Posted on November 28, 2017 by Kate Halsall
This blog may seem a little premature, but it’s the annual friend Christmas get together this weekend so I need to start planning! In the past I’ve blogged about Quinoa Stuffed Butternut Squash, Christmas Curry, Ratatouille Tarts, Shallots with Sherry and Sprout Pakoras (see the recipe links below).
But this year it’s going to be different – hence this being just ‘Part 1 of My Vegan Christmas’. Not only are a lot more of our friends available this year – which means not a sit down meal but a buffet instead; I also have to contend with this extremely restrictive fodmap diet of mine!
To make things a little more complicated (because that’s not enough!) I’m also working at the weekend, so whatever I choose to make I need to make on Friday and Saturday evenings – so this is food prep at it’s best!
So far I’ve come up with a salad and a stew – these are the recipes you’ll find here. When I have more to offer, I’ll share those too!
Roast Fennel, New Potato and Tomato Stew
Recipe from ‘Plant Based Food Magazine’
(I’m trying not to think about this being a different take on ratatouille!)
- 3 x fennel bulbs
- 600g new potatoes, cut into chunks
- 300g cherry tomatoes
- 2tbsp olive or rapeseed oil
- 700ml passata
- 1tbsp harissa paste
- 400g tin chickpeas
- 75g pitted black olives
- spring rosemary
- 150ml water
Trim and quarter the fennel bulbs and add them to a large roasting tin with the potatoes and cherry tomatoes. Add the rosemary, trickle over the oil, stir and stick in the oven (190) for 45 minutes.
Meanwhile, in a jug combine the harissa paste with the water and passata. Add the mix to the roasting tin with the chickpeas and the olive. Stir and return to the oven for another 25mins
This is the recipe I’m going to make on Friday. Once cooked I’ll store in the fridge and it’ll be reheated on the day.
Chilli, Sesame and Coconut Fried Rice
Recipe from “Vegetarian Living”
- 3tbsp unsweetened coconut chips
- 1tbsp coconut oil
- 1 red chilli
- 3cm piece root ginger
- 300g smoked tofu, diced
- 1.5tbsp toasted sesame oil
- 500g cooked basmati rice
- 300g raw mixed greens (cabbage, SPROUTS, broccoli), shredded
- 2 carrots, cut into matchsticks
- 2-3tbsp light soy sauce
- chopped coriander, to garnish
- sweet chilli sauce, to serve
Dry toast the coconut flakes for 30-60 seconds until golden and set to one side.
Add the coconut oil to the pan and add the ginger, chilli, tofu and half of the sesame oil. Cook for 3 minutes on high heat until the tofu is crispy. Reduce heat to medium and add the rice and cook for 1-2 minutes. Then add the mixed greens and carrot, stir and cook for 2 minutes until the veg is tender and the rice is piping hot.
Stir in the rest of the sesame and add the soy sauce. Sprinkle over the toasted coconut and chopped coriander. Serve with the sweet chilli sauce.
I’m going to serve this cold as a salad, so I’m making it the night before.
Enjoy! Here are some other vegan recipes you may like from previous blogs.
http://www.m8north.co.uk/blog/my-vegan-christmas-2/