, cinnamon powder and a pinch of curcuma powder (to mimic the color of the egg yolks in the recipe) and the sugar, and reduce it to create a creamy and delicious result! Traditionally Mexidos are served on a platter although I show a more fancy alternative here in the recipe. In the end just sprinkle some cinnamon on top!
I hope you make this recipe, especially if you love cinnamon and nuts like me !! You will not regret it! I promise! It’s soooo good!
1l of unsweetened soy milk
5 breads from the eve
1 cinnamon stick
Peel of one small lemon
2 shot glasses of Port Wine
1/3 of a cup of raisins
1/3 of a cup of walnuts
1/3 of a cup of hazelnuts
1/3 of a cup of pine nuts
½ cup of yellow sugar
2 tsp of cinnamon powder
A pinch of curcuma powder
Extra cinnamon to sprinkle
1l of unsweetened soy milk
5 breads from the eve
1 cinnamon stick
Peel of one small lemon
2 shot glasses of Port Wine
1/3 of a cup of raisins
1/3 of a cup of walnuts
1/3 of a cup of hazelnuts
1/3 of a cup of pine nuts
½ cup of yellow sugar
2 tsp of cinnamon powder
A pinch of curcuma powder
Extra cinnamon to sprinkle
1- Put the soy milk, the bread broken into big pieces, the lemon peel and the cinnamon stick in a pan, and bring to the heat. When it boils, put on low heat and waits until the bread is soft.
2- Meanwhile put the dried fruits and the Port Wine in a small bowl to ma-cerate.
3- Once the bread has softened, remove the pan from the heat, remove the cinnamon stick and the lemon peel, and with a hand mixer grinds everything until you get a smooth cream.
4- Put the pan back over low heat and add now the remaining ingredients. Mix with a wooden spoon or spatula and let it reduce a little, to thicken the cream a bit more and create a perfect fusion of flavors. It should take around 5 minutes. Adjust the flavors if necessary. If you want it creamier, let it reduce for a bit more time. Stir once in a while to prevent from stick into the pan.
5- Finally, pour into a tray or individual glasses and sprinkles with cinnamon on top. Let it cool down completely. This dessert is even better made the day before.
1- Put the soy milk, the bread broken into big pieces, the lemon peel and the cinnamon stick in a pan, and bring to the heat. When it boils, put on low heat and waits until the bread is soft.
2- Meanwhile put the dried fruits and the Port Wine in a small bowl to ma-cerate.
3- Once the bread has softened, remove the pan from the heat, remove the cinnamon stick and the lemon peel, and with a hand mixer grinds everything until you get a smooth cream.
4- Put the pan back over low heat and add now the remaining ingredients. Mix with a wooden spoon or spatula and let it reduce a little, to thicken the cream a bit more and create a perfect fusion of flavors. It should take around 5 minutes. Adjust the flavors if necessary. If you want it creamier, let it reduce for a bit more time. Stir once in a while to prevent from stick into the pan.
5- Finally, pour into a tray or individual glasses and sprinkles with cinnamon on top. Let it cool down completely. This dessert is even better made the day before.
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Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!