Except on the dress of a Faery Queen… So (one version) of the saying goes. How completely incorrect! Look how they demonstrate the perfect balance of pre-Christmas treats right there on the Christmas dish 😉
Chocolate truffles dressed up as Brussels sprouts from Asda alongside Fox’s Glacier Mints.
These Christmas Dish posts are evolving. Something homemade may even appear at some point, but for just now we’re adding one of our festive recipes each day. Today: Vegan Bread Sauce (goes well with the sprouts).
See all Christmas Dish posts.
See all Christmas recipes.
These may or not make it to the daily changing Christmas dish… Actually they’re more likely to be saved for part of Christmas dinner 🙂
From Vegan Supermarket GreenBay (online and in store), vegan Camembert and Herbes de Provence! They have many other gourmet and hard to find vegan products… go see!
White chocolate coins, £1 from Asda. And beside them on the coffee table, bringing social justice to Pride and Prejudice: Longbourn.
From the Co-op 🙂
We’re eating lots of carrot soup and reading The Telling.
And enjoying the beautiful low winter sun as it lights the trees…
Aldi Scottish Raspberry and Pineapple Tarts. Scotland only. Wee squashes v reasonable too 🎃
Montezuma’s vegan Easter range includes dark cheeky bunnies, a dark eco egg and this year they have a beautiful 100% cocoa egg with buttons and a large egg with peanut butter truffle mini eggs! See them here.
Holland & Barrett have a ‘Buy One, Get One Half Price’ offer on many things including their large vegan Easter Range.
Don’t miss all the listings, recipes and books on our Vegan Easter page!
It’s still frosty though, it’s still cold, so here’s our soups too.
There is one delicious sign of Spring just appeared in the woods: wild garlic! See the recipes for soup and pesto over on Frugal Living in the UK
And reading (review soon).
And hot chocolate (ginger and orange and on sale).
That’s us just now.
This is such a bright and flavourful recipe, it would make a good addition to a festive meal!
Ingredients (for four):
a little olive oil
8 carrots, scraped and chopped
1 large onion, chopped
1 stick of celery, chopped
1 small potato, diced small
2 inch square of fresh ginger, peeled and cut up
1 tablespoon of dried coriander (you could use fresh but it will make the soup go a bit green/brown in colour)
6 or 7 cloves of garlic, crushed or sliced (or even thrown in whole)
a handful of cashew nuts
water as needed
seasalt to taste
In a large pan, fry off the onion, carrot and celery until softened. Add the potato, ginger, coriander, garlic and nuts and cover with water. Bring to the boil and turn down to a simmer for about 20 minutes or until all vegetables are tender. Add salt to taste and then blend it all up! Delicious 🙂