Im looking for some really good vegitarian xmas recipe's?!
Im looking for some really good vegitarian xmas recipe's?
Answers:
Stuff the turkey with nuts and mixed peel
Sprouts
fry onions, garlic and leeks together in olive oil, and then when served, top it with cold plain white yoghurt.
Pine Nut and Carrot Roast with Mushroom Sauce
by Rose Elliot
Rose Elliot dresses up a nut roast for Christmas - serve it with roast potatoes and trimmings for a classic feast
Servings: 4-6
Level of difficulty: Easy
Preparation Time: 30 minutes, plus 40 minutes soaking
Cooking Time: 40 minutes
Ingredients
25g butter
1 onion, finely chopped
225g carrot, finely grated
2 celery sticks, finely chopped
225g toasted pine nuts, grated
2 tbsp Parsley, chopped
1 squeeze lemon juice
2 free-range eggs
1 pinch fine sea salt and freshly ground black pepper
1 pinch nutmeg, freshly grated
For the sauce
7g Mushrooms, dried, rinsed
600ml water
25g butter
1 small onion, thinly sliced
2 tsp cornflour
2 tbsp Madeira, vegetarian or fortified wine
2 tbsp shoyu (Japanese soy sauce)
Method
1. Preheat the oven to 180C/gas 4. Grease and line a 500g loaf tin.
2. Melt the butter in a large pan and fry the onion, without browning for 5 minutes, then add the carrot and celery and cook uncovered for 10 minutes.
3. Remove from heat and add the pine nuts, parsley, lemon juice and eggs. Season well with salt , pepper and nutmeg.
4. Pour into the tin and bake for 40 minutes until golden brown and firm in the centre.
5. To prepare the sauce, put the mushrooms and water in a saucepan, bring to the boil then remove from heat and leave to soak for 40 minutes, then drain, reserving the liquid and chop the mushrooms.
6. Melt the butter in a saucepan, add the onion and fry for 10 minutes until lightly browned. Add the mushrooms and simmer for 30 minutes until tender.
7. Mix the cornflour with the reserved liquid, Madeira and shoyu, then add to the mushroom mixture. Bring to the boil, stirring until slightly thickened. Season to taste.
8. Turn the roast out onto a plate, slice thickly and drizzle with the mushroom sauce.
Copyright The Vegetarian Society
http://www.veganfamily.co.uk/yule.html#l...
roasted asparagus,cucumber and tomatoe salad, artichoke salad, roasted red pepper dip
I am not a vegetarian so why don't you try a well known recipe and substitute all the animal parts and give it a try
I know this is a bit late but well it will stand you in stead for another year or Sunday lunch. I have just had Quorn roast with a fantastic stuffing, it was Saxo Chestnut & Cranberry and to this I added plenty of Cranberry Sauce and a large quantity of chestnut pieces (I've found frozen ones in Sainsburys and they are brill) and then roasted it in a hot oven. This was all served with roast potatoes, sprouts, carrots, peas and Bisto Best Roasted Vegetable and was really scrummy. Try it!