Tag Archives: festive

marble cake pretty

marblecake

Marble cake good. And easy, very easy. Simply mix up a vanilla cake batter (you’ll find a recipe here), then stir some cocoa into half of it. Combine the two mixes/colours by little more than a figure eight stir and plop into a baking tin and bake. We used the I Love Cake Mould which means the cake can be cut into big heart shaped slices, but marble cake is actually better sliced thin so you can see all the wonderful cake art you’ve made 😀

Don’t miss Vegan Christmas or Yule, because that’s happening. Lots of recipes, books and gift ideas over there.

redleaves

wintry chocolatey fairy cakes – gluten free

wintcakes

Rich. Soft. Gorgeous. Simple.

Mix together: 2 (heaped) tablespoons of Doves Farm Gluten Free Self Raising flour, 2 (heaped) tablespoons of ground almonds, 2 (heaped) tablespoons of cocoa, a pinch of xanthan gum and a pinch of bicarb. Add 2 tablespoons (not heaped) of golden syrup  and the same of melted coconut oil. Use soya milk to mix (add until good thick batter is achieved, was about half a cup). Spoon into twelve cake cases. Bake at 200C/400F for about 10 minutes. Cool (instruction, not observation).

Fudgey topping: melt 70g of good quality dark chocolate with a teaspoon of golden syrup and a teaspoon of marg. Plop onto cooled cakes and decorate for the season.



paprika pumpkin soup

pumpkinsoup

This made a LOT of soup (serving at least 6), but quantity all depends on the size of the pumpkin.

Ingredients:
flesh of one pumpkin
3 red peppers
4 carrots
water and soya milk to cook up in (does not have to cover veg, will be too runny)
handful of cashew nuts
seasalt and paprika to taste

Peel and de-seed the pumpkin and chop into chunks. Place in a pan with chopped peppers, carrots and liquids. Bring to boil and simmer until veg is tender. Add salt and paprika – I used about a teaspoon for a big pan but you could go hotter. Blend up with the cashews, check for seasoning and serve with paprika sprinkle.


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moo free Easter egg

egg22

Open the box and it hits you: that exciting, sugary Easter Egg scent from childhood. I don’t know why chocolate should smell different when formed into an egg shape, but it does.  Dark chocolate eggs are of course gorgeous, but altogether more grown up. This is the one for children and those who don’t like high cocoa content chocolate. The moo free egg is sweet and mild and could easily be mistaken for a milk chocolate product.

It’s a good 100g size and the bunny, butterfly and flower packaging is a nice change from dark eggs which are usually aimed at very mature people…

Available from Amazon.co.uk and larger Waitrose stores. Moo Free Chocolates have full details of all stockists on their website

See Vegan Easter for our full updated listings.

Glazed Parsnips and Carrots with Pistachio

dinner

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.

For more festive recipes see our Vegan Christmas or Yule page

Solstice Chocolate Refrigerator Christmas Cake

the sun sets on the Solstice
the sun sets on the Solstice

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

Method:
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 🙂

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See more festive recipes


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Vegetarian Christmas

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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:

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to little Santa pizzas:

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and parsley potato stars: vc6

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.

Amazon links: Buy UK or Buy US

Whooper swans flew over as I was taking the photographs:

swans