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Tuesday, December 11, 2007

Yule Recipes -- Part Two -- Vegan

Tuesday, December 11, 2007

This is part of an ongoing series in Recipes for Yule. Part one can be found here.
While I prefer ham and turkey, there are many in the pagan community that cannot bring themselves to eat anything with a face.
And for those I have posted below a few recipes that are animal free. (Courtesy of veganfamily.co.uk)
Good Luck and Blessed Be!

Cashew Nut Roast with Sage and onion stuffing

A sixth of a cup/30g/1oz of vegan margarine

2 sticks of celery, finely chopped

1 medium leek, finely chopped

1 and a half cups of hot water

1 teaspoon of yeast extract (marmite, vegemite etc.)

3 cups/550g/16oz of ground cashew nuts (or other nuts of your choice - almonds work well too)

2 Tablespoons of soya flour

2 teaspoons of fresh herbs - winter savoury is great (if using dried 1 teaspoon)

3 cups/160g/6oz of white bread crumbs

seasalt and pepper to taste

sage and onion stuffing (see recipe further down the page)

Melt the margarine (in a large pan for mixing) and cook the celery and leek in it for a few minutes. Mix the yeast extract into the hot water (alternatively you could use any stock you like) and add this to the leek and celery. Stir in the soya flour, nuts, herbs, breadcrumbs and salt and pepper and mix well. Allow to cool slightly while you grease a loaf tin. Place half the nut roast mixture in the tin and press down well - then add the sage and onion stuffing (pressing down well again) and place the rest of the nut roast mixture on top. Bake in the oven for about 40 minutes at 180/360 then turn out of the tin and slice. Nice served with all the traditional trimmings.

Variations:- you can substitute wine (red or white) or soya milk for the water and yeast extract. The sage and onion stuffing is optional - it works just as well without it and might actually slice up easier! A layer of sliced mushrooms and garlic is an alternative to the stuffing.

Creamy mushroom Puff

A third of a cup/60g/2oz of vegan margarine

4 tablespoons of plain white flour

1 onion

4 cloves of garlic, crushed or very finely chopped (this can be reduced or left out if desired)

3 cups of mushrooms, sliced

half a litre/500ml of soya milk

1 glass of white wine (or stock)

handful of chopped parsley

salt and pepper to taste

approx. 500g/18oz of frozen puff pastry (this even comes ready-rolled now for extra laziness!!!)

Melt the margarine and cook the onion and garlic in it for a few minutes and then add the sliced mushrooms and cook for a couple of minutes more. Add the flour and stir well. Gradually add the soya milk stirring all the time and then the wine and keep stirring on a low heat until the sauce thickens. Once thick remove from the heat and add your seasoning and the parsley. Allow to cool slightly while you prepare the pastry. Roll out into 2 wide rectangular shapes reserving some pastry for decoration. Place one sheet of pastry on a greased baking tray. Heap the slightly cooled sauce onto it leaving a space round the edges. Place the top sheet on and seal up the edges with some soya milk or water (fold over if needed). Make some small slits on the top of the puff and let your artistic side shine with the reserved pastry! I usually make holly leaves to place on the top but do whatever you like. Glaze with soya milk and then bake in a medium hot oven for about half an hour or until the pastry seems cooked (no soggy bits and nicely puffed up!)

Nice served with gravy, roast potatoes, stuffing, vegan sausages, cranberry sauce and vegetables of your choice - a feast!

Sage and Onion Roast Potatoes

4 teaspoons of dried sage or 8 teaspoons of freshly chopped sage

4 tablespoons of sunflower oil

1 finely chopped onion

4 tablespoons of medium oatmeal

Potatoes, peeled and cut to desired size (this coating is enough for about 4 or 5 lbs/2 or 3 kilos.)

salt to taste

Par boil the potatoes then just when they are beginning to soften remove from heat and drain. Place in baking tray and rub the coating all over them (careful!) - roast in a hot oven until nice and crispy (30 minutes plus). You might want to baste with a little more oil half way through for extra crispiness!

Variation: sesame roast potatoes - coat the potatoes in sunflower oil and plenty sesame seeds before roasting - this has a lovely flavour too.

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