This is my 15th year being vegan and it just gets better and better. Knowing that our Christmas meal is cruelty free makes it even more delicious. Some people think they will feel deprived being a vegan because of "what you have to give up" but really you can count on one hand things you DON'T have and then can count to the moon and back all the scrumptious, healthy (and decadent) things you CAN have. It is truly a win-win situation--for the animals, the planet and your health.
Last night on Christmas eve we ate Christmas Soup by The Happy Pear. This soup with sweet potato, parsnips and chestnuts topped with cranberries really does taste like Christmas. You can find the recipe in the video below.
This morning we woke up and I made Sinless Sticky Toffee Pudding for breakfast. This recipe has considerably lower fat and sugar than you would find anywhere and bakes up a treat with gluten free flour. You can find the recipe by clicking the link: STICKY TOFFEE PUDDING
Tonight we had a cashew and cranberry nutroast, with a mix of mashed white and sweet potatoes, roasted carrots and parsnips, orange cranberry sauce, petit pois and lashings of gravy. I bought the nutroast in a "just add water" packet to make life easier. Links below to show you how to make the roasties and the gravy.
ROASTED CARROTS AND PARSNIPS
300 g fresh cranberries
1/2 cup water
zest and juice of 1 orange
1/3 cup liquid sweetener of choice (we like it tangy...but if too tart for you add a TB or two more)
Boil until the cranberries pop and break down and it thickens. Let cool.
Top tip: boil your taters in vegetable stock then save back some stock when you drain them. Then instead of milk and butter add back some veg stock for the creamiest, most flavorful mash ever!
Tomorrow we will have Chestnut and Mushroom Risotto with Roasted Carrots and Parsnips (see method above). This will use the chestnuts I didn't use in the Christmas Soup and will look something like this:
|from last year's Christmas|
~WORLD VEGAN, WORLD PEACE~