Tag Archives: Christmas ideas

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

unspecified-3.jpg

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.

unspecified-1.jpg

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.

Advertisements

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

unspecified-4.jpg

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.

unspecified-3.jpg

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 Galette

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 Galette

unspecified-4.jpg

These filled buckwheat pancakes make a luxurious starter.

Serves: 4

Preparation: 10 mins

Cooking: 25 mins

Can be vegan*, Gluten-free, Wheat-free

Ingredients

For the pancakes:

  • 100g buckwheat flour*
  • 300ml milk or soya milk
  • ½ tsp paprika
  • 1 tbsp vegetable oil (and some extra for frying)

For the filling:

  • 1 tbsp vegetable oil
  • 300g mushrooms, sliced
  • 2 cloves garlic, chopped
  • 40g walnuts, chopped
  • 100g vegetarian or vegan cream cheese
  • 100ml single cream or soya cream
  • 1 tsp Dijon mustard
  • 1 tsp fresh thyme leaves, chopped
  • Salt and pepper

To serve:

  • 100g vegetarian Cheshire cheese or vegan cheese, crumbled or grated
  • Mango chutney and/or cranberry sauce
  • Small side salad (optional)

Method

  1. To make the pancake batter, whisk the buckwheat flour, milk or soya milk*, paprika and vegetable oil together and set to one side. Preheat the oven on its lowest setting.
  1. To prepare the filling, fry the mushrooms in the oil for 5 minutes, then add the remaining filling ingredients and cook for another 5 minutes. Season to taste and keep warm.
  1. To make the pancakes, heat a little oil in a medium non-stick frying pan. Add a quarter of the batter and cook the pancake for around 2 minutes on each side, until set and lightly golden brown. Slide the pancake out of the pan and fold the edges in to create a square shape with the centre exposed. Place the pancake on a baking sheet, cover with foil or greaseproof paper, and keep warm in the oven. Repeat with the rest of the batter.
  1. To serve, place each pancake on a warm plate. Unfold the edges, place a quarter of the filling in the centre, then refold. Sprinkle with the extra cheese* and add a dollop of mango chutney or cranberry sauce, and a side salad if you like.

*Gluten-free buckwheat flour is available in most supermarkets.

Energy: 587 kcals Protein: 20g Carbohydrate: 40g Of which sugars: 21g Fat: 37g Of which saturates: 13.5g Fibre: 7.5g Salt: 1.4g

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: Nut Roast

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….

Nut Roast

unspecified-2

Easy to make and delicious hot or cold, nut roast is the classic main course for a veggie Christmas.

Serves: 4-6

Preparation: 15 mins

Cooking: 1 hour 10 mins

Vegan, Gluten-free, Wheat-free

Ingredients

  • 200g red lentils
  • 1 onion, finely sliced
  • 50g sun-dried tomatoes (oil reserved) drained and chopped
  • 2 cloves garlic, crushed
  • 50g dried apricots, chopped
  • 200g mixed nuts, chopped
  • 50g mixed seeds
  • 1½ tsp dried mixed herbs
  • 1 tsp soy sauce*
  • 1 carrot, grated
  • 1 tsp turmeric powder
  • Salt and pepper

Method

  1. Preheat the oven to 180°C/gas mark 4. Cook the lentils in plenty of water for 15 minutes, then drain using a fine sieve. While the lentils cook, heat a little of the sun-dried tomato oil in your largest frying pan and gently fry the onion for 5 minutes.
  1. Add all the other ingredients, except the seasoning, to the pan. Stir really well, add the cooked lentils and stir again, seasoning to taste.
  2. Line a loaf tin (approximately 20cm x 10cm) with non-stick baking paper and spoon in the mixture. Bake for 50 minutes and allow to cool slightly before removing and cutting into thick slices.

Note: This can be made ahead of time and frozen for up to three months, or chilled for up to three days and reheated.

*Gluten-free soy sauce is available in most supermarkets.

Energy: 353 kcals Protein: 11.3g Carbohydrate: 17.8g Of which sugars: 9.6g Fat: 24g Of which saturates: 2.9g Fibre: 8g Salt: 0.4g (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: Pea and Spinach Soup with Beetroot Swirl

veggiechrimbo.jpg

 

Today we start the run up to Christmas with a number of vegetarian recipes from the Vegetarian Society.  I will release two every week on Tuesdays and Thursdays.

 

Pea and Spinach Soup with Beetroot Swirl

unspecified-3

A silky, goodness-packed soup that looks really festive.

Serves: 4
Preparation: 5 mins

Cooking: 30 mins

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

 

Ingredients

For the soup:

  • 1 onion, chopped
  • 1 tbsp olive oil
  • 3 cloves garlic, chopped
  • 1 small potato (around 130g), peeled and chopped
  • 1250ml vegan vegetable stock*
  • 100g frozen peas
  • 150g frozen spinach
  • Salt and pepper

 

For the beetroot swirl:

  • 1 cooked beetroot
  • 1 tsp balsamic vinegar
  • ½ tsp smoked paprika
  • 1 tbsp olive oil
  • 2 tbsp water

 

To garnish:

  • Soya cream (optional)

 

Method

  1. In a large pan, gently fry the onion in the oil for 5 minutes, then add the garlic and potato. Continue to cook for another 5 minutes.
  1. Add the stock to the pan and simmer for 15 minutes, or until the potatoes are cooked. While the soup cooks, put the ingredients for the beetroot swirl into a blender and blend until smooth. Set the finished swirl aside and rinse the jug of the blender thoroughly.
  2. Add the peas and spinach to the pan and simmer for 5 minutes. Let the soup cool for a few moments, then blend until smooth. Season to taste, reheat if necessary and serve in warm bowls with a swirl of the beetroot mixture and soya cream if desired.

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

*Vegan and Gluten-free stock is available in most supermarkets.

Energy: 146 kcals Protein: 4.9g Carbohydrate: 16g Of which sugars: 8.6g Fat: 5.4g Of which saturates: 0.8g Fibre: 5.7g Salt: 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 – The Vegetarian Society Christmas Recipe Collection

unspecified-2

Christmas is the perfect time to enjoy great food – whether you are treating yourself or sharing with friends, family or neighbours. Add a sprinkling of inspiration to your Christmas kitchen with eight delicious dishes from the Festive Flavours collection.

Set the scene with a pea and spinach soup, Christmas galette or a zingy fruit and nut salad with chilli and lime. Then fill your plates with an indulgent cheesy lattice pie, a classic nut roast or a chestnut and butter bean Wellington. There’s even a smooth, rich Christmas gravy to make in advance.

Each week on the run up to Christmas I will be releasing two favourite festive recipes, starting tomorrow, for vegetarians like myself or for those who want to try something different – all from the Vegetarian Society Christmas Recipe Collection.

I will trying some, if not all these recipes myself and posting picutres of the results on this page.  I encourage you to send in your pictures as well.

Lynne Elliot, Chief Executive of the Vegetarian Society, said: “We have created a host of brand new recipes for you this year. To make sure everyone can join in and try something tasty, these recipes cater for both vegetarians and vegans. Some are gluten-free and there’s also a delicious dessert that is vegan and raw. You’re sure to find something you’ll love.”

unspecified.jpg