Festive Spiced Nuts

nuts 2With so many boxes and bags of mixed nuts around at this time of year these roasted nuts make a wonderful alternative snack for the holidays; as well as being a delicious but simple gift idea. Spiced with a gentle heat and coated in a wonderful concoction of maple, rosemary, orange and coconut, this vegan and refined sugar-free savoury treat will almost certainly be a crowd pleaser! This recipe is great for experimenting with, so you can make up your own flavour combinations to suit your guests or lucky gift recipients accordingly.

Continue reading

Celeriac Gratin

celeriac title

Creamy, spicy and infused with rosemary and garlic, this celeriac gratin is an indulgent side dish you won’t want to leave out on Christmas Day. There is often the temptation to stick to known favourites for this once-a-year feast, but I think the addition of this satisfying bake with chilli and vegan cream will convince you to invite a new dish to the traditional selection of parsnips, potatoes and stuffing. Quick to make, plentiful, and keeps well in the fridge, so you can carry on eating it on Boxing Day.

celeriac 2celeriac 3celeriac 4

Celeriac Gratin
 
Preparation time
Cooking time
Total time
 
A creamy, indulgent-tasting bake with a satisfying chilli kick. Comforting, flavoursome and low fat - the perfect accompaniment to your roast dinner.
Author:
Recipe type: Side Dish
Cuisine: 60 minutes or less, Vegan, Gluten Free
Serves: 4-6
Ingredients
  • 1 celeriac
  • 1 fresh red chilli, sliced
  • 4 cloves garlic, minced
  • 1 sprig fresh rosemary, leaves picked and finely chopped
  • 2 tsp wholegrain mustard
  • 3 tbsp nutritional yeast
  • 1 tsp garam masala
  • 250ml non-dairy cream (I used almond)
  • Black pepper
  • 1 tsp oil
Method
  1. Preheat the oven to 200°C / 400°F / Gas Mark 6.
  2. Using a sharp knife, peel the celeriac and cut in half. Then slice each half as thinly as you can, so you end up with lots of semi-circular pieces.
  3. Combine the remaining ingredients, except the oil and 1 tbsp of the nutritional yeast, in a large mixing bowl. Add the celeriac slices and stir until each piece is well covered.
  4. Grease the tin with the oil and start arranging the pieces of celeriac as you wish. I laid mine out in a vertical arrangement, but you could pile them on top of one another. Pour over the remaining cream mixture and sprinkle over the last of the nutritional yeast.
  5. Cook uncovered for the first 15 minutes so that the celeriac browns lightly and the liquid thickens. Partially cover with foil for the remaining cooking time to prevent burning or drying out.

This recipe was featured in the Dairy Free ‘Recipe Swap‘ segment of The Guardian, on 10.01.15.

Gingerbread Stars

gingerbread title

With a delicious snap, gentle heat and maple sweetness, these gingerbread stars are perfect to pack into a jar for a cute homemade gift. Use a small cutter and this recipe makes handfuls of cookies, leaving you with plenty to enjoy with a festive tipple or a glass of this cranberry apple pie smoothie.

gingerbread 1

Gingerbread Stars
 
Preparation time
Cooking time
Total time
 
Simple to make and delicious gingerbread cookies sweetened with unrefined sugars. Spiced with ginger, cinnamon and nutmeg these are the perfect winter treat.
Author:
Recipe type: Dessert
Cuisine: 30 minutes or less, Vegan
Serves: 40 cookies
Ingredients
  • 110g buckwheat flour
  • 25g coconut sugar
  • 2 tbsp maple syrup
  • 20g coconut oil (2 tsp solid), melted
  • 1 flax egg (1 tbsp ground flax seeds, 3 tbsp water)
  • 1 tbsp non-dairy milk
  • 2 tsp baking powder
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • Pinch himalayan pink salt
Method
  1. Prepare the flax egg by combining the ground flax seeds and water in a small bowl and placing in the fridge for 15 minutes.
  2. Sift the dry ingredients into a mixing bowl. Stir in the liquid ingredients, including the flax egg, until you have a ball of cookie dough. Wrap in clingfilm and leave in the fridge for at least 30 minutes.
  3. Heat the oven to 180°C / 350°F / Gas Mark 4.
  4. Dust a surface with a little flour and roll out the dough to 3mm thickness. Cut out the stars and place on a parchment-lined baking tray.
  5. Bake for 7-10 minutes, or until lightly browned, on a middle shelf – these don’t take long at all!
Notes
Preparation time does not include time in the fridge.
The dough might seem dry when you first take it out of the fridge. Just work with it in your hands for 30 seconds or so and you'll see it smooth out when you start using the rolling pin.

gingerbread 2This post is part of A Vegan Holiday, a collaboration among vegan and veg-friendly bloggers. Follow along on social media with #AVeganHoliday. Want to learn more or become a contributor? Find out more here or here.

vegan holiday badge

Cranberry Apple Pie Smoothie

cranberry smoothie title

Here’s a festive smoothie that brings you all the delicious flavours of a winter dessert that’s vegan, refined sugar-free and ready in next to no time. A perfect breakfast treat to prepare you for a day of Christmas shopping or cooking, and a great way to use your cranberry sauce in something sweet.

Cranberry Apple Pie Smoothie
 
Preparation time
Cooking time
Total time
 
A healthy smoothie with all the flavours of your favourite apple pie! Perfect for breakfast, brunch or a quick dessert.
Author:
Recipe type: Smoothie, Breakfast, Brunch
Cuisine: 30 minutes or less, Vegan, Gluten Free
Serves: 2
Ingredients
  • 1 apple
  • 2 tbsp maple syrup
  • 3 tbsp water
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp nutmeg
  • 450ml oat milk (or your favourite non-dairy milk)
  • 2 tbsp chia seeds
  • 4 tsp cranberry sauce
Method
  1. Prepare the apple by peeling and cutting into small chunks. Combine the apple pieces with the maple syrup, water and spices in a saucepan and simmer gently for 10 minutes, stirring occasionally. The water should evaporate, leaving something resembling apple sauce. Set aside and leave to cool for five minutes.
  2. To make the smoothie, process the apple sauce, oat milk, chia seeds and half of the cranberry sauce. Pour into two jars or glasses and top each with the remaining cranberry sauce. Enjoy!

This post is part of A Vegan Holiday, a collaboration among vegan and veg-friendly bloggers. Follow along on social media with #AVeganHoliday. Want to learn more or become a contributor? Find out more here or here.

vegan holiday badge

Cranberry Sauce

cranberry title

Fruity, zesty and slightly sweet, my cranberry sauce recipe packs a punch without overloading on the sugar as it’s refined sugar-free. With only four ingredients it’s incredibly quick and easy to make, so why not give it a try this year? And while it goes beautifully with my pecan and sage stuffing, it’s also a versatile and tangy addition to lots of other dishes: think chestnut soup, smoothies or even brownies!

cranberry 2

Cranberry Sauce
 
Preparation time
Cooking time
Total time
 
A four-ingredient, quick to make cranberry sauce that has all the zing of your favourite version without the refined sugar.
Author:
Recipe type: Dips, Condiments, Preserves
Cuisine: 30 minutes or less, Vegan, Gluten Free
Serves: 4
Ingredients
  • 150g frozen cranberries
  • 1 orange, juice and zest (unwaxed)
  • 2 tbsp pure maple syrup
  • 100ml water
Method
  1. Add all the ingredients to a saucepan and simmer on a moderate heat for 20 minutes, stirring occasionally to break up the cranberries. The sauce should reach a jam-like consistency.
  2. Leave to cool and transfer to a sterilised, airtight container.
  3. Keeps in the fridge for at least a week.
Notes
Adjust the amounts of orange juice and maple syrup according to your personal taste – I like my cranberry sauce to be zingy!

This post is part of A Vegan Holiday, a collaboration among vegan and veg-friendly bloggers. Follow along on social media with #AVeganHoliday. Want to learn more or become a contributor? Find out more here or here.