Christmas Tree Loaf Ingredients (use vegan versions): Base: 180g(6oz)self raising flour 60g(2oz)dairy free margarine 30g(1oz) sugar 80ml(2.5 fl.oz)soy milk Filling: half apple, grated 3 tablespoon water 60g(2oz)mixed dried fruit (as used in fruit cakes) 1 tablespoon dried mixed spice 1 teaspoon lemon juice Directions: For base, rub margarine into flour, add vegan sugar and then mix in soy milk. Knead very lightly, divide mixture in two. Roll each half into a triangle approx 23cm (9) sides.Trim small amount of dough to form trunk of tree For filling combine apple and water in a small saucepan. Cook until tender. Remove from heat, add fruit, spice and lemon juice. Allow to cool. Place one triangle on a lightly oiled and floured baking tray, place filling on this triangle leaving 1cm (1/4) clear around all edges. Place trunk at base and moisten edges. Fit second triangle on top, sealing edges. Cut three slits (on an outward, downward angle) on the two sides. Turn the points up slightly to form christmas tree branches. Brush lightly all over with a little soy milk. Bake at 180-200c(350-400F) for 10-15 min until golden brown. When cool ice with 60g(2oz) icing sugar and water (as snow). Decorate with glace cherries or coloured candy balls,walnuts etc. We made this at high school MANY years ago and it is so easy and really nice. Sorry but don’t have any nutritional info. But at Christmas who cares.
Christmas Curry Ingredients (use vegan versions): 2 medium red potatoes, washed 1 medium red onion 2 cloves garlic 1 can stewed or diced tomatoes 1/2 to 3/4 lb fresh or frozen green beans, in 2 pieces 10 oz frozen spinach oil cumin, curry powder, cinnamon, allspice, turmeric, paprika salt and pepper Directions: Slice the garlic and onion and put in a large stew pot with a little bit of oil. Dice the potatoes (skins on) into 1/2 chunks and add them to the pot. Sauté the onions, garlic, and potatoes with salt and pepper until the onions are soft. Add the green beans and spices. Stir until the beans are just starting to get soft. Add the entire can of tomatoes and the spinach, along with a little bit of water (about 1/4 cup). Stir it all together and let it cook for at least half an hour or until the potatoes are tender. I didn’t include any measurements on the spices because its all up to your tastes. You could also try adding frozen peas, canned chickpeas, or fresh halved button mushrooms. Serve with rice or whole wheat tortillas/chapatis. Just look at the finishe’d dish and you’ll know why its called Christmas Curry (although its better in the spring when the beans are fresh). Serves: 4 Preparation time: 30 min
Christmas Colors Soup Ingredients (use vegan versions): 1 can diced tomatoes 1/2 package frozen collard greens 1/4 can drained black beans 3 cloves garlic, minced 1/2 medium size onion, diced garlic powder to taste (I put in lots) salt and pepper to taste 1 teaspoon dried parsley 1 teaspoon olive oil Directions: Add oil to a cold sauce pan and add half of onions and half of garlic. Turn on stove to medium-high heat. While this begins to sauté, process entire contents of canned tomatoes, the rest of the garlic and onion, seasonings until desired consistency is reached. It normally takes 5-7 pulses. When the onions begin to turn translucent add puree mixture to the pan. Add collard greens and bring up to simmer. Once the mixture begins to simmer add beans and lower heat to medium-low or low and let simmer for 5-10 minutes. I like to serve this soup with crusty bread or chunks of broiled extra firm tofu. Serves: 2 Preparation time: 20 minutes
Christmas Cake Ingredients (use vegan versions): 85g/3oz/1/3 cup soft vegan margarine 115g/4oz/2/3 cup raw cane sugar 115g/4oz/1 cup self raising whole meal flour 1 tablespoon mixed spice 455g/1lb/3 cups mixed dried fruit (can add some glace cherries and a few chopped nuts if desired) juice of one small orange 1 tablespoon brandy whole almonds to decorate Directions: Preheat oven to 300`F/150`C/Gas Mark 2. Soak dried fruit in brandy and orange juice and leave for at least 20 minutes (overnight if time allows). Grease and line a small cake tin (6 inch square or 7 inch round). Cream the margarine and sugar together in a large bowl. Add the fruit (including the liquid) and stir until well mixed. Sift the flour and mixed spice and add to the bowl, stirring until evenly mixed. Put the mixture into the cake tin, smooth the top out level and decorate with the almonds. Place in the centre of the oven and cook for 3 hours. Check after 2 hours, a skewer placed in the centre of the cake should come out clean when fully cooked. TIP ~ wrapping brown paper around the outside of the tin will ensure an evenly cooked cake. Serves: 4-6 Preparation time: 30 minutes + 3 hours baking time
Orange Sprout Salad Ingredients (use vegan versions): 10 Clementine mandarin oranges 1 red pepper 2 cups bean sprouts 1/2 Bermuda onion 1 1/2 tablespoon balsamic vinegar 3 tablespoon olive oil juice of 1 orange 1/4 teaspoon cinnamon 1/2 teaspoon thyme Directions: Peel oranges and seperate into segments, checking for/removing seeds. Julienne pepper and onion. Toss with sprouts and orange segments. Whisk together vinaigrette, juice and spices, pour over salad. Garnish with orange peel and pepper, arranged to resemble flowers. Great for Christmas potluck parties. Serves: 6 Preparation time: 1/2 hr
Candied Yams Ingredients (use vegan versions): canned Yams–1 or 2 cans (1 can serves 4 people) sugar–raw or brown cinnamon maple syrup vegan butter- I use Earth Balance Directions: Canned yams are best for this recipe… drain off juice and place in bowl. Coarsely mash yams sprinkling in sugar–3 or 4 tablespoon (per can), cinnamon (to your preferred taste) and drizzling in maple syrup (I use approximately 1/4 cup (per can). “Butter” or spray a casserole dish and transfer yams to dish…lightly dot with vegan butter and cover dish. Bake at 350 degrees for 40 minutes. This is always a big hit at Christmas and Thanksgiving gatherings. Enjoy!
Vegan Rumballs Ingredients (use vegan versions): 4 boxes (2 1/8 oz. each) Barbaras Vanilla Snackimals Animal Crackers, finely crushed 1 cup (120 grams) vegan confectioners sugar 2 tablespoons (10 grams) unsweetened cocoa powder 1/2 cup (about 2 oz.) pecans or walnuts, finely ground 1/4 cup (2 fl. oz.) light rum 2 tablespoons (30 ml) light corn syrup 1/2 cup granulated sugar (for rolling) Directions: Finely crush animal crackers in a food processor- the crackers should look like corn meal at the end of the crushing. Combine crushed crackers, confectioners vegan sugar, cocoa powder, and pecans or walnuts- mix well. Add rum and corn syrup to the dry ingredients- mix, mix, mix!!! Use one tablespoon of dough per ball. Roll dough between your palms to form a nice ball shape. Roll ball in granulated vegan sugar to coat. Repeat with remaining dough. Place balls in a covered container (don’t stack the balls, just place them side by side) and leave container in refrigerator for about 2-3 days to allow balls to cure. Eat and enjoy. Serves: Makes 54 1 balls Preparation time: 10 minutes to make dough, plus balling time
Tourtiere Ingredients (use vegan versions): 2 cups textured soy protein 1 1/2 cups veggie stock 3 tablespoon marg. 2 cups each chopped onion and mushrooms 2 cups fine soft breadcrumbs 1 teaspoon pepper 1/2 teaspoon each salt, thyme, savory 1/4 teaspoon ginger pinch cloves, nutmeg 3/4 cup beer or stock pastry for two 10-inch pies, tops and bottoms Directions: Tourtiere is a traditional Quebecois dish served at Christmas or New Year. Its normally made with a combination of beef, pork, lamb, or even (shudder) veal or venison. Since I adapted the traditional recipe to create this vegan version, even my non-vegetarian relative prefer this to the original! – Soak the textured soy protein in the veggie stock. – In a LARGE frying pan (I use an electric one cause they’re really big), melt the marg. and saute the onions and mushrooms. Cook over medium heat until consistency of a coarse puree. Stir in vegan bread crumbs. – By now, the textured soy protein should have soaked up all the moisture and expanded to about 3 cups. Add to the frying pan, and stir well to distribute. Add seasonings, and cook about 5 minutes more. Adjust seasonings to taste. – Add the vegan beer (yes, it really should be beer for the taste, and the alcohol will burn off if you’re worried about that). Cook until the liquid has evaporated but the mixture is still moist. – Cool completely. – Spoon into pastry-lined pie plates, cover with top crust, seal, crimp, and vent. – Bake at 450 for 15 minutes, then at 375 for an additional 30 to 40 minutes. – I like this all by itself, but you can serve it with a mild fruit chutney (like rhubarb or cranberry), or HP sauce (if you’re Canadian or British) or A-1 sause (if you’re American). – The pies can be frozen, unbaked, for up to a month. Do not de-frost before baking. Serves: 8 + Preparation time: 1 hour