Animal Aid

Recipes for a Very Veggie Christmas

How to create A Very Veggie Christmas

 I run a variety of Christmas courses and have a wealth of recipes for Christmas dinner but you can’t beat a simple nut roast.

A nut roast is a traditional veggie main course which goes down well with everyone so it’s worth making two to make sure there’s enough to go around.

Different nuts and ingredients give different flavours but one of my favourites is Cashew and Carrot Nut Roast.

Carrot and Cashew Nut Roast by Our Lizzy

Carrot and Cashew Nut Roast by Our Lizzy

Watch me make it here. https://www.youtube.com/watch?v=K_1lUjFEBsc

Have a look at my website for the recipe. http://www.ourlizzy.com/cashew-and-carrot-nut-roast.htm

I love cooking with cider; this dish is a great accompaniment to the Carrot and Cashew Nut Roast.

 Root Vegetables with Cranberries

Root Vegetables cooked in Malvern Gold by Our Lizzy

Root Vegetables cooked in Malvern Gold by Our Lizzy

A great way to cook vegetables. The cranberries give a lovely jewelled effect. Perfect for your festive entertaining!

 Ready in 45 minutes. Serves 4

 500g selection of carrots, parsnips, sweet potato

2 tbsp extra virgin rapeseed oil

1 tbsp brown sugar

¼ tsp ground nutmeg

¼ tsp mixed spice

50g cranberries fresh or dried

75ml local cider or apple juice

water as needed

salt and black pepper

 

Peel and chop the vegetables. Steam or boil until part cooked. Drain.

Put the oil, sugar spices and cider into a pan. Mix well then add the vegetables. Bring to the boil and simmer until cooked.

Add the cranberries towards the end of the cooking time. Add more water or cider as needed.

My favourite local cider has to be Malvern Gold.

Don’t forget the Brussels sprouts!

Finely shred or grate some Brussels sprouts. Heat some oil in a large pan or wok and fry. Finish off with some toasted sesame seeds and a dash of soy sauce.

For details of cookery classes and Bed and Breakfast see www.ourlizzy.com or contact Lizzy on 01684 892 688

World Vegan Month

World Vegan Month

1st November was World Vegan Day; it marks the start of a month where people are supported by national and local groups to try out the vegan diet.

Animal Aid holds the Great Vegan Challenge which is fantastic as it provides lots of help and support. It provides participants support helping them to reduce their environmental impact, improve their health, discover amazing new food and prevent the suffering of farmed animals. http://www.animalaid.org.uk/h/n/NEWS/news_veggie//3339//

I have been vegan for 25 years and can vouch that it a great way of life. I am very fortunate to be able to share my knowledge of vegan food through cookery courses and cookery demonstrations.

It was a pleasure to give cookery demonstrations at the recent West Midlands Vegan Festival in Wolverhampton recently. I grew up in Wolverhampton and it’s amazing to think that veganism has grown so much that a huge two day vegan festival could be held there.

wol 2015

Being vegan has never been easier. The choice of plant based milks, cheeses, margarines and ice creams grows by the day. It’s also exciting to see key manufacturers rising to the challenge and creating vegan versions of their products. Vegan cuisine is varied and has something for everyone from convience foods to cooking from scratch to raw food diets.

Here’s a recipe I’m been making for most of my vegan life, it’s a firm favourite with all I have shared it with at cookery demos and school workshops. If you haven’t made it before I hope you enjoy it!

Spicy Chick Pea

1 onion, chopped

1 clove garlic crushed

1 yellow pepper chopped

1 tin of chopped tomatoes

1 tin chick peas (or 100g dry chick peas/200g soaked weight)

½  tsp turmeric

1 tsp ground ginger, cumin

2 tsp ground coriander

chunk of creamed coconut (approx 25g)

handful of fresh coriander

2 tbsp olive oil/rapeseed oil

 

Heat oil in a pan, sauté the onion, garlic and pepper in oil, add spices and cook for two minutes, stirring constantly (add a little water if sticking).

Add the cooked chick peas, tomatoes and a little water if needed.

Bring to the boil, add the creamed coconut and simmer for at least 10 minutes.

Add the fresh coriander towards the end of cooking time.

Serve with rice or pitta bread; also goes well with jacket potato. Try adding green beans or cauliflower.

new_dish

Veg Fest Brighton

I am delighted to be giving a cookery demonstration this year at Brighton Veg Fest.
Our Lizzy Veg fest
This is in partnership with Animal Aid who are guests of honour. I train school speakers on behalf of Animal Aid to give cookery demonstrations to in food technology lessons. I will be sharing some of these recipes in my cookery demonstration on Saturday 28 March at 3pm.

The recipes are all healthy, low cost and really quick to make.

Vegetable Chilli
Serves 4
Ready in 15 minutes

 2 tbsp olive oil
 1 chopped onion
 1 or 2 cloves of garlic crushed
 1 pepper, chopped
 1 tin of chopped tomatoes or a carton of passata
 1 tin of kidney beans
 Approx 100g meat free mince – Linda McCartney, or any supermarket own brand.
 ½ to 1 tsp crushed dried chillies to taste
 100ml water

1. Heat oil in a pan, sauté the onion and peppers until soft.
2. Add the garlic and cook for two minutes more.
3. Add the remaining ingredients, along with the dried chillies. Bring to the boil and stir well.
4. Reduce the heat and simmer for at least 10 minutes; add more water if needed.
5. Taste; add more dried chillies if required.

Serve with rice or soft tortillas and salad. Leftover chilli is great for filling a jacket potato. Try adding some grated carrot or some mushrooms along with the peppers. Or replace the mince with different beans to make a mixed bean chilli.
Our Lizzy Vegetable Chilli
Sausage and Bean Casserole
Serves 4
Ready in 15 minutes

 2 tbsp olive oil
 1 onion, sliced
 1 courgette/carrot sliced
 1 tin white beans e.g. butter, cannellini, rinsed and drained
 4 ready cooked veggie sausages e.g. Redwoods/Fry’s Polony, sliced
 1 tin chopped tomatoes or a carton of passata
 ½ tsp paprika or smoked paprika
 chopped parsley to taste
 black pepper to taste

1. Heat oil in a pan, sauté onion and courgette add paprika and stir briefly.
2. Add the tomatoes/passata, beans and sausages.
3. Stir well, add water if needed.
4. Cook for 10 minutes until the liquid is reduced.
5. Add fresh parsley and black pepper as required.

Good served with jacket potato or rice. Try it with baked sweet potato. Other vegetables could be used, for example peppers and mushrooms. Butternut squash works well. A red onion could be used – this gives a sweeter flavour. Experiment with gently frying the slices of sausage first before adding to the dish.

Cooks tip: Passata works well. If you are using tinned tomatoes you may need 1tbsp tomato puree to help thicken the sauce.

Spicy Chick Pea

One of my all time favourite recipes, see my website for instructions on how to make it.

http://www.ourlizzy.com/recipe-vegan-spicy-chick-pea.htm