Category: Snacks & Sides

Lemon Artichoke Hearts and Asparagus

I love artichokes. Artichoke Globes that is, not those pesky Jerusalem ones, they’re gross and they make you pass a serious amount of gas…true story! I’ve never actually cooked the Globe ones from scratch before, I have just bought them covered in oil in a jar. Don’t get me wrong, jar ones absolutely have their place, but now Globe Artichokes are in season I came across them at my local market, they looked so pretty and were so cheap, I just had to grab myself a load and figured I would figure it out! Turns out they’re not too difficult to prepare, fiddly sure, but not so hard. I also grabbed a bunch of Asparagus because hello Asparagus is in season too…man Spring is the best!

This would make a great side dish, perhaps to a risotto or a pie of some sort, your side veggies definitely don’t just have to be boiled!


Artichoke Hearts and Asparagus
Serves 2

5-6 baby globe artichokes (or regular sized ones)
Bunch of asparagus
Juice of one lemon
Salt and pepper
2 garlic cloves 
Olive oil

  • Rinse the artichokes in cold water.
  • Peel off the outer leaves until you reach the paler leaves. Trim the tops and the stem.
  • Slice them into quarters, and then place them in a bowl of cold water with 1/2 of the lemon juice, whilst you prepare the rest of them. If you’re using regular sized artichokes you need to make sure you scoop out the furry middle, you don’t need to worry about this with the baby ones, they’re just babies.
  • Steam the artichokes using the lemon water for 5 minutes.
  • Meanwhile, prepare the asparagus by snapping off the lower part of the stalk and discard.
  • In a baking tray, place the asparagus along with the steamed artichokes. 
  • Drizzle with olive oil, the remaining lemon juice and the garlic cloves, I threw in the juiced lemon too.
  • Place under the grill for 10 minutes on a medium heat.
  • Season with salt and pepper. 

Enjoy!

Veronica x

Cashew and Sesame Purple Sprouting Broccoli [vegan]

There is more to vegetables than simply boiling them! Don’t get me wrong, boiled veg has it’s place on a plate sometimes, but this Cashew and Sesame Purple Sprouting Broccoli is one of those dishes that showcases just how an ordinary vegetable can become the star of the show. This makes an ideal side dish or serve with noodles and eat as a main meal. 

Cashew Sesame Purple Sprouting Broccoli
Serves 2

1 tbsp sesame oil
1 leek
2 garlic cloves (chopped)
50g cashew nuts
120g broccoli
Thumb sized piece of ginger (grated)
1 tbsp tamari
1 chilli
1 tbsp sesame seeds

  • In a wok or frying pan, heat the sesame oil on a medium heat.
  • Chop the leek and add to the pan along with the garlic and cashew nuts, and cook for a couple of minutes.
  • Add the broccoli, grated ginger, tamari and chilli and cook for 10 minutes. Add the sesame seeds and stir through.

Enjoy!

Veronica x

Roasted Beetroot and Garlic Houmous

A super speedy recipe to liven up your houmous. You can’t beet some roasted beetroot AND garlic, and this makes a really sweet flavour combination. Forget your pickled beetroot THIS is where you can truly appreciate the awesomeness of beetroot. 

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Roasted Beetroot and Garlic Houmous
240g (1 tin) chickpeas
2 tbsp tahini
2 beetroots
3 cloves garlic
1/2 juice of lemon
Handful of fresh coriander
Salt and pepper
Olive oil
2 tbsp water

  • Peel the beetroot and chop into small chunks. In a baking tray, roast the beetroot and garlic cloves in the oven for 35 minutes with a drizzle of olive oil.
  • Meanwhile, blend the chickpeas in a food processor along with the tahini. Add the lemon juice. 
  • Once the beetroot is cooked, add it to the chickpea mix. Peel the skin of the garlic cloves and pop in the mixture, and drain any excess olive oil into the processor too.
  • Blend until smooth, this may take awhile depending on the power of your blender.
  • Add the coriander and season with salt and pepper.

Enjoy

Veronica x

Quinoa & Cacao Energy Bars

Sorry we’ve been a bit slack posting new recipes on here as consistently as we were doing – we haven’t disappeared, promise! If you follow us on Facebook, Twitter or Instagram you may have seen that we have launched a YouTube channel, which is very exciting, it turns out making videos is pretty time consuming, but lots of fun! Do check our first video out, and let us know what more you want to see on there. We love to hear from people – so don’t be quiet! Also, make sure you subscribe to our channel so you don’t miss any new videos we post. : )

Quinoa-cacao-barsAnyway, let me catch you up with some other news…I (Veronica) completed the London Marathon back in April, in a respectable 4 hours and 34 minutes, just shy of my 4.30 target, I pushed myself as hard as possible to get that time, so am super pleased. I don’t want to lose my fitness, and I know its pretty easy to slack off and get lazy, so I’m making sure I still make it to my local running club and regularly attend the parkruns in my area. I will definitely be booking another event in soon as I always need something to train for! But, before all that I am about to head off on holiday and enjoy some much needed rest and relaxation, in beautiful Greece.

You may remember I was looking at different ways of ensuring I was getting a good supply of protein into me, especially after long training runs. My friend recently introduced me to some delicious energy bars that she found in her local supermarket that were vegan and packed full of goodness, they were soooo good! Unfortunately they were a little too high in natural sugars for my liking, plus they were super expensive. I was sure I could make my own that used much less sugar and were a much cheaper alternative – and I did! These taste pretty much the same and cost a fraction of the price! After a little tweaking of my recipe to ensure they don’t crumble apart when you pick them up, they are now ready to share with you.

Quinoa-cacao-bars

Quinoa & Cacao Energy Bars
Makes 12 slices

160g almonds
110g medjool dates (or soaked dried dates)
100g cashew nuts
50g quinoa
100g sultanas
2 tbsp cacao powder
3 tbsp brown rice syrup
1 tbsp coconut oil
1 tbsp sunflower seeds

  •  Place a medium saucepan over a high heat and add the quinoa, turning down to a medium heat. Keep shaking the quinoa whilst it pops, it takes a few minutes – note it doesn’t puff up like popcorn.
  • In a food processor add the almonds and blend until chopped. Add the dates and combine with the almonds.
  • Add the cashews, sultanas, cacao powder, popped quinoa and brown rice syrup and blend some more.
  • Melt the coconut oil over a medium heat and add to the food processor along with the sunflower seeds, and blitz for one last time.
  • Everything should now be thoroughly mixed together, line a baking tray with greaseproof paper, and pour all the mixture out. Using a spoon spread the mixture out over the tray and then using your hand press down firmly.
  • Refrigerate overnight and then they’re ready to eat, I keep them in the fridge until they’re eaten so they stay firm.

Enjoy : )Veronica x

 

 

Nettle & Wild Garlic Quiche

The weather might be all over the place but the budding leaves and green shoots aren’t fooled, Spring is most definitely here. I get pretty excited when everything starts bursting into life during Spring. The first leaves of Spring always seems extra green and vivid especially after the long grey months of winter. 

Nettle and wild garlic are an amazing Spring green combination. Last year I paired them together in these savoury Buckwheat Crepes which are just so delicious! This year I was inspired by a vegan flan I had whilst on holiday and decided to recreate something similar at home. I opted for creamy cashews and a wholewheat spelt flour topped with crunchy toasted seeds.

Nettles have to be one of the easiest wild foods to forage, they can be found pretty much everywhere and are easily recognised by most of us. Wild garlic is a little trickier to find but is also common. I always get wild garlic in my veg bag during Spring and you would probably find it at your local farmers market if you can’t find any near where you live.

Nettle-&-Cashew-QuicheVegan-Cashew-Quiche

Nettle & Wild Garlic Quiche

Nettle tips: Harvest the nettles when young and pick only the top few leaves. Wash throughly in a bowl of cold water and don’t forget to use rubber gloves when handling!

For the pastry:
175 g Wholemeal Spelt Flour
75 g Coconut Oil + Extra for Greasing
2-3 tbsp Cold Water
Pinch of Salt

For the filling:
350g Cashews 
3 tbsp Nutritional Yeast
Juice of 1/2 Lemon
250g Nettles
Small bunch of Wild Garlic
1 Small Onion
1 tsp Caraway Seeds
1 tsp Fennel Seeds
3 tbsp Toasted Pumpkin Seeds
3 tbsp Toasted Sunflower Seeds
3 tbsp Toasted Sesame Seeds

  • Soak the cashews in water (preferably filtered) overnight.
  • Pre-heat the oven to 180C and grease a flan dish with coconut oil. Measure the spelt flour and salt into a large mixing bowl. If your coconut oil is melted at room temperature, place it in the fridge for half an hour first. Add the coconut oil and use you finger tips to rub together the flour and coconut oil until you get a breadcrumb consistency. 
  • Add in a tablespoon of water at a time and use you hand to bring together the mixture until it forms into a ball.
  • Roll out on a floured surface and line the flan dish with the pastry. Press the pastry down, trim off the edges and prick a few holes in the pastry with a fork. If you have them, cover the pastry with baking paper and hold down with ceramic baking beans.
  • Bake in the oven for 15-20 minutes, remove from the oven and set aside to cool.
  • Whilst the pastry is cooking fry the onion on a little coconut oil for 10 minutes until it starts to caramelise. Add the caraway and fennel seeds, fry for a few more minutes then add in the nettles and stir until they begin to wilt down. Roughly chop the wild garlic and add to the frying pan, stirring until both the nettles and wild garlic have wilted. Then remove form the heat and set aside to cool.
  • Drain and rinse the cashews and add to a food processor with the nutritional yeast and lemon juice. Blitz for a few minutes until you get a smooth and creamy consistency. 
  • Stir the cashew mixture together with the nettle and wild garlic and over the pastry and spread out evenly. Top with the toasted seeds and gently press them down into the cashew mix.
  • Place in the fridge to set for 2 hours. Serve chilled with salad.

Enjoy! Amy x

 

Warm Brussels Sprout & Pomegranate Salad

Two things, brussels sprouts and pomegranates. First the sprouts. Yes, that’s right, sprout season is here which means of course, it’s f-ing Christmas! Which I’m actually really excited about and am totally ready to embrace, even though it’s only November… but I need something, anything to get me through these cold dark, days!! Secondly, pomegranates. Yep, not so seasonal. Well not to aforementioned cold, dark Britain. But it’s like having a clementine in your Christmas stocking, sometimes you just need something exotic to brighten up your lump of coal…

(Actually there is a third thing… I did not know they are called brussels sprouts. I thought it was brussel sprouts and now I’m totally freaking out…)

Pomegranate

Anyway, no, I’m not saying that brussels sprouts are like coal. I love them! Just not how my Mum used to cook them, sorry Mum! November, for me, is a tough month. It’s dark, like all the time. If I don’t go out at lunch time I’ll pretty much never see the light of day. The beautiful colours of Autumn have all been blown off the trees and everything has turned kinda grey-brown. And unless some snow comes our way, things are gonna be grey-brown for a long time!

WarmBrussel&PomegranateSalad

So I need a little sparkle in my salad. A little festive cheer to get me through the day. And what better than a pomegranate! If you check the label you should be able to find some in the shops from the not-so-far-away Egypt or Turkey… I know, but it’s better than Peru or China!

Brussel-&-Pomegranate-Salad

And yes, now that Veronica and I have taken over Christmas dinner duties, we no longer serve our brussels boiled. (Again, sorry Mum! She’s literally going to kill me, or at the very least give me an evil stare which is possibly worse.) Frying them or roasting them is the way to go. Plus, now we both get seasonal veg boxes every week, sprouts are no longer just a thing for Christmas day. Oh no, the sprout season in the UK can run from September to February. That’s a whole lotta sprouts!

This simple recipe works great as a side for a roast, or yes Christmas dinner. Or cook up a little quinoa and stir it through to make it a delicious meal all on its own. (British grown quinoa of course!)

Warm Brussels Sprouts & Pomegranate Salad

350g Brussels Sprouts
1 Onion or 1/2 a Leek
1 Small Garlic Clove
Half a Pomegranate 
3 tbsp Chopped Walnuts
1/2 tbsp Rapeseed Oil

For the dressing

1 tbsp olive oil
1 tsp white wine vinegar
1 tsp maple syrup 
Pinch of all spice
Pinch of cinnamon

  • Trim the base of the brussels and peel off the outer layers, wash and half them.
  • Heat a frying pan to a high heat and toast the walnuts for a few minutes, remove from the pan and set aside in a bowl. 
  • Add the brussels to the pan, turn down the heat slightly and add a few tablespoons of water to the pan to slightly steam them. Meanwhile slice the onion or leek. Once the water has boiled, add the onions and turn up the heat again. Keep stirring whilst you fry on a high heat until the onions and brussels begin to brown.
  • Add the garlic and stir through for a minute. Transfer the brussels into a serving bowl along with the toasted walnuts and leave to cool slightly.
  • In a small bowl or cup mix together the ingredients for the dressing and pour over the brussels.
  • Cut the pomegranate in half across the middle. Hold half the pomegranate cut side down over a large bowl. Bash the skin like crazy with a spoon until all the seeds fall out into the bowl.
  • Sprinkle the pomegranate seeds over the brussels and serve warm.

So get out your frying pan out and tell November to do one, we want Christmas!

Amy x

Vegetable Crisps

This past week I’ve been grumpy. Pretty darn grumpy. I’ve been sugar detoxing. I cut it out. All of it out. I’m talking refined sugar AND natural sugar. It’s been tough, but I have made it through the other side.

I don’t know if you’re new around these parts, or if you remember me writing this post about when I was told I had Candida and then gave up sugar for months. Well, I’ve been suffering pretty badly with my tummy troubles again and after we spoke at the Vegan Futures festival a couple of weekends ago people were really interested in the sugar-free aspect of what we had to say. I knew it was time to take a step back, look at how sugar had crept back into my diet again and take control of what I was feeding my body.

Vegetable crisps

The diet I’m currently following is pretty strict, I’m talking no caffeine, no wheat, no potatoes, no fruit and no alcohol. Although, I did let three margaritas pass my lips the other Friday (but we’ll just pretend that didn’t happen)! Planning interesting meals and snacks can be tricky especially when there is just no time! I’ve come to realise when I reach for a snack (which is often) I’ve got into a habit of heading straight for something sweet, whether that’s a banana, jam on toast, or a couple of biscuits.

I’ve been snacking A LOT on almonds and seeds but after a while they become pretty boring. So, I thought I’d make my own crisps because I LOVE crisps.

veg-chips

Vegetable Crisps

1 tbsp coconut oil
6 stalks of kale or cavolo nero
Half a parsnip
Half a carrot
Half a beetroot
2 garlic cloves
Half a lemon
Salt and pepper

  • De-stalk the kale or cavolo nero and cut into pieces. Peel the carrot, parsnip and beetroot and then, using the peeler, slice the vegetables thinly.
  • Meanwhile heat the oven to 160C and melt the coconut oil in a baking tray.
  • Place the vegetables onto the baking tray and coat in the oil, add the cloves of garlic and drizzle with the lemon juice.
  • Bake for 20 minutes until crispy.
  • Once out of the oven season with salt and pepper. I added a little more lemon juice afterwards too.
  • Leave to cool before you eat them. 

This is a great alternative to grabbing a packet of crisps or going for that sweet snack, and they’re so easy to make. You don’t need a fancy gadget to get super thinly sliced pieces just use your vegetable peeler. You can always make a double batch if you want to make enough for two or three people (or just more for you)!

Happy snacking!

Veronica x

Nettle & Wild Garlic, Buckwheat Crêpes

Last month I wrote about the impending hungry gap when I posted a recipe for a tagine using the last of Winter’s root vegetables. We’re now well into April and the hungry gap is definitely upon us. The Winter crops have come to an end and there’s little in the way of new season produce to fill our bellies. But it’s not all doom and gloom, if you happen to be partial to a spot of foraging there is plenty to be had at this time of year and fresh young nettles are just perfect right now.

I’m no foraging expert (so you’ll have look elsewhere for comprehensive guidance) but with a little know how and a little common sense you can find yourself enough to rustle up something resembling a meal in no time.

I managed to find the perfect spot of nettles that had just started to come up in a park where a hollow had been left to go wild. Pinch off just the young tops of the nettles (whilst wearing gardening or rubber gloves obvs!) as these taste better and one the nettles flower and start to go to seed, the leaves can irritate the urinary tract and no-one wants that! I’ve also included wild garlic in this recipe as it’s abundant right now. I’ve been getting lots in my veg bag at the moment so didn’t forage for mine but it’s the perfect time to go and find some whilst you’re out looking for nettles, which lets face it, won’t take long.

I should also mention that I actually wanted to share this recipe with you last year. Unfortunately I hadn’t quite perfected my vegan crêpe recipe. I have since found that buckwheat flour creates the perfect crêpe batter so don’t try substituting it out for another flour because you’ll end up in a right old mess.

Nettle & Wild Garlic Buckwheat Crepes

Vegan Buckwheat Crepes

Nettle and wild garlic, buckwheat crêpes

For the crêpes:

100g Buckwheat flour
1/4 tsp salt
1tbsp ground flax seed
3tbsp water
1/2 tsp lemon juice
4 tbsp rapeseed oil
400ml non-dairy milk
Coconut oil for frying

For the filling:

1 small onion
300g young nettles
300g spinach
2-3 wild garlic leaves
1/4 tsp fennel seeds
1/8 tsp ground nutmeg
1 tbsp lemon juice
Salt and pepper to season

  • Begin by making the crêpe batter. Whisk the ground flax seed with the water and set aside for a few minutes until it become gloopy and gelatinous.
  • Measure out the dry ingredients in a large mixing bowl and make a well in the middle.
  • Pour in the lemon juice, oil, flax egg and a little of the milk and stir together. Slowly add in the remaining milk a bit at a time, incorporating more flour as you go.
  • Set aside the mixture for 30 minutes whilst you prepare the filling.
  • Wash the nettles thoroughly in  bowl of cold water and pinch off any thick stems. Wearing rubber gloves of course.
  • Wilt them together with the spinach in a large frying pan with a splash of water on a high heat for around 5 minutes until most of the water from them has evaporated.
  • Set aside into a bowl. Add a little oil to the frying pan, lower the heat and fry the onion until soft and brown. Add the nettles and spinach back into the frying pan along with the nutmeg and the fennel seeds after being crushed slightly in a pestle and mortar.
  • Roughly chop the wild garlic and stir in the mixture. Leave the mixture on a very low heat whilst you make the crêpes.
  • Place a medium-sized frying pan on a high heat and add a little coconut.
  • Pour in 1/4 cup of batter and quickly swirl around the pan.
  • Leave for a minute of so until it starts to brown then using one of those super awesome pancake/ crêpe spatulas, loosen the crêpe from the pan and flip over. Leave the other side to brown lightly for another minute and place on a plate and keep warm.
  • Repeat for the remaining crêpes, it should make roughly 6.
  • Take the filling mixture of the heat and spoon onto the crepes and roll.
  • Serve with a salad for a lunch or light dinner.

Amy x

 

Cheese, pâté and crackers

The one thing that people say to me time and time again when they find out I’m vegan is; “I just couldn’t live without cheese!” Well I probably would have said something along those lines not that long ago. But when I turned vegan I didn’t think about missing cheese, I thought about animal cruelty and environmental issues.

In my first year as a vegan I hadn’t really given cheese much thought, I’d had a pizza with some questionable vegan cheese and thought I’m better off without any weird cheese resembling products. It wasn’t until I went to SAF restaurant in November and had their cashew cheese that I realised you could have delicious and healthy vegan cheese. No, its not quite the same as a slice of cheddar but its deliciously creamy and has a lovely cheesy flavour.

Over Christmas we would normally have delicious lunches of cheese, pâté, crackers, pickled onions and bits of left overs and I’m determined not to feel like I’m missing out on anything for my first vegan Christmas. So behold my vegan cheese, pâté and cracker feast, not only is it delicious and cruelty free, it’s a whole lot healthier for you than actual cheese and pâté.

vegan pate, cheese and cracker

Individually these recipes are pretty simple and easy but it is a bit of work making them all. However, I find there’s plenty of time around Christmas to spend a few hours in the kitchen and these recipes will make enough to keep you and your family going over the festive period.

Cashew Nut Cheese

280g Cashew nuts
250ml Water
2 tbsp Lemon juice
2 tbsp Nutritional yeast
1 1/2 tsp Salt
1/2 tsp Onion granules
1/4 tsp Ground nutmeg

1. Place the cashews in a glass bowl and cover with water, leave them to soak for at least 2 hours or leave them overnight.
2. Drain the cashews, blend them with 250ml water, the nutritional yeast, salt and lemon juice. If your nutritional yeast flakes are quite large you might want to put them in the blender first to break them down so they are nice and small. Keep blending the mix until you get a nice creamy paste.
3. Stir in the onion granules and nutmeg.
4. Pour the mixture into a tin or bowl and leave it at room temperature, covered for 12 hours.
5. Put the mixture into the fridge and leave to chill for at least 2 hours.

vegan cheese recipe

vegan cheese

cashew nut cheese

vegan cheese

Mushroom and Chestnut Pâté

500g Mushrooms (I used chestnut mushrooms)
100g Chestnuts
250g Firm tofu
2 Shallots
3 Cloves of garlic
1/2 tsp Nutritional yeast
1/4 tsp Peppercorns
1/2 tsp Salt
1 tsp Chopped or dried herbs such as sage or thyme

3 tbsp Mushroom Ketchup (optional)
1 tbsp Lemon juice

1. Cut a cross in the shell of each chestnut and roast them on a baking tray for 30 minutes at 170C.
2. Place your block of tofu on a flat surface between two folded sheets of kitchen paper and place something heavy on top to press out the water.
3. Whilst the chestnuts are roasting, sauté the onion and garlic in a large frying pan until soft. Roughly chop the mushrooms and add them to the pan, cooking them for 10-15 minutes until all the liquid has evaporated.
4.  Stir in the crushed peppercorns, salt, herbs and mushroom ketchup. Cook for another few minutes until the ketchup has reduced down, then set aside to cool.
5. Once the chestnuts are roasted, take them out of the oven and leave them to cool before shelling them.
6. Put the chestnuts into a blender and blitz until roughly chopped. Add the cooled mushroom mixture, tofu, nutritional yeast and lemon juice. Blend to a fairly smooth paste.
7. Spoon the mixture into a springform tin or lined loaf tin and press down firmly. Chill in the fridge for at least 2 hours, preferably overnight.

mushroom and chestnut pate

vegan pate recipe

mushroom and chestnut pate

Flax Seed Crackers

This recipe makes about 30 crackers, 15 plain and 15 flavoured. I used cavolo nero but you can use any leafy greens or even sun-dried tomatoes, or whatever you fancy to flavour them.

300g Flax seeds (you can used half golden and half brown if you have them)
30g Sunflower Seeds
200ml Water
1/2 tsp Salt
A small bunch of cavolo nero

1. Grind half the flax seeds with the sunflower seeds in a blender or spice grinder.
2. Mix together the ground seeds with the whole flax seeds, salt and water.
3. Put half this mixture into a blender with the cavolo nero.
4. Line two baking trays with baking paper and spoon out the two mixtures on the trays and press down firmly with the back of a spoon.
5. Score the mixture into small squares and bake at 170C for 30 mins or until the begin to crisp slightly and aren’t too chewy inside. (If you have a dehydrator, even better!)
6. Lift the baking paper and crackers out of the trays and place on a wire rack, serve once cooled.

flax seeds

flax seed crackers recipe

flax seed crackers

flax seed crackers

With all this to feast on over the shortest days of the year I certainly won’t feel that my cruelty free lifestyle is meaning I miss out. I can have my cheesy fix this Christmas along with delicious, healthy crackers and pâté.

cashew nut cheese

I hope you’ve all enjoyed our 12 days of Christmas series and found some useful festive tips and recipes. We’ve really enjoyed testing out our ideas and veganising our favourite traditional Christmas foods. From all of us here at Wrapped in Newspaper, we wish you and your family a very Merry Christmas!

Amy x

Vegan Sage and Onion Stuffing

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My favourite part of christmas dinner has always been the pigs in blankets (sausage meat wrapped in bacon), obviously this was before I was vegan. Now that this is no longer a contender in what will be our delicious christmas dinner, I thought I have to up the game in the stuffing stakes. We normally buy a shop bought mix, that you just add water to, sometimes we get a fancy one, I never think to make my own. We don’t usually ‘stuff the bird’, we make some balls that get thrown in the oven about 15 minutes before everything and yes it tastes good, but now I have discovered what stuffing really should taste like and it just doesn’t compare. I adapted this recipe from BBC Good Food .

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Recipe
2 onions (1 red & 1 white)
1 leek
1 stick of celery
A couple of slices of bread blitzed to breadcrumbs
2 tbsp sage (fresh or dried)
2 tsp salt
1 tbsp nutritional yeast (optional)
A pinch of chilli flakes (optional)
Apple sauce ( I made it using 2 small apples)
Olive oil

Finely chop the onions, leek and celery. Cook in a pan with a little olive oil for about 10-15 mins until soft.

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Peel a couple of apples, and finely chop, put in another pan with a little water and sugar until stewed.

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Take the onion mixture of the heat, add the breadcrumbs, sage, salt & pepper, chilli flakes, nutritional yeast and mix together. Add a glug of olive oil and the apple sauce. Taste it to check you have enough salt and pepper. Let it cool slightly until you are able to handle it.

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Make into balls, and grease the tray or grease a dish and spread the mixture out.

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Cook in the oven for 20-25 minutes at 180C, until crisp.

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I plan on making these before Christmas Day and heating them up in the oven just before we are ready to serve. You can also pop these in the freezer, if you want to be super organised. These are definitely worth that little extra effort and will add some delicious flavours to your dinner.