I hadn’t planned to post so close to Christmas, but these mince pies were just too tasty not to share! I’ve always loved homemade cream cheese pastry as the ‘ultimate’ pastry for mince pies, as it is rich, crumbly, sweet and totally delicious, and this year decided to have a go at making a vegan version.
It really isn’t rocket science, as good quality dairy-free cream cheese is now so readily-available in most supermarkets. Substitute in a good dairy-free block margarine in place of butter and dairy-free milk as a glaze, and Bob’s your uncle.
Continue reading “Recipe: The Ultimate Vegan Mince Pies (with Cream ‘Cheese’ Pastry)”
You might think it is fairly late in the day to start making your own homemade mincemeat, but look carefully at the recipe details below…. cook time = 0 mins, prep time = 10 mins, (and even that is a generous estimate, I’m sure you could do it in 5 if you put your mind to it!).
This really is a cheat’s quick and easy way to make your own mincemeat, and couldn’t be easier. The addition of beetroot and hazelnuts are my little twists to make sure people definitely know it is homemade, (there’s no point replicating the ingredients of shop-bought mincemeat exactly or you might as well just go and buy some!), but also because they add in turn a sweet earthiness, a bright festive pink colour, and a lovely sweet crunch.
Continue reading “Recipe: Easy Beetroot & Hazelnut Mincemeat”
Here’s the final recipe in this four-part series for an easy-peasy prep-ahead Vegetarian & Vegan Christmas Dinner. There are still a few more festive treats to come next week, but this completes the main course ideas!
Carrots just have to be there on the Christmas table, but are rarely given much attention, as just another vegetable to peel, chop and boil. Here I’ve tried something a little different, cooking them quickly in just enough water to part-boil, part-steam them, then finishing with a sweet and fruity orange and maple glaze
Continue reading “Christmas Dinner Recipe: Orange & Maple Carrots”
You can’t have Christmas Dinner without a bowl of sprouts, but let’s face it, when boiled and soggy they really do live up to Nigel Slater’s scathing description: “Why are you even thinking of buying a bag of pungent, watery balls that give you wind?”.
However, here’s a method of cooking which I’ve found transforms them into something completely different. Crunchy, with golden crispy edges and flavoured with ginger and sesame seeds, there’s absolutely nothing stinky about these little beauties!
Continue reading “Christmas Dinner Recipe: Ginger & Sesame Brussels Sprouts”
Here’s the second in the recipe series for the easy, prep-ahead Veggie & Vegan Christmas Dinner. Today, we’re looking at arguably the most important part of any festive feast, the roast potatoes.
There’s nothing fancy or high-tech going on here, just a simple but failsafe method for perfectly crispy roast potatoes, infused with traditional flavours of garlic and rosemary.
Continue reading “Christmas Dinner Recipe: Garlic & Rosemary Roast Potatoes”
What a brilliant response there has been to ‘Part 1‘ of this post – a recipe for the ‘Ultimate Vegan Christmas Cake‘. It seems that quite a few of you have made the cake, and have been eagerly awaiting instructions on how to marzipan, sugarpaste and decorate it – so here goes.
My own cake has been sitting patiently in a tin on top of the fridge, double-wrapped in baking parchment, and being fed regularly with amaretto. Living the dream! The waft of boozy, fruity cake is getting stronger each time I open the lid, in eager anticipation of Christmas.
Continue reading “Recipe: The Ultimate Vegan Christmas Cake (Part 2)”
The frantic Christmas shopping season has begun in earnest, and judging by the number of internet searches for “Christmas Gift Ideas for Vegans/Vegetarians” which are landing on last year’s Gift Guide here on The Veg Space, it seemed about time to give you some more ideas for the perfect presents for foodie friends and family.
Continue reading “33 Christmas Gift Ideas for Vegans & Vegetarians”
Christmas is a time of year when vegans can face pitying looks for not being able to ‘join in’ with so many traditional foods of the season. But with just the smallest of tweaks, much festive fayre can easily be made vegan, and this traditional rich, moist fruit cake is a perfect example.
I’ve split this post into two parts, as they will need attending to a few weeks apart. First, make the cake using the recipe below, (and don’t be put off by the long cooking time – this is one of the easiest fruit cakes I’ve made, and the ‘hands on’ time is actually fairly minimal), Then, after feeding the cake with your choice of tipple over the course of a few weeks, part 2 will show you how to marzipan and ice the cake, just in time for the Christmas festivities.
Continue reading “Recipe: The Ultimate Vegan Christmas Cake (Part 1)”
What to eat as ‘the main event’ for Christmas Dinner can be an annual dilemma, trying to find something suitably festive, with a bit of wow-factor, that the turkey-eaters won’t scoff at.
We’ve tried all sorts of recipes over the years – moroccan-spiced filo affairs, gooey baked cheesey pies, nutty patties, mushroomy wellingtons, aubergine stacks, chestnutty bites which were fondly nicknamed ‘reindeer poo’…. the list goes on. I often wonder if I will stumble upon a veggie option so good it will become an annual event, just like turkey? It would certainly take some of the frantic last-minute rush out of trying to decide what to make, and sometimes things we eat only once a year can feel like such a treat – like pancake day. But I don’t think I’ve found that special dish just yet.
Continue reading “Recipe: Festive Butternut Roast (& what makes the ultimate vegetarian & vegan Christmas dinner?)”