[ Pobierz całość w formacie PDF ]
A very veggie
christmas
CHRISTMAS RECIPES WITH A TWIST
2
welcome...
…to the Vegetarian Society
and Cordon Vert cookery
school’s A Very Veggie
Christmas recipe collection.
Our Feast to Impress costs
less than £4 per person,
while our Feast for Friends
is just as different and
delicious with a cost of less
than £2 per person.
Cost of Christmas report
which highlights the plight of
animals at this time of year.
After Christmas why not
order your free copy of our
New Year healthy eating
plan, V-Healthy?
This year our recipes aren’t
the usual festive fare, inside
you’ll ind such tantalising
food as a pie without
pastry and a dessert made
with potatoes.
You’ll also ind some useful
hints and tips for the perfect
Christmas dinner, whether
you’re a guest or a host.
With a week-long meal
planner and plenty of tips,
it’s inspiration for everyone
who wants to feel better
about what they eat.
The mouth-watering recipes
in this booklet are divided
into two special, three-course
menus:
A Feast for Friends and A
Feast to Impress.
Head to the Vegetarian
Society website at
www.vegsoc.org and
discover lots of past
Christmas recipes, as well
as the downloadable True
3
for friends
To start:
Brussels sprout and horseradish paté
Main course:
Savoury Christmas gateau
with rose harissa halloumi illing
Dessert:
Sweet plum dumplings
Served with your own choice of side dishes
from our online collection at
www.vegsoc.org
4
a feast
starter
BRUSSELS SPROUT & HORSERADISH PATÉ
for friends
a feast
Can be vegan* Serves 4
Ingredients:
Method:
100g Brussels sprout
½
small clove garlic,
crushed
25g cream cheese
(*use vegan cream cheese)
1 scant tsp horseradish
from a jar (*use vegan
horseradish)
1. Trim sprouts and steam
until soft. Remove from heat
and allow to cool.
plate topped with a small
amount of grated radish or
sprinkles of red paprika.
2. In a food processor,
blend Brussels sprouts with
garlic. Add remaining
ingredients and blend
again until smooth.
© Copyright the Vegetarian Society 2010
To taste: salt and pepper
3. Place in fridge for 30-45
minutes before serving.
To serve:
3 toast triangles per person
A little dressed leaf salad
(include some red leaf
for colour)
A little grated salad radish
or a sprinkle of red paprika
4. Shape into either one
dessertspoon oval per
person or three teaspoon
size ovals per person.
Plate individually with a
little dressed salad and
three toast triangles per
5
[ Pobierz całość w formacie PDF ]