www.vegetarianrecipeclub.org.uk The most comprehensive free online resource for vegan recipes from Viva! and the VVF
Meat and dairy-free is a must this Christmas!
We all know there are so many important reasons not to eat meat – and this message is never more important than at Christmas. It’s great to use the festive season as a time to introduce new and delicious veggie dishes to the table and encourage as many friends and family as
possible to eat them instead of a dead animal, writes Helen Rossiter, who is also Viva!’s food & cookery manager. Celebrate a cruelty-
free Christmas with Viva! with the help of our Mini Guide to a Veggie Christmas, which is available to buy
for just £2 including p+p, by visiting
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www.vivashop.org.uk or calling 0117 944 1000 (Mon-Fri, 9am-6pm). You can also view the complete guide online and all the recipes plus many, many more can be found on our brilliant website
www.vegetarianrecipeclub.org.uk/ christmas. Here we share with you just three of our
favourites from the guide and our Christmas pages
www.vegetarianrecipeclub.org.uk/ christmas
Spears with Vegan Hollandaise Sauce
Asparagus and Cheatin’ Meaty
A great ‘veganiser’ recipe… good as a starter or as party food. The Hollandaise recipe can easily be made in larger quantities too. Preparation/cooking time 20 minutes
Vegan Hollandaise Sauce 6 peppercorns 1 dried bay leaf 40g/generous 1oz silken tofu
125g/4oz vegan margarine, eg Pure, Biona or Suma
1 tsp turmeric Lemon juice, salt and pepper to taste
Spears 12 fat spears of asparagus
30g/1oz vegan margarine
1 packet Redwood Cheatin’ Pepperoni- style slices or Ham- style slices
1 Pre heat oven to 180°C/350°F/Gas Mark 4. 2 Make the sauce. Put the vinegar in a small pan with the peppercorns and bay leaf. Reduce the vinegar over a high heat until there is only 1 tbsp left. Strain the peppercorns and the bay leaf from this reduction. 3 Put the silken tofu in a food processor with the vinegar reduction. 4 Gently melt the margarine so the solids fall to the bottom of the saucepan. 5 Add the turmeric to the food processor. Turn the processor on and slowly pour the margarine on to the tofu with the motor still running. The sauce will start to thicken. When only the margarine solids are left, stop. 6 If the sauce is too thick, add a little hot water. Season to taste with salt and pepper and a little lemon juice. Keep it warm while you cook the spears. 7 Cut Cheatin’ slices into strips and wrap around the asparagus. 8 Brush each spear lightly with margarine and bake for 3-4 minutes until lightly roasted. 9 Serve immediately, with the Hollandaise sauce on the side.
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