Vegetarian Christmas Recipes
for those of us who live on a meat-free life, here's a chance to start your own traditions with a special menu from the cooks at the Vegetarian society.
The great thing about being veggie at Christmas is that you can start your own traditions. However, having spoken to quite a few veggies, it seems that our own festive plans are not so dissimilar to the average meat eater's.Perhaps it's because adapting an xmas meal to be meat free is an easy thing to do, once you know all the ins and outs. So if you're a new veggie looking for inspiration and help, or you're looking for different menu this year, then read on.Not just a nut roast.
This can be made 2 or 3 days before you want to eat it.
1 medium onion, very finely chopped
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1 - 1 � tbs olive oil
125g vegetarian Halloumi cheese, thinly sliced
50g fresh wholemeal breadcrumbs
50g ground almonds
150g cooked basmati rice (about 75g uncooked weight), cooled
1 small red pepper, cut into small dice (about cm)
2 - 3tbs chopped fresh coriander
1 - 1 tsp fennel seeds, ground
75ml hot light stock (3 tsp light stock powder to 75ml water)
50g stoned black olives, halved
to taste salt and pepper
2 large free range eggs, beaten
1. Preheat the oven to 180C / 375F / Gas mark 5. Grease a 450g loaf tin. Line the base and ends with a single strip of baking paper, leaving an overhang at each end. This will help to ease the loaf out of the tin when cooked.
2. Gently saut� the onion in 1tbs olive oil in a frying pan until soft but not coloured. Remove from the pan and set aside. Using the remaining tbs olive oil if necessary, turn up the heat and use the same pan to fry the halloumi cheese quickly until brown on both sides. Remove from the pan and set aside to cool, then cut into very small dice (about cm).
3. Grind the cashew nuts with half the walnuts until powdery and add the breadcrumbs. Put the remaining walnuts into a processor and process until very finely chopped.
4. In a large bowl, mix all the nuts together with the onions and halloumi cheese and all the remaining ingredients except the eggs. Season to taste then add the beaten eggs and beat well. Press the mixture into the prepared loaf tin, with a slightly rounded top surface. Put into the bain marie* and bake in the preheated oven for about 40 minutes or until firm. Check after 30 minutes, and if it appears to be browning too fast, cover with foil.
5. When cooked, remove from the oven and leave in the tin for 10 - 20 minutes before turning out. Slice with care using a sharp knife, and wiping the knife clean after each cut.
* Bain marie: put the filled loaf tin in a deep oven dish. Fill the dish with boiling water to half way up the loaf tin. Then put all in the oven to bake.
To cool the rice quickly when cooked, drain through a sieve and rinse well with cold water
Sweet Rosemary Roasties
1 kg potatoes
For the dressing
4tbs maple syrup
4tbs olive oil
3 large sprigs rosemary, very finely chopped (about 2tsp chopped leaves)
1. Preheat oven to 200C / 400F / Gas mark 6
2. Peel the potatoes, cut into small chunks. Put into boiling salted water, return to boil and cook until beginning to soften. The inside should still be slightly firm. Drain.
3. Mix the remaining ingredients together in a large bowl. Tip in the cooked potatoes (which can be hot or cold) and gently toss them in the dressing.
4. Tip the coated potatoes, and any remaining dressing, onto a large non-stick baking tray and spread out into a single layer. Bake for about 30 minutes until a mottled golden colour, when they will be slightly crispy. Cook for longer if you want them crispier.
Speedy Sprouts with Wild Mushrooms
1tbs ground nut oil
350g large Brussels sprouts, prepared and sliced roughly
3 shallots (or 1 small onion), sliced
150g oyster mushrooms, sliced
1tbs shoyu or light soy sauce
50ml light stock made with vegan stock powder
1 1/2tsp (or to taste) mild whole grain mustard
1tbs balsamic vinegar
1 tsp cornflour
1.Heat the ground nut oil in a large wok. Stir-fry the sliced sprouts and shallots for about 2-minutes and add the mushrooms. Continue to stir-fry for another minute or two.
2. Mix together the remaining ingredients and add to the stir-fry. Stir to coat and heat through until the sauce is slightly thickened. Season with a little more stock powder if necessary and serve.
Herby Creamed Carrots
Can be vegan*
500 - 600g carrots, peeled and sliced
1 large clove garlic, crushed
5tbs double cream
(*or use soya cream + 1tsp hard vegan margarine)
1 tsp finely chopped fresh sage (or use tsp dried)
large lemon, grated zest only
to taste salt and pepper and a pinch of caster sugar if necessary
4 sage leaves (to garnish)
1tsp butter (or hard vegan margarine) for greasing
1. Preheat oven to 180C / 375F / Gas mark 5
2. Steam carrots until al dente and pat dry. Put in a liquidizer with the remaining ingredients. Blend until pureed. If using soya cream, add 1tsp margarine.
3. Check for seasoning, adding a little caster sugar if necessary. Turn into the greased ovenproof dish. Cover with foil and reheat in the oven for about 10 minutes. Serve topped with sage leaves.
Fiery Red Wine Gravy
1 small onion, peeled and chopped
2tbs olive oil
1 medium carrot, peeled and chopped
400ml boiling water
1tsp yeast extract
1 - 2tsp light vegan stock powder
100 ml vegan red wine
1 bay leaf
2tsp plain white flour
1 - 2tbs (or to taste) sweet chilli sauce
2tsp tomato puree
1 - 1 tsp (or to taste) chopped fresh garden mint
to taste salt and pepper
1. Gently saut� the onion in the oil until beginning to soften, stirring frequently. Add the carrot, boiling water, yeast extract, stock powder, wine and bay leaf. Return to the boil and simmer, covered, for 15 - 20 minutes. Cool.
2. Remove bay leaf, put in food processor then strain through a fine sieve. Add flour and sugar and blend again to incorporate the flour.
3. Return to the saucepan and add the sweet chilli sauce and tomato puree and bring to the boil, stirring all the time.
4. Simmer for 3-5 minutes until the sauce is slightly thickened and the flour cooked. Add the garden mint and continue to simmer for a further 30 seconds. Season to taste if necessary.
Quick Apple and Cranberry Sauce with a Bite.
Serves 4 - 6
225g cooking apple
4-5tbs good quality cranberry sauce
2 tsp apple balsamic vinegar (if not available, use a good balsamic vinegar)
tsp ground cinnamon
1. Peel, core and dice apple and place in a microwaveable dish, cover with cling film and pierce the film with a fork. Microwave apples for about 1 minute at full power until soft. Set aside to cool.
2. When cool, mix the cooked apple with the remaining ingredients. Add more cinnamon and apple balsamic vinegar as desired and chill. Serve as an accompaniment to nut loaf. for full list of recipies visit:www.vegsoc.org/christmas/index.htmlTo order a copy of the recipie booklet:tel: 0161 925 2009. � The Vegetarian Society - (recipe created by the Cordon Vert cookery school)