A very veggie

A very veggiechristmasCHRISTMAS RECIPES WITH A TWIST

…to the Vegetarian Society and Cordon Vert cookery school’s A Very Veggie Christmas recipe collection.

This year our recipes aren’t the usual festive fare, inside you’ll find such tantalising food as a pie without pastry and a dessert made with potatoes.

The mouth-watering recipes in this booklet are divided into two special, three-course menus: A Feast for Friends and A Feast to Impress.

Our Feast to Impress costs less than £4 per person, while our Feast for Friends is just as different and delicious with a cost of less than £2 per person.

You’ll also find some useful hints and tips for the perfect Christmas dinner, whether you’re a guest or a host.

Head to the Vegetarian Society website at www.vegsoc.org and discover lots of past Christmas recipes, as well as the downloadable True

Cost of Christmas report which highlights the plight of animals at this time of year.

After Christmas why not order your free copy of our New Year healthy eating plan, V-Healthy?

With a week-long meal planner and plenty of tips, it’s inspiration for everyone who wants to feel better about what they eat.

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welcome...

To start:Brussels sprout and horseradish paté

Main course:Savoury Christmas gateau

with rose harissa halloumi filling

Dessert:Sweet plum dumplings

Served with your own choice of side dishes from our online collection at

www.vegsoc.org

a feastfor friends

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B R U S S E L S S P R O U T & H O R S E R A D I S H PAT É

Ingredients:

100g Brussels sprout ½ small clove garlic, crushed25g cream cheese (*use vegan cream cheese)1 scant tsp horseradish from a jar (*use vegan horseradish)To taste: salt and pepperTo serve:3 toast triangles per personA little dressed leaf salad (include some red leaf for colour)A little grated salad radish or a sprinkle of red paprika

Method:

1. Trim sprouts and steam until soft. Remove from heat and allow to cool.

2. In a food processor, blend Brussels sprouts with garlic. Add remaining ingredients and blend again until smooth.

3. Place in fridge for 30-45 minutes before serving.

4. Shape into either one dessertspoon oval per person or three teaspoon size ovals per person. Plate individually with a little dressed salad and three toast triangles per

plate topped with a small amount of grated radish or sprinkles of red paprika.

© Copyright the Vegetarian Society 2010

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Can be vegan* Serves 4

a feastfor friends

starter

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a feastfor friends

S AV O U RY C H R I S T M A S G AT E A U W I T H R O S E H A R I S S A H A L L O U M I F I L L I N G

Ingredients:10 large green cabbage leaves – spring greens or Savoy cabbage are ideal 1 tbsp olive oil100g leek, green part, trimmed and finely chopped1 clove garlic, finely chopped200g carrots, peeled & grated100g parsnip, peeled & gratedA little water50g orzo, cooked according to pack, or cooked rice1 slice seeded bread, made into breadcrumbs1 tsp sesame seeds1 free range egg, beaten (*2 tbsp ground almonds)1 packet vegetarian halloumi cheese, grated (*225g plain tofu pressed & crumbled)1 tbsp rose harissa paste To taste: salt and pepper

Method:1. Preheat the oven to 180°C. Wash cabbage leaves, cut out central veins and discard. Steam for 5 minutes until quite soft. 2. Grease an 8” wide deep oven dish. Line the dish with the cabbage so the outside of the leaves are facing down, leaving plenty of overhang as this will be used to cover the top.3. Sauté leeks in a little oil until soft then add garlic and sauté for further 3 minutes.4. Add grated carrots, parsnips and a little water. Cover pan and sweat until soft, stirring occasionally.5. Add the cooked orzo or rice and mix well. Allow to cool.6. When cool add breadcrumbs, sesame seeds and beaten egg (*ground

almonds). Season to taste. Mix well.7. In a separate bowl mix together the grated halloumi (*crumbled tofu) with the rose harissa paste.8. To assemble, take half the carrot and parsnip mixture and place into cabbage-lined dish. Top with halloumi (*tofu) mixture, followed by remaining carrot and parsnip filling. Press down well.9. Fold the cabbage leaves over to cover the top. 10. Cover top of dish with tin foil and bake for 30 minutes.11. To remove gateau from dish place plate over top and turn upside down.12. Brush top with a little olive oil. Allow to cool a little before serving.© Copyright the Vegetarian Society 2010

main course

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a feast for friends

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S W E E T P L U M D U M P L I N G Sdessert

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Ingredients:4 medium sized potatoes1 large free range egg, beaten150g wholegrain flour4 fresh plums, halved and stoned, or tinned plums2 tbsp + 50g Demerara sugar¼ tsp cinnamon1 tbsp vegetable oil100g breadcrumbs

Method:1. Preheat the oven to 200°C. Prick the potatoes and bake in their skins for 30-45 minutes until cooked. Leave to cool then peel and mash thoroughly.

2. Add the egg to the potato mash, along with the flour to make a dough. Leave to rest in the fridge for an hour.

3. Roll out the dough and cut rounds with a 7cm pastry cutter – you will need two rounds for each plum half. Put one plum half cut side facing up on a pastry round then fill the hole with some of the cinnamon and Demerara sugar. Place another circle on top and press both circles together so that the plum is sealed in the pastry.

4. Bring a large saucepan of salted water to the boil and lower the dumplings into it carefully with a slotted spoon. Simmer for 5 minutes then remove the dumplings and drain.

5. Heat the vegetable oil in a deep frying pan and fry off the breadcrumbs and 50g Demerara sugar until brown and crisp. Finally, add the dumplings one at a time and roll them around the crumb mixture until coated. Drizzle with a chocolate sauce and serve immediately with ice cream or custard.


Serves 4

To start:Beetroot and dill consommé with

Chestnut and mustard parcels

Main course:Walnut and spiced plum Christmas cob

Dessert:Individual ginger and bourbon trifles

Served with your own choice of side dishes from our online collection at

www.vegsoc.org

a feastto impress

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B E E T R O O T A N D D I L L C O N S O M M É W I T H C H E S T N U T A N D M U S TA R D PA R C E L S

CHESTNUT AND MUSTARD PARCELS

Ingredients:1 tbsp olive oil½ leek, washed and finely chopped1 clove garlic, crushed1 medium tomato, skinned and finely chopped25g vacuum packed cooked chestnuts1 tsp wholegrain mustard1 tsp paprika3 sheets filo pastry, defrostedExtra olive oil for brushing filo pastry

Method:1. Preheat oven to 180°C.

2. In a small pan fry the leek and garlic in oil. Add tomato, chestnuts, mustard and paprika and cook on gentle heat for 10 minutes, stirring frequently.

3. Cut filo pastry into 8 rectangles 25cm x 13cm each. Brush each one with olive oil and fold in half. Place 1½ tsp of filling in the centre of each filo piece and bring sides up, twisting the top.

4. Place on lightly oiled baking sheet and bake in oven for 15 minutes.

5.Serve hot – placing one parcel in centre of Beetroot and Dill Consommé if making the recipes together.

6. Keep remainder for serving with drinks.


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Vegan Makes 8 Parcels

a feastTO IMPRESS

starter

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B E E T R O O T A N D D I L L C O N S O M M É W I T H C H E S T N U T A N D M U S TA R D PA R C E L S

starter

BEETROOT AND DILL CONSOMMÉIngredients:600g fresh beetroot, washed, peeled & finely choppedTwo cloves garlic, roughly chopped1 large carrot, peeled & thinly sliced1 stick celery, thinly sliced1.5 litres boiling water1 good quality vegetarian stock cube1 tsp dried dill

Serve with: chestnut and mustard parcels (see separate recipe)

Method:1. In a large saucepan add beetroot, garlic, carrot, celery, boiling water, stock cube and dill.

2. Bring to boil and simmer, partially covered, for 1 hour.

3. Using a colander lined with muslin strain off vegetables and store for other uses. Allow liquid to cool. Return liquid to clean pan.

4. Carefully strain the liquid through a clean mesh sieve lined with muslin.

5. Return liquid to clean pan and reheat before serving. Serve in warmed bowls with one chestnut and mustard parcel in the centre.© Copyright the Vegetarian Society 2010

Vegan Consommé Serves 4

a feastTO IMPRESS

a feastto impress

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a feastTO IMPRESS

WA L N U T A N D S P I C E D P L U M C H R I S T M A S C O Bmain course

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WA L N U T A N D S P I C E D P L U M C H R I S T M A S C O B

Ingredients:1 round cob loaf or boule2 tbsp olive oil

For the spiced plum sauce:10 ripe plums, roughly chopped (use tinned if fresh not available)6 tbsp full bodied vegetarian red wine (*use vegan red wine)4 star anise8 cloves6 allspice berries

For the rough walnut paté: 2 tbsp olive oil1 shallot, peeled & finely chopped1 stick celery, finely chopped1 clove garlic, crushed150g walnuts50g of the bread from hollowed out loaf10g flat leaf (Italian) parsley1 chilli – deseeded (optional)1 tbsp soya sauce

Other:2 bunches fresh asparagus (about 32 spears) – use tender stem broccoli or green beans if not available150g vegetarian Brie or Camembert (*do not use for vegan cob)

main courseCan be vegan* Serves 4

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Method:1. Pre-heat oven to 180°C.

2. To hollow out cob loaf: place cob loaf on its side and cut off a lid. Using your hands hollow out centre leaving just a little bread on the crust – do the same for the lid. Reserve 50g of the bread for later. Brush inside of hollowed out loaf and lid with olive oil.

3. For spiced plum sauce: Place all ingredients in medium pan and cook on low heat until plums have softened – you may need to add a little water to prevent plums sticking – the end mixture should be soft and moist (not wet). Remove spices and discard. Allow sauce to cool.

4. For walnut paté: sauté both the shallot and celery in oil until soft. Add the garlic and sauté for further 2 minutes.

5. Add remaining ingredients (except 50g of walnuts) to a food processor and process until walnut mixture comes together but is still rough and not quite a paste. Roughly chop remaining 50g of walnuts and add to mixture.

6. For the asparagus/ broccoli: cut asparagus in half and put the bottom halves aside to use in a soup or stock. Gently peel asparagus to expose pale green colour. Steam for between 2-3 minutes, depending on size, until soft. Allow to cool. If using broccoli or green beans, trim ends and steam for 2-3 minutes.

7. To assemble and cook: Divide the walnut pate in half and place one half in bottom of hollowed out cob loaf ensuring mixture goes right into edges. Press down well.

8. Place half of the asparagus over the top

alternating the spears end to opposite end. Spoon half the plum sauce on top, then add slices of cheese (*omit for vegan recipe). Top this with the remaining asparagus, then the remaining walnut pate and lastly the rest of the plum sauce. Press down well. Place the bread lid back on top.

9. Wrap whole loaf in tin foil and bake in oven for 1 hour – to test if the loaf is ready, take out of oven remove the lid and place a knife in the centre. If the knife comes out very hot the loaf is ready.

10. Allow to stand for a few minutes before cutting into wedges.

NB: this recipe works with individual good quality rolls and will fill 6 depending on the size of the rolls. If using individual rolls, bake for 15 minutes instead of 1 hour. Can be eaten hot or cold.© Copyright the Vegetarian Society 2010

WA L N U T A N D S P I C E D P L U M C H R I S T M A S C O Bmain course

I N D I V I D U A L G I N G E R A N D B O U R B O N T R I F L E Sdessert

a feast to impress Vegan Serves 4

Ingredients:600ml water2 sachets Vege-gel1 tsp natural orange extract3 tbsp bourbon3 tbsp ginger syrup (from the stem ginger jar)3 tbsp caster sugar50g crushed ginger nut biscuits80g stem ginger, chopped 250ml vegan custard to garnish vegan whipped cream (optional), mint leaves

Method:1. Mix the first six ingredients together in a large saucepan then bring to the boil.

2. While you are waiting for the water to boil, put half of the biscuit crumbs in 4 tall glass tumblers and press down gently to form a base. Now divide the stem ginger between all the glasses.

3. Once the water mixture has come to the boil pour it into the tumblers leaving about a 4cm gap at the top. You might find it easier to pour the liquid into a jug first, rather than directly into the glasses. Leave to set in the glasses – this will take at least an hour.

4. Cover the top of the jelly with the remaining biscuit crumbs then top the glass with vegan custard.

5. You can top with whipping cream if desired for extra presentation. Garnish with a sprinkle of biscuit crumbs, a few pieces of stem ginger and a mint leaf. Serve immediately so as not to let the crumb mixture go too soggy.

NB: Soyatoo brand vegan whipped cream can be purchased in a carton or a spray can.


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…why not treat that special person in your life to a Cordon Vert gift voucher?

We have an exciting array of courses and workshops led by a team of enthusiastic and professional tutors.Highlights include our Christmas Lunch Menu workshop, Hot and Spicy course, Modern Indian Cuisine and many more.Buying a voucher is so quick and easy, just visit www.cordonvert.co.uk or call0161 925 2014

Or how about giving the vegetarian in your life a year’s subscription to the Vegetarian Society?

There are many benefits to becoming a member and you’ll also support our work. You could also consider making a gift donation for Christmas, and in either case we’ll send out a special gift card with a personal message from you.If you would like to give a gift of membership or a donation, please call us on 0161 925 2000email [email protected] or buy online atwww.vegsoc.org

this christmas...

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Have a chat in advance to find out if they’re vegetarian or vegan. Like anybody else, they may also have food allergies or things they just don’t like, so remember to check!

Read the labels as there are a few things to look out for if you’re not used to shopping for veggies. Supermarkets and food companies are now very good at labelling foods that are vegetarian, but look out for the VegSoc Approved symbol for added confidence.

Make plenty! Food that is suitable for vegetarians isn’t just for vegetarians and the meat-eaters will definitely want a taste when they see the delicious food you’ve prepared for your guest.

Keep the roast potatoes, veg and gravy separate from the meat and juices so everyone can share them. Cook the potatoes in a vegetable oil and look out for veggie-friendly instant gravy and stuffing, which are readily available.

Buy a ready-made option such as nut roast or a meat substitute ‘roast’ or ‘fillet’ if you don’t want to

prepare a separate dish for your veggie guest.

Watch out for non-veggie beer and wine as some are fined or clarified with animal products. As the animal products are not an ingredient they don’t need to be labelled. Look out for the VegSoc Approved symbol, as the Vegetarian Society approves a range of beers and wines.

Some supermarkets say if their own-brand alcohol is suitable for veggies on the label, or you could visit a specialist wine shop for a recommendation.

I F Y O U ’ R E H AV I N G A V E G G I E G U E S TO V E R F O R D I N N E R

christmashints and tips

Communicate! Not everyone knows what a vegetarian is or what to cook for them, so speak to your host in advance.

People may make silly jokes about being veggie that annoy you, so spoil their impact by having a laugh and poking a bit of fun at yourself. Remember – they’re the ones eating the same boring and predictable food as last year.

Thank your host if they have put in the effort and made you a lovely dinner. This might be the first veggie Christmas dinner they’ve cooked and your kind words may encourage them to cook more veggie meals in the future.

Show off your veggie status by asking if you can contribute to the day with an amazing veggie dish you’ve made. Everyone will appreciate your efforts and also hopefully realise that being vegetarian isn’t a bad thing at all.

Remember to enjoy yourself. Christmas is a time for relaxing with family and friends and having fun. If you’ve followed these tips you’re in for a first-class veggie dinner and hopefully a great Christmas.

GENERAL FOOD TIPS FOR CHRISTMAS

If you’re having olives as a nibble with drinks, check they’re not the variety stuffed with anchovies as veggies don’t eat fish.

Be aware that some fizzy orange flavoured drinks and cordials use gelatine

as a carrier for added Beta Carotene. This won’t appear on the ingredients panel so look for the VegSoc approved logo or ask the manufacturer.

If you’re buying delicious dips go for hummous and avoid taramasalata as it has fish roe in it.

If you’re making a trifle use vegetarian or vegan jelly crystals and avoid some brands of cocktail cherries that contain cochineal E120, which is made from crushed insects.

Check the cheese you’re buying is suitable for vegetarians as a few cheeses still use non-vegetarian rennet.

A lot of crisp flavours are suitable for vegetarians but it’s always worth checking the packet when you’re buying them.

I F Y O U ’ R E N O T G O I N G T O A V E G G I E ’ SH O U S E F O R C H R I S T M A S

19hints and tips

The Vegetarian Society is an educational charity promoting understanding and respect for vegetarian lifestyles. We offer expert information, free of charge, through our extensive range of publications, recipe booklets and website. Our aim is to make a difference to the future of vegetarianism – for individuals, animals and the environment.

Please call 0161 925 2000 or visit www.vegsoc.org for more information or to become a member.

The Vegetarian Society Parkdale Dunham Road Altrincham WA14 4QG.

Tel: 0161 925 2000 Fax: 0161 926 9182 Email: [email protected]

.Patrons: Rose Elliot MBE, Jerome Flynn, Mary McCartney, Sir Paul McCartney, Stella McCartney and Wendy Turner WebsterRegistered Charity No: 259358 Registered Company No: 959115 (England & Wales)

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A very veggie

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