Thursday, 12 December 2013

2013 Christmas Collection: Entrees: Nut Roast, Walnut and Red Pepper Roast, Seitan Wellington

A festive plateful of veggies, nut roast and gravy...
We are having a busy time at the moment: building work going on in the house, the demands of work and college and preparation for Christmas. Devising new recipes seems a far-off luxury at the moment, hence our lack of posts this week. But it's all good, as they say, and once school breaks up next Friday our kitchen will resume its rightful place at the heart of family goings-on. There's Christmas cake and pudding, gateau and mince pies, a gingerbread house and much more in the pipeline... but meanwhile, here's a main course recipe or two from Christmases past:

Nut Roast:
275g almonds, ground
75g porridge oats
300g of fairly juicy grated veg (we used pumpkin, but you could try sweet potato, peppers, courgettes etc.)
1 1/2 tsps seasalt
1/2 tsp compound hing (omit if you don't like it or can't get it)
1 tsp coarse black pepper
1 tsp paprika
2 heaped tsps dried thyme
1 tab soy sauce
200ml passata
2 fresh tomatoes, sliced
  • Mix the nuts and seasonings together in a large bowl (not the soy sauce yet).
  • Mix in the grated veg thoroughly- you may have to use your hands for this!
  • Add the soy sauce and passata
  • Add the oats gradually, stopping if you think the mixture is getting too dry; it should hold together when squeezed.
  • Press into either a dampened square silicone mould or the equivalent greased and lined tin; I didn't use a loaf tin, preferring to make it shallower to get an even bake.
  • Top with thin slices of fresh tomato. They help keep the whole thing moist.
  • Bake in the centre of an oven pre-heated to 200C, for 25-30 minutes. until cooked through and slightly brown on top (like in the picture).
  • For the sauce, I simply made a roux from olive oil and plain white flour over a gentle heat, added some soy sauce and the rest of the passata from the carton then whisked in water until I got a thick pouring consistency.
Tip: If you're thinking of making this for Christmas Dinner, then you could put it together the night before and keep it in the fridge until needed- this saves time on the day.

Here's a couple more main course recipes- just click on the links to view.

We haven't decided yet what to have for Christmas dinner this year- have you? And of you have, what will it be?

Sunday, 8 December 2013

tofu lasagne

This lasagne goes really well with a green salad and olives.
This weekend has proved another really busy one, so here's an easy supper I made midweek. It was declared delicious by vegan and non-vegan members of our household alike, so I'm going to remember this one when it's the school/ college holidays and lunchtime comes around!

Serves 6-8:
12-ish no precook lasagne sheets
750ml passata (1 1/2)
3 tabs cooked beans
chopped veg (a bowl full!- 1/2 cup sweetcorn, sliced cabbage, cauliflower, peppers, courgettes, etc.)
olive oil
black pepper
fresh tomatoes 4-6
oregano (dried)
tofu made with 2l soya milk drained in sieve not pressed- make "cheese" with tahini, lemon juice and soy sauce or follow the link below.

  • Make tofu "cheese"
  • Chop and saute the veg in the oil, add 500ml passata and tinned tomatoes. Season and place in the bottom of your dish.
  • To assemble, follow this order: Place 6 sheets of lasagne on top of the veg, 2/3 of the tofu, 6 more lasagne sheets, 250ml passata, sliced tomato, the rest of the "cheese" and more black pepper.
  • Bake in an oven preheated to 200C until the lasagne is soft. (Use the tip of a sharp knife to find out.)
  • Low-carb wheat/ gluten free idea: use thinly sliced  (lengthwise)aubergine instead of pasta.