Festive Flavours: Fruity Trifle with Cashew Cream

One week on Saturday it’s CHRISTMAS!!!! And for the past 4 weeks we’ve been bringing you some exceptional recipes ideas from the Vegetarian Society.  Today it’s time for the final idea – a scrumptious desert. I would also like to post pictures of the result – so if you make this recipe send me the pictures of your results and I will post on each page (I will do the same).

I hope you have a wonderful Christmas and all the best for 2017!

For the final time…I bring you….

Fruity Trifle with Cashew Cream

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These individual desserts are creamy, fruity, crunchy, vegan and raw.

Serves: 4

Preparation: 40 mins

Vegan, Gluten-free, Wheat-free, Raw

Ingredients

  • 70g cashew nuts
  • ¼ tsp mixed spice
  • 4 blood oranges
  • 2 tsp vanilla extract
  • 10 ready-to-eat prunes
  • 2 tbsp cacao powder
  • 3 tbsp date syrup
  • 400g frozen summer fruits, thawed and drained

Method

  1. To make the cashew cream, finely chop 20g of the cashews with the mixed spice in a food processor and set aside. Juice one of the oranges and pulse half the juice with the remaining nuts and 1 tsp of the vanilla extract until smooth. If it’s too thick, add a little extra juice. Set the cashew cream aside.
  1. For the chocolate sauce, blend 3 prunes, the cacao powder, the remaining vanilla extract, the juice of one orange and 2 tbsp of the date syrup in the food processor until smooth. Set aside.
  1. Pick 12 whole fruits from the summer fruits and set aside. Split the rest of the summer fruits into two portions. Blend one portion of the fruit in the food processor with the remaining prunes and 1 tbsp date syrup. Set aside.
  1. To make the compote, simply push the other portion of the summer fruits through a sieve and retain the juice, discarding the pulp in the sieve.
  1. Peel and segment the remaining two oranges with a sharp knife.
  1. Assemble the trifles by dividing the whole summer fruits between four serving glasses. Gently layer the cashew cream, chocolate sauce, orange segments and fruit purée on top, until the glasses are full. Finish with chopped nuts and a drizzle of compote.

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Note: Can be stored in the fridge (without the compote and nuts) for 24 hours.

Energy: 377 kcals Protein: 10g Carbohydrate: 50g Of which sugars: 45g Fat: 10.7g Of which saturates: 2.8g Fibre: 15.7g Salt: 0.03g

Visit vegsoc.org/christmas to find the recipes for these fabulous Festive Flavours. Plus there are tips on storing and freezing these dishes so you can be prepared. Or if you prefer to hang-up your apron and take the weight off your feet at Christmas then you’ll be able to get the low down on the favourite ready-made veggie products available in the shops this Christmas.

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Festive Flavours: Chestnut and Butter Bean Wellington

veggiechrimbo

In our final week of our run up to Christmas we’ve been giving you hints and ideas with a variety of vegetarian recipes from the Vegetarian Society.  I will release the final dessert idea on Thursday. I would also like to post pictures of the result – so if you make this recipe send me the pictures of your results and I will post on each page (I will do the same).

Today I bring you….

Chestnut and Butter Bean Wellington

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Wrapped in golden pastry, this vegan bake is packed with flavour.

Serves: 4-6

Preparation: 25 mins

Cooking: 1hr 15 mins

Vegan

Ingredients

For the pastry:

  • 500g vegan puff or shortcrust pastry, in a block
  • Flour, for rolling out

For the inner filling:

  • 50g sun-dried tomatoes (oil reserved) drained and chopped
  • 1 onion, chopped
  • 300g cooked chestnuts, mashed
  • 400g tin butter beans, drained and mashed
  • 2 tsp fresh thyme leaves, chopped
  • 50g ready-to-eat prunes, chopped
  • 1 tsp mild curry powder
  • 100g chopped mixed nuts
  • Salt and pepper

For the outer filling:

  • 400g mixed mushrooms, chopped
  • 2 cloves garlic, finely chopped
  • 2 tsp soy sauce
  • 200g frozen spinach
  • 1 lemon, juice and ½ zest only

To glaze:

  • 2 tbsp soya milk

Method

  1. Preheat the oven to 180°C/gas mark 4. Roll out the pastry on a lightly floured surface to a rectangle measuring 40cm x 30cm. Cover and refrigerate until needed.
  1. To make the inner filling, heat a little of the sun-dried tomato oil (save some for later) in your largest frying pan and gently fry the onion for 5 minutes. Add the remaining inner filling ingredients, except the seasoning, and cook for another 10 minutes over a low heat, stirring often. The mixture should be fairly dry and hold together. Season to taste and set aside to cool.
  1. To make the outer filling, use the rest of the tomato oil to fry the mushrooms and garlic for 5 minutes. Add the soy sauce, spinach, the lemon zest and juice. Cook for 10 minutes, or until all of the moisture has evaporated. Allow to cool.
  1. To assemble the Wellington, line a baking sheet with greaseproof paper and transfer the pastry to it. With the long edge facing you, use the back of a table knife to lightly mark the pastry in half horizontally, giving two long rectangles. Place the inner filling in the top rectangle, leaving a 3cm border around the edges, and form it into a sausage shape. Pat the mushroom and spinach layer all over the filling to form the outer filling.
  1. Brush the pastry borders with a little water. Fold the lower half of the pastry over to enclose the fillings and press all around to seal, then crimp the ends with a fork. Brush with the soya milk and bake for 45 minutes or until golden.

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Note: This can be baked and chilled for up to three days or frozen for up to three months. If frozen, allow to thaw and then thoroughly reheat.

Energy: 725 kcals Protein: 15.1g Carbohydrate: 58g Of which sugars: 10.1g Fat: 45g Of which saturates: 13.4g Fibre: 12.8g Salt: 1.1g (based on 6 servings)

Visit vegsoc.org/christmas to find the recipes for these fabulous Festive Flavours. Plus there are tips on storing and freezing these dishes so you can be prepared. Or if you prefer to hang-up your apron and take the weight off your feet at Christmas then you’ll be able to get the low down on the favourite ready-made veggie products available in the shops this Christmas.

Festive Flavours: Christmas Gravy

veggiechrimbo

We continue the run up to Christmas with a variety of vegetarian recipes from the Vegetarian Society.  I will release two every week on Tuesdays and Thursdays.  I would also like to post pictures of the result – so if you make this recipe send me the pictures of your results and I will post on each page (I will do the same).

Today I bring you….

Christmas Gravy

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This smooth, rich gravy is easy to make in advance.

 

Serves: 4

Preparation: 5 mins

Cooking: 25 mins

 

Vegan, Gluten-free, Wheat-free, Nut-free

 

Ingredients

  • 1 onion, finely chopped
  • 1 tbsp olive oil
  • 1 tsp mustard seeds
  • 2 cloves garlic, chopped
  • 1 stick celery, chopped
  • 5 cherry tomatoes
  • 600ml vegan vegetable stock*
  • 2 tsp cranberry sauce
  • 3 tbsp vegan red wine
  • 1 tsp dried mixed herbs
  • Salt and pepper

 

Method

  1. Gently fry the onion in the oil in a large, deep pan for 5 minutes. Add the mustard seeds, garlic, celery and tomatoes and cook for another 5 minutes, stirring occasionally. 
  1. Add the stock, cranberry sauce, wine and herbs, season and simmer for 15 minutes. Purée with a stick blender until smooth.

 

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Note: Will keep for up to three days in the fridge. Can be frozen for up to three months.

 

*Gluten-free stock is available in most supermarkets.

 

Energy: 52 kcals Protein: 1.1g Carbohydrate: 5.8g Of which sugars: 5.2g Fat: 0.9g Of which saturates: 0.1g Fibre: 1.6g Salt: 1.2g

 

Visit vegsoc.org/christmas to find the recipes for these fabulous Festive Flavours. Plus there are tips on storing and freezing these dishes so you can be prepared. Or if you prefer to hang-up your apron and take the weight off your feet at Christmas then you’ll be able to get the low down on the favourite ready-made veggie products available in the shops this Christmas.

Festive Flavours: Cheesy Lattice Pie

veggiechrimbo

We continue the run up to Christmas with a variety of vegetarian recipes from the Vegetarian Society.  I will release two every week on Tuesdays and Thursdays.  I would also like to post pictures of the result – so if you make this recipe send me the pictures of your results and I will post on each page (I will do the same).

Today I bring you….

Cheesy Lattice Pie

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An indulgent centrepiece, great served with fresh winter greens.

Serves: 4-6

Preparation: 1 hour 15 mins including cooling

Cooking: 1 hour

Can be vegan, Nut-free

Ingredients

For the lattice top:

  • 500g vegetarian or vegan puff pastry, in a block
  • Flour, for rolling out

For the filling:

  • 500g leeks, finely sliced and washed
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 3 cloves garlic, crushed
  • 1 tsp plain flour
  • 200ml milk or soya milk
  • 100g vegetarian or vegan cheese, grated
  • 100g vegetarian or vegan cream cheese
  • 400g vegetarian or vegan Quorn pieces*
  • 50g sun-dried tomatoes, drained and diced
  • 1 tsp fresh thyme or parsley, finely chopped
  • 50g frozen peas
  • Salt and pepper

For the glaze:

  • 1 egg, beaten, or 1 tsp flour and 3 tbsp soya milk, mixed

Method

  1. Preheat the oven to 180°C/gas mark 4. Roll out the pastry on a lightly floured surface to 40cm square, or large enough to cover a pie dish with a 10cm overhang on all sides. With a sharp knife, cut the pastry into strips 3cm wide.
  1. Make the lattice top. Lay two strips of pastry on the work surface at right angles, with the ends overlapping. Add new strips one by one, alternating vertical and horizontal strips and weaving them over and under each other to make a pastry lattice sheet. Don’t leave any gaps between the strips. Put the sheet on a baking tray, cover and refrigerate.
  1. To make the filling, gently fry the leeks in the oil for 5 minutes, then add the paprika and garlic. Stir constantly while you add the flour, then the milk a little at a time. Add the grated cheese, cream cheese, Quorn, sun-dried tomatoes, herbs and peas. Cook for 5 minutes, stirring often. Season to taste.
  1. Place the filling in a 25cm square pie dish and allow to cool. Carefully lift the pastry lattice onto the pie dish and press around the edges with a fork to seal. Trim off any excess pastry. Brush the pastry with the glaze and bake for 45 minutes or until golden.

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Note: Can be chilled for up to three days, or frozen for up to three months.

*As an alternative, use other chicken-style pieces, or pressed tofu.

Energy: 629 kcals Protein: 26g Carbohydrate: 42g Of which sugars: 6.5g

Fat: 37g Of which saturates: 16.4g Fibre: 10.3g Salt: 2g (based on 6 servings)

Visit vegsoc.org/christmas to find the recipes for these fabulous Festive Flavours. Plus there are tips on storing and freezing these dishes so you can be prepared. Or if you prefer to hang-up your apron and take the weight off your feet at Christmas then you’ll be able to get the low down on the favourite ready-made veggie products available in the shops this Christmas.