Recipe: Jammy Star Biscuits (Vegan)

Jammy Star Biscuits #Vegan

In collaboration with Ciao Gusto

For what will (probably!) be my last post before Christmas, here’s a recipe for a fun and festive vegan baking project.  These jammy biscuits could either be served alongside an Italian ice-cream sundae for an alternative Christmas dessert (see below), or if you’ve already consumed your 99th mince pie of the season and just can’t face another, these would be a welcome treat for visiting friends and family in the run up to the big day.

The biscuit dough is actually a shortbread, which makes them melt-in-the-mouth crumbly, and I used some top-quality Italian cherry jam for the filling, (more on that later).

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Recipe: Ultimate Vegan Chocolate Yule Log

Ultimate #Vegan Chocolate Yule Log

In collaboration with OXO Good Grips

Traditional Christmas sweet things tend to involve quite a bit of dried fruit and booze, which isn’t everyone’s cup of tea, but the traditional French Bûche de Noël (Yule Log) is such a treat for all ages.  A light chocolate sponge rolled up with buttercream, (I stirred chestnut purée through mine for an extra festive twist), then covered with yet more buttercream, chocolate this time, and decorated to look like a snowy log.

A traditional swiss roll sponge is made with whisked egg whites, and doesn’t have any fat added.  I’ve been meaning to test out the magic vegan ingredient ‘aquafaba’ (the liquid drained from a tin of chickpeas) Continue reading “Recipe: Ultimate Vegan Chocolate Yule Log”

Vegan Christmas Dinner Recipe: Kale Lovers’ Christmas Pie

Kale Christmas Pie | #Vegan

In collaboration with Discover Kale

There are two types of people in the world: those who would read “kale and polenta pastry with a kale nut roast filling” and think ‘why?’, and those who would think – ‘that’s my Christmas Dinner sorted”.  If you fall into the second category, read on!

This festive pie makes kale, that bright green, mineral-y superfood, the star of the show, and is just perfect with roast potatoes, gravy and all the trimmings of a traditional Christmas dinner.  And most importantly, you can make it well in advance and freeze it, or make the pastry one day, the filling the next and assemble the pie on Christmas Eve with nothing to do but bake it on Christmas Day.

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Vegan Christmas Recipe: Creamy Leek Strudel Wreath

Creamy Leek Strudel Wreath

In collaboration with Discover Leeks

That annual dilemma is coming around once again….. what vegan or vegetarian ‘centrepiece’ are you going to cook for Christmas dinner?  Ideally, I think it should be something that a) goes well with roast potatoes, gravy and all the trimmings, b) looks fairly impressive, and might get a few ‘oohs’ and ‘aahs’ as you bring it to the table, and c) isn’t going to involve you spending ALL morning (and the night before) slaving over a hot stove.

So here’s an idea for you that is quite a bit simpler than it looks, tastes great and has a fairly short and simple list of ingredients.

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Recipe: Marzipan & Mincemeat Chelsea Buns (Vegan)

Marzipan & Mincemeat Chelsea Buns (Vegan)

In collaboration with Thermapen

What do you have for breakfast on Christmas morning?  It is a meal I often forget about, with so much thought and preparation going into the plans for the rest of the day, but a bowl of soggy cereal seems so very underwhelming for the first meal of such a special day.

So this year I’m going to make a batch of these beautiful buns in advance, freeze them, then warm through in the oven just before serving, (possibly with a glass of Bucks Fizz….)!  Just perfect.

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Recipe: Slow Cooker Butternut Dhal (Vegan)

Slow Cooker Butternut Dhal | Vegan

In collaboration with Redmond Multicookers

What a gift it is when you discover a food that’s a) deeply satisfying winter comfort-food, b) incredibly easy to make, and c) low-fat, high-protein and very good for you, all at the same time.  Not possible? Meet Dhal!  This is one of my favourite suppers, and my kids love it too, (even the baby, who scoops it up with his fingers – you can imagine the mess!!), so it comes up often on our weekly meal plan, with rice and/or naan bread.

It is perfectly suited to slow-cooking, so you can get this prepped in the morning then leave it to do its thing for the rest of the day, just in time for dinner.  It keeps well in the fridge for a few days, and also freezes well, so if you’re looking to expand your repertoire of vegan batch-cooking for the freezer, dhal is your friend!

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Recipe: Pea, Potato & Pesto Croquettes (Vegan)

Pea Potato & Pesto Croquettes | Vegan & Vegetarian

in collaboration with Taking the Pea

I hadn’t had a potato croquette in years.  They are such a treat – crispy, golden breadcrumbs with a soft mashed potato filling, dunked into ketchup, of course.  I was experimenting recently with some totally more-ish dried peas coated in all your favourite crisp flavours from the cheekily named Taking the Pea, (you may have read about them in my Pea & Wasabi Vegan Mayo post).

Blitzing them into crumbs and using them in place of breadcrumbs seemed like an idea worth working on, with their punchy flavours, protein content and fabulous crunch making them a fine replacement in this much-loved recipe.

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Recipe: Sticky Sweet Ginger Tofu with Baby Courgettes (Vegan)

Sticky Sweet Ginger Tofu with Baby Courgettes | Vegan & Vegetarian

in collaboration with Cauldron Foods

Until fairly recently I was a tofu-sceptic – loving the stuff in Thai and Japanese restaurants, but often frustrated when cooking it at home and ending up with a soggy, flabby mess.  But I’ve learned a few tricks recently to help get that super-crispy, packed with flavour ‘ultimate’ tofu taste at home and now cook it regularly.

It doesn’t have much of a flavour of its own. but soaks up anything you chuck at it like a sponge, so marinading is a great idea, and pairing it with lots of ginger, garlic, chilli, soy sauce, sesame, coriander and so on makes a huge difference.

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Recipe: Pea & Wasabi Vegan Mayonnaise

Pea & Wasabi Vegan Mayo

In collaboration with Taking the Pea

Oh, the humble green pea – I wonder how many I’ve eaten in my life?  Is it in the ten-thousands or even the hundred-thousands? I have no idea, but I still love them dearly – whether accidentally slathered in ketchup alongside chips and a veggie burger, or straight from the pod whilst no-one is looking in the veg patch.

It was only when I started eating more vegan food and paying attention to things like protein content, fibre and fat that I realised what little green power-houses they are – packed with healthy, plant-based protein, high in fibre and low in calories – in short, the perfect snack for vegans.

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