Saturday 24 December 2011
Vegetarian Stuffing Recipe - Vegan/Vegetarian Christmas Recipes On Video
Recipe: http://www.healthyveganrecipes.net/video/vegetarian-stuffing-recipe
This vegetarian stuffing recipe is the perfect alternative to a traditional bread-based stuffing, and is made with healthy brown rice. It is still full of flavor though, thanks to some apple cider, cranberries and thyme. A few vegan Christmas recipes like this one add up to a wonderful holiday meal, leaving you satisfied and nourished without falling asleep with an overstuffed belly.
Thursday 15 December 2011
Bejewelled Puddings
Ingredients
Ingredients for sponges
100g butter
70g brown sugar
2 medium eggs, beaten (for vegan*use 2 tbsp soya flour with 4 tbsp water)
100g ground almonds
40g plain flour
1 tsp baking powder
pinch nutmeg and cinnamon
450g fruit - cherries, apricots, raspberries, blue berries or your choice
3 tbsp caster sugar
200ml of flavoured brandy or liqueur to match fruit e.g. crème de cassis for raspberries, apricot brandy for apricots, cherry brandy for cherries etc.
Ingredients for brandy sauce
Cooking and preparation time 10 minutes
30g butter or vegan margarine*
30g plain flour
350ml milk or soya milk*
350ml milk or soya milk*
20g caster sugar
100ml single cream or soya cream*
2 tbsp brandy
2 drops of vanilla or almond extract
Ingredients for sponges
100g butter
70g brown sugar
2 medium eggs, beaten (for vegan*use 2 tbsp soya flour with 4 tbsp water)
100g ground almonds
40g plain flour
1 tsp baking powder
pinch nutmeg and cinnamon
450g fruit - cherries, apricots, raspberries, blue berries or your choice
3 tbsp caster sugar
200ml of flavoured brandy or liqueur to match fruit e.g. crème de cassis for raspberries, apricot brandy for apricots, cherry brandy for cherries etc.
Ingredients for brandy sauce
Cooking and preparation time 10 minutes
30g butter or vegan margarine*
30g plain flour
350ml milk or soya milk*
350ml milk or soya milk*
20g caster sugar
100ml single cream or soya cream*
2 tbsp brandy
2 drops of vanilla or almond extract
Method for the sponges
01
Preheat the oven to 180°C/Gas Mark 4.
02
To make the sponge base, cream together the butter and brown sugar. Now add the eggs, almonds, flour, baking powder, nutmeg, cinnamon and mix in thoroughly. Set aside.
03
Make the fruit layer next. Add the fruit, sugar and brandy or liqueur to a small saucepan and simmer until most of the liquid has been absorbed. This should take around 15 minutes.
04
Grease four ramekins and line with baking parchment. Place the fruit mixture into each of the ramekins then add the sponge mixture. Bake in the oven for 25 minutes or until the sponge has risen and is crisp.
05
When done, let the puddings cool slightly before turning them out onto a plate each. You may need to go around the puddings with a sharp knife if they have stuck to the sides, carefully remove baking parchment.
Method for the brandy sauce
01
Gently melt the butter (or margarine) then add the flour, stirring with a whisk. Allow to cook for two minutes, keep stirring.
02
Slowly add the milk, stirring all the time. As the milk is added the sauce will start to thicken.
03
Add the sugar and allow the sauce to cook for 5 minutes on a low heat, stirring from time to time.
04
Add the cream and brandy plus either vanilla or almond extract. Bring slowly back to a higher temperature stirring all the time then serve immediately.
Leeks and Walnuts
Ingredients
15g butter or vegan margarine
3 leeks, washed and finely sliced
30g broken walnuts
20g lemon thyme, chopped
Juice of half a lemon
Salt and pepper to taste
15g butter or vegan margarine
3 leeks, washed and finely sliced
30g broken walnuts
20g lemon thyme, chopped
Juice of half a lemon
Salt and pepper to taste
Method
01
In a large frying pan, gently heat the butter or margarine and add the leeks.
02
Gently sauté the leeks for five minutes then add the walnuts and continue to cook for another 5 minutes.
03
Finally add the lemon thyme, lemon juice and season with salt and pepper. Serve .
Layered Loaf
Ingredients
1 onion, finely chopped
1 tbsp olive oil
3 cloves of garlic, crushed
300g Quorn mince or *frozen vegan mince
2 tbsp mild curry paste
30g breadcrumbs
3 drops of almond essence
2 tbsp water
1/2 tsp dried rosemary
50g toasted chopped hazelnuts
250g ready to eat prunes, finely chopped
4 free range eggs, beaten or *1 tbsp gram flour mixed with 4 tbsp water
1 orange, skin removed and finely sliced
1 jar roasted red peppers or 1 red pepper roasted and skin removed
Salt and pepper to taste
1 onion, finely chopped
1 tbsp olive oil
3 cloves of garlic, crushed
300g Quorn mince or *frozen vegan mince
2 tbsp mild curry paste
30g breadcrumbs
3 drops of almond essence
2 tbsp water
1/2 tsp dried rosemary
50g toasted chopped hazelnuts
250g ready to eat prunes, finely chopped
4 free range eggs, beaten or *1 tbsp gram flour mixed with 4 tbsp water
1 orange, skin removed and finely sliced
1 jar roasted red peppers or 1 red pepper roasted and skin removed
Salt and pepper to taste
Method
© Copyright The Vegetarian Society 2011
01
Preheat the oven to 180C/Gas Mark 4. Line a loaf tin (20 cm x 12cm x 6cm) with greaseproof paper.
02
Gently fry onions in olive oil for 5 minutes then add the garlic and mince and continue to cook for 10 minutes.
03
Add the curry paste, breadcrumbs, almond essence, water, rosemary, half the prunes and hazelnuts, stir and remove from the heat. Allow to cool for 10 minutes then add the beaten eggs or gram flour mixture, stir and season with salt and pepper.
04
Line the base of the loaf tin with sliced orange.
05
Put half of the mixture into the tin then a layer of red peppers. Top up the tin with the remaining mince mixture.
06
Then place a layer of the remaining prunes on top of the mixture. Cover the loaf with greaseproof paper and bake for 30-40 minutes.
07
Carefully lift out the loaf, invert so that the orange slices are at the top and serve as a festive centre-piece.
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