Tag: vegan christmas

Gingerbread Granola Bars

It’s nearly Christmas!!!! Woohoo! I’m mainly excited about the time off work – not having a routine, going for dog walks and watching loads of films. I know my motto most Christmasses has been to eat, drink and be merry, but that does nothing for my tummy and I end up in agony and feeling pretty unmerry. I’m running the London marathon again next year so I’ll be starting my training over the festive period, which will mean I won’t just be feasting in front of the telly. 

Over the last couple of weeks, I’ve started a 5k to Couch training programme at my work, in the hope of raising a bit of money to go towards my fundraising target and to help get people moving. After all, anyone can run you just need to start and it’s always a bit more fun in a group! I think it will definitely get a bit more popular in the new year, but there is no reason to put it off until then especially when you’re loafing around the house over Christmas. These tasty gingerbread granola bars are perfect to fuel your runs, and I’ll be eating them at work to fuel my 5k to couch sessions.

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Gingerbread Granola Bars

100g Rolled oats
20g Pumpkin seeds
20g Sunflower seeds
50g Almonds
2 tsp Ground ginger
1 tsp Ground cinnamon
1/4 tsp Ground cloves
1/4 tsp Ground nutmeg
150g Almond butter
1 tbsp Ground flax seeds
3tbsp Water
2 tbsp Coconut oil
2 tbsp Maple syrup

  • Whilst the ground flax seeds and water together in a cup and set aside.
  • Roughly chop the almonds and mix together with the rest of the dry ingredients in a large mixing bowl.
  • Gently heat the almond butter, maple syrup and coconut oil together in a saucepan on a low heat until well combined.
  • Remover from the heat and stir in the flax seed mixture.
  • Pour the wet ingredients into the dry and mix together well.
  • Spoon the mixture out onto a lined baking tray and press down firmly.
  • Bake for 20 mins in a pre-heated oven at 180C.
  • Remove from the oven, cut into bars whilst still warm and leave in the tray to cool.  

Enjoy a fabulous Christmas!

Veronica x

Chestnut Stuffed Squash

It’s easy to get overwhelmed thinking of all the things you need to do in the lead up to Christmas. Making gifts, buying gifts, wrapping gifts. Attending numerous Christmas parties, planning festive recipes, making, buying and wrapping even more gifts. So two weeks back, before Christmas-mode got into full swing, I escaped city life for a few days in the New Forest.

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Cue hats, gloves, scarves and walking boots. Jumping over streams, walking on fallen trees. Long lunches. Dark afternoons spent in cosy pubs lit by candles and heated by open fires. Yep you get it, the perfect winter break. Perfect that is, if you aren’t vegan.

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I finally got it. This is why my boyfriend, and no doubt countless others don’t want to make the commitment to veganism. It’s not because they don’t agree with the environmental and ethical view points. It’s not because they don’t enjoy delicious and satisfying vegan food. It’s because it’s unbelievably frustrating going out for food and paying good money for completely uninspiring and sometimes frankly, tasteless food. 

Don’t get me wrong, I’ve had great experiences eating out, even in places that aren’t particularly vegetarian friendly, let alone vegan friendly. It’s just that that weekend I had a string of awful meals, one after another, after another. One of the main problems was that the vegetarian options on offer were cheese based and because they were pre-made could not be adapted and made vegan. The problem with the vegetarian options that could be adapted was that they completely lacked the thought and attention that the meat and fish options had clearly been given. And I suspected that the chefs making them would never eat those dishes themselves.

Ok rant over. But my point being, that if I wasn’t as passionately committed to my vegan lifestyle choice as I am, I wouldn’t want to pay to eat a half arsed, tasteless meal whilst everyone around me is tucking into a carefully prepared, deliciously balanced, flavour-packed meals. 

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So maybe the restaurant sector still has a way to go to offer and tempt people (ie. my boyfriend) to choose to pay for a vegan meal. And whilst it can seem like a massive commitment to alter your diet and have to start explaining to waiters or your friends that no you don’t eat fish or cheese or honey, it is easier to start at home. 

Buying fresh, whole ingredients and making yourself delicious flavour packed vegan meals is so easy. And at this festive time of year when we’re being bombarded with pictures of giant joints of roast meat, there are super tasty alternatives that capture the spirit and flavours of the season without harming animals, contributing to climate change and whilst benefitting your health.

This chestnut stuffed squash is exactly that.

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Chestnut Stuffed Squash

Serves 4

2 small squash (eg. acorn, red kuri, harlequin)
200g cooked chestnuts
75g puy lentils
Rapeseed oil
1 red onion
1 clove garlic, crushed
1/4 tsp dried thyme
1/4 tsp dried sage

  • Preheat the oven to 180C.
  • Cut both the squash in half, scoop out the seeds and place on a baking tray. Drizzle over a little oil and season with salt and pepper. Bake for 30 minutes.
  • Meanwhile prepare the chestnut filling. Rinse the lentils in a sieve then bring them to a boil in a saucepan before reducing the heat and simmering for approximately 20 minutes. They should be soft but still have a little bite to them.
  • Whilst the lentils are cooking chop the onion and fry in a little oil on a medium heat in a frying pan until they start to caramelise.
  • Roughly chop the cooked chestnuts into small chances. Add the dried herbs and garlic to the onions and stir through before adding the cooked lentils and chopped chestnuts. Cook for 5 minutes.
  • Take the squash out the oven and spoon the chestnut filling equally between the squash halves. Cover with foil and the squash back in the oven for 20 minutes.
  • Remove from the oven. Serve with a side of steamed greens or as the centre piece of your festive feast.

 

 

 

 

Vegan Christmas Cake

Christmas is coming and the goose won’t be getting fat in our house (well Turkey, we always used to have Turkey). This will be our third vegan Christmas and we’re slowly starting to plan what we’ll be serving up on the big day, Amy’s Brussels Sprouts and Pomegranate Salad will definitely be going down a treat, and I’m sure we’ll have some other tasty recipes to share with you before the 25th!

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I feel like Christmas has definitely creeped in earlier this year, in fact we made this cake a few months ago, we were really excited to be asked to contribute to Gluten-free Heaven magazine so we got our festive on a little earlier than planned.

The cake is refined sugar free, so I will definitely be making this at Christmas, but the icing is far from sugar free, and has plenty of icing sugar, plus some delicate sugar coated cranberries, so feel free to eat your yearly intake of sugar in one sitting! Or you could always cut down the sugar or leave it un-iced – it is tasty enough not to need icing, but then you wouldn’t get to try the wonder of aquafaba. Yep – aquafaba is the juice in the tin of chick peas…who knew?! This wonder ingredient is making shockwaves through vegan baking….royal icing…meringue….macarons, there appears to be an eggless revolution happening!

Cranberry Christmas Cake
200g chopped dates
250ml water
150g raisins
150g sultanas
75g chopped walnuts
75g cranberries
1 tsp cinnamon
1/2 tsp all spice
1/4 tsp nutmeg
1/4 tsp ground cloves
150g ground almonds
150g rice flour
1 tbsp + 2 tsp gluten free baking powder
150ml orange juice

For the icing and decorations
The water from 1 tin of chick peas (aquafaba)
500g icing sugar (sifted)
1 tbsp lemon juice
1 tsp vegetarian glycerine
1 tsp vanilla extract
60ml water
100g caster sugar
cranberries
3 tbsp granulated sugar

  • Preheat the oven to 180C.
  • In a saucepan, bring the dates to the boil with the water and simmer gently for 10 minutes.
  • Meanwhile, in a large mixing bowl, add the raisins, sultanas, walnuts, cranberries and mix through all the spices. Stir through the ground almonds, rice flour and baking powder.
  • Once the dates have softened down, add them to the mixing bowl along with the orange juice, and combine until everything is mixed together.
  • Grease the cake tin and line the bottom with greaseproof paper. Pour in the cake mixture and spread evenly. Wrap the tin with newspaper so the edges don’t burn and bake in the oven for 1 hour until a skewer comes out clean.
  • Leave the cake to cool in the tin before turning it out onto a wire rack.

For the icing:

  • In a bowl, whisk the aquafaba until frothy, add the icing sugar a tablespoon at a time until it has a meringue like consistency.
  • Add the lemon juice, glycerine and vanilla extract and stir through. Spread a crumb coating over the cake, and ensure it is even.
  • Leave to set for an hour before covering with a thick layer. Leave to set overnight.

For the sugar glazed cranberries:

  • In a saucepan, melt the caster sugar in the water over a low heat until all the sugar has dissolved.
  • In a bowl, cover the cranberries in the sugar syrup, drain the excess sugar syrup and leave until tacky, sprinkle over half of the granulated sugar and leave to set in the fridge for a couple of hours, turn them over and sprinkle with the rest of the granulated sugar. Leave overnight.
  • The next day, the icing will be firm enough to allow you to decorate with the sugar coated cranberries.

If there is a time to feast on a sugar laden cake then Christmas is definitely that time. I’ll be enjoying this cake just when I think there isn’t another morsel of food that I can possibly eat, but come 7pm I’ll be on the hunt for some more food!

Enjoy the festivities December brings!

Veronica x

Vegan Christmas Dinner // Mushroom & Chestnut Wellington

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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.

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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!

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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 pâté.)
  • 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

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Vegan Christmas Platter

Cashew cheese
Mushroom and chestnut pâté
Flax seed crackers

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Vegan spiced Christmas Biscuits

Spiced Christmas Biscuits

Vegan Christmas pudding

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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

 

Vegan Peanut & Ginger Cookies

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Christmas is coming and you need to check out these vegan peanut and ginger cookies. Here at Wrapped in Newspaper we are big fans of all things festive; mulled wine, decking the halls and family fun times. Now we have our feet well and truly in December we can get cracking with the festivities! This year I plan on having a bit more of a subdued Christmas in the food and drink stakes, as I’m stepping up my marathon training and very much feel like I’m starting from scratch! I will decline some of those Gin and Tonics that are offered to me, but these ginger nutty molasses biscuits are a little treat I will be eating! Soft and chewy with a hint of ginger and lovely nuttiness from the peanut butter, these are a great alternative to sugar laden gingerbread biscuits/houses. Also, these take minutes to make and minutes to bake. Enjoy the merriment December brings.

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vegan cookies

vegan ginger and peanut cookies

Vegan peanut and ginger cookies
Recipe

Makes 12
130g Peanut butter
1 tbsp Molasses
2 tsp chia seed mixed with 2 tbsp water
A generous thumb sized piece of ginger
50g Xylitol
1 tsp ground ginger
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp mixed spice
100g oats
1 tsp baking powder
Pinch of Himalayan salt

1. In a bowl mix the peanut butter and molasses together. (I just used a spoon, no need to get the fancy equipment out).

2. Grate the ginger and add to the bowl. In a glass add the chia seeds ( I used milled ones) and the water and stir together, add to the peanut butter mixture. Add the xylitol and oats and mix through.

3. Add all the spices, baking powder and salt and stir thoroughly.

4. Line a baking tray with greaseproof paper, and spoon the mixture on to the tray leaving an inch or so between them. Pop in a preheated oven (180C) for 10-12 minutes. Leave to cool on the tray.

These have a subtle ginger flavour, which means you can taste the peanuts too. Add more ginger if you want them super fiery!

Enjoy!

Veronica x

 

 

 

Wrapped in Newspaper’s 12 days of Christmas: Vegan Mince Pies

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Christmas is nearly here. Despite looking organised with our 12 days of Christmas series I’m far from it – I still have presents to buy! I’ve had a bit of mental block this year coming up with ideas of what to get people and have traipsed around the shops on several occasions with no clue on what to get and feeling far from Christmassy. I’m not really a fan of mince pies, but Amy insisted I make them and the smell of this mincemeat has got me feeling slightly more festive, and a jar of mincemeat or a batch of these pies makes an ideal gift.

Vegan Mince Pies

For the pastry:
225g Plain Flour
25g Ground Almonds
25g Caster Sugar
125g Margarine
60ml Water

For the mincemeat:
300g Currants
200g Raisins
100ml Brandy
100g Dried Apricots
225g Suet
50g Blanched Almonds
225g Brown Sugar
1 Apple
1 Lemon (Juice & Zest)
1 tsp Cinnamon
1 tsp Mixed Spice
1/2 tsp Ground Nutmeg

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Rub the margarine into the flour until resembling breadcrumbs. Add the ground almonds and sugar and stir through. Add the water gradually until it comes together, cool in the fridge for an hour.

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Soak the currants and raisins in the brandy for about an hour. Chop up the apricots and almonds nice and small. Slice and chop the apple, add  along with the suet, lemon, sugar and spices to the soaked currants and raisins.

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The mincemeat can be stored in sterilised jars for up to 6 months.

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Roll the pastry out fairly thin, cut out your circles using a pastry cutter.

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Line your tray with the pastry and spoon the filling in, be careful not to overfill. Using a slightly smaller pastry cutter or star shaped one cut out your lids. Moisten with almond milk or water and seal your pies.

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Bake for 20-25 minutes at 180C until golden brown. Once cooled dust with icing sugar, serve with brandy butter.

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Wrapped in Newspaper’s 12 days of Christmas: Spiced Christmas Biscuits

I’ve been making these spiced biscuits for as long as I can remember. In recent years they’ve become synonymous with Christmas, with their subtle taste of cinnamon, nutmeg and allspice they make perfect Christmas presents. Year after year they go down a treat and I wasn’t going to let my first vegan Christmas be any different. So I got to work on veganising my old recipe and just as I’d hoped, you can’t even tell the difference. Another cruelty-free Christmas recipe : )

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On a slightly less Christmassy note I wanted to let you know about the work happening on my flat. I have been covered in scaffolding and a veil of blue netting whilst my building gets its single-glazed windows replaced. This has already started causing me troubles, affecting the lighting for these photos so please forgive the bluey tint to some of my photos from now on : (

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Spiced Christmas Biscuits

250g Plain flour
125g Vegan margarine
125g Soft brown sugar
1 tbsp Ground flax seeds
3 tbsp Water
1 tbsp Mixed spice
A pinch of salt

1. Start of by grinding your flax seeds in a blender or using a pestle and mortar. Whisk up the ground flax with the water using a fork. Set aside and this should form a nice egg-like consistency by the time you’re ready to add it to the mixture.
2. In a large bowl, beat together the margarine and sugar until smooth and fluffy.
3. Beat in the flax mix a bit at a time, then add the flour, spice and salt, and mix together until you get quite a stiff, firm ball.
4. On a floured surface, roll out the mixture to about 1/2 cm and cut out the biscuits with your preferred Christmassy biscuit cutter. I used a mixture of Christmas trees and circles. I then gently imprinted the Christmas tree cutter onto the circular biscuits.
5. Place the biscuits onto a greased tray and bake in a preheated oven at 180C for 12-15 minutes until golden brown.
6. Place the biscuits on a wire rack to cool.

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If you are giving them away as presents, hopefully you’ll have some old jars or tins lying around that you can put them into. I used old coffee jars, filled them with biscuits and tied them up with a pretty bow.

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These Spiced Christmas Biscuits are delicious and best of all, quick and easy to make. Hand them out as gifts, hang them on your tree as edible Christmas decorations or just make them for yourself for cosy nights in with a cup of tea.

Amy x

Wrapped in Newspaper’s 12 days of Christmas: Vegan Yule Log

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Christmas day in our house is a day full of food and drink.  We get on the booze about 11am, get cracking with dinner, eat about 2pm, clean up, have a cup of tea and then give our gifts to each other. Then we have a few games, have a couple of G&T’s and then it is time for more food! Yes, even after a massive Christmas dinner there is always room for a little more food. Perhaps a leftover sandwich, some nibbley bits and a bit of Christmas cake or a slice of this bad boy. Yes, Yule Log or Buche de Noel (its french name), is one of the highlights I think of the Christmas food fest and here is a Vegan Yule Log to try.

Recipe

For the sponge
100g caster sugar
40g cocoa
50g dark chocolate (melted)
60g self-raising flour
Egg replacer for 4 eggs
1 tsp baking powder
2 tbsp soya single cream
2 tbsp vegetable oil

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Mix the egg replacer with water, and gradually beat in the sugar with a mixer until thick, frothy and meringue like.

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Sieve the flour and cocoa into the mixure, folding in carefully. Be warned, the mixture starts to go a bit weird here and you may think it is all going wrong. Add the oil, baking powder, melted chocolate and soya cream stirring carefully until smooth.

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Pour the mixture into a lined baking tin and smooth it out until evenly spread.

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Bake in the oven for about 10 minutes at 200C or until cooked. Stick a fork or skewer in it and it should come out clean.

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Now comes the tricky bit, and when photographing the process became pretty much impossible. I got a little stressed and I threw a few things but it did work in the end. Using a tea towel and a piece of grease proof paper, as soon as the sponge comes out of the oven, gently take it out of the tin and put it on the tea towel. Using the grease proof paper roll the sponge slowly and carefully, it may start to crack at this point but if you go slow you should be ok.

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Leave it to cool completely and mix up your filling and frosting.

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For the filling
75g vegetable fat (trex)
100g icing sugar
20ml single soya cream

Mix the vegetable fat in with the icing sugar until creamy, add the soya cream until smooth. Once the sponge has cooled, carefully unroll it and spread the filling over it. (I was battling fading light so didn’t get any pictures). Re-roll the sponge.

For the frosting
130g vegetable fat
150g icing sugar
50g cocoa
15g dark chocolate melted
20ml single soya cream

The frosting is pretty much the same as above, just add some cocoa and melted chocolate. Pipe the frosting on using a piping bag and a large nozzle or you can spread it on and then use a fork to give the ‘bark’ look. Sprinkle with a dusting of icing sugar.

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Perfect for your Christmas tea, or for Christmas dinner for those people that don’t like Christmas Pudding.

Enjoy your Vegan Yule Log!

Veronica x

Braised Red Cabbage

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There are so many delicious parts to a Christmas dinner that its hard to pick out a favourite but braised red cabbage has to be up there. There’s something about the smell of Christmassy spices and the rich flavour of braised cabbage that tells all my senses, its Christmas! Plus, winter cabbages such as red cabbage are a food growers dream as they can be harvested throughout the coldest months and what better way to ease the winter blues with this flavour sensation recipe.

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I’ve been making braised red cabbage on Christmas day for years and over time I’ve honed my preferred combination of Christmassy spices; nutmeg, cinnamon, all spice and cloves. Feel free to add a bit more of your favourite Christmassy spice or leave out any you don’t like, you really can’t go wrong with this recipe.

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I used half a small red cabbage which will easily serve 4 – 5 as a side on Christmas day. Use half a large cabbage for 6 or more and if you’ve got the world coming round on Christmas day get yourself a massive saucepan or make sure you have space to have two pans on the go to fit a whole one in. So bear in mind that the recipe below is for half a small red cabbage and that you might want to increase the amount of the rest of the ingredients if you don’t want to lose any of the flavour.

Half a small red cabbage
Half a large onion
A large clove of garlic
One small apple
1 tsp of cinnamon
1/2 tsp of all spice
A good grating of nutmeg
A few cloves
2 tbsp cider vinegar (red or white wine vinegar will do if that’s all you have)
1 tsp soft brown sugar
A good glug of olive oil
1 cup of water

Finely chop up your onion and gentle fry in good sized saucepan until soft.
Meanwhile finely chop the cabbage and peel and finely dice the apple.
Add your crushed or chopped garlic and stir for a minute. Then add the cabbage, apple, spices and sugar and give it a good stir.
Add the cider vinegar followed by another good stir and finally add the water.

Gently cook this, covered on a low heat for at least 1 hour but anywhere up to 3 will only add to the flavour. Keep an eye on it, stirring every now and then and top up with a bit more water if its getting dry.  If in doubt about timings get it on early then take it off the heat and reheat it back on the hob 10mins before serving, this will only add to the flavour, see you really can’t go wrong.

This dish really is so easy to veganise by using a bit of oil instead of large amounts of butter usually called for in braised cabbage recipes. The flavours are so full on and delicious that you really don’t miss any flavour from the butter. Really its just senseless cruelty to animals and to the cabbage to use butter and not oil. Go on make sure at least your red cabbage is vegan this year : )

Amy x