Stuck run

[AMS]

Any ideas what I can cook for my vegan brother this Christmas whilst the rest of us are tucking into roast goose and goose-fat roasties?!

 

Thanks, Alison

[Looney]

Quite a challenge for us non-vegans! OH's sister is vegan so when she was threatening to come and stay I checked out the vegan society website ...hope you get some inspiration from it!

 

http://www.vegansociety.com/food/recipes/special_occasions/christmas.php

[Egluntyne]

A great site.

 

I played at being a vegan for a while some years ago, and got most of my recipes from there. I still use it quite often.

[Lesley]

A nutroast - and his own roasties!!!!

 

There is a recipe I posted called Almond Nut roast which can be made with tomato juice instead of milk and a vegan spread instead of butter. You can make it in advance and freeze it so that it isn't time consuming on the day!

 

It's nice to have all the usual stuff, sprouts, roasties, cranberry sauce etc.

 

....oh, and you can get vegan gravy in wholefood shops.

[Rhapsody]

Roast pots in olive oil

Veg

Sage and onion stuffing

Onion gravy

[AMS]

Thank you for your suggestions - I'll shall have a good look at the Vegan Society website when I return from my holiday (now why didn't I think to look there )

 

My brother always cooks really lovely (and slightly unusual!) meals when we go to visit him so I want to make a bit of an effort

 

Ax

[gracefruit]

The Moosewood Restaurant makes some of the most delicious vegetarian and vegan dishes. There is a small selection of their recipes here:

 

http://www.moosewoodrestaurant.com/recipes_archive.html

 

Not all of them are vegan, but quite a few are. I have two of their cookery books and have never come across any recipe that wasn't stellar.

[redhotchick]

This looks complex and with difficult to source ingredients but that's because it is from a "raw food" website. I'm sure you could find non raw substitutes. It's really nice and can be made in advance! My "Raw food" friend has made them for me.

 

Herb-Encrusted Mushroom Steak

Serves 2-4

Ingredients

MUSHROOMS

2 large Portobello mushrooms, sliced

⅓ cup extra virgin olive oil (with 1 tbsp. flax seed oil, op.)

1½ tablespoons Nama Shoyu

2 teaspoons cumin powder

2 teaspoons cardamom powder (or tarragon flakes)

2 teaspoons garlic powder

1 Ume plum, seeded and mashed

 

VEGGIES

1 red or yellow bell pepper, sliced thin

1 cup broccoli, chopped small (or you could substitute other vegetable such as asparagus, edible-podded peas, zucchini, etc. or use a combination of vegetables)

½ cup scallions, finely chopped

1 clove pressed garlic

 

CHEEZE

1 cup soaked pine nuts, macadamias or almonds (if using almonds, peel the skins)

2-3 tablespoons lemon juice

½ cup filtered water

 

Preparation

Mushroom Steak

Mix oil, Nama Shoyu, cardamom, garlic, Ume plum in a bowl and blend well.

Slice the mushrooms into thin slices and dip each mushroom slice into the sauce, covering both sides. Let marinate 20 minutes while you prepare the rest of the recipe.

Veggies

Mix all the vegetables in a bowl. Drain the marinade from the mushrooms and toss it with the vegetables.

Cheeze

Blend all Cheeze ingredients in a blender until creamy.

Put together your Herb-Encrusted Mushroom Steak by first placing some marinated mushrooms on a plate, top with the vegetables and then spread a few spoons of the Cheeze on top. Mmm good.

Keeps for 2 days in the refrigerator.

 

Variations: Layer the ingredients into a romaine lettuce leaf, Swiss chard leaf, cabbage leaf cup or bok choy leaf. Or you could serve it on Pizza Crust bread. The recipe could also be made without the Cheeze.