Festive Favourites for vegetarians.pdf

Christmas wouldn’t be Christmas without ...

Festive Favourites

for Vegetarians

The great thing about being veggie at Christmas

is that you can start your own traditions

Having spoken to quite a few veggies it seems that our own festive plans are not so

dissimilar to the average meat eater’s. Perhaps it’s because adapting a Xmas meal to be

meat free is an easy thing to do once you know all the ins and outs.

This year’s recipes are ideal to share with family and friends – they’re traditional, tasty

and turkey free. From a festive drink to get proceedings going through to puddings and

homemade sweets, you can mix and match or enjoy them as one fabulous feast. The

dishes, created by The Vegetarian Society’s Cordon Vert cookery school, give a nod to

seventies cuisine but bring the classic nut roast and all the trimmings right up to date.

The following pages offer suggestions for Christmas Eve and the big Xmas Day (starter,

main and pudding), followed by a Boxing Day buffet. Sprinkled throughout the recipes

are tips and hints to help with a compassionate Xmas.

And to make sure any snowballing ights remain friendly, take a look at our guide for

guests and hosts and have a sensational seasonal shindig!

It’s all in the planning after all.

Need Vegan

Goodies?

Christmas Eve

Spanish Turron (homemade sweet)

Chocolate Trufle Snowballs (homemade sweet)

Frosted Fizz (cocktail)

There’s also a Christmas

stocking full of recipes

online – visit our vast

collection of scrumptious

seasonal dishes at

www.vegsoc.org/christmas

Christmas Day

There are Christmas starters,

mains and desserts with

traditional themes or

international lavours, low

calorie meals and vegan

goodies to try out.

Starter

Passionate Citrus Cup

Mains

Not Just A Nut Roast

Sweet Rosemary Roasties

Speedy Sprouts with Wild Mushrooms

Herby Creamed Carrots

Fiery Red Wine Gravy

Quick Apple and Cranberry Sauce with a Bite

Cordon Vert, the

Vegetarian Society’s cookery

school, celebrates its twenty-

ifth anniversary this year. The

recipes within this booklet

have been developed by

Cordon Vert tutors – keep up

to date with the Cordon Vert

Cookery School’s activities

online at www.vegsoc.org/

cordonvert. Courses run

throughout the year.

Pudding Exotic Fruit Pudding

Boozy White Sauce

Spicy Rum Custard

All recipes © The Vegetarian Society –

(created by the Cordon Vert cookery school)

Have a Sensational Seasonal Shindig

Tips and hints for hosts and guests

First of all it’s a good idea to iron out any misconceptions well in advance.

Hosts

Chat to each other – Find out if your guest is vegetarian or vegan. Veggies don’t eat meat,

poultry, game, ish, shellish, crustacea or any other product which has been made from

slaughtering an animal. They also prefer free-range eggs. Vegans go a bit further by cutting out

milk, dairy products, eggs and honey.

Unfamiliar ingredients – Find the ingredients for our recipes in any

big supermarket, or try your local wholefood shop or deli.

Read the labels – Not used to shopping for vegetarians? The main

things to watch out for are animal fat, gelatine (which turns up in lots

of desserts) and animal rennet (which can be in cheese). Read through

the tips and hints scattered through this booklet.

Look for the Vegetarian Society’s seedling symbol on

products, guaranteeing a product is 100% vegetarian.

Visit www.seedlingshowcase.com for more info.

Make plenty – Whatever you decide to prepare,

allow for a couple of extra portions because usually any meat-eaters

will want to try ‘just a little’…

Keep it separate – Your veggie guests will probably enjoy sharing the

roast potatoes, so cook them in vegetable oil, separately from the meat.

Ready-made options – You shouldn’t have any trouble picking up a

nut roast or other ready-made festive option from the supermarket or

wholefood store.

Guests

Offer to help – Christmas is shared with family and friends but this can present problems

for vegetarians and vegans too. Why not offer to cook a meal?

Reduce host hassle – Take some food with you. Sometimes it can be dificult shopping

for items which you aren’t used to buying. So, why not offer to do some of the shopping

and take extra items along with you to share?

Keep smiling – As a veggie you may come across people who will think you are mad, or

from another planet, for simply contemplating not eating turkey! Be prepared, smile and

remember you’re making a positive choice. Most of all, enjoy the festive season. Be clear

about your choices and enjoy trying new things.

Christmas Eve Treats

Our Frosted Fizz drink would be a fab welcome to

any get together, served with homemade sweets and

a few party nibbles.

Tips and hints

Plonk! – All that socializing is the perfect excuse to

stock your cupboards full of the juices of the vine -

whatever your poison, red, white, or a drop of bubbly.

Vegetarian wine is free from animal inings such as

gelatine and isinglass (the swim bladder of tropical

ish) frequently used to clarify wine. Look out for

the Vegetarian Society’s seedling symbol or ask in

your supermarket or off-licence if they have a list of

vegetarian wines, beers and spirits.

Olives – An acquired taste, granted, but the stuffed

varieties illed with garlic or sun dried tomatoes can be

favourites. Check you haven’t got anchovies in them

though, veggies don’t eat ish.

* Soft Drinks – Some canned orange drinks use

gelatine as a carrier for added Beta Carotene. (This

would not appear on the ingredients panel).

* Crunchtastic – Crisps often use whey as a lavour

carrier so ready salted are the only lavour that is always

vegetarian. Check the ingredients.

* Chocolate – Watch out for whey and emulsiiers.

* Look out for vegetarian labels or contact

manufacturers consumer helpline.

Frosted Fizz

Vegan / Serves 6

Ingredients:

1tbsp caster sugar

750ml bottle vegetarian Prosecco or Champagne

7 clementines

30ml orange liqueur (e.g. Grande Marnier)

240ml pomegranate juice

Method:

1. Spread the sugar over a small plate. Cut one clementine in half and use to rub the rim of 6 glasses.

Then “frost” by dipping glasses in the sugar.

2. Put the liqueur, the pomegranate juice and the juice of the remaining clementines into a small jug

and divide equally between 6 glasses. Top with Prosecco or Champagne and serve immediately.

Chocolate Trufle Snowballs

Makes 16 – 18

Ingredients:

For the illing:

85g dark chocolate (around 70% cocoa solids)

35ml double cream

2tbsp rum

For the ice cream:

75ml double cream

25g desiccated coconut, ground

40ml coconut cream

25g caster sugar

To coat (optional):

100g white chocolate

Method:

1. For the illing (chocolate balls): melt the chocolate in a small

dish sitting over a pan of simmering water, making sure the

bowl doesn’t come into contact with the water. Warm the cream

in another small saucepan until just tepid then stir in the melted

chocolate. Allow to cool a little.

2. Stir in the rum and whisk until the mixture is light and shiny.

Put balled teaspoonfuls of the mixture on a lined baking sheet.

Freeze until irm – about 1 hour.

3. For the ice cream: Shake the coconut cream in its tin or carton

so that it is well mixed. Whisk the cream until it forms soft

peaks, add the ground coconut, coconut cream and sugar, and

stir gently. The mixture should be quite thick.

4. Take the chocolate balls out of the freezer and stick each with

a cocktail stick. Holding the chocolate balls with cocktail sticks,

dip each one into the ice-cream mixture and coat them using a

spoon to help, then replace onto the lined baking sheet. Leave

the cocktail sticks in for people to pick them up with.

5. Return to the freezer and freeze for an hour or until irm. The

snowballs can be then served in petit four cases, or dipped in

melted white chocolate and returned to the freezer for another

hour irst. Serve straight from the freezer.

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