Month: December 2016

dinner, savoury, soups and stews

ROASTED CAULIFLOWER AND GARLIC SOUP (vegan, gluten free)

I don’t know about you, but over the past two days I’ve eaten way more than I usually do, and my stomach is now definitely telling me to take a break! I find that when I’m bloated, soup helps to soothe my stomach and so the next few days I’m going to be making up and eating a lot of different batches of soup. As well as being easy on the stomach, this cauliflower and garlic soup is healthy and full of nutrients, which might not be something you’d usually associate with a creamy soup! Blended cauliflower paired with nutritional yeast make an excellent base for a creamy and indulgent tasting soup without having to pour in a load of expensive vegan cream or yoghurt.

This roasted cauliflower and garlic soup recipe only uses 8 ingredients (plus seasoning) so it’s also a fairly cheap recipe per serving, which is probably what we all need after the Christmas period!

baking, savoury, snacks

SAGE, ONION AND CRANBERRY BITES (vegan)

Continuing the savoury christmas recipes theme from a few weeks ago (see my mushroom, lentil and walnut wellington with cranberry sauce recipe here), my latest recipe is these savoury scone-like sage, onion and cranberry bites. Sage and onion is the typical stuffing recipe you might have with your christmas roast, and paired with the sweetness of the cranberry sauce makes the perfect snack for over the christmas period.

I find that I there is always an abundance of sweet treats available over christmas (or any holiday season, really) and as someone who has a savoury tooth rather than a sweet tooth I try to make sure I have plenty of savoury christmas recipes to choose from at any one time!

These sage, onion and cranberry bites are great enjoyed straight out of the oven, but can also be stored in an airtight container and eaten cold for up to three days (if they last that long!).

baking, dessert, sweet

MINI THREE TIER CHERRY CHOCOLATE CAKE (vegan)

Ingredients

For the cake:
6 tablespoons aquafaba*
100g caster sugar
150g self raising flour
25g cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
4 tablespoons soy milk
6 tablespoons vegetable oil

For the cherry jam:
150g frozen cherries
75g sugar
1 tablespoon water
1 tablespoon chia seeds

For the icing:
25g vegetable shortening
25g vegan butter
85g icing sugar
15g cocoa powder
1 tablespoon soy milk

*Aquafaba is the liquid from a can of chickpeas.

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dinner, savoury

MUSHROOM, LENTIL AND WALNUT WELLINGTON WITH CRANBERRY SAUCE (vegan)

Ingredients

For the filling:
1 white onion (chopped)
3 cloves garlic (minced)
1 tablespoon olive oil
1 tablespoon wholegrain mustard
150g mushrooms (chopped)
250ml vegetable stock
1 tablespoon tomato puree
1 tablespoon vegan worcester sauce
1 teaspoon dried mixed herbs
1 teaspoon smoked paprika
1 piece of bread (processed into breadcrumbs – approx. 7 tablespoons)
1 can green lentils (drained)
50g walnuts (chopped)
Salt and pepper

For the cranberry sauce:
150g frozen cranberries
60g sugar

1 pack puff pastry
1 tablespoon soy milk