More Christmas Food!

23 Dec

Jess cooked a large amount of christmassy food the other day. Here are some of the recipes. Sorry for the lack of pictures, many glasses of wine was drunk during the cooking process…!

Garlic Mushroom Hor d’Ouvres

Great if you have any pastry going spare. Fine chop an onion and saute with a few cloves of minced garlic. Add sliced mushrooms and sweat down with a splash of white wine and a splash of soy. Cook down for a bit and if necessary add a little flour to thicken. Season with salt, pepper and some chopped fresh parsley.

Pre-bake pastry rounds in a cupcake tin (or hor d’ouvre tin if you have one). Spoon in the mushroom mixture into the pastry case and serve.

Smoked Tofu with Pesto

This recipe is a bit of cheat really but excellent to get some nibbles / appetisers out of the way on a busy Christmas. We just bought some fancy smoked tofu, cut it into cubes and put them on little cocktail sticks and added a pesto dip. We made our pesto by blitzing together basil, pine-nuts, garlic and olive oil.

Sprouts with Sage and Apple

For this simple recipe we sweated down some red onion with garlic in a fair bit of butter and a dash of sugar until the onions had caramelised. We then added brussel sprouts which we had cut into quarters and sauteed them for a bit. We then added diced apples, lots of chopped fresh sage and seasoning.

Butternut Squash, Hazelnut and Sage Stuffing

Peel and chop up the butternut squash and roast in the oven until soft. Saute onion, garlic (we used loads), bay leaves, cubes of bread and hazelnuts in butter. Add the squash and mix, adding a splash of wine when the mix starts to stick. Roughly blend the mixture with a stick blender, put into a dish and bake until the top is brown.

Parsnip and Thyme Pancakes 

Grate about 5 or 6 parsnips and combine in a mixing bowl with a fine chopped onion, garlic, a splash of wine, 1/4 cup of veg oil, 1 egg replacer (we used the linseed goop), plenty of chopped fresh thyme, a dash of flour to bind (we used rice flour to make it gluten free), salt and pepper, and some runny honey (or agave syrup). Mix it together until the mix coats the parsnips and shallow fry a spoonful of the mixture for a minute or so on each side.

Roast Potatoes

Delicious roasties can be hard to get right. Preheat your oven to about 180’C. Add some oil to a roasting tray and let the oil heat up in the oven. Meanwhile, peel and cut your potatoes into regular sized pieces. Peeling is super important! (I hardly ever peel potatoes, I only really make the effort for roasties because it makes such a difference!) Pop in a pan of boiling salted water and boil for about 8 mins, til the outsides of the potatoes are soft and can be bashed a bit. Drain the water, keeping the potatoes in the pan and shake the pan about… this gets the outsides a bit fluffy which is the key to getting crispy roasties. Add the potatoes to the roasting tray and enjoy the sizzle as they hit the hot oil. Even them out a bit and roast for about 30 or 40 minutes until pleasantly crispy on the outside and soft on the inside.

Follow us on twitter and facebook, and subscribe to our events mailing list. Fancy submitting a guest post? We would be eternally grateful!

4 Responses to “More Christmas Food!”

  1. homeclothesfree December 23, 2013 at 10:39 pm #

    Reblogged this on home clothes free and commented:
    Thanks for the holiday recipes

  2. Jason Cook January 14, 2014 at 11:45 am #

    Hi Guys. Just watched your ‘doco’, by chance, on TV here in the Riverina (Foodbowl) of Australia. Coincidently, I was naked and still am. I found it incredibly ‘charismatic’ in how you ‘all’ shed your ‘Spirituality’ (Fashion) to present a more simplistic approach to being happy ‘within’. I would like to add that at 43 years of age – I model nude for a growing Art culture here in the Riverina (live in a town with much Art Deco). I found it both tough going physically, but very rewarding in regards to self esteem and more (like good pay ). Anyway – I could write more, but just a quick hello. Garlic Mushrooms sound delicious. A lot of jobs I’ve done has been in the food industry. Worked for Sunrice Aust (best quality rice in the world. Fact!) And worked as a Chicken Sexer. Don’t laugh! :P Just returned from a holiday in Port Lincoln – one of the best Seafood regions of the world. Enjoy! PS: Sorry about the Cricket.
    cheers,
    Jason

  3. Alison January 14, 2014 at 2:33 pm #

    How can you call a recipe vegan when it has butter in it? Are you using a nut butter?

    • nakedvegancooks February 1, 2014 at 7:47 pm #

      We tend to say butter when we actually mean vegan margarine, sorry for the confusion!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 1,483 other followers

%d bloggers like this: