Soak beans overnight if using dried ones. For the mammoth pie above which did dinner and lunch next day for four, we used 250g of dried beans. Place in a large pan, cover well with water, bring to the boil and let simmer for a long time… (should be instructions on the bag). Throw in the rice (200g) about half way through cooking. Add more water if needed. Once it’s all nearly cooked add the vegetables. In this pie there were four carrots and one head of celery, all chopped. Onion is good too.
As that cooks up a bit, add a teaspoon of mixed herbs, a good squidge of tomato puree and a teaspoon of yeast extract. Taste and add salt if needed. Stir well. Top with mashed potatoes – especially easy if using cookware that does hob and oven like our favourite Le Creuset Cast Iron Round Casserole – and bake in a hot oven until nicely browned.
Everyone agreed that this side dish was the best 🙂
8 medium parsnips (you can of course use bigger/smaller and adjust quantities)
8 medium carrots
a little sunflower oil to rub
a couple of teaspoons of maple or golden syrup
a teaspoon of rough seasalt
a handful of natural pistachios (not salted or roasted)
Peel/scrape the vegetables and cut into quarters, once lengthways and once across the middle. Rub them with oil and place in roasting tin. Drizzle syrup. Sprinkle salt and pistachios. Roast in a hot oven for about half an hour.
1 square cake tin, greased
2 100g bars of good chocolate
1 tablespoon of margarine
1 tablespoon of golden syrup
1 200g pack of bourbon biscuits (other biscuits will do), bashed up
and here’s the Christmassy part… a crumbled slice of Christmas cake including bits of marzipan and icing
a handful of raisins
Melt 1 bar of chocolate in a Bain Marie (bowl over pan of hot water) along with the marg and syrup. Once nice and smooth, stir in your other ingredients and press mixture into tin. Melt the other bar and spread on top. We topped with sugar stars… chill in fridge until set and cut into squares.
It’s gorgeous… quite different with the Christmas cake but very, very good and dangerously moreish 🙂
Partly cook sausages in oven at 200C for about 10 minutes:
Batter made thus: mix 5 tablespoons of self raising flour with 3 tablespoons of gram (chick pea) flour, a pinch of salt and a pinch of bicarb. Beat in enough soya milk to make a creamy pouring batter. This quantity was to cover 12 sausages, adjust as needed. It would be far less ‘spongy’ if you used plain flour, but we like it like this 🙂
Pour over hot sausages:
Then it’s back in the oven for another 20-30 minutes until nice and solid:
Serve with gravy, roast potatoes and veg. Yum, yum, yum.
A toasted onion and poppy seed bagel topped with hummus, chervil, rocket and tomato; a perfect mix of freshness and solidity for a cold morning 😀
A month or so ago I pulled out all the shot rocket and chervil from one of the raised beds, leaving behind only the cut and come again lettuces from the salad mix, or so I thought. The whole patch is now covered in a lawn of young plants. Beautiful.
Will be interesting to see how long it survives… self seeded parsley always goes all winter. These are in quite a sheltered spot so I have hopes for my liquoricey little friends. Love over wintering 😀
We have a beautiful paperback copy of Lynne Rickard’s new book , I Do Not Eat the Colour Green to give away. A lovely title which encourages healthy eating for kids. See our review of it up here
To enter just comment on this post and tell us what your favourite green thing is. Interpret the word green in any way you like 🙂 We only have one copy so Charlotte will pick the entry that appeals most to her this time – the names will be removed before she judges so feel free to enter if we know you personally or if you’ve never set eyes on this blog before – it won’t affect your chances 😀
Competition now closed: Congratulations to Wendy 😀
An older book, now out of print, but I don’t think anything has come along to best it as a veggie festive title (do comment if you know otherwise!). I got the hardback out of the library something like 18/19 years ago and it impacted me. The gorgeousness of Christmas food, the hints on preparing and freezing taking the hard work away from the day itself, the photos all through it. In fact looking through the pristine copy I now own (thank you Amazon marketplace, used condition, 1 pence!) I see obvious influences there for some of the recipes on our Yule page from puff pastry mushroom trees:
to little Santa pizzas:
and parsley potato stars:
There are five complete Christmas dinner menus, sections on preparation, party food, puddings and cakes, lighter festive lunches and so many cute sides. There’s also a craft bit about making your own gifts. As with all Rose Elliot books there are vegan adjustments added in where appropriate.
2 tins of plum tomatoes
about a cup of water (rinse out tins with it)
5 cloves of garlic
2 medium sweet potatoes, peeled and chopped
1 or 2 handfuls of cashew nuts
seasalt to taste
Place the tomatoes and water in a pan and bring to the boil, adding the onion, sweet potato and garlic as it heats. Once it boils, turn down to a simmer for 10-15 minutes, until potatoes are soft. Place soup in a blender and add the cashew nuts. Blend and taste for seasoning, add salt as desired.
If your blender is not very strong, try soaking the cashews in water overnight to soften them before using.
Autumn. Cold winds. Rain. Hail. Even a few moments of snow yesterday between bursts of hot sunshine. Walking on the South side of the hill in the woods it is suddenly no longer autumn but the end of summer. Off with jackets, faces to the sun then round the corner into the North and winter, now walking against horizontal hailstones. It is confusing… we need soup 🙂
Method: soak a cup of broth mix overnight, then cook up for an hour or so before adding chopped potato, carrot and onion. Cook until veg is tender, add some kale or other leafy greens and either a teaspoon of Vecon Concentrated Vegetable Stock or a few sloshes of Bragg’s Liquid Aminos (like soy sauce but with less salt and all the protein). Simmer a few minutes longer then dish up and garnish with parsley or chervil. Be warm.
1 cup of red lentils, rinsed
1 tin of plum tomatoes
1 onion, choppped
2 large potatoes, peeled and diced
1 sweet potato (or carrot) diced
2 sticks of celery, chopped
a handful of pasta
10 fresh sage leaves (or 1/2 a teaspoon of dried)
1 teaspoon of Vecon Stock or other stock of choice
handful of greens, chopped (we used kale)
salt to taste
Place the lentils in a large pan and cover with water. Bring to the boil and turn down to simmer. Prepare the vegetables and add to the pan with the tomatoes, pasta, stock and herbs – add more water if you need, if too thick. Cook at a low simmer until veg and pasta are tender, (probably about 20 minutes). Add the greens for the last couple of minutes of cooking time and season to taste.