Well, it wouldn’t be a vegan Christmas without a nut roast! Roasted in a wreath tin and topped with my cranberry sauce, it’s the perfect Christmas centerpiece.
To fry sage leaves for garnish, leave the saucepan on the heat after cooking the nut roast mixture in it. Add a couple tablespoons more of oil if there’s none left in the pan. Throw in the sage leaves and cook for 2 minutes, until crisp. Transfer the sage leaves from the pan onto a couple of sheets of paper towel to soak up any excess oil.
Preheat oven to 350 F. Grease nonstick 10 inch cake ring mold/tin. (Line with parchment paper if itu2019s not nonstick.)
Heat olive oil in large saucepan over medium heat and sauteu0301 onion, celery, garlic, leek, squash, eggplant and chestnuts for a few minutes, stirring frequently. Add spices, herbs, some seasoning and orange zest. Turn heat down and cook for 8 to 10 minutes, stirring every now and then. You want all flavors to marry together and vegetables to soften slightly.
While vegetables are cooking, blitz nuts in blender until they are a crumb-like consistency. Add chickpeas and pulse a couple times just to break down slightly. Tip mixture into saucepan and add breadcrumbs, cranberries, apricots and sun-dried tomatoes, stirring well.
Add orange juice, vinegar, miso paste, nutritional yeast and Marmite and cook for 3 to 4 minutes, stirring often, then turn off heat.
Spoon Cranberry & Orange Sauce into tin and spread out evenly, then carefully spread nut roast mixture on top. Press mix into tin as much as you can. Once youu2019ve filled the tin, cover with foil and roast in preheated oven for 30 to 35 minutes. After roasting, allow to cool slightly before turning out of tin. Serve topped with garnishes of choice.
This recipe is part of the Your daring holiday menu collection.
Licorice-flavoured fennel, tart apple, and a hint of pleasant bitterness from radicchio combines with a touch of sweet dressing for a refreshingly delicious salad. Fennel contains a number of vitamins and minerals known to be involved in digestion, including vitamin C, manganese, and niacin which helps transform the food you eat into energy. Apple adds sweet crunch and all-important fibre. Know your fennel The fennel bulb we buy at the market is a cultivar variety known as Florence fennel. Fennel seeds, which are sometimes eaten after a meal to ease digestion, and which are also used for cooking, come from the common fennel, which grows wild in southern Europe, Australia, and parts of the US.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.