December Recipes
Cauliflower and Potato Mash with Mushroom Gravy
Ingredients:
Mash:
4 cups thinly sliced cauliflower
2 white potatoes peeled and cubed
1 clove of garlic
1/2 cup of dairy free milk, unsweetened
2 TBS of chopped fresh dill or parsley for garnish
Gravy:
3 lbs. mixed mushrooms
1 onion, sliced thin
3 starks of chopped celery
1 chopped carrot
½ big chopped peeled potatoes
2 quarts of veggie stock
Instructions:
In a big pot boil cauliflower and potatoes until soft. Then drain, add warm plant milk, crushed garlic, salt and pepper to taste and mash until smooth with immersion blender.
In a separate pot cook mushrooms and chopped vegetables in a veggie stock until soft. Then place everything in a blender until smooth.
Serve potato mash with mushroom gravy, garnish with chopped fresh dill.
Christmas Pudding
Ingredients
200 g (1 cup) dried fruit finely chopped (a mixture of dates, raisins, dried figs, prunes and dried apricots or whatever dried fruit mix you like)
1 apple, grated
1 tsp of ground ginger
Mix of ½ tsp cinnamon, 1/8 tsp nutmeg, ¼ tsp cloves
½ cup of orange juice and zest of 1 orange
60 g (¼ cup) of apple sauce
120 ml (½ cup) any plant-based milk
4 tablespoons of date syrup (optional)
1 teaspoon vanilla extract
150 g (1 ¼ cup) ground walnuts (or sub ground almonds/almond meal)
150 g-200g (1 1/2 cup) plus 1 Tbsp of wheat or gluten-free flour
2 teaspoons of baking powder (ensure gluten-free if necessary)
¼ tsp of baking soda
Instructions
1.Place the dried fruit, orange zest, grated apple, ginger, cinnamon, mixed spice in a bowl and pour over orange juice. Keep covered in the fridge for 24 hours.
2.In a separate bowl mix plant milk with the date syrup, lemon juice, vanilla, salt, and ground walnuts, add flour, baking powder and baking soda.
3.Add dried fruit mixture to the flour mixture to make a pudding batter, adding a tiny more milk if it is too dry.
4.Grease a medium-sized deep glass bowl or a pudding basin and transfer the pudding batter into it.
5.Place the bowl in a pan (make sure it is bigger than the bowl) and fill up with cold water up to halfway up the bowl. Cut out a circle of baking paper to place directly on top of the pudding batter so that it is completely covered. Use some tin foil to cover the top and fold around the sides of the bowl.
6.Place a lid on the pan and bring it to the boil, then turn down the heat and cook on a low heat for 2 hours. Leave it cool slightly before taking out the bowl.
7.Carefully remove the tin foil and the baking paper. Run a blunt knife around the edge of the bowl to let the pudding come away from the sides – this is easier to do once it is cooled down.
8.Turn the bowl upside down on a plate and shake until the pudding pops out. Keeps covered in the fridge for up to a few days – it is great eaten hot or cold.
