Tag: vegan christmas food

Cranberry Maple Pecan Pancakes [vegan and gluten free]

Pancakes have become one of my favourite things about weekends. As I’ve been making more I think I’ve perfected their density and fluffiness, and this flavour combo is definitely a winner. These are pretty thick american styleee and the batter makes about four but you could probably make six at a push. The maple syrup takes the edge off the sharpness of the cranberries, and you’ve basically got Christmas morning done and dusted. Thank me later. ūüėČ

Cranberry Pancakes veganCranberry Pancakes vegan

Cranberry Maple Pecan Pancakes
Makes 4-6 pancakes

For the pancakes:
50g Rice flour
50g Buckwheat flour
1 tspn Xantham gum
1 tspn Baking Powder
1/2 tspn Ground cinnamon
250ml Oat milk
1 tbsp Coconut oil

For the topping:
100g Cranberries
50g Pecans (roughly chopped)
2 tbsp Maple syrup
1 tbsp Water

  • In a mixing bowl, add the flours, baking powder, xantham gum and cinnamon. Whisk in the milk, until a batter has formed.
  • In a frying pan, melt the coconut oil on a medium heat. 
  • Once melted, add spoonfuls of the batter and allow to cook for a few minutes.
  • Meanwhile, add the cranberries to a saucepan with a tablespoon of water. Bring to the boil, and then allow to gently soften. Add the pecans, along with the maple syrup. It will become quite sticky, add a little more water if desired.
  • Turn the pancakes over to allow them to cook on the other side. They will take about ten minutes in total.
  • Serve the pancakes along with the cranberries and pecans along with a little extra maple syrup. I often add some cashew butter or almond butter for some added yum.

Perfect for Christmas morning! x

Vegan Christmas Dinner // Mushroom & Chestnut Wellington

Vegan-Mushroom-and-Chesnut-Wellington

Last year we threw tradition out the door with our first vegan Christmas. We made a delicious nut roast to replace our usual turkey centrepiece. It actually sounds really weird now, to say we used to eat turkey. Sorry to get all freaked out and vegan on you but it honestly seems crazy to me now that I would eat that, especially as we have just rescued some more ex-caged hens. I honestly can’t imagine eating such a happy, crazy little creature like a turkey now. Funny how your views can change so radically in a relatively short space of time.

Mushroom-and-Chestnut-Wellington

So this year it seemed only fitting to keep trying new things in light of our continuing vegan adventures. Inspired by one of my favourite Christmassy ingredients, chestnuts, I decided to make a mushroom and chestnut wellington for our Christmas dinner. I have lovingly tried and tested this recipe so it is absolutely perfect on Christmas day but am kinda wishing I had done this ages ago so it didn’t mean eating it three weeks in a row : ) hah! But don’t worry it’s so delicious it’s impossible to have too much!

On Christmas day we’ll be serving this up with all the classics, roasted veggies and potatoes, brussel sprouts, braised red cabbage and stuffing. And why not bring the whole thing together with a red wine and onion gravy!

I have to admit, I often find potatoes a bit heavy. So you could always go really out there and skip the roasted potatoes and swap them for some mashed swede like I have here. Mix it up however you like, I think I’ll also make some cranberry sauce. My boyfriend ate this with mint sauce and thought it was delicious but he is a bit condiment crazy… Basically  you can have this delicious vegan wellington anyway you like, just be sure to have yourself a wonderful Christmas day!

Vegan-Christmas-Dinner

Vegan-Christmas-Food

Just a quick note to say that this is actually a super easy recipe! The hardest part will be peeling those chestnuts so do them in advance and you’ll have no trouble at all whipping this up on Christmas day!

Mushroom and Chestnut Wellington

200g Chestnut mushrooms
100g Shiitake mushrooms
300g Chestnuts, roasted and peeled
125g Cooked black-eyed beans,
1 Red onion
2 Cloves garlic
1 tsp Dried sage
1 tbsp Mushroom ketchup (optional)
1 tbsp Olive oil
Salt and Pepper

Shortcrust Spelt Pastry

175g Spelt flour
75g Vegan margarine
3-4 tbsp water
2 tbsp non-dairy milk for brushing

  • Begin by cooking your chestnuts, read how to do so here. (I normally roast up a big batch so I’ll have enough to make all my other chestnut christmas recipes like this p√Ęt√©.)
  • Whilst your chestnuts are roasting, finely chop the onion and gently fry in a frying pan until translucent and just starting to caramelise.
  • Mince the garlic and slice the mushrooms and stir into the onion. Sweat on a medium heat until the most of after has been released from the mushrooms and they are just starting to brown. Then set the pan aside to cool.
  • In a food processor, blend the beans and chestnuts until they start to resemble breadcrumbs. If you’ve like a little extra texture blend the chestnuts separately and leave a little coarser.
  • Place the bean and chestnut mixer into a large mixing bowl.
  • Blend the mushrooms in the food processor and add to the mixing bowl along with the sage, and mushroom ketchup if using.
  • Mix together well and season to taste and set aside whilst you make the pastry.
  • Measure out the flour and marg into a large mixing bowl and chop into the marg with a knife until cut into fairly small chunks. Then rub the mixture together with your fingertips until it resembles fine breadcrumbs.
  • Add the water a bit at a time until the mixture comes together in your hands to form a ball.
  • Place the pastry covered in the fridge for 20 mins before rolling it out on a lightly floured surface into a large rectangle.
  • Mould the mushroom mixture into a loaf shape in the centre of your pastry lengthways.
  • Brush the pastry edges with milk and carefully roll the whole thing, leaving the seam underneath.
  • Pinch the ends together and brush the whole thing with milk, make a few small cuts in the pastry for steam to escape then place onto a greased baking tray.
  • Bake in a pre-heated oven at 180C for 35-40 mins until gold brown.

Have a Merry Vegan Christmas!

Amy x

Have yourself a Merry Vegan Christmas!

Last week Veronica got us in a festive mood with her Peanut and Ginger Cookies! ¬†With just over a week until Christmas, now we’re really starting to get excited! We love the cosy nights in around the Christmas tree, exchanging gifts, wintery walks and of course making and eating delicious, comforting food. We believe that when it comes to Christmas, being vegan doesn’t mean having to miss out on all that yummy food, it’s simply a prod to get creative in the kitchen and veganise all your favourite Christmas dishes.

Last year was our first Christmas as vegans and our first ever vegan Christmas dinner that our whole family enjoyed. We are very lucky to have such an open-minded family who are willing to go along with¬†our crazy ideas,¬†break with years of tradition and enjoy a cruelty-free Christmas but they certainly weren’t disappointed. Our¬†vegan Christmas feast went down a treat and had my Dad proudly proclaiming that no animals were harmed in the making of this Christmas dinner! So we’ve put together our favourite veganised recipes from last year to create our little guide to having a Merry Vegan Christmas!

Vegan sage and onion stuffing

Vegan Sage and Onion Stuffing

Vegan braised red cabbage

IMG_6528

Vegan Christmas Platter

Cashew cheese
Mushroom and chestnut p√Ęt√©
Flax seed crackers

vegan christmas food

Vegan spiced Christmas Biscuits

Spiced Christmas Biscuits

Vegan Christmas pudding

photo 1-31

Vegan yule log

Vegan Yule Log

Vegan mince pies

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You can find all our Christmas posts from last year listed on our Lifestyle page, including how to wrap your presents in newspaper and make your own Christmas crackers. And make sure you stay tuned next week for my recipe for this years Christmas dinner, Mushroom and Chestnut Wellington!

Amy x

 

Cheese, p√Ęt√© 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, p√Ęt√©, 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, p√Ęt√© and cracker feast, not only is it delicious and cruelty free, it’s a whole lot healthier for you than actual cheese and p√Ęt√©.

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 P√Ęt√©

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¬†p√Ęt√©.

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