Arthur
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Xmas Dinner
Dec 12, 2000, 16:40
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This year I am trying a new approach and have offered to bring a vegetarian option to our family Xmas dinner. Would be very grateful for any suggestions, but ideally something that would go with the standard sprouts and spuds that will go with the turkey that 75% of everyone else will be eating. Last year, the parents tried hard and bought a Sainsbury's nut roast.But I'd really love to bring something that was so delicious that they would finally stop asking me how I can resist the turkey!
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Merrick
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Re: Xmas Dinner
Dec 12, 2000, 19:23
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Xmas dinner is actually pretty easy. People don't actually like the big carcass on the table that much. What most folks love is the stuffing, the roasties, the gravy; all of which are easily done vegan.
My folks started having a curious nibble at my nut roasts (ooer) and found they really liked them. After 3 or 4 years, we ended up having Xmas lunch entirely vegan except for one of the gravies and the brandy butter on the pud. Most puds and mince pies are vegan now.
(These days there's only a few of us for my family Xmas and we're all big Indian fodies so we go for a curry).
The (now closed ) Nottingham healyth food store Hiziki once did a leaflet of veggie Xmas recipes. If i can find my copy I'll post it.
Watch this space.....
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Shrimp
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Re: Xmas Dinner
Dec 12, 2000, 19:28
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try this one:
http://www.simplyfood.co.uk/features/christmas2000/veggie/veggiePage.jhtml
also just type in vegetarian christmas or vegan christmas in your search engine and you are bound to come up with a few sites.
cherish
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Shrimp
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Re: Vegan Dinner
Dec 12, 2000, 19:31
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just found this one:
http://members.tripod.com/~hannahdayan/xmas.htm
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a23s
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Re: Xmas Dinner
Dec 12, 2000, 21:49
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This one looks a bit complicated & may sound weird, but it tastes good and has some panache. Used to be a regular XMess favourite (but being non-vegan it won't be on my table this year...)
Spinach Roulade (Rose Elliot)
900 9 (2Ib)fresh spinach or 450 9 (lib) chopped frozen spinach
15 9 ( :!/2 oz) butter or margarine
salt
freshly ground black pepper
4 eggs, separated
little grated Parmesan cheese
celery leaves, to garnish
Filling:
15 9 ( 1/2 oz) butter or margarine
175 9 (6 oz) button mushrooms, wiped and sliced
300 ml ( 1/2 pint) soured cream
freshly grated nutmeg
Preparation time: 15 minutes
Cooking time: about 30 minutes Oven: 200°C, 400°F, Gas Mark 6
Like a savoury Swiss. roll, this looks impressive and is always popular.
1. Cook the fresh spinach in a sau~epan without water for about 10 minutes, until it is tender, then drain thoroughly and chop. Cook frozen spinach according to the instructions on the packet, then drain well. Add the butter or margarine, a little salt and pepper and the egg yolks.
2. Line: a shallow 18 x 28 cm (7 x 11 inch) Swiss roll tin with greased greaseproof paper to cover the base of the tin and extend 5 cm (2 inches) up each side. Sprinkle with Parmesan cheese.
3. Whisk the egg whites until stiffbut not dry and fold them into the spinach mixture. Pour the mixture into the pre- pared tin and bake in a preheated oven for 10-15 minutes, until risen and springy to touch.
4.While the roulade is cooking, make the filling.Fry the mushrooms quicklv for 2-3 mins
{this keeps them. dry)- Then add the soured cream, pepper and grated nutmeg & heat gently – don’t boil.
5. Ready a large piece of greaseproof paper dusted with parmesan cheese, turn the roulade out onto this, strip off the first greaseproof paper. Spread the filling over the roulade, roll it like a swiss roll and place on a warm serving dish. Return to oven for 5 mins to heat thoroughly
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Shrimp
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Re: Xmas Dinner
Dec 12, 2000, 23:01
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now that sounds nice!
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fitzcoraldo
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Re: Xmas Dinner
Dec 13, 2000, 00:04
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sixteen men on a dead mans chest, yo ho ho and a bottle of rum
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Annexus Quam
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Re: Xmas Dinner
Dec 13, 2000, 12:24
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well, I am not sure about a Xmas curry though I once ate a tomato sandwich for a christmas meal.
"People don't actually like the big carcass on the table that
much. What most folks love is the stuffing, the roasties, the gravy; all of which are easily done vegan"
Precisely my buggering attack on razor penguin about meat eaters not really liking the meat's taste but the everything-else (gravy, spicing, veg, etc) which turns the tasteless muscle-and-blood combination into something eatable. The X-mess me-at-ality exists because meat-culture exists.
Your loo companions have been with me since last monday but time will tell so I'll let ya no in due course, mer-rock. Time for a sitdown now.
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Lord Lucan
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Parsnips
Dec 13, 2000, 14:05
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I used to hate parsnips, but tried them again recently in two different ways which have got me converted. If roasting them give them a generous daubing of green Tabasco before going into t'oven. They come out with a gorgeous combination of sweetness and spicyness. Also, mashed with just a touch of Tabasco again, but loads of wholegrain mustard. Both of these simple ideas should convert any parsnip-doubters in your midst!
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Merrick
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Re: Parsnips
Dec 13, 2000, 17:23
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The best way to do any root veg is to roast it. None of this blanching first, either; put em in raw and leave em in till they're mid-brown at the lightest. I love the way carrots go black on the outside and all sweet inside.
However, a friend's recommended this (which I've not tried yet); cut yer carrots into strips, lay them on a sheet of foil in a baking tray. Pour on a good half-glass of white wine, then fold the foilf into a giant metal pastie. Twenty mins in the oven, and they are apparently amazing. Certainly sound it.
Still looking for the Hiziki xmas recipes...
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