Vegetarian Christmas Dinner Recipe

[prink13]

Hi all, thought that I'd share this with you, this is my favourite Christmas recipe - I have it every Christmas day with the normal trimmings

Chestnut Pie

8oz Carrots
2 sticks Celery
Seasoning
1oz Butter
4oz Onions
1 clove Garlic
8oz Courgettes
1/4 tspn nutmeg
1 tspn flour
3 tblspn Double Cream
3 tblspn Sherry or Vermouth
15.5 oz can Chestnuts
8oz Puff Pastry

Chop carrots and celery, boil for 5 mins
fry chopped onions and garlic in butter - add cougette slices and seasoning
stir in flour, cook for a few minutes
add carrots and celery and some of cooking water if needed
remove from heat and add sherry and cream
place in pie dish, cover with pastry cook on gas mark 7 (425 or 220) for about 30 mins

Can be made in advance and frozen, also great re heated on boxing day

Merry Christmas

[prink13]

[isbister]

This is what we're making this year

VEGETARIAN HAGGIS

Serve with neeps and tatties and a gravy. It freezes well and can be reheated in the microwave.

Preparation time: All afternoon (inc washing up)
Serves: about 8 portions


100g pearl barley
175g pinhead oatmeal (or as coarse as you can find it)
25g rolled porridge oats
50g green lentils
50g red split lentils
50-100g chopped nuts
100g margarine (or butter or olive oil)
100g mushrooms chopped fine
1 large onion - chopped fine
300 â€" 500ml strong vegetable stock

1 tablespoon ground black pepper
2 â€" 3 tablespoons dried mixed herbs
3 tablespoons veg worcester sauce
Juice of half a lemon
1 heaped tablespoon Marmite, Natex or Miso paste
1 Scottish sized tot of peaty whisky



In a pan simmer the barley in unsalted water for 30 minutes till tender
Do the same with the red and green lentils in another pan for 30 minutes. Drain and reserve separately.
Melt half the butter in a huge saucepan and add the barley, the pinhead  oatmeal, the porridge oats and the Marmite. Mix well and saute for 3 or 4 minutes, reserve in a bowl.
Melt the remaining butter in the saucepan and saute the mushrooms, swede or turnips, onion and chopped nuts for 3-4 minutes and then add the oat/barley mixture and the lentils Mix well.
Gradually stir in the stock. You don’t want sloppy, a juicy consistency like thick porridge should be about right. Usually 300ml is sufficient but you may want more.
Mix in the herbs, worcester sauce, lemon juice and whisky.
Taste it and make adjustments and cook for 5 minutes
Mash it down into a loaf-shaped casserole dish, cover with foil and bake for 1 to 1 ¼  hours at gas 4.
Serve sliced.

[prink13]

Ooooh - yummy isbister, might try that for new year

Anymore fab veggie Christmas recipes anyone?

[Biscombe]

What great recipes! My other half is the master crimbo nut loaf chef, no recipe followed though!

Here's some I keep meaning to try

Christmas Filo Rolls on Cream of Brussels Sprouts and Roasted Vegetables with a Cranberry and Port Sauce

6 Portions

Preparation Time: 20 minutes
Cooking Time 30-40 minutes

Filo Cigars Filling:

*   50g butter
*   1/2 onion, finely chopped
*   3 eating apples, decored and chopped into 5mm-1 cm cubes with skin
*   300g vacuum packed cooked chestnuts
*   6 tbsp sage leaves, finely chopped
*   150g dried cranberries
*   maldon salt and freshly ground pepper


To Assemble:

*   80g butter melted
*   9 sheets of filo pastry, cut in half (to make 18 sheets)

   
Roasted Vegetables:

*   3 large parsnips, washed, trimmed and sliced in 4 lengthwise
*   1 large turnips,washed, trimmed and chopped into 6-12 wedges
*   6 small or 3 medium carrots, washed and trimmed, medium carrots sliced in half lengthwise
*   3 beetroot, washed trimmed and quartered
*   1 large sweet potato, washed, trimmed and cut into 6 wedges lengthwise
*   1 large baking potatoes, washed and cut into wedges
*   6 medium Jerusalem artichokes, washed and chopped in half
*   5 tbsp olive oil
*   3 tsp coriander powder
*   3 tsp garlic powder
*   3 sprigs of rosemary
*   3 sprigs thyme
*   maldon salt and ground black pepper




Brussels Puree:

*   600g Brussels Sprouts, washed and trimmed
*   50g butter
*   300ml double cream
*   6 tbsp mint leaves, roughly chopped
*   maldon salt and freshly ground pepper

   
Hot Cranberry Sauce:

*   180g cranberry
*   100g caster sugar
*   300ml red wine


   
To Serve:

*   1 tbsp butter
*   120g Brussels sprouts, trimmed and quartered
*   60g vacuum packed roaster chestnuts
*   12 sage leaves fried in olive oil or butter until crisp


Method

1.   Filo Cigars Filling: Melt the butter in a saucepan and add the onion. Cook the onion until over a moderate heat until soft and transparent. Add the garlic and apple and cook for a couple of minutes. Remove the saucepan from the heat and stir in the rest of the filling and season with a little salt and pepper.
2.   Butter 3 sheets of filo pastry and lay them on top of each other place 3 tablespoons of the filling along 1 side of the pastry leaving 2cm edge on either side. Roll the pastry to enclose the filling and bring the sides in. Roll it so that you have a cylinder shape and the filling is sealed in. Repeat with the remaining ingredients until you have 6 rolls made up of 3 half sheets of filo pastry each. Place them on a tray and cover them and refrigerate until ready to use.
3.   Brussels Sprout and Mint Puree: Slice the Brussels sprouts finely. Melt the butter in a saucepan over a moderate heat, add the Brussels sprouts and sauté them for a couple of minutes until just tender. Remove the mixture from the heat and allow it to cool. Place the sprouts in a blender or food processor with the mint cream and a little salt and pepper. Puree the mixture until you have a smooth puree. Place the puree in a sealed container in the fridge until ready to use (the puree can be prepared up to days ahead).
4.   Roasted Vegetables: Preheat an oven to 220C. Place all the vegetables into a large roasting tray. Add the oil to the tray and sprinkle over all the spices, rosemary, thyme and seasoning, and toss the vegetables so that they are well coated. Place the vegetables in the oven and cook the vegetables for 1 hour turning them after 20 minutes and reduce the temperature to 200C for the final 20 minutes of cooking. Check them regularly so that they don't burn. The vegetables are ready when they are tender and dark golden brown.
5.   To Cook The Filo Cigars: Place the filo rolls on a non stick oven tray and brush them with melted butter. Place the rolls in a preheated oven at 200C and cook them for 20 minutes until the rolls are crisp and golden brown. They can be placed in the oven with the roasting vegetables in their final 20 minutes. Remove the rolls from the oven and keep warm until ready to serve.
6.   Hot Cranberry Sauce: Place all the sauce ingredients in a saucepan over a moderate to high heat. Leave it to simmer for 10-15 minutes until the sugar has dissolved. Keep warm until ready to serve.
7.   To Serve: Melt the butter into a saucepan over a moderate heat and sauté the Brussels sprouts until just tender. Distribute the sprouts around each plate then distribute the chestnuts around the plates. Pour the hot sauce over the top of the Brussels sprouts and chestnuts. Place the vegetables around the plates in a thingy style so that the points meet in the centre. Slice each roll in half and place them at an angle in the centre of each plate. Garnish each half of the rolls with a sage leave and serve hot.

Festive Roast

Ingredients:
1 tbsp   sunflower oil
1 medium   onion, finely chopped
1 clove   garlic, crushed
225 g   cashew nuts, finely ground
120 g   wholemeal breadcrumbs
2 tbsp   soya flour, mixed with a little water
1 tsp   mixed herbs
1 tsp   yeast extract
140 ml   boiling water
salt
pepper   Preparation:
Heat the oil in a pan and fry onion and garlic.
Place into a large bowl and add the remaining ingredients.
Mix well.
Place the mixture into an oiled loaf tin or ovenproof dish.
Cover with foil and bake at 180o C for about 1 hour or until firm.
Cool for 5 minutes in the tin before turning out.


Luxury Seed And Nut Loaf With Brandy And Cranberry Dressing
Ingredients

225g/8oz bulgar wheat
330ml/11fl oz boiling water
3 tbsp soya sauce
175g/6oz pistachio nuts
175g/6oz pine nuts
225g/8oz blanched almonds
175g/6oz cashew nuts
110g/4oz hazel nuts
110g/4oz sunflower seeds
110g/4oz poppy seeds
250g/9oz onion, finely chopped
4 tbsp fresh and finely chopped parsley
2 tbsp dried thyme
4 large free range eggs, lightly whisked
4 tbsp olive oil
a little oil for pouring on roast
For the sauce:
275g/91⁄2oz cranberries
275g/91⁄2oz cooking apples, cored and thinly chopped
150ml/5fl oz apple juice concentrate
50ml/2fl oz water
4 tbsp brandy

Method

1. Place the bulgar wheat in a mixing bowl and pour on the boiling water and soya sauce. Cover and let swell for 25 minutes.
2. Grind nuts and seeds to a medium fine consistency. Mix together with the wheat. Stir in the parsley, thyme, onions, eggs and oil. Mix well and allow to stand.
3. Oil a large baking sheet and line with greaseproof paper.
4. Form a loaf shape with the nut mixture, about 10cm/4in wide, press firmly together and prick the top with a fork.
5. Pour on a little oil and sprinkle with some extra nuts (optional) and cap loosely with a foil hood.
6. Bake in oven 190C/375F/Gas 5 for 40 minutes.
7. Take off hood, baste with oil on baking sheet and continue to bake for a further 10 minutes.
8. Place in a large serving dish, then cool, easing off the paper as you do so. Cover with the hood until ready to garnish.
9. To make the sauce cook all the ingredients, except the brandy, together for about 20 minutes. Add the brandy and re-heat for 30 seconds. Serve as an accompaniment to the main dish.

[prink13]

Wow - the filo rolls sound great - might have to try that recipe as well :D

Kathi

[Doris_Pinks]

A Fave from when my neice went briefly veggie!

Brasil nuts work the best!

Curried Nut Roast
225g hazel or brazil or walnuts finely chopped
225g fresh tomatoes peeled and chopped
1 medium sized green pepper deseeded and finely chopped
2 medium sized onions finely chopped
75g wholewheat breadcrumbs
1clove garlic crushed
1 tsp dried mixed herbs or 2 teaspoons fresh mixed herbs
1 tbsp mild curry powder (or a heaped tsp of hot madras curry powder)
1 egg, beaten
cooking oil
salt & pepper

Preheat oven to gas 7 425f 220c.
One 7" (18cm) square cake tin greased

Gently fry onions and pepper until softened.

Mix nuts & breadcrumbs  together in a large bowl, add garlic herbs and curry powder. Stir in the onion and green pepper and tomatoes. Stir well and season.

Add beaten egg and bind mixture together.

Pack the mixture into the prepared tin and bake for 30 to 40 mins until golden.
Can be served hot with spiced pilau rice, yoghurt, mango chutney or a fresh tomato sauce or cold with salad.

[isbister]

Yikes what fantastic recipes, I'll give all those a try. But what a lot of work though - it almost makes me jealous of meat eaters (but not quite) because what do they do:
Go to supermarket
Buy turkey
Unwrap turkey
put in oven

Still, they end up with slices of dry cardboard...