Happy New Year! I hope you managed to have a restorative Christmas break, with some excellent vegan food and wine (or the elusive vegan Baileys!), and some good company. What does 2018 have in store for you?
If you’re new here, perhaps a Veganuary newbie or experimenting with flexitarianism, a great big welcome to you. Do get in touch via the comments section below each recipe post, or via Facebook, Instagram or Twitter just to say hello, ask questions or let me know how you’re getting on with the recipes. I love hearing from you all, (yes, even the reader who messaged me at 1pm on Christmas Day to ask whether his vegan Christmas Pudding was cooked through….!).
Continue reading “Recipe: Creamy Wild Mushroom One-Pot Gnocchi (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).
Continue reading “Recipe: Jammy Star Biscuits (Vegan)”
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”
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.
Continue reading “Vegan Christmas Dinner Recipe: Kale Lovers’ Christmas Pie”
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.
Continue reading “Vegan Christmas Recipe: Creamy Leek Strudel Wreath”
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.
Continue reading “Recipe: Marzipan & Mincemeat Chelsea Buns (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!
Continue reading “Recipe: Slow Cooker Butternut Dhal (Vegan)”
What better way to round off a gut-bustingly enormous (vegan) roast dinner with all the trimmings, than a huge slice of boozy steamed fruit pudding with lashings of custard
or and brandy ‘butter’? Why do we do it?! Well, because it’s a great British tradition of course, and Christmas dinner just wouldn’t be the same without it.
‘Stir Up Sunday’ is fast approaching, and if this is your first vegan Christmas and you thought you might miss out on all the fun – no need! This vegan pudding is every bit as rich, moist and Christmassy as the non-vegan original version – I bet you won’t be able to tell the difference.
Continue reading “Recipe: The Ultimate Vegan Christmas Pudding”
Confession time: this recipe was going to be a ‘Bonfire Night’ Bangers ‘n’ Borlotti Bean Stew, posted in the week before 5th November, in time for you to shop for ingredients then enjoy with a backdrop of fireworks. But life happened, and here it is a couple of weeks late…. oops! This vegan sausage casserole is perfect for coming home to after a chilly autumn walk.
Vegan sausages, baby carrots and borlotti beans in a thick, tomatoey gravy – this is a speedy 20 minute meal, helped out by one of my favourite ‘cheat’ ingredients, instant gravy granules. They thicken the sauce, and give it a deep, savoury flavour at the same time – just check they are vegan, (most are).
Continue reading “Recipe: Vegan Sausage Casserole with Bangers & Borlotti Beans”