You heard it here first – and we mean that literally. We can’t imagine another blog has dared mention the C word just after the schools have gone back. Sorry (not sorry). We know it’s only September, but in the world of food production and manufacturing, we’ve got to start thinking. Those festive menus are not going to plan themselves.
So, what’s cooking? Quattro’s chefs are working on new and exciting ways of decking your table with mouth-watering flavours this year.
Ever heard of a plant-based Christmas lunch? Not only is it possible, but it’s possibly the most delicious way to make your day special, and a little bit different. Why not make a meal that pleases not only your vegan guests but the whole gang.
Let’s get this plant-based party started
Start with some nibbles – that’s the easy bit. Olives, vegetable crisps and crudites with hummus dip are a great opening act. That’s the easy bit – now they want dinner. Get everyone to the table and why not start with a piping hot, tangy and delicious roasted red pepper and tomato soup.
Here’s how it’s made:
- 3 red peppers
- 6 large ripe tomatoes
- Olive oil
- Salt and pepper
- Vegetable stock
Cut the peppers into quarters, remove the seeds and lay on an oiled oven tray. Then cut the tomatoes in half and place on the same tray. Drizzle all the veg in olive oil and season with salt and pepper. Roast for 45 minutes in a hot oven.
Allow the veg to cool and place in a food mixer, with all the oil from the tray. Blitz to a puree. Heat oil in a large saucepan and add the pepper and tomato puree. Heat and add 1 pint vegetable stock. Simmer for half an hour, stirring the puree into the liquid until it’s incorporated. Taste and season.
The main attraction
Now comes the biggest challenge. How can you make turkey vegan? The simple answer is, you can’t. But you most certainly can replace it with something equally delicious. Fancy a cracking quiche? Or a crumbly veggie cobbler? Why not serve both? Here are two of Quattro’s favourite vegan Christmas recipes.
Spinach and asparagus quiche
- Ready-made vegan quiche pastry case
- 1 large onion
- 3 courgettes
- 1 bag spinach
- 1 cup chickpea flour
- 2 tbsp soy sauce
- Salt and pepper
Fry the onion and, in the same pan, sauté the asparagus and spinach for about 10 minutes. Place the veggies in the quiche case. Blend the tofu, flour and soy with an electric whisk and pour over the vegetables. Bake for 40 minutes.
Root vegetable cobbler
- 1 cup plain flour
- 180g dairy-free margarine
- 3 carrots, peeled and chopped
- 1 butternut squash, roasted, with the flesh diced and skin discarded
- 2 sweet potatoes, peeled, chopped and roasted
Mix the cobbler ingredients in an electric mixer. Arrange on top of the roasted veggies in an ovenproof dish and heat in the oven for 30 minutes.
Serve them with traditional roast tatties, sprouts and carrot puree and you’re sorted! Perfect, plant-based Christmas lunch. You’re welcome!