Celebration Dishes, Gluten-Free, Vegan, Vegan Main Dishes

Quinoa, Almond and Mushroom Loaf

A lovely celebratory dish, loaded with flavour and goodness.  I’m very pleased with this one, and so were all the non-vegans I served it to last weekend.  My mother’s birthday falls at this time of year, which is great, because I got to cook a great vegan Sunday roast with all the trimmings….including a red wine sauce;  that doubled as a test run for a trial recipe for a delicious Christmas loaf that anyone can enjoy.  Unfortunately, I was so busy cooking and entertaining I forgot to take photos……ooops 🙃….. until the next day when I had a leftover slice with mash and peas and a miso gravy …… and I know this loaf would also be delicious served with rice, steamed broccoli and a lightly spiced tomato sauce.

So.  Take your pick of accompaniments!

 A very adaptable, delicious, flavoursome, nutritious, vegan dish.  Who could ask for more! 💚

You can make it in advance, and leave it in the refrigerator overnight, and when it comes to baking, it’s very versatile.  It will cook long and slow at the bottom of a hot oven, or quicker at the top of a cooler oven.  I had potatoes roasting at Gas. Mk. 7 /220C and this dish sat on the bottom shelf for over an hour, covered in silver foil until the last 15 minutes.  You just need to make sure it comes out golden on the top and that it doesn’t dry out.   It also holds together perfectly when sliced, so the whole thing could be cooked in advance, sliced and frozen (each piece wrapped individually) …and individual slices then re-heated as wanted.

And as I think I already mentioned, you couldn’t pack more serious goodness into it if you tried!  🍃

It’s a dish that requires a little organisation, but it fits very nicely into several easy stages.

Hope you enjoy! 💕 💕

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QUINOA, ALMOND AND MUSHROOM LOAF

Serves 8

Stage 1: cook the perfect quinoa! Continue reading “Quinoa, Almond and Mushroom Loaf”

Celebration Dishes, Vegan Main Dishes

Nancy’s Seasonal Christmas Savoury Vegan Pie

A Christmasy Pie, with mushrooms, chestnuts and pinto beans, in a lemon, cashew cream and coconut milk sauce, served with cranberry sauce.

I will shortly be celebrating my second truly vegan christmas, and there’s no looking back.  I’m liking it too much.  Last year I managed a passable nut roast, so this year I thought I’d get ahead with my planning and pull out a few stops.  I’m noticing that, on high days and holidays when family and friends gather, and I bring a vegan dish to the table, my meat-eating relatives all make a bee-line for it, so much so I have to ward them off to make sure me and my partner get enough!  Still, I’m not complaining, because it’s a nice way to open people’s minds to plant-based cooking that’s based on cruelty-free, healthy and nutritious ingredients.  I just have to remind myself to make more than enough to go round.

Recipe

Serves 6

Apart from the cashew nuts process*** (which needs to be done 3 hours in advance) – 90 minutes is ample time to prepare and bake this pie.

Ingredients:   Continue reading “Nancy’s Seasonal Christmas Savoury Vegan Pie”