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
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With Shrove Tuesday looming, I’ve been experimenting with some dairy-free pancake recipes, (since Veganuary I haven’t particularly fancied the milk, egg and butter-laden traditional version). These were definitely the best of the bunch – they are sweet from the bananas, with a lovely crunch of toasted pecans, and dotted with chewy sultanas…. no weird health-food-shop ingredients in sight! The batter is so light and airy that they taste like the very best American-style buttermilk pancakes. I should have done a blind taste test on friends and family, as I’m positive no one would guess these are actually vegan.
Continue reading “Recipe: Pecan & Maple Banana Pancakes (vegan)”