Recipe Search: Christmas

 
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Baked Butternut Squash with Saucy Rice

This is a truly sumptuous dish yet it isn't difficult. It can all be done while the squash bakes in the oven.

If you don't have cooked wholegrains, they can be made - as with the sauce and salad - while the squash is baking.

The picture here shows the recipe made with quinoa. Try experimenting - a fried smoked tofu cubes or a few handfuls of cooked aduki beans would work well in the recipe, as would chopped nuts such as hazel or brazil - but the world's your falafel!

Christmas Brandy Truffles

Chocolate, brandy and creamy richness. What more can we say? Just don't eat them all at once!

Big Boozy Yule Cake

A lovely, easy fruit cake that is good at just about any time of the year, although especially nice during the festive season. It isn't so dark and heavy as traditional Christmas cake but none the worse for that!

See how we made it by viewing our slideshow at the bottom of the page.
PS - never overmix vegan cakes and don't use an electric mixer - eggless cakes don't benefit from over-beating, quite the opposite.
Adapted with thanks from Vegan Feasts by Rose Elliot.

Brussels Sprouts with Satay Sauce

No soggy green mush here - the combination of spicy nutty sauce over slightly crunchy sprouts should convert even the most fervent sproutophobe. You might like to try it with our Chestnut Rice recipe. 

Asparagus and Cheatin' Meaty Spears with Vegan Hollandaise Sauce

A great 'veganiser' recipe... good as a starter or as party food. The Hollandaise recipe can easily be made in larger quantities too. If you aren't keen on rashers, try it with smoked tofu - or just with asparagus. It's also good as a dip for globe artichokes.

Chestnut Paté en Crôute

A deceptively simple recipe that makes an impressive centrepiece, as well as tasting very good. Serve with a rich gravy, roasties and whatever vegetables you like.Thanks again to Rose Elliot, the Goddess of Veggie food, for the lovely recipe!

Tropical Jelly with Peach & Raspberry Coulis

This dessert is easy to make but looks really impressive. Preparation is quick - just leave at least an hour for it to set. A coulis is just a posh name for a thin sauce! In fact, they are incredibly easy to make - just whizz the fruit up with a blender to get a blast of wonderful colour and flavour.  You could also vary the fruit - eg try mango or blueberries in the jelly or strawberries in the coulis.

Poached Pears in Red Wine with Cinnamon or Star Anise

This dessert is not only great in taste but beautiful to look at.
 
Photograph courtesy of www.flavourphotos.com