My Veggie Roast!

This dish ticks two boxes – it's for those who love stuffing with their roast and with the extra ingredients it becomes a vegetarian roast in its own right.

It's tried and tested, here it is :

Chestnut and Apple roast

170g/6oz of dried breadcrumbs

2 tsps dried sage

100ml/3fluid oz boiling water

or

1 packet of sage and onion stuffing mix – 170g/6oz

suitable for vegans

1 packet – 180g/7oz of vac packed chestnuts, blitzed to a

crumb – not dust!

Vac packed chestnuts are available all year in

larger supermarkets

300g of chunky apple sauce – preferably Bramley apple

OR

Portion of apple sauce – 225-350g/8-12 oz

1 medium onion, finely chopped

Drop of rapeseed oil and knob of butter.

2 additional knobs of butter

I used an oval cast iron oven proof dish measuring 25x17x5 cms – 10”x7”x2” in old money.

For your dried breadcrumbs, remove the crusts and tear up into chunks – weigh to achieve 170g/6oz. Pre-heat oven 150fan/170c/Gas 3. Blitz the bread in a food processor until you get an even crumb. Spread the crumbs onto a baking tray and bake for 6 minutes until they are golden. You can make a finer crumb by blitzing again when cooled. Add dried sage to taste – I'd suggest 2 tsps.

You don't have to make your own breadcrumbs, you can buy them dried.

Alternatively if you're short of time, use a sage and onion stuffing mix.

Fotos to follow!

Here goes … the dumplings!

You've got a choice!

Dumplings made with suet have more texture to them. If you prefer light and fluffy then probably without suet would be better for you. If you've never sampled this delicacy then the only way is to make them both ways and decide for yourself.

Suet Dumplings

100g self raising flour

50g vegetable suet

pinch of salt

60ml of ice cold water

A generous pinch of dried mixed herbs - optional

Mix the flour, suet and salt with the water – you want to achieve a firm dough with some give.

Divide into eight and shape into balls.

Place on top of your casserole or soup, simmer for 20 minutes. Ensure that the casserole or saucepan has a tight fitting lid.

Dumplings sans suet

140g cold unsalted butter

250g self raising flour

salt and black pepper

150ml cold water

Generous pinch of mixed herbs – optional

Back to basics – rub the butter into the flour – aka the rubbing in method – until it resembles fine breadcrumbs. Add the herbs and a pinch of salt and black pepper. Add the cold water and mix quickly to form a dough. Dust your hands with flour and divide the dough into twelve and form into balls.

Add to the top of your casserole, soup or stew and bake for 20 minutes, as above.

You might think this is a lot of fuss about nothing – I suppose you have to be a certain age – give them a try, see for yourself!

Alfredo photo-guide

 

Heat the butter and the cream

together

Add the Parmesan and heaps of

black pepper

The bowl

The bowl with petit pois

I didn't have any fettuccine in my pantry but I did have spaghetti – if you're not fond of “ribbony” types of pasta just choose your favourite.

You can adapt this to a plant based recipe using:

1 tbsp Flora Plant unsalted butter

200ml Elmlea 100% Plant Double Alternative

to cream

50g Parmesan alternative – for example

Violife Parmesan style

The simple things in life are the best.

Now for seasonal strawbs!

The curry sauce!

This is a middle for diddle curry sauce, it won't blow your head off erring on the mild side – you could ramp it up by increasing the strength of the curry powder to your taste, if you prefer!

I use this all the time – it's quick, easy and above all it's yum!

Rendang Sauce

160 ml coconut cream

3 tsp brown sugar

2 tsp curry powder

(I used mild)

1 tbsp kecap manis

(also known as sweet soy sauce)

Combine all the ingredients in a saucepan over a low heat for 3/4 minutes

and serve. Can be made ahead and re-heated.

Cool, then set aside alongside the koftas until you're ready to serve.

If you're a fan of “sides” here are two of my absolute favourites!

Plant your strawberries!

For those who want a plant based Sticky Toffee Sauce here's a recipe that'll do the trick. It's quick and easy and a perfect combination with strawberries and Swedish Glacé – the vegan and dairy free ice cream alternative.

Sticky Toffee Sauce

200ml Elmlea Plant Double Vegan

Alternative cream

40g Flora unsalted plant butter

100g dark soft brown sugar

Mix the ingredients in a saucepan and bring to the boil, then reducing to a medium heat, stirring until thickened – 2 minutes!

It freezes well.

Swedish Glacé is easily obtainable from supermarkets and in a choice of flavours – vanilla, raspberry and chocolate to name but three!

If you want help identifying here's a photo :

Next up … a no-churn strawberry ice cream!

Reflections recipe - A Vegan Dessert Sauce!

Sticky Toffee Sauce

200ml Elmlea Plant Double Vegan

Alternative cream

40g Flora unsalted plant butter

100g dark soft brown sugar

Mix the ingredients in a saucepan and bring to the boil, then reducing to a medium heat, stirring until thickened – 2 minutes!

It freezes well.

Simple, yet it has all the ingredients to be a hit – can't fail – I hope.

Fast forward … in a word “gobsmacked” - they loved it.

It wasn't rocket science as I'm fond of saying, but it was a great success and a recipe that was quick, easy and I'll use again and again.

If you're stuck for a dessert give it a go anytime – it's not just for Christmas! I used it again for New Year for other members of the family and the reaction was the same.

May be I should call it the “Anytime Sundae”!

Reflections - a Vegan dessert idea – hints and tips!

Your sundae dish should be narrow at the base and wide at the top :

Swedish Glacé is an excellent product – it covers all the bases – vegan, dairy free, lactose free and gluten free!

Here's a photo of the raspberry version – available in vanilla as I used in this recipe and chocolate too.

As for the apples I'd got 6 medium eating apples that I didn't want to go to waste so I quartered ad sliced them, added a sprinkle of brown sugar and a drop of water and cooked them gently on the hob (you could use your oven if it's already in use) and used 3 medium pots to freeze since it's more convenient and less wasteful!

Sticky Toffee Sauce recipe coming up ...

Editor's January Pick #4: - Side for your Salads: Chickpeas

Editor's note: This post ticks a number of boxes right now - healthy, quick, filling, cheap, and there's a massive probability that like me, you'll have a tin of chickpeas on hand! Good as either a snack or part of a main, it couldn't be simpler! I recently made a vegan Thai curry and followed this recipe before I added the chickpeas to the sauce and it was a winner. Versatile!

Side for your “Salads”

Did you think that chickpeas (aka garbanzo beans) were just used as an ingredient in hummus – think again!

Cheeky Chickpeas!

1 x 400g tin of chickpeas

2 tbsp olive oil

salt

Pre-heat your oven 210fan/230c/Gas 8

Drain the chickpeas and rinse. Lay the chickpeas on kitchen roll and pat dry.

Place the chickpeas in a bowl and toss them in the oil. Season with salt. ** Add optional spices.

Spread the chickpeas on a non-stick baking tray and bake for 30 minutes – shake gently after 15 minutes – check again after a further 10 minutes – the chickpeas should be golden brown – note to self, do not walk away! Ovens vary as do the size of the actual chickpeas and you do not want them to burn and spoil.

Check out these photographs.

If you like spice you could mix together a pinch of chilli, sweet paprika and garlic powders or any spice you like – sumac would work well. Sprinkle the spices over the chickpeas and mix well at ** above.

You could use them as texture to top a salad – warm or cold – or just munch away from the bowl – I warn you they are moreish!

The real thing … Monday evening dinner

 and it's pie night courtesy, once again, of M&S Plant Kitchen.

I think you've got the idea here, a lactose intolerant vegetarian, vegetarians x 2 and a meat eater – a perfect time to road test pies!

The boys had the “No Steak Pies” the girls had the Mushroom Pies. I said nothing to H - the only meat eater. After he'd eaten his meal I confessed … it was really good and I'd definitely eat that again. If you have a very fussy meat eater – by that I mean a person who doesn't want to see any visible sign of fat on meat, just tender morsels -

here's the answer!

Take a look at the No Steak Pies :

I should mention too that there's a meal deal – a main, side and a dessert for two for £8. I have to say that I had one of the mushroom pies and in a word – delicious. Interestingly the pastry, which I fully expected to be leaden and thick was the complete opposite, light and crispy – just the right balance. Well done M&S!

The dessert option I chose from the M&S Plant Kitchen meal deal was Churros with a cinnamon sprinkle and a chocolate dip. Inhaled would be a good word!

Breakfast on Tuesday … or is it brunch tomorrow morning?

The real thing … the pizza

I included the pizza in the Sunday menu because I wanted some feedback on a pizza that I'd actually discovered at my Sister's when I visited recently.

There are two of us in this picture – me and my Nephew Lucas, Editor in Chief, IT Guru and a vegan/vegetarian/lactose intolerant. Confession time … I loved the lunch deal they used to serve in Pizza Hut – the salad bar, loads of pizza choices on the hot plate and a couple of pastas too. That memory evokes good pizza … here it is and the good news … it's vegan, a stuffed crust and a very dangerous product!

I give you Chicago Town Tomato Stuffed Crust Takeaway Pizza – Saucy Vegan with Sticky BBQ Jackfruit – not a scrap left – yum!

Here's what it looks like :

This is the best shop bought pizza I've ever

eaten and I'll always have one stashed in my

freezer. There's only one problem … I eat more

than I should!

Moving on … Monday evening dinner and pie night

Winter menu – option 5 ...

... the either or!

A fast chilli served in a bowl, topped with a spoonful

of sour cream and baked bread on the side – or fries or

wedges if that's your bag!

There are several ticks here – first and foremost, it's fast so you can make ahead in a large frying pan on the hob, requiring re-heating only and adding any variations of your choice. It caters for meat eaters, veggies, vegans - for everyone's preference - steak mince, Quorn mince, or vegan mince. You can even make a posh version and use your slow cooker.

A word of warning – DO NOT slow cook tinned red kidney beans, they should be added at the final stage.

Posh Chilli

Serves 4

500g diced steak

A glug of rapeseed oil

1 medium onion, finely chopped

2 cloves of roasted garlic paste or 2 cloves crushed

tsp = teaspoon

half tsp ground cumin

half tsp ground coriander

half tsp ground cinnamon

quarter to half tsp chilli powder (to taste, depends how much of a kick you like – I used a quarter tsp)

500g jar of passata

60ml sweet chilli sauce

390g can of red kidney beans, rinsed

optional extras :

150g small dice or sliced chorizo

sweet baby peppers, de-seeded and

finely sliced

Seal the diced steak in batches in a large frying pan using a drop of rapeseed oil then set aside in your slow cooker. If you're making the chilli on the hob then seal the steak mince – the frozen Quorn options can be added later so continue with the method below.

Gently fry your onion and garlic, using another drop of rapeseed oil if necessary. Add the spices and cook together so that the spices are able to release their deliciousness!

Add the passata and the chilli sauce and bring to the boil. Add to the sealed diced steak and then slow cook for 4 hours. Turn off and then leave to cool. Freeze in boxes to suit your needs – remember – you can pull out two boxes if you need to, rather than have to throw away from a larger quantity.

Defrost thoroughly in your fridge. Re-heat gently on the stove adding your kidney beans or any of the optional extras!

For the optional extras :

Use a large frying pan and fry the chorizo gently so that it releases its oil. Set the chorizo aside, leaving the oil in the pan.

Sauté the sliced, sweet baby peppers in the chorizo oil.

If you enjoy a spicy hit you can use mixed beans in a chilli sauce instead of ordinary red kidney beans.

Serve with rice if you like but I think it's fab in a bowl with a blob of sour cream served with some rustic bread of your choice on the side or with wraps with bowls of relish of your choice – mango would work well.

Freezing serves dishes like chilli or curry very well – the freezing process allows the spices to develop.

Here's a thought – you could double the recipe and serve as a supper or as part of a larger supper buffet - if the day ever dawns when we are able to entertain family and friends again – at least this recipe can be made ahead and frozen so you get to spend all your time with the gang!

Option 6, the “takeaway” and the “treat” - the end of this week!

Whilst I'm on the subject of smoked mackerel …

… the following recipe is an absolute must for pescatarians. I've had and used this recipe for years – it's fast, delicious and perfect for working week lunches.

Read on …

Smoked Mackerel Paté

250g smoked mackerel

250g plain quark (it's a soft cheese made from skimmed milk –

not nice on its own but great as a low fat product for healthy pate!)

Glug of lemon juice

Black pepper

Two tsps of creamed horseradish

Remove the skin from the mackerel, flake it and pop into your food processor. Add the quark and blitz with the mackerel, then add the lemon juice, black pepper and horseradish, blitz again. You can gauge the consistency of the paté to your personal taste.

You can then add, for example, finely chopped red onion, chopped capers, sliced black olives – whatever is your fancy.

Serve with anything you like, toasted bread, rice cakes or add to warmed pitta slit, with salad. Add to cooked pasta, hot or cold – perfect for lunch on the run!

If you can't get hold of quark you can use cottage cheese - low fat of course!

If you've not come across Quark before it's an excellent low fat soft cheese suitable for vegetarians. News just in … Alpro now produce vegan quark so everyone is happy!

Now it's time for my pending tray …