| Archive for The Potting Shed A forum to discuss Crafts, Cooking, Gardening, Countryside, Livestock and Pets |
| Aqui |
Veggie Christmas menu 2008So, what you having?I think we will have Cookie's BNS and cranberry roast for ours. But I need another idea. Mum has asked what she can make us when we go there. Everyone else will have roast, so we will have the trimmings. It needs to feed me, T, sis, sis's BF and J. Vegan, no nuts, not spicey, no pastry (apple pie for pudding!) I didn't want two veggie roasts in one week! |
| lloyd |
Doesn't the little chap like eating flesh? 
Bet he'd make an exception for this......(roast duck a few nights ago) 
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| Kathy |
Note the title of the post Lloyd, a wee clue perhaps.  
I'll check through my books Aqui, not sure what we're having yet but it will be vegan. Remind me if I forget. 
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| Kathy |
I found this one Aqui, I've not tried it but it sounds good.
Vegan Lentil & Kidney Bean Roast submitted by Ciderwoman http://www.lowfatveggiefood.co.uk/veganroast.htm 1 can of red kidney beans, drained & mashed 2 cups red lentils, cooked till soft & drained 1 medium onion, finely chopped 2 tbsp linseed 3 cloves crushed garlic handful chopped mushrooms handful chopped dollop of tomato ketchup splash of soy sauce chopped fresh herbs loads of ground black pepper dried red chillies or chopped fresh green chillies (optional) water, wine or cider Mix all ingredients in a bowl, using enough water or wine to bind together. Put in lightly oiled baking dish and cook in oven till golden brown. Serve with garlic roast potatoes, red wine gravy made with Marmite and vegetable stock cube and lots of vegetables. |
| Kathy |
I've also discovered a great way of doing lentil roast. Soak the lentils in boiling water for 15mns then just season anyway you wish, no cooking required. We're going to do this in a sort of layered roast. A layer of the lentils (we'll probably have walnuts in ours but you could use beans?), then a layer of sage and onion stuffing, then another layer of roast.
Another nice one is roasting some veg, whizzing up with some tinned tomatoes, and using that in the centre. |
| Aqui |
Thanks Kathy! |
| lloyd |
Don't forget the roast duckling though. 
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| Aqui |
poor ducky! |
| Kathy |
I like ducks, waddling about WITH all their innards and feathers.......................................
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| Libby |
I found this recipe:-
Vegetable and Goats Cheese Parcels Makes 6, 3 tbspn olive oil 1 red onion, peeled and finely chopped 1 aubergine, trimmed and diced 400g courgettes, diced 2 cloves garlic, peeled & crushed 400g can chopped tomatoes 1 tbspn tomato puree 2 tbspn fresh basil, torn salt and freshly ground black pepper 270g Jus-Rol filo pastry 50g butter, melted 150g goats cheese 1 tbspn poppy seeds 6 chives Pre heat oven to 200C/400F/Gas 6. Heat the oil in a large frying pan and fry the onion, aubergine, courgettes and garlic over a medium heat for 15 mins, stirring frequently. Add chopped toms, tomato puree,, basil and seasoning. Stir well and cook for a further 5 mins. Remove from heat and allow to cool for 30 mins. Lay a sheet of filo pastry onto a clean work surface and brush with melted butter. Lift another sheet on top and brush with a little more melted butter, fold in half and again brush with melted butter. Take 2 to 2 spoonfuls of the vegetable mixture and place in the centre of the pastry, top with a little goats cheese and gather up the edges to the middle, pinching together to seal and form parcels. Repeat with remaining pastry, veg mixture and cheese until you have 6 parcels. Lift onto a non-stick baking sheet and brush with butter, scatter a few poppy seeds over each one and bake for 15 mins until golden brown. Tie a length of chive around the top of each parcel to serve. 
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| Aqui |
Thanks libby - might try that myself. Sis can't eat dairy. I'd have to substitute the goat's cheese with some other cheese as I must be the only veggie in the universe who doesn't like the stuff! |