Tag Archives: veg

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

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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.

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Festive Flavours: Fruit and Nut Salad with Chilli and Lime

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….

Fruit and Nut Salad with Chilli and Lime

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A vibrant, crunchy salad that’s light enough to start a festive meal.

Serves: 4

Preparation: 10 mins

Vegan, Gluten-free, Wheat-free

Ingredients

For the dressing:

  • 1 tbsp olive oil
  • 1 tbsp sweet chilli sauce
  • ½ tsp soy sauce*
  • 1 lime, juiced

For the salad:

  • 100g of your favourite salad leaves (we like lamb’s lettuce, rocket or chicory)
  • 160g Cauldron marinated tofu pieces
  • 1 apple, cored and diced
  • 1 pear, cored and diced
  • 1 carrot, cut into ribbons or fine strips
  • ¼ red onion, sliced very thinly
  • ½ cucumber, halved length ways, watery centre discarded, peeled into ribbons
  • 50g mixed seeds (such as pumpkin or sunflower)
  • 50g mixed nuts (such as cashews or peanuts), roughly chopped

To garnish:

  • A few fresh coriander leaves, roughly chopped

Method

  1. To make the salad dressing, combine all the ingredients in a bowl and whisk together using a fork. Whisk again just before serving.
  1. To serve, divide the leaves between four plates, top with the tofu and add the rest of the salad ingredients, finishing with the seeds and nuts. 
  2. Just before serving, drizzle a little dressing over each salad and scatter with the coriander.

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

Energy: 328 kcals Protein: 14g Carbohydrate: 15.2g Of which sugars: 12.2g Fat: 22g Of which saturates: 3.4g Fibre: 4g Salt: 0.8g

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

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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

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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

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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.