Tag Archives: vegetarian cooking

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: Christmas Gravy

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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: 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.