hello everyone and merry Christmas ….well its not quite Christmas yet but i bet we cant wait for it to be over so we can relax in our new pajamas watching movies, eating home cooked meals and enjoying the company of our nearest and dearest without stress. Christmas time is a time for joy and laughter but for some people of the world it just brings everything home to them…..memories of days gone by….people they have lost along the way…..family and friends who are no longer with us….our health….everything starts to get you down but before you stress about things you cannot change, for example the colossal amount of cash you spent on your kids to the colossal debt you rung up, just remember that without love were nothing and without love we wouldn’t have bought all the junk the kids “need” ……some people don’t have family…..some people don’t have love…..some people don’t have food or water….so lets try and focus on being our best self’s and making everyone around us feel wanted…..not unwanted !!! if the German troops and the British troops can have a game of football on Christmas day on the front line then so can we all get on 🙂 !! so now after that little Christmas rant i shall proceed with the food haha
this is one of the little turkeys i met that people will eat this year…….why choose to eat this when we don’t have to?? greed? 😦
Since its Christmas iv decided to make dinner early and share it with you all (the photos are not very good but my good camera isn’t working) i made Vegetable nut roast muffins, easy roast potatoes, balsamic roots, steamed veg, gravy and cranberry sauce …..all lovely and festive……if your vegetarian/ vegan or just have a visitor coming for Christmas and you would like to make them something so they feel included and wanted then i take my hat off to you….its the nicest feeling ever to go to someones house and they made an effort for you so you know your not an after thought 🙂 this is a easy recipe and with Christmas being the time everyone freaks out in the kitchen you need as little stress as possible……you can make everything in advance and just heat through, i make the muffins and roll them into the balls and freeze them so i can take out however many i need for dinner and defrost over night….also the veg you just throw it all together and the oven does the hard work 🙂 lots of time to relax on Christmas day 🙂
VEG & NUT ROAST
2 onions, chopped
6 cloves of garlic, crushed or grated
extra virgin olive oil to grease muffin tin
1 tbsp each of veggie Worcestershire sauce, dry thyme, black pepper
1 med potato peeled and grated
2 carrots peeled and grated
310g cauliflower grated (dont grate your fingers lol)
170g mixed nuts (blitz in food processor till they look like breadcrumbs)
2tbsp fresh parsley, chopped
100g breadcrumbs, i used seeded brown bread and blitzed it in the food processor
1tbsp tomato puree mixed with tbsp water
pinch of salt
- preheat oven to 190c / gas 5 and grease your muffin tray with extra virgin olive oil.
- (use a big wok or big pot) cook the onions and garlic on a low heat with some extra virgin until soft and fragrant then add your grated veg and seasonings and passata and stir thoroughly until combined for around 3-4 mins …….remove from heat and add everything else to your pan stirring to combine thoroughly with your puree and breadcrumbs until it starts showing signs of sticking together. Set aside till cool to the touch
- wet your hands and start to roll the mix into tennis sized balls and place them one by one in the muffin tin and lightly press down to flatten slightly into a patty. cover with foil and bake in the oven for 45-50 mins then uncover for 15 mins or until golden. leave to stand for 10 mins before taking them out of the tin.
EASY BABY ROASTS
baby new potatoes
5 garlic cloves (crushed but left whole) mixed with 2tbsp extra virgin & 2tbsp white vinegar and a tbsp fresh rosemary to make vinaigrette
salt and pepper
- steam potatoes whole for 10-15 mins then remove and leave to cool…..once cool to the touch take a sharp knife and slice them (hassle-back style) 3 quarters of the way down being careful not to slice right the way through, make a few slices in each and set on baking tray, drizzle with the vinaigrette and some salt and pepper and roast for 20-30 mins till slightly crisp and fragrant.
carrots cut into batons
whole peeled shallots
red onions cut into wedges
parsnips peeled and cut into batons
tbsp balsamic vinegar
extra virgin olive oil
drizzle of agave nectar
- place all veg into a roasting tin making sure none are over lapping, drizzle with the remaining ingredients, cover and bake for 30mins and the open for 30 mins to caramelize
pint of veg stock (home made or vegetable bouillon)
3tbsp red wine vinegar
tsp garlic salt
fresh cracked black pepper
3 sprigs of thyme, left whole
tbsp vegan butter, foil packed stork is good
- fry the onions in butter until soft and add your flour to make a roux then add everything else and stir until gravy consistency, if you need to thicken your gravy just get a spoonful of flour and a spoon of butter and mix in a ramekin until combined and add a little at a time till its as you desire.
4 cups fresh cranberry’s, washed and drained
cup of water
1/2 cup of agave nectar
1 little orange chopped adding juice too
- pour everything into a pot and bubble until the cranberry’s pop and it forms a thick sauce and taste….adding a little agave if needed.
- leave to cool and serve in little dish with a spoon at the table…..this can be frozen too.
i hope you all enjoy the recipes and have a wonderful magical Christmas……
BUON NATALE xxx