If you can eat nuts, you will probably like this nut loaf. It’s a good one for us when we have meat eating friends round because they feel like they have had a proper meal. So here it is:
Prepare and then mix together
200g red lentils cooked with 2 teaspoons of bullion
100g chopped nuts. Walnuts are best, any will do.
One packet of chestnuts, chopped
One large carrot, grated
About 60g bread crumbs. I don’t have a food processor so I grated the bread I had.
Herbs of your choice, mine were herbs de Provence
Cook in a loaf tin at 180C for about half an hour or until it looks done on top.
Happy Christmas everyone 😄
“oh, I’m a vegan” words which seem to strike terror into the heart of many a host…
But it’s easier than you think. Christmas dinner especially, is dirt easy. There are plenty of instant gravies which don’t have milk in them, if you are roasting veg, vegetable oil is just as good as duck fat (and who uses that anyway?)
If you don’t want to make a nut roast, you can buy packet mixes in most supermarkets… And that is your mains sorted.
If you do want to make a really easy nut roast which the meat eaters will want a bit of in their plate too, I will be posting a recipie either tomorrow or Saturday.
And then there is pudding. Again, you can find milk and egg free Christmas puddings and you don’t even have to go to the free from isle. Couple that with alpro custard and… Yum.
If you want vegan friendly mince pies you will have to make them, but just go to the fridge section and you will find jus roll pastry or most supermarket equivalents have no egg or milk… And most mincemeat brands are vegan friendly too:
Fancy making something a bit different? I make bakewell tarts with the same pastry, strawberry jam and a normal frangipane recipe where I swapped the butter for vitalite and each egg for a large teaspoon of cornflour mixed in water. (You could use custard powder at a push).
So there you have it. If you do have a vegan coming for Christmas, they will be overjoyed that you have thought of them rather than panicking.
A peaceful cooking Christmas to you all x
Our venture in to vegan street food continued today with coconut and lentil dahl with a spicy onion topping all mopped up with left over parrota:
It was very nice, not as spicy as I had expected, but that could be because we both have the lurgy. R couldn’t taste it at all and it has mustard seeds in the topping!
This meal is something I could make in large batches and freeze for quick dinners. Its protien level makes it extra good, the lentils having over 23 grams of protein for each of us, a great boost when boots web md recommend at least 45 grams for a woman my age each day.
So in spite of being ill, we vote this meal a success and give it a foodie cool board score of cool.
Tonight we had falafel, potato, spinach and onion cakes, stir fry onion, leek, broccoli and soy sauce, fried mushrooms. We enjoyed it and so did our meat eating family:
For afters we had my my own vegan cheesecake:
And here’s the recipe:
2 packs of violife creamy
1 oatly cream
A slug of vitafiber
Ginger nut biscuits
Crush biscuits, melt vitalite, combine and press into dish, refrigerate while making toping.
Mix vitafiber and oatly then heat and boil for about 30 seconds then combine with violife and use a hand mixer until smooth.
Pour over base and refrigerate. When set add toping of choice.
Made with… food doctor pitta, fortify cafe cashew nuts cheese, mung beans, mushrooms and tomatoes 🙂
We gave it a foodie cool board rating of subzero 🙂
Tonight I made meatballs with soya mince, Italian herbs, sweet potato, vitalite and flour:
They were nice but I think they would have been better with chilli, garlic and ginger.
At least they were better than the black bean and rice burger fail from the other night. You live and learn.
For afters I had a vegan cornetto from tescos:
Not as good as Swedish glace, but still nice.
Over all I think tonight got an over all rating of cool.
Tonight’s dinner included this recipe from veggie belly:
Black bean and brown rice burgers
I used white rice because that’s what I had and tried different spices so we had three different burgers. I hadn’t realised some of the spices also had salt in them so they were too salty. Had they not been, we would have given them a foodie cool board rating of cool.
I made these with normal dough (strong flour, oil, water and yeast) and added a mashed banana to the mix. I also added vitafibre which meant I didn’t need to add any extra sugar.
The filling was cocoa powder, Peanut butter and coconut milk to make it spreadable.
They turned out really well! Tasty, low sugar and a yummy treat. We gave them a foodie cool board rating of cool.
So Fridays are really busy and I don’t have much time to cook and eat tea before I go back out to work. Enter chickpea curry:
Boil rice, in the meantime add to a saucepan tinned tomatoes, tinned chickpeas and curry paste.
Half way through rice boiling adda load of spinach to the curry.
Seriously, it took 20 minutes, and I could make vegan chocolate microwave cake with defrosted cherries while it was:
Cheap, easy and tasty, it gets a cool for the curry and subzero for the pudding from us 🙂