vegan Christmas

Bean Inspired!

As the International Year of Pulses draws to a close I continue to be inspired by beans. I am really enjoying Hodmedod’s bean flours. They are milled in Essex from British-grown beans, peas and quinoa.

https://hodmedods.co.uk/collections/flours

The flours are naturally gluten free and protein packed. As well as pancakes and fritters, I’ve been using them to make flatbreads and crackers. Unlike a lot of gluten free flours, the flour works really well for pastry. Taste tests at my local health food shop, The Bran Tub, show that the bean pastry works in both savoury and sweet dishes.

I recently experimented with the yellow bean flour on my Christmas Cookery course. I made vanilla shortbread and mince pies using a combination of yellow bean and rice flour. Being packed with protein the pastry held together really well and there was no need for Xanthan gum. Both the doughs were easy to manage and gave a really tasty short texture.

Lizzy’s Gluten Free Shortbread

Gluten Free Shortbread

Gluten Free Shortbread

200g margarine

80g caster sugar

200g yellow bean flour

100g rice flour

extra caster sugar for dusting

Preheat oven to 150°/Gas 4.

Sift flours and sugar work the flour into the margarine.  Roll out to about 1cm thick and cut into shapes as required. Bake for 15 to 25 minutes until crisp.

Dust with caster sugar and cool on a wire rack.

A customer who is gluten free attended and she was impressed with the flexibility of the pastry, she used it to make a mini chestnut and red pepper strudel and some pastry cases that with then loaded with a mushroom and almond filling and a tofu and caramelised onion filling.

Festive Savouries

Festive Savouries

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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

Festive Smoky Bean and Squash Strudel

I’ve had a busy few weeks teaching the different Christmas cookery courses. It’s good having new inspiration for vegetarian main course dishes. I wanted to share a recipe which has been popular this year. I’ve enjoyed using the autumn squash and it’s good taking them through to Christmas. It also makes use of another favourite ingredients Hodmedod’s yummy black badgers also known as carlin peas. This dish is also nut free so suitable for gatherings where there may be people who are allergic to nuts.

Hope you enjoy it!
squash strudel
Smoky Bean and Squash Strudel

1 onion, sliced
1 clove garlic, crushed
200g roasted squash slices
150g cooked beans, e.g. carlin peas
½ carton of passata
½ tsp smoked paprika
extra virgin rapeseed oil
salt and pepper to taste
230g pack of ready rolled puff pastry (Jus Rol)
soya milk to glaze

Roast the slices of squash in the oven or in a heavy pan on the hob.

Heat oil in a pan, sauté the onion and garlic. Add the paprika and cook briefly.

Add the beans and passata bring to the boil, and stir well.

Reduce the heat and simmer for 5 to 10 minutes until the liquid is reduced.

Add the roasted squash to the pan and allow to cool.

Preheat oven to 220°/Gas 7.

Roll out the pastry, place on a greased baking tray. Cut off a narrow strip to use for decoration.

Spread the cooled mixture on half the pastry and fold the pastry over to cover. Seal edges brush with milk and decorate with pastry strips or star shapes.

Bake for 30 minutes until golden.
festive squash