This turmeric macaroni is flavourful and nutritious, high in protein and also, thanks to the turmeric, has anti-inflammatory properties. It’s important to use a high quality turmeric: we like this one.
We used Tesco’s free from macaroni as it’s one of the nicest we’ve found. It does have a tendency to stick together in the pan so stir frequently for the first few minutes of cooking if using this one.
Turmeric Macaroni Ingredients
Pasta of your choice, cooked to pack instructions. The sauce is enough for 500g.
half a cup of quinoa grain
half a cup of cashew nuts
a medium sweet potato, peeled and chopped
2 carrots, scraped and chopped
7 cloves of garlic
3 sticks of celery, chopped
3 cardamon pods
1 heaped teaspoon of turmeric
1 heaped teaspoon of cumin
and another heaped one of ground fenugreek
water to cover
salt if you like, but it really doesn’t need it
While your pasta is cooking, place all the other ingredients in a medium saucepan and cover well with water. Bring to the boil, then turn down to a simmer until the quinoa is cooked and sprouted and the vegetables are soft. Blend well until smooth then stir into the cooked, drained, pasta. Yum.
This vegan chilli and cornbread was perfect on a stormy day when trees had blown down and power had gone out. It was warming and fortifying and super tasty! We made it with brown lentils, adjusting the simple chilli recipe here. The cornbread was made with a mix from Creative Nature – use code VEGANFAMILYHOUSE10 at the checkout for a 10% discount. It was soft and filling and lovely. Don’t forget their delectable little Gnawbles either… like a Malteser and a Munchie had a vegan baby, pictured below on the chocolate cake mix.
Aberdeen’s 1597 witchcraft panic (mermaid) and 18th century kidnappings (fireflies) combine with love and hope in Lucy’s traditionally published novels THE MERMAID AND THE BEAR & FIREFLIES AND CHOCOLATE. Christmas features in both books !
This carrot and turmeric soup is rich and nutritious and golden, perfect for the start of Autumn! Turmeric is rich in iron and also anti-inflammatory. The olive oil and black pepper in the recipe are there to make the most of these properties.
Carrot Turmeric Soup Ingredients
1 thumb sized piece of ginger, peeled
4 or 5 small new potatoes, skins on, chopped small
5 large carrots or equivalent, scraped and chopped
about 1 teaspoon of black pepper, freshly ground if possible
1 tablespoon of olive oil
water to cover ingredients well
seasalt to taste
Place the ginger, potatoes, carrots and onion in a large pan and cover well with boiling water. Bring back to boil and add the cashew nuts and garlic. While the vegetables are cooking mix the turmeric in the olive oil with the black pepper and leave to stand.
Once the vegetables are tender, add salt to taste and place everything – veg, liquid, nuts, turmeric/oil mix – into a blender and blitz until smooth.
Pour into bowls and squeeze some lime juice over the top. Yum!
Grease a 2 pint pudding basin. Put the soaked fruit, cherries and ground almonds into a large bowl. Add the flour, salt, spices, sugar, breadcrumbs, suet, lemon zest and juice, treacle, soya milk and 4 tbsp sherry. Mix well to make a soft mixture. Spoon into the basin, cover with two layers of greased foil and tie down. Steam for 4 hours. Cool. Cover with a circle of greaseproof paper and two layers of tinfoil. To reheat steam for three hours as before. (I have to say that when I make it I prick the pudding and feed some more sherry or brandy into it…) and don’t forget that after it is reheated pour MORE brandy over it and set it on fire.
‘Vegetarian Christmas’ by Rose Elliot. Not exclusively vegan but there is a plethora of vegan delights included and most of the lacto-ovo recipes are easily ‘veganisable’. Our favourite Christmas dinner of Chestnut and Red wine pate en croute is one of many included here along with lots of advice on taking the work out of Christmas catering. This book is full of ideas for lots of special touches which can be prepared early and frozen – a firm favourite. Now out of print but the hardcover is available cheaply from both UK and USA Amazons below and has lots of lovely photos throughout 🙂 We love this book so much we even wrote a blog post on it! Buy Amazon UK
Mix all ingredients ,except the brandy, together in a bowl then cover and leave for 12 hours. To prevent fermentation place the mincemeat in a 120C/ 225F oven for 3 hours. Then allow to cool, stir in brandy and put in clean jars and seal.
I loved this so much before I was vegan that I veganised it one year and it is excellent… you can leave off the ‘cream’ layer if you like but I think it makes it!
Note: since this recipe was written in 1998, many ready made vegan creams have become available.
Vegan Trifle Method
Make a plain vegan sponge and sandwich it together with jam. Slice it up and put it on the bottom of a trifle dish ( or other suitable deep dish) drain a tin of fruit and put on top of the sponge (or use fresh fruit. I like raspberries).
Next make up a vegan jelly and pour on top of everything… leave to set. Make up custard with soya milk and pour that on top of the set jelly. Leave that to set. Now put on a thick soya cream made with…2 tbsp cornflour, 2 oz/60g vegan margarine, 1 oz/30g sugar, 1/2 tsp vanilla essence and 1/2 pt/250ml/1 cup of soya milk… blend the cornflour with a little soya milk. Add the rest of the milk gradually and transfer to a saucepan. Bring to the boil gently and stir until the mixture thickens. Set aside to cool. Cream the margarine with the sugar until pale in colour. Beat in the cooled cornflour mixture a little at a time. Add the vanilla essence.
Put the cream layer on top of the chilled custard layer. Decorate with fresh fruit and then eat voraciously.
The cream can also be turned into brandy cream by adding a spoonful of brandy…serve with Christmas pudding.
‘Vegetarian Christmas’ by Rose Elliot. Not exclusively vegan but there is a plethora of vegan delights included and most of the lacto-ovo recipes are easily ‘veganisable’. Our favourite Christmas dinner of Chestnut and Red wine pate en croute is one of many included here along with lots of advice on taking the work out of Christmas catering. This book is full of ideas for lots of special touches which can be prepared early and frozen – a firm favourite.
Now out of print but the hardcover is available cheaply from both UK and USA Amazons below and has lots of lovely photos throughout 🙂 We love this book so much we even wrote a blog post on it! Buy Amazon UK
1 batch of vegan chocolate ‘butter’ icing: Beat together half a cup/130g/4oz vegan margarine with 1 and a third cups/210g/7 oz sifted icing sugar and one tablespoon of cocoa (also sifted to avoid lumps). Beat in a few drops of natural vanilla extract.
1 tablespoon of icing sugar for dusting
1 festive cake board or large plate and decorations of your choice (fake flowers or berries, holly leaves, small baubles etc.)
Cut the corner off one end of the cake and turn it round to look like a branch (excuse rough drawing!) – arrange on the cake board or plate. Secure the branch with some of the icing.
With a knife smooth off the corners of the log to make it rounded. Cover the entire cake with the rest of the icing, then use a fork to make lines and knots like a log 🙂 Dust with icing sugar. Decorate to your hearts content.
Little Chocolate logs
1 chocolate cake prepared in a large square tin so it will not be too deep ( visit the chocolate page if you need a recipe for this)
A bar of dark vegan chocolate
icing sugar for dusting
glace cherries and crystallised angelica for decoration or children might prefer D&D chocolate beans or other sweets – in the picture weve used pecan nuts
Cut the cake into small rectangles ( 10 cm. X 4 cm. and 2 or 3 cm. deep). Cut thin pieces of marzipan and place on top of the cakes. Pour melted chocolate over the top of each log, decorate to your hearts content and then dust with the icing sugar (snow!).
3 green onions (scallions), including green part, sliced thinly
8 ounces/230g (more or less) white button mushrooms, chopped in big chunks
PASTA: 1 package large manicotti tubes
SAUCE: About 28 ounces/750g of your favorite pasta sauce, homemade or prepackaged.
Plop tofu into a medium-sized mixing bowl and mash/crumble with your hands. Add spinach and fold into tofu with a fork, using fork to break up strands of spinach and mix evenly with the crumbled tofu. Stir in Italian seasoning, onions, and mushrooms.
Boil about 10 manicotti tubes just shy of al dente (they won’t fall apart this way when you’re stuffing them) and drain. Use your fingers to push clumps of filling into the manicotti tubes till each one is plump and full. Lay them in a covered casserole dish (more than one layer is O.K.) and pour your favorite tomato-based pasta sauce (homemade or bottled) over the whole thing. Cover and bake at 350 degrees Fahrenheit for about an hour, maybe a little less (say, 45 minutes) if you have the manicotti spread out in a single layer. Remove from oven and give it a few minutes to cool off before attempting to eat.
Note: I have to keep my sodium intake low, so I don’t add salt to anything I make from scratch (except some baked goods), so some of you might prefer to add a. 1/2 teaspoon of salt to the filling.
If you liked this spinach tofu manicotti try some of our other festive recipes
Melt the margarine in a large pan for mixing and cook the celery and leek in it for a few minutes. Mix the yeast extract into the hot water (alternatively you could use any stock you like) and add this to the leek and celery. Stir in the soya flour, nuts, herbs, breadcrumbs and salt and pepper and mix well. Allow to cool slightly while you grease a loaf tin.
Place half the nut roast mixture in the tin and press down well, then add the sage and onion stuffing (pressing down well again) and place the rest of the nut roast mixture on top. Bake in the oven for about 40 minutes at 180/360 then turn out of the tin and slice. Nice served with all the traditional trimmings for a perfect vegan Christmas.
Playmobil do a lovely range of non-edible Advent Calendars, with great scenes to build from traditional Nativity to dragons, unicorns, pirates and Santa’s workshop.
Variations: you can substitute wine (red or white) or soya milk for the water and yeast extract. The sage and onion stuffing is optional – it works just as well without it and might actually slice up easier! A layer of sliced mushrooms and garlic is an alternative to the stuffing.
Pictured vegan nut roast is made with red onion and lots of fresh rosemary. Speaking of rosemary, an absolutely perfect accompaniment for any nut roast either hot or sliced up cold in sandwiches, is the rosemary and redcurrant jelly detailed here on the blog. If reading this in winter, sorry, it’s a bit late to go out and get redcurrants, but it’s a great one to make for next year. A jar of that would be a very nice vegan Christmas gift too.