Festive delights

How to make the festive season just as enjoyable for vegetarians as for -eaters

Christmas is a busy time in the kitchen. But, with a little forward-planning, it needn’t cause a lot of stress. On the back page are some tips for catering for older vegetarian and vegans this Yuletide. They will really appreciate your efforts. Overview Follow these simple tips and plan ahead – including that all-important communication on individual preferences. Then it’s easy to make Christmas a happy time for veggie residents or service-users. What’s more rewarding than bringing pleasure to others in the season of giving? Remember, it’s probable that meat-eaters will like the vegetarian options, too, so do give them the choice – and make plenty! And of course, if you’d like to give everyone a real treat, why not try these new recipes from a selection of our partners. We wish you all a very happy Christmas. Starters & Sides Starters & Sides

Angelic lemony leeks & sprouts Warm winter salad Serves 4 Vegan Ingredients: Serves 4 Vegan 300g trimmed leeks, finely sliced 1.ÒPlace the leeks in a large saucepan and add the stock. Bring to the boil, Ingredients: 1. Preheat the oven to 200°C/400°F/gas mark 6. 200ml light vegetable stock 2 tbsp olive oil 200g trimmed Brussels sprouts cover and simmer on a low heat for 5 minutes before adding the sprouts. 2. You will need two roasting dishes. Roast the beetroot separately from the 1 small butternut squash, peeled 2 tbsp fresh lemon juice 2. Stir, replace the cover and simmer again for 4-5 minutes until starting to and cut into large bite-sized slices squash as otherwise it will colour the squash pink. Seasoning to taste soften. Drain then season and stir in the lemon juice, just before serving. 2 carrots, peeled and cut in chunks, 3. Combine the squash mix in a large roasting dish with the olive oil and smaller than the squash roast in the preheated oven for approximately 25 minutes, turning gently 2 medium parsnips, peeled and cut © The Vegetarian Society www.vegsoc.org once or twice, until the squash is just soft. into same size as carrots ½ whole garlic bulb, the 4. Place the beetroot in another roasting dish and stir in the olive oil. Roast peeled and left whole for 25 minutes. 6 shallots, peeled and sliced in 5. To make the dressing, cut the pomegranate in half and over a bowl ease halves out the pink seeds, discarding the white pithy bits, which are bitter. Mix the 1 medium beetroot, peeled and cut into small cubes pomegranate seeds and juice with the olive oil, pomegranate syrup and 1 tbsp olive oil balsamic and season to taste. Dressing: 6. Wash the baby spinach leaves. 1 pomegranate To serve: 2 tbsp extra virgin olive oil 1 tbsp pomegranate syrup or 7. Pile the baby spinach leaves onto a serving dish or individual plates, top molasses with the roasted vegetables, and drizzle over the pomegranate dressing. 1 tbsp balsamic vinegar and freshly ground © The Vegetarian Cookery School baby spinach leaves www.vegetariancookeryschool.com © The Vegetarian Society

Cream cheese & cranberry parcels Serves 6 Can be vegan*

Ingredients: 1.ÒPreheat the oven to 190°C/375°F/gas mark 5. ¼ tub cream cheese or vegan 2. Take 3 sheets of filo at a time. Cut in half so you have 10 x cream cheese* 12.5cm/4-5 inch squares. Take one square and brush with a little melted 225g/8oz packet fresh or frozen filo pastry or margarine. Place another square on top at an angle, and brush 25g/1oz margarine or vegan again. Do the same with a third sheet. margarine*, melted 3. Place a teaspoon of cream cheese in the middle of the filo pastry and top 30ml/6 tsp cranberry sauce with a teaspoon of cranberry sauce. Bring the edges of the pastry up together and pinch them to form a little parcel (money-bag shape). Make up the rest of the parcels in the same way. 4. Brush with melted margarine and place on a greased baking tray. 5. Bake in the preheated oven for 15-20 minutes until the pastry is crisp and golden. Serve hot with extra cranberry sauce.

Adapted from a recipe by Vegetarian Recipe Club www.vegetarianrecipeclub.org.uk © Vegetarian Recipe Club © Mark Wood for The Vegetarian Cookery School Main Courses Wild MushroomMain Pudding Courses

Imam Biyaldi (the priest fainted) Wild mushroom pudding Serves 4 Vegan Serves 4 Vegan Ingredients: 2 medium-sized aubergines Made with the finest olive oil, this magical dish has been a favourite at Ingredients: 1. First prepare the filling. Heat the oil and add the shallots, cook for a few 50ml olive oil special occasions throughout Turkey and beyond ever since the Imam For the crust pastry: 2 medium-sized onions, peeled and minutes then add the bay leaves and continue cooking over a low heat for fainted at its gorgeousness! 8oz/225g self-raising flour cut lengthways 5 minutes. Add the garlic, thyme and mushrooms, cook gently and stir in the 1 tbsp chopped parsley 1 tsp cumin seeds 1. Slice the aubergines in half lengthways, score the flesh and scoop out 4oz vegetable suet . 4 cloves of garlic, peeled and pinch of salt 2. Bring to the boil, then simmer gently for 15 minutes. Season. chopped leaving a 1.5cm thick edge. 4fl oz/120ml water 4 tomatoes, chopped coarsely 2. Heat the oil and sauté the onions and scooped out aubergine flesh 3. Now make the pastry: Mix the flour, parsley, suet and salt. Add the water 1 tbsp tomato concentrate together. For the filling: and mix with a fork to make a dough. Knead and roll out to a circle to line a 1 tbsp coarse black pepper 2 tbsp olive oil 3. Add the cumin seeds, garlic, tomatoes, tomato concentrate, pepper and greased 2 pint/1.2 litre pudding basin. 1½ tsp salt 4 shallots, chopped 40g flat leaf parsley, finely chopped salt and simmer for a few minutes. 2 bay leaves 4. Cut off a quarter of the pastry and reserve for the lid. Line the dish with 300ml hot water 4. Spoon the mixture into the aubergine ‘shells’. 2 cloves garlic, chopped the remaining pastry. Dampen the edges with water. 5. Place the aubergines into an ovenproof dish and carefully pour round the 2-3 sprigs fresh thyme 5. Fill with the prepared mushroom mixture, and roll out the remaining pastry 10oz of assorted wild mushrooms to form a lid. Press the edges together to seal. Cover with greased foil and hot water. (if using dried, halve quantity and 6. Cover with foil and bake at 200°C/400°F/gas mark 6 for 40 minutes or until soak in warm water for 1 hour) tie with string. aubergines are tender, topping up the water if it evaporates too quickly. 4fl oz/120ml vegetarian red wine 6. Steam for about 1½ hours. Serve with potatoes, crisp mange-tout and freshly ground black pepper © The Vegetarian Society 7. Sprinkle with parsley and serve. carrots.

© The Vegetarian Society www.vegsoc.org © The Vegetarian Society www.vegsoc.org Borlotti bean and chestnut stew Serves 4 Vegan Ingredients: 2 medium leeks, cut into thin A deliciously rich chestnut stew, flavoured with robust herbs and red wine, rounds 2 tbsps olive oil best made the day before, for the flavours to infuse the beans. 2 medium carrots, cut into thick rounds 1. Heat the olive oil in a large lidded saucepan and sauté the leeks until 3 garlic cloves, peeled and finely softened. sliced 2. Add the carrots, garlic, sage, rosemary and oregano, cook for a few 4 sage leaves 2 large sprigs of rosemary minutes with the lid on. 1 tbsp fresh oregano, chopped 3. Stir in the flour, followed by the red wine, water, vegetable bouillon 1 tbsp plain flour powder, bay leaf, chillies, tomatoes and shoyu. 200ml vegetarian red wine 4. Simmer for 20 minutes, until the carrots are tender but still have a bite to 300ml water 1 tsp vegetable bouillon powder them. 1 bay leaf 5. Add the borlotti beans and chestnuts. 2 fresh or dried red chillies, 6. Check the seasoning and cook for a further 10 minutes. deseeded 7. Finish with chopped parsley and a twist of freshly ground black pepper. 4 tomatoes, cored and roughly chopped Serve with Celeriac and Potato Mash. 1 tbsp shoyu (soya sauce) Tips: The most convenient chestnuts to use are the vacuum-packed cooked 400g tin borlotti beans or 200g chestnuts. If you use tinned chestnuts make sure they are un-sweetened. cooked borlotti beans 250g chestnuts, ready cooked Handful of fresh parsley, chopped © The Vegetarian Cookery School www.vegetariancookeryschool.com Salt and freshly ground black pepper © Mark Wood for The Vegetarian Cookery School © The Vegetarian Society Puddings Puddings

Apricot and pecan pudding with toffee sauce Mincemeat muffins

Τ Serves 4-6 Gluten-free , Can be vegan* Makes 12-14 Vegan Ingredients: 350g/12oz self-raising flour Ingredients: There is a great combination of textures in these very light puddings, 1. Preheat the oven to 190°C/375°F/gas mark 5. Line a 12 hole muffin tin For the topping: 15ml/1 tbsp baking powder which are served with a delicious toffee sauce. 50g light muscovado with deep muffin cases. 175g/6oz caster sugar 50g pecan nuts, chopped 1. Preheat the oven to 180°C/350°F/gas mark 4 2. Sieve the flour and baking powder into a large mixing bowl. Add the sugar 135ml/9 tbsp sunflower oil 100g ready to eat dried apricots 375ml/12fl oz water 2. To make the topping, mix all the sugar, chopped pecans and dried and mix well. and chopped pecan nut halves, to 150g/5oz vegetarian mincemeat 3. Add the oil and water and whisk together quickly. garnish apricots together. Divide equally between 4 well-greased individual 15ml/1 tbsp demerara sugar 4. Fold in the mincemeat and spoon into the muffin cases (about 2/3 full). pinch For the almond base: ramekins. 75g butter or vegan margarine* 3. Cream the butter or margarine* for the base with the maple syrup or sugar. Mix the demerara sugar and cinnamon together and sprinkle over the top of 60ml maple syrup or soft brown Add the egg or soya flour paste* and mix well. Stir in the almonds, soya flour, each. Put the muffin tins into the oven immediately. sugar baking powder Τ and vanilla essence. 5. Bake until well risen and golden, about 15-20 minutes. Cool on a wire 1 free range egg, beaten or 1 tbsp rack. soya flour mixed with 2 tbsp water* 4. Spoon the mixture into the ramekins, place on a baking tray and bake in 75g ground almonds the preheated oven for 20-30 minutes. © The Vegetarian Society www.vegsoc.org 25g soya flour 5. Make the sauce: put the sugar in a saucepan and use a wooden spoon to ½ tsp baking powder or gluten-free Τ crush any lumps. Add the cream and butter (or soya cream* and vegan Martin Shaw's baking powder margarine*) and stir together over a gentle heat until the butter has melted. few drops vanilla essence Makes a very large 4 pint family pudding Vegan Bring to the boil and simmer for 2-3 minutes until toffee-coloured. Remove For the toffee sauce: One of Viva! Patron Martin Shaw's favourites! Don’t let the ingredients or from the heat, then stir in the vanilla essence and chopped pecans. 200g light muscovado sugar cooking time put you off making this pudding – the effort is minimal and 90ml double cream or soya cream* 6. Turn each pudding out onto a serving plate. Decorate with pecan halves. the end result is light and delicious. 100g unsalted butter or vegan Spoon a little toffee sauce around the puddings and serve immediately. margarine* 1. Thoroughly mix all of the ingredients together in a very large mixing bowl. ½ tsp vanilla essence 2. Put the mixture into a large greased pudding basin (approx. 4 pint or 25g pecan nuts, chopped © The Vegetarian Society www.vegsoc.org larger) – it should come two thirds of the way up the height of the basin. 3. If the basin has its own lid (many plastic ones do) put it on. If not cover with greaseproof paper and tie with string, put some foil on top and tie that © The Vegetarian Society with string too to ensure no water gets in. 4. Place in a very large saucepan of water (water should come up to two thirds of basin), cover and boil for 6 hours. To ensure the water level doesn’t drop too much keep topping up with boiling water at least once an hour. 5. Serve with dairy-free cream or ice cream. Variation: you can split the mixture into several smaller pudding basins. If you make it in advance re-boil it for 2 hours or microwave for a few minutes to ensure that it is reheated thoroughly. It also tastes wonderful eaten cold.

© Vegetarian Recipe Club www.vegetarianrecipeclub.org.uk

Ingredients: 225g (8oz) , peeled, cored 450g (1lb) plain flour and chopped 450g (1lb) currants 100g (4oz) 450g (1lb) brown sugar 100g (4oz) nuts, chopped 450g (1lb) potato, cooked, mashed 1 tsp grated and cooled 1 tsp mixed 450g (1lb) carrots, peeled and 450g (1lb) vegetable margarine, melted grated pinch of salt © The Vegetarian Society Tips and VfL Courses

Improving vegetarian and vegan catering in care homes Christmas dinner vegetarian suet or ready-made Christmas The easiest approach is to give vegetarians pudding. For vegans, Christmas puddings essentially the same meal as everyone else – can be served with dairy-free versions of substituting for the turkey and any other custard, cream or ice-cream. non-vegetarian foods. Just make the gravy Many older people may prefer a lighter with vegetable stock or vegetarian gravy dessert after a Christmas meal, so what granules, and cook the roasties in vegetable better than a fresh fruit salad including oil rather than animal fat. Some satsumas and other seasonal favourites? aren’t vegetarian, so please do check the Ready made ingredients. There are lots of ready-made Christmas Turkey alternatives dishes in supermarkets. Larger It’s always a good idea to ask about supermarkets, health stores and food individual preferences in advance. Some wholesalers stock vegetarian ‘roast turkey’ veggies love vegetarian ‘roast turkey’ and and sausages. Specialist vegetarian brands vegetarian sausages. Others prefer not to such as Cauldron, Quorn and Redwoods have substitutes that look and taste like may have seasonal offers. meat. We’ve included some main meal If you want to make your life really easy, suggestions in this guide to get you started, many of the food suppliers on the UK List but you can find others on our website. will provide a vegetarian Christmas special. Please see the UK List on our website for Starters details. There are lots of popular vegetarian starters, and many can be prepared in advance. Other seasonal foods Dozens of soups are meat and fish-free, but Overflowing bowls of nuts and fresh or nicely complement Christmas food. You’ll dried fruits suit both veggies and find some ideas listed on our website, as well meat-eaters. Mince pies can be made with as the Cream Cheese & Cranberry Parcels in vegetarian mincemeat, and it’s easy to buy this guide. For vegans, please don’t top vegetarian mince pies or ‘sausage’ rolls. soups with cheese, or thicken them with Vegetarians are as likely to love chocolate cream or milk – though soya and other as everyone else, but please remember non-dairy alternatives are available. that milk chocolate is unsuitable for vegans. Sweet-toothed vegans may enjoy Puddings milk-style chocolate, available from Although traditional Christmas puds use supermarket ‘Free From’ sections. suet, a form of animal fat, it’s easy to buy

VfL helps fund catering courses that are operated in conjunction with Vegetarian for Life, 83 Ducie Street, Manchester M1 2JQ Cordon Vert, the prestigious cookery school of the Vegetarian Society. The Vegetarian for Life is an advocacy and educational charity working one-day courses include practical demonstrations plus the opportunity to on behalf of older vegetarians and vegans throughout the United taste and assess the foods prepared. Delegates learn more about Kingdom. vegetarians and vegans, the relevant nutrition, and how to adapt recipes Registered charity number 1120687 | Registered company number 6294709 easily. We also have a short (20 minutes) training DVD that is condensed from the catering courses. This gives nutritional tips and demonstrates three recipes. It is available free of charge to all members of the UK List and also to related charities. Contact us or visit our website for further information. www.vegetarianforlife.org.uk | [email protected] | Tel: 0161 4458064 | Twitter: @VfL_UK