So we are at Part 3 of Christmas for 1.
This is to give suggestions for a Vegan Christmas, something that I had for quite a few year and still occasionally make some vegan goodies for the big day.
Preparation of veg I still hold with doing on Christmas Eve, and most of the food can be prepared at the same time and put in the fridge ready for Christmas Day. Frozen veg is always an option and I know that in the years that I was vegan I kept a variety of veg ( and fruit) in the freezer.
This makes Christmas Eve slightly busy ( I'd say a couple of hours tops) but it means that Christmas day is much more relaxed and that is something that we all need I think.
During the years that I was vegan, I didn't buy ready prepared supermarket 'Vegan' food as I preferred to cook from scratch and for it to be with fresh ingredients and as low processed as possible. the only exception was TVP ( textured vegetable protein) a by product of extracting soy bean oil. This has to be reconstituted as it is dried, but I used it for many things. It has no taste but takes flavours well, so has can be used in many ways.
Starters
As I have said I don't have a starter on Xmas day but that doesn't mean that you have to go without.
this recipe is for a fabulous soup which can be made in advance and frozen into individual portions.
Red Pepper and Lime Soup
4 red peppers, seeded and chopped
1 large red onion onion, chopped
5ml/1tsp olive oil
1 small red chilli, sliced
45ml/3tbsp tomato puree
900ml/1.5 pints, vegetable stock
Finely grated rind & juice of 2 limes
Salt & Black pepper
Soy cream
METHOD
Cook the onions and peppers gently in the oil in a covered saucepan for about 5 minutes, stirring the pan occasionally, until softened.
Add the chilli with the tomato puree. Stir in half the stock, and then bring to the boil. Cover the pan and simmer for 10 minutes.
Cool, then puree in a food processer or blender. Return to the pan, adding the remaining stock, the lime rind and juice, and seasoning
Bring the soup back to the boil. Serve with a swirl of cream and few strips of lime rind.
Main Course
Savoury Parcels
makes 2 parcels
1/2 sheet ready roll puff pastry
1/4 of small squash ( peeled and chopped)
handful of cranberries
handful of chopped walnuts
sprig of thyme
salt & pepper
2 tsp mango chutney
roast the squash for about 30 mins until tender
Unroll pastry nd roll into one rectangle to cut into 2 squares.
brush each square with the mango chutney and then add the squash cranberries and walnuts.
Pull the points of the square up and together and brush with little water to seal
Bake for approx 10 mins on 200c or until golden brown.
Vegetables.
the world is your oyster(mushroom) where veg is concerned just choose your favourite..
Dessert
a couple of easy suggestions here
you could make some mini fruit pies with any left over puff pastry from the main course.
If pastry is too much try this
2 ginger biscuits sandwhiched together with peanut butter and a tiny touch of stevia.
If you have some frozen raspberries, defrost and mash to make a kind of couli ( I said kind of this is not how you make a couli). Add a touch of icing sugar or stevia and drizzle over the biscuits. serve with soy cream.
All I can say is don't knock it until you try it!
Stuffed dates make a great snack. slit dates down the middle and stuff with an almond, and try to just have a couple!!!
If you are looking for vegan wine have a look at this site, free delivery over £40 and some fabulous wines. ( not a paid advert)
They have a great variety.
As a side to the above I have been asked for my recipe for Vegan Sausage rolls quite a few times and have refused, however I thought that I would add it here for those that are interested.
There are no measurements as I normally made this 'by eye' something left over from too many years in catering .
Vegan Sausage Rolls
Vegan ready roll puff pastry.( Jus roll ready roll pastry is usually vegan unless otherwise stated)
TVP ( see above)
Sage and onion stuffing ( most supermarket brands are vegan)
Marmite
Nutritional yeast
Almond/soy milk.
cut block of pastry into 3 and roll out one piece into a long rectangle.
Put TVP into pan with water and marmite and stuffing, cook until all liquid is absorbed.
Put teaspoon size 'drops' of mixture onto the pastry (12) dust top with nutritional yeast and fold over the pastry, sealing with almond/soy milk brushed on.
Cut into 12 'cocktail roll' size and then brush with 'milk' and more nutritional yeast. Cook until golden brown.
As I do tend to cook this way I am sorry that quantities are sketchy.
Although this is a lot for one person, its a useful recipe to have to hand.
If you are a vegan and love chocolate try these
Not as expensive as the 'trendy ' brands that have just hit the market. Beeches are an established company. check them out online. Not all their products are vegan but they have a great selection.
I hope that these ideas are of use to some of you.
Happy Eating
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