Stuffed Festive Nut Roast

A Taste Sensation -Serves 4

Nut Loaf

100g wholemeal breadcrumbs, 1 large onion, chopped 225g finely ground mixed nuts Knob of vegan marg, 1 heaped tbsp flour, 150ml soya milk, 150ml vegan stock, 1 tsp yeast extract, 1 tsp nutmeg, Black pepper

Stuffing

75g wholemeal breadcrumbs 1 small onion 50g melted vegan marg 1 garlic clove, crushed 2 tbsp finely chopped parsley Grated rind of 1 lemon Preheat oven to 190C / 375 F/Gas 5.

Grease and line a 2lb loaf tin, greasing the paper as well. Make nutmeat first. Soften onion in the margarine, add the flour and cook for 1 minute. Remove from the heat and gradually add the milk and stock, stirring continuously to avoid lumps. Return to the heat and bring to the boil, stirring until the sauce has thickened. Add yeast extract, nutmeg and pepper and stir in well. Add the nuts and breadcrumbs and mix to form a stiff mixture. To make the stuffing, combine all ingredients and mix well. Put half the nut loaf mixture into the prepared tin and press down firmly. Pile the stuffing on the top and press again. Put the remaining nutmeat on top and smooth over. Bake for 1 hour until firm. Cool slightly in the tin then turn out upside down.

Cashew Nut Roast

with Sage and onion stuffing A sixth of a cup/30g/1oz of vegan margarine 2 sticks of celery, finely chopped 1 medium leek, finely chopped 1 and a half cups of hot water 1 teaspoon of yeast extract (marmite, vegemite etc.) 3 cups/550g/16oz of ground cashew nuts (or other nuts of your choice - almonds work well too) 2 Tablespoons of soya flour 2 teaspoons of fresh herbs - winter savoury is great (if using dried 1 teaspoon) 3 cups/160g/6oz of white bread crumbs seasalt and pepper to taste sage and onion stuffing (printable recipe - www.veganfamily.co.uk/stuffing.htm)

Melt the margarine (in a large pan for mixing) and cook the celery and leek in it for a few minutes. Mix the yeast extract into the hot water (alternatively you could use any stock you like) and add this to the leek and celery. Stir in the soya flour, nuts, herbs, breadcrumbs and salt and pepper and mix well. Allow to cool slightly while you grease a loaf tin. Place half the nut roast mixture in the tin and press down well - then add the sage and onion stuffing (pressing down well again) and place the rest of the nut roast mixture on top. Bake in the oven for about 40 minutes at 180/360 then turn out of the tin and slice. Nice served with all the traditional trimmings.

Broad Beans in a Creamy Parsley and Caper Sauce

A wonderful side dish with bite. Serves about 2 people 1 tin of broad beans 2 shallots, sliced 3 tbsp parsley finely chopped 3 1/2 oz or 100g soya cream 3 tbsp pickeled capers 1 tbsp olive/walnut oil Salt and pepper to taste

Heat the oil and sauté the shallots until softened. Add the cream and stir well. When simmering, add the capers, parsley and seasoning. Let it bubble for a moment then add the drained beans. Heat for 1 minute then serve.

Red Wine & Porcini Mushoom Gravy

Serves 4 25 minutes ½ packet (approximately 7-10g) porcini or mixed dried mushrooms 300ml/generous10 fl oz boiling water 2 tbsp medium-dark miso – soya bean paste, available from oriental or health food shops 2 tbsp cold water 4 shallots or one small red onion, finely chopped 1tbsp olive oil 1 tbsp cornflour mixed with 2 tbsp cold water to a smooth paste 450ml/16floz hot vegan stock 240ml/generous 8fl oz red wine 2 tbsp sherry – any flavour ½ tsp basil ½ tsp tarragon 1 large bay leaf Salt and pepper to taste

Place dried mushrooms in a jug or bowl, pour boiling water on them, cover and set aside. In a large saucepan on medium-high heat, sauté shallots/onions in oil until translucent. Add the stock then add cornflour paste and stir in well. Add wine, sherry and herbs. Bring to boil, stirring thoroughly to ensure that no lumps form. Lower heat and simmer until sauce is thickened, stirring often. Meanwhile, in a small bowl, mix miso with the cold water to a smooth paste. Set aside. Add porcini mushrooms and their soaking water to gravy– omitting gritty liquid at bottom! If gravy is too thick, add a little more water/stock; if too thin, make a paste from 1 tsp cornflour and a splash of water – bring to boil again. Add more if necessary. Blend gravy to the texture you prefer – if using a goblet blender, return gravy to pan. If using a stick blender you can whizz it directly in the gravy pan. Stir in miso paste but don’t allow gravy to boil. Taste, adjust seasoning if necessary and serve.

Cranberry, Orange & Ginger sauce

3/4 cup/150g/5oz sugar 1/2 cup/150ml/quarter pint of orange juice zest of 1 lemon 1 teaspoon of fresh grated ginger (or half a teaspoon of dried ginger) 2 cups of fresh cranberries pinch of salt.

Place the cranberries, orange juice and ginger in a pan and simmer for about 10 minutes. Give the berries a mash and add the sugar, zest and salt. Cook gently until all the sugar is completely dissolved. The sauce will thicken up as it cools slightly. Nice served hot or warm with nut roast or mushroom puff and parcel.

Sage and Onion Roast Potatoes

4 teaspoons of dried sage or 8 teaspoons of freshly chopped sage 4 tablespoons of sunflower oil 1 finely chopped onion 4 tablespoons of medium oatmeal Potatoes, peeled and cut to desired size (this coating is enough for about 4 or 5 lbs/2 or 3 kilos.) salt to taste

Par boil the potatoes then just when they are beginning to soften remove from heat and drain. Place in baking tray and rub the coating all over them (careful!) - roast in a hot oven until nice and crispy (30 minutes plus). You might want to baste with a little more oil half way through for extra crispiness! Variation: sesame roast potatoes - coat the potatoes in sunflower oil and plenty sesame seeds before roasting - this has a lovely flavour too.

Fig and Cointreau Christmas cake with Brandy 'Butter'

Cake:

450g (1lb) sultanas and 225g (8 oz) raisins (or use 675g dried mixed fruit) 225g (8 oz) dried figs (chopped into quarters) 50g (2 oz) glacé cherries 500 ml (bit less than 1 pint) orange juice 330 ml (8 fl oz) vegetable oil 225g (8 oz) soft brown sugar 225g (8 oz) plain flour 1 tsp each of cinnamon, ginger and nutmeg (or use 1 tbsp mixed spices) 1 tsp vanilla essence 250 ml (8 fl oz) Cointreau/rum

Brandy Butter

: 3½ oz (100g) vegan margarine 3½ oz (100g) icing sugar, sieved Approximately 2 tbsp brandy

Pour the orange juice into a large bowl. Add the fruit and vanilla essence and leave to stand for at least an hour. Mix the flour, spices and sugar together. Add all the other ingredients (except the alcohol) and mix. Pour into a greased 8 or 9 inch (20 or 22 cm) cake tin. Place a piece of grease proof paper or foil on top. Bake in a pre-heated oven at gas mark 4 (175 C) for an hour. Remove grease proof paper. Lower temperature to gas mark 3 (160 C) and bake for a further hour. Test the cake by inserting a knife or skewer into the centre. If it comes out clean, the cake is done. It might need longer. Cool in the tin for 10 mins, then splash alcohol over the top. Remove from tin and wrap in foil when cool. Improves if stored for a few days. Cream the margarine and icing sugar until smooth. Add the brandy until blended. Chill overnight.

Cranberry Ginger Bars

Filling

3 cups of fresh or frozen cranberries 3/4 cups each of raisins, dried apricots and crystallised ginger 1 lb/450g/3 cups of mixed dried fruit of your choice - including lots of dried apricots works very well 1 cup brown sugar 1 cup apple juice

In a large saucepan combine all ingredients. Bring to a gentle boil over a medium heat. Stir for about 5 minutes, or until the cranberries have popped. Allow to cool.

Base and Topping

2 cups flour 3/4 cups brown sugar 1 and a half teaspoons of ground ginger 1/4 teaspoon of salt 1 cup of margarine or vegetable shortening 1 cup of rolled oats 3/4 cup of raw sunflower seeds

Mix all ingredients together. Set aside 1 and a half cups of crumb mixture for topping. Press the remainder into a 9" by 13" baking pan. Bake at 180C/350F for 15 minutes. Spread with cranberry mixture and sprinkle with remaining crumbs. Bake for another 30 minutes. Yummy!

Easy chocolate-rum truffles

Some left over cake, crumbled - 1lb/500g 2 tablespoons of Apricot jam 2 tablespoons of rum (or rum flavouring) 1 teaspoon of cocoa 50g./2oz (half a large bar) of vegan chocolate, melted. Coating of choice - cocoa, choppednuts, coconut etc.

Mix everything together and then squeeze into balls (about 5 cm. diameter) and roll in the coating. Place in petit four cases.

Jaffa Fakes

7 oz Self Raising Flour 4 oz Raw Cane Sugar 1/2 tsp salt 4 tbsp Sunflower oil 1/3 pint water Good quality vegan marmalade like Robinsons I block of Green and Blacks Cooking Chocolate 2 fairy cake tins (12 cakes in each as this makes about 24)

Mix the flour, sugar and salt in a bowl. Then mix in thoroughly the oil and water but do not beat. When smooth, half fill the well greased fairy cake tins. Bake in a moderate oven for about 20 minutes; keep checking so they don’t over brown. Run a knife around the edge of each cake just to make sure they don’t stick and slice the top off any of the ones that have risen too much. On top of the now flat cakes place 1 tsp of marmalade in the centre of each one. Melt the chocolate in a perspex bowl in a saucepan of boiling water. Now carefully top each one with the melted chocolate working from the inside outwards until the tops are completely covered. When the chocolate is not too runny, remove each cake from the tin, smoothing any chocolate to the edges that have been missed. Place them on a wire rack and place in the fridge for the chocolate to set.