You don’t need to go without anything if you are vegan. You can certainly have your cake and eat it too especially at Christmas.
This vegan Christmas cake is a favourite of many of my newsletter subscribers.
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If you used to love a beef rendang before you went plant based then the flavours in this curry are really going to do the trick.
The paste recipe for this curry was developed by two participants of the vegan foundation cooking course - Jyoti and Zefri, and then Jo and Peggy who attended another vegan foundation cooking course used the paste recipe and created a fabulous rendition of a rendang.
This is a fabulous accompaniment to any Christmas dinner especially if in the warmer countries at this time of year. It also goes nicely at any celebration or just for a special side dish when with a loved one. It is a complete protein side as it contains soy.
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This sprinkle lives in my fridge at all times. As soon as it looks like it is running out the frying pan comes out and another batch is born.
Some people say pepita sprinkle tastes like parmesan but I never call it parmesan because it really isn’t parmesan. What it is though is a fabulously sensational sprinkle to put on anything and everything.
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If you are craving a chicken sandwich but you have made a commitment to your health to not eat chicken. Then this ‘chicken’ sandwich is right up your street.This recipe is definitely inspired by the wonderful vegan graduate chef Pandora from Pandora’s Plate.
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Be warned, I am really serious this time, this is moreish and you will want to make it again and again. Good news is, it is packed with calcium, potassium, iron, fibre and contains selenium, so it is a really good slice for a go-to treat. It freezes well for 3 months.
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In celebration I share with you all my jam drop recipe which has been adapted from a recipe my beautiful friend Ghata gave me earlier this year.
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We had friends who we love dearly come and stay a few weeks ago and amongst a whole array of goodies they brought with them was a bottle of champagne to share. I had prepared an Indian dinner but not thought much about what to nibble on before dinner.
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This is a very morish recipe. Cook and eat straight away as part of a meal or a snack.
Goes well with Thai Curry or a salad.
This recipe will serve 2 people.
With a total of 32g protein.
Which is enough protein for 2 people for one meal depending on your height and gender.
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I think this soup is an all year weather soup and you can definitely change the veggies to those that are in season. If you love a blended soup then this soup is for you and actually if you prefer a country chunky style soup then just cut up the veggies and only blend half of the soup.
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