Recipes to Bring Deliciousness to Your Table this Christmas
Two more blog posts before Christmas. I haven’t heard what you are up to this Christmas. I would love to know, maybe you don’t celebrate or maybe you do or it’s a quiet time of relaxation for you. Whatever it is I’d love to know.
This week I share recipes for those who like a more traditional Christmas feast. These recipes go well with the Nut Roast Wellington
I shared some posts back and also with the Carrot recipe
Everything is super filling so you may end up having left overs. Recipes serve 4 -6 people.
These potatoes are a version of the recipe developed in the 2018 Vegan Chef Graduation Training. The very competent grad chefs put on a 4 course lunch for 70 guests for their graduation ceremony, these potatoes were developed by them. If you don’t have a food ring you can bake the potato in a baking dish and serve it in one dish rather than individually.
1 kg potatoes peeled and roughly cut
½ cup cashew cheese
¼ cup vegan butter
Salt and pepper
1 tbsp oil
- Cook the potatoes until tender in a saucepan of salted water.
- Mash the potatoes and stir in the cashew cheese, season with salt and pepper.
- Oil the inside of the food ring and place the ring on a baking tray lined with baking paper. Fill the food ring with the mashed potato and then slide the food ring off. You may need to lift the food ring up a bit and push the potato out. Repeat process until all of the mash is molded.
- Cover the top of each mashed potato stack with the vegan butter.
- Place in a 190°C oven for 20 to 30 minutes or until brown and crisp on top.
Tempeh Stuffing Balls
300g tempeh crumbled
1 cup bread crumbs or rice crumbs or toasted bread (crumbled)
6 sage leaves finely chopped
1 onion and 2 garlic cloves fried for 4 minutes in a splash of oil
Salt and pepper to taste
2 tsp lemon juice
¼ cup water chestnuts or macadamia nuts chopped
3 tbsp plant milk
Mix everything together in a bowl.
Shape into balls or place in a baking dish.
Bake the balls of stuffing mix in a dish in the oven for 30 minutes or until browned.
Green veg of your choice, steamed and then lightly salted and drizzled with balsamic vinegar.
# If you make this recipe please share on facebook or instagram to #veetsvegancookingschool
Cooking School News
Three Day Vegan Foundation Cooking Course
There are still 2 places left in the January 21st to 23rd 3 day vegan foundation course. Who wants to join in the fun? This course will change your time spent in the kitchen for the rest of your life. The course does not stop with the three days. Can’t wait to work with you in the kitchen.
Vegan Chef Training
There are still four places left for the Vegan Chef Training starting in April. Make the most of the early bird price and book in by the 31st January. Also contact me if you have any questions or would like to go on a payment plan.
Last minute Christmas Present Ideas
Remember the online cooking course
‘Cooking at Home with Veet’ could make a really wonderful Christmas present. If you feel it’s out of your budget please email me and we can come up with a solution.
Have a great week everyone and I will be back next week with what I am cooking for Christmas dinner this year.
With gratitude Veet
Tags:xmas Christmas food christmas nuts Potatoes Cashews Mushroom Tempeh