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Christmas Vegan Spiced Braised Cabbage

19 Dec

This has a wonderful smell and great Christmassy taste! Its rich deep purple tones look fabulous on any Christmas table.

You will need:
1 litre orange juice
1 red cabbage, finely sliced
¼ tsp ground cloves
¼ tsp ground ginger
1 tsp cinnamon
1 tsp mixed spice
1 zest of orange
200g dark brown sugar

In a large pot, put in all of your ingredients and bring to the boil. Simmer for 1-1 ½ hours and keep an eye on the liquid level.

Severe warm with some fresh cranberry and orange zest and fresh chopped parsley.

It’s even better the following day as the flavour develops.

Top Tips:

You can add whole spices if you wish and have the time to fish them out or if your guest don’t mint finding them!

You can also use any juice that you like, such as – apple, orange, cranberry, pomegranate.

Some recipes also add dried fruits like cranberries, raisins, prunes and figs.

The beauty of this recipe is that it can adapt to what you have in the press!






Vegan Leek and Celeriac Gratin with Toasted Breadcrumbs

19 Dec Leek and Celeriac Gratin with Toasted Breadcrumbs

This is a hearty, easy to make dish that can be made in advance and keeps well in the fridge. Goes perfectly with any Christmas meal.

You will need:
1 medium celeriac
1 leek, chopped
3 cloves of garlic, chopped
250ml soya cream
250ml soya milk
Salt/ pepper
1 stock cube
100g breadcrumbs

Using a mandolin, slice the celeriac and leave to the side.

In a hot pan, add some oil and cook the chopped leek until it starts to become brown. Add in the garlic and cook for 3-4 minutes.

Add in the cream, soy milk and stock cube, mix and bring to the boil. Then turn off the heat, taste and season.

In an ovenproof dish, layer the celeriac and pour over some of the leek sauce, continue this until both are used up.

Cover in grease proof paper and tinfoil and cook at 180c for 25 minutes until the celeriac is cooked through
Then remove the tinfoil and grease proof paper and sprinkle the breadcrumbs on top and toast in the oven for a further 5-10 minutes or until the breadcrumbs have browned.






Vegan Persimmon and Clementine Salad with Raspberry and Cranberry Juice Dressing

19 Dec Persimmon and Clementine Salad with Baby Greens and Pomegranate Served with a Raspberry and Cranberry Juice Dressing

Fresh and delicious, this wonderful salad mixes seasonal fruits with a tang of mint. The dressing is wonderful on a variety of salads and keeps well in the fridge for a week.

You will need:
2 clementine’s, peeled and segmented
1 persimmon, sliced in a half moon
1 mixed bag of baby greens
½ pomegranate, seeds removed
15g spearmint or mint
For the dressing –
50g fresh raspberries
200 ml cranberry juice
50 ml vinegar
50 ml oil
5-7 mint leaves
Pinch of salt

Make dressing first by placing the raspberries and cranberry juice in a pot. Bring to the boil and let it reduce by half, then allow to cool.
Then using a hand blender, whizz the mixture.

As you blend, add in vinegar, then the oil slowly. Finally add the mint leaves and blend for 30 seconds more. Store in the fridge, it should keep for a week.

Next start on the salad.

Place your slices of persimmons on a plate, add the mixed greens and mint leaves in the centre, scatter the pomegranates seeds and place some clementine segments on the plate.

Let you guest add their own dressing.

Top Tips:
If you want a warm salad you can roast or grill the persimmon. Just cut it into bigger pieces and follow the recipe as above.
You can add some toasted almonds to this dish for a bit of a crunch.



Lemon and Sage Chickpea Loaf with Dee’s Traditional Sausages – Vegan Christmas Main Course

18 Dec Lemon and Sage Chickpea Loaf with Dee’s Traditional Sausages

Fresh and zesty, this satisfying vegan loaf is packed with flavour. Featuring a layer of parsnips on the bottom and Dee’s Sausages and chestnuts in the middle, it’s a great addition to your festive menu.

You will need:
250g of chickpeas
2 parsnips, peeled
1 onion, diced
15g sage, chopped
2 lemons, zest & juice
200ml stock
3 cloves of garlic, diced
Salt pepper
1 pack of Dee’s Sausages
1 x 150g cooked chestnuts

Soak your chickpeas in water overnight or for 24 hours.

In a frying pan, cook the onion and garlic for 3-5 minutes until soft and allow to cool.

Drain the chickpeas, then using a food processor or hand blender, blitz the chickpeas into a paste.

Add in the onion, garlic, chopped sage, lemon juice and zest and some stock bit by bit. It shouldn’t be runny, but have the consistency of a cake batter. Add in more stock if needed.

Season with salt and pepper to taste.

Peel and slice the parsnips and cook in boiling water for 2-3 minutes until they become a little soft. Allow to cool and pat dry.

Next it’s time to layer the loaf. Use the following order –

Parsnips on the bottom, followed by half of the chickpea mix, then Dee’s sausages, chestnuts and the rest of the chickpea mix. (See picture)

Cook in a 170c oven for 20-25 minutes until brown on top. Be careful because chickpeas can dry out easily.

Serve with the stuffing balls and maple roasted veggies.

Enjoy, Eoin.

Top Tips:
Don’t be afraid to change the flavours. Think of combinations like –
Rosemary and leek.
Thyme and lemons.
Dill and parsley.
Chilli and coriander.
Smoked paprika and roasted pepper.










Dee’s Vegan Sausages Herb Roasted Stuffing with Apricots and Chestnuts

9 Dec Dee's Vegan Stuffing Bal

This is so addictive I recommend you make a little extra, especially if you’re anything like me and could eat stuffing all day! Simple to make, this will be a great addition to your Christmas Day Dinner.

You will need:
2 packs of Dee’s Traditional Sausages
400g good white bread
2 onions, diced
100g vegan butter
4 tbsp sage
1 tbsp mixed herbs
3 cloves garlic, chopped
75g dried cranberries
76g dried apricots, chopped
1 x 200g packet of sweet chestnuts
1 ½ carrots, diced
1 ½ celery stalks, diced
1 litre hot stock
Salt and pepper to taste

In a pot, add your onion, butter, 1 diced carrot and 1 diced stalk of celery and cook on a medium heat for 3-5 minutes. Then add in the herbs and garlic and cook for 4-6 minutes more, making sure not to let it burn.

While that is cooking, in a large pot or bowl place your chestnuts (break them up with your hands to make smaller or chop) apricots, cranberries, Dee’s Sausages (uncooked cut in pieces) and the rest of the uncooked carrot and celery. Then add the bread cut into cubes or just tear in to little pieces with your hands. Mix well.

Mix in some of the herbs and butter and incorporate well.

Add some stock and keep doing this until you have used all the herb and butter mix.

You may not need all the stock, the stuffing should be wet but not dripping wet.

Taste and season if needed.

Roll in to balls about the size of walnut shells and place on an oiled baking sheet or roasting tray.

Bake at 180c for 7-10 minutes until brown and crispy, but not dry.

Top Tips:
This can be made a few days in advance and then rolled and roasted the day they are needed.

Use any fruit or nuts that you like, such as –
Fruit – dried apples, raisins, figs or prunes.
Nuts – walnuts, hazelnuts, pecans, Brazil nuts or flaked almonds.

You can also use leeks instead of onions.

If you can find gluten free bread, just replace it in this recipe. It may need more stock to keep it from drying out while baking, but it should work just as well.




Caramelised Carrots and Parsnips with Maple Syrup and Ginger

9 Dec

This is a simple and delicious way to serve tasty festive root veggies! Slightly sweet, it goes wonderfully with our Christmas Sage and Lemon Chickpea loaf which will be on the blog very soon!

You will need:
1kg carrots
250g parsnips
50ml maple syrup
20ml coconut oil or olive oil
1 tsp of ground ginger
Salt & pepper
Chopped parsley

Preheat oven 190c/200c Fan.

Peel and quarter the carrots lengthwise and cook in boiling water for 3-4 minutes. (This will help them cook a little quicker when baking) drain and cool.

Do the same with the parsnips, but remove middle stem if they are really hard.

Place the veg in a large roasting tray and add the coconut oil, maple syrup and ginger and season with salt and pepper to taste.

Place in the oven and turn every 8-10 minutes until browned and caramelised on both sides. Be careful not to let the maple syrup burn.

Serve warm with some parsley on top.

Top Tips:

You can prep the veg in advance and then do the actual roasting just before they are needed.

If you don’t like maple syrup or just don’t have it in the cupboard, then you can use date syrup or brown rice syrup or even brown sugar.





Easy Sweet Potato Casserole with Pecan Topping

5 Dec

This recipe is a big favourite in the USA for Thanksgiving and Christmas and everyone has their own take on it. My first Christmas away from home was spent in Houston Texas and my friends mum made this amazing veggie side dish. It tasted like more of a dessert than a side dish, but it is delicious. I’ve made a few changes, hope you enjoy – Eoin.

You will need:
4 large sweet potatoes
1 tsp of vanilla paste or essence
100g pecans
50g dark brown sugar
50g vegan butter

Preheat oven to 180c

Wrap each sweet potato in tin foil and place in the oven for 20-30 minutes until soft.

Allow to cool and remove the skin, mash and add in the vanilla and place in an ovenproof dish.

Next get started on the topping.

Mix together the sugar, butter and pecans and spread across the top of the mash. Or spoon the mix evenly on top.

Place in the oven and bake for 15 minutes until the pecans are toasted and browned.

Serve and enjoy!

Top Tips:
You can this make ahead of time and freeze it.

Remember to defrost 12/24 hours before use and cook in the oven as above until the centre is hot.

To make this a sugar free dish you can use maple syrup as a replacement for the sugar topping, it might make it a little bit runny but it will taste great!





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