Tag Archives: vegetarian

A Very Veggie Xmas; Vine Tomato & Aubergine Rolls

15 Replies

An ideal vegan addition to a Christmas buffet or delectable accompaniment to dinner these sweet vine tomatoes are roasted in fresh basil and black pepper then rolled up in baked aubergine for a perfect mouthful.

Vine Tomato and Aubergine Vegan Rolls

As the second part in my Christmas series on how to host a vegetarian or vegan Christmas, this dish is a simple one but full of fresh, classic flavours. The recipes only calls for three ingredients plus seasoning and olive oil that you will already have in your cupboard.

If you want to make a cheesy version there are optional extras; mozzarella for the vegetarian version that is of course widely available, or nutritional yeast for a vegan version which can easily be bought from Amazon or health food shops.

Vine Tomato and Aubergine Vegan Rolls

I have drained the aubergines with salt to make them firmer and allow them to crisp up better. Having a crisper vegetable does make it a little more difficult to roll aubergines but the benefit to the texture and flavour make it worth it sacrificing a perfect appearance.

Vine Tomato and Aubergine Vegan Rolls

Makes 6 rolls

Ingredients:

6 large vine tomatoes

1 aubergine, cut into slices

1/4tsp black pepper

1/4tsp sea salt

Handful fresh basil leaves

3tbsp olive oil

Optional extras: 2tbsp nutritional yeast (for vegan version) or 1 ball fresh mozzarella (for vegetarian version)

-You will also need cocktail sticks for this recipe

Method:

1. Preheat oven to 180C / gas mark 4.

2. Heat 1tbsp of olive oil in a baking tin (make sure it has sides so the tomatoes don’t roll out!) Pierce the tomatoes a couple of times with a knife then add them to the pan along with the pepper. Carefully roll the tomatoes in the oil until they are fully coated. Place in the oven and roast for around 45 minutes until they are soft and beginning to brown. About five minutes before the end, tear and add in the fresh basil leaves.

3. In the meantime, place the aubergine strips on kitchen paper or a clean tea towel and sprinkle on the sea salt. Leave to drain for thirty minutes, turning half way.

4. Pour the remaining olive oil onto a baking tray and place in the oven. Once hot, carefully coat either side of the aubergine in oil and spread out over the tray. Bake for around 10-15minutes.

5. Remove both the roasted tomatoes and roasted aubergines from the oven and leave until they are cool enough to handle.

6. To make the rolls, place a tomato at the end of a strip of aubergine. Gently roll up and secure using a cocktail stick or two.

*If you want to add nutritional yeast then sprinkle this on the aubergine strip before rolling around the tomato.

*If you want to add mozzarella, then add a thin layer on the aubergine and roll up with the tomato. Ensure it is secure then place back in the oven for a few minutes to melt the cheese.

What will you be eating this festive season?

A Very Veggie Xmas; What to do if a Vegetarian is coming for Dinner

7 Replies

It seems every year that people are talking about Christmas coming earlier and earlier, but this year I have noticed it more than ever. People have been talking about Christmas parties and presents for over a month and Instagram and Facebook are full of dazzling Christmas trees and decorations already. When I was younger we always waited until mid-December to put ours up and to be honest this will be the first year that I’m putting up any of my own (in my twelfth year since leaving home!) It is of course now December though so, finally, it is my turn to think about Christmas.

For many people, myself included, one of the highlights of Christmas is the food. For us, it is always a Christmas eve buffet (whose leftovers tend to see us through the rest of the holiday) and a traditional roast eaten at lunchtime on Christmas day. I may be the only vegetarian in my household but it doesn’t mean that I await the food any less eagerly!

Because a traditional Christmas dinner is so heavily focused around the meat, to many the idea of a vegetarian equivalent may be completely alien. So when the news that a vegetarian is coming for Christmas arrives, even the most competent host may feel a twinge of panic.

Maybe you are wondering how to cater for veggie guests or you yourself are wondering what to tell your relatives, so here are my top tips for creating a very veggie xmas.Vegetarian Christmas

For hosts:

1. Talk to your guest beforehand!

  • If you feel at a loss, your guest will most likely appreciate being asked rather than be served something they have to turn down. Most of us vegetarians and vegans don’t automatically expect others to know about our diets and are more than eager to help out.

2. Separate:

  • Do not use the same utensils for meat and for veg dishes, both behind the scenes and at the table, to avoid any cross contamination (i.e. bits of meat in the veg).
  • Cook roast potatoes separately from the meat and ensure they are cooked using a vegetable oil, not animal fat.
  • You will need a veg-friendly gravy, which can be easily bought or, if you are more adventurous, home made.

3. Make sure there is enough:

  • When tasty vegetarian or vegan treats are served up, don’t be surprised if everyone wants to dig in and try some. It is always better to overdo it and have too much of each veggie option as any leftovers can always be frozen or taken home by your guests.

4. Check the labels:

  • Many vegetarian foods are now clearly labelled so look out for these to ensure that desserts don’t contain gelatine and cheeses don’t contain animal-based rennet.
  • Unfortunately it is rare for supermarket foods to be labelled as vegan so get brand recommendations from your guests since many ready-made ingredients, such as pastry, are often coincidentally vegan.

5. Be adventurous!

  • Use it as an opportunity to experiment; try new ingredients and recipes you would otherwise never have thought of trying!

For guests:

1. Talk to your host beforehand!

  • Check with your host that they are comfortable catering for you. Let them know what you can/can’t eat and offer to bring your own extras, if necessary. Don’t feel bad mentioning any dislikes too; if you are a veggie who doesn’t like mushrooms or quiche for example, always tell people or you will almost certainly be served it…

2. Make recommendations:

  • Your host might not be familiar with vegetarian or vegan-friendly brands so will appreciate any pointers. If you know that one brand of veg stock is vegan where others are not then save them the effort of checking every label.

3. Have a sense of humour:

  • You already know this but you will almost certainly get asked why you are vegetarian/vegan, asked where your protein comes from, and told by others that they could never call it a Christmas dinner without turkey.

Overall, whether you are a host or a guest, the most vital thing is to be understanding of each other’s situation. Be sure to check back here in the run-up to Christmas as I will be sharing the recipes for some tasty vegan treats, like these Vine Tomato and Aubergine Rolls, that will delight any veggie guests at your table this holiday season.

I’ve contributed this tip to the Cotton Traders Christmas Advent Calendar which is full of tips to get you prepared for Christmas so hop on over for more.

Are you a veg guest or hosting a veg guest this Xmas? What top tips would you add?

France Diary: Vegetarian Montpellier

4 Replies

France, even more so than many places, isn’t blessed with the best veg-friendly reputation. Fortunately, I am pleased to report that on my recent trip I found it far from impossible to eat well. Being vegetarian in France did of course require a little pre-planning but many French people currently have a strong taste for “bio” (organic) restaurants, most of which feature plentiful vegetarian and often vegan options.Being Vegetarian in France

I travelled to Montpellier in October and can safely say the food was up there as one of the trip’s highlights. It does seem that the diet in the south of France is more accommodating than further north so I am going to focus specifically on sharing some fantastic places to dine in this city and its surrounding areas. However, if you are visiting elsewhere in France, then hopefully it can still provide a good starting point for your research on vegetarian travel.

Je Suis Vegetarienne – Tips for Being Veggie in France

  • More so than in many countries, the word ‘vegetarienne’ does seem to be understood by quite a few people – or at least is worth using as a starting point. An understanding of the term doesn’t always mean that you will be offered a vegetarian option, of course
  • It is always worth asking if a vegetarian option is available. Many places are willing to accommodate even if it is not listed on the menu and other establishments seem to be willing but require advance notice
  • As mentioned earlier, “bio” restaurants are both popular and serve vegetarian and vegan food. This website seems to be a directory of bio restaurants in France; though only in French, there is a clickable map broken up into provinces so you can search for where you are visiting
  • If you have trouble finding vegan options in the area you are staying, opt to for accommodation with a kitchen as you won’t be disappointed by the fresh, high quality produce available.

Vegetarian Montpellier

Le Bourgeon, Located on a quiet street in the historical centre of the city, Le Bourgeon serves up organic burgers with many variations on offer. You can also choose between three different sizes and sides of salad and/or chips. The outdoor seating is constructed from wooden pallets with a strawberry plant on each table. The food was fresh with nice touches such as the herb salad that is served on top of the burgers and the side salad being presented in a jar. Great for a filling lunch.

 

Playfood, A creative experience, Playfood offers its dishes in shotglass-sized portions. This imaginative approach allows you to sample all kinds of treats during your visit; the set menu includes twelve mini main courses and six desserts between two people. Six of the twelve main courses are vegetarian (some are vegan but I’m not sure exactly how many) so between two people you could have six veggie ones each or, as Pete and I did, have veggie for one person and a mix of veg and meat choices for the other. Highlights included the key lime pie, salted caramel tiramisu and friendly, helpful staff. Great for a unique evening meal.

 

L’Alchimiste, L’Alchimiste offers a lavish three course evening meal which, unlike many of its neighbours, includes a vegetarian option for each of these. Rich delicious flavours and an unusual amuse bouche that incorporates popcorn (it just about works) make it ideal for splashing out. The cheesecake is best avoided though. Great for an indulgent evening meal.

 

La Part des Agnes, In the town of Sete, located on the Mediterranean coast just twenty minutes by train away from Montpellier, La part des Agnes specialises in organic food and drinks. Their menu of the day always offers a vegetarian option; on the day I visited it was a tart, available plain or with a choice of three different local cheeses. The outdoor seating extends to the opposite side of the road where the tables line the edge of the canal. Perfect for a laid back lunch.

You can find more tips on vegetarian travel here. Have you visited France as a veggie? How was your experience?

Warming Apple & Parsnip Soup | Vegan

6 Replies

A hearty soup to take you from autumn to winter with earthy parsnips and tangy apples perfectly combined. Warm spices add a delicate complexity and added nutritional yeast brings vitamin B12 for an all-round healthy meal.

Vegan Apple & Parsnip Soup

I don’t know about where you are, but here in Leeds winter has firmly dug its heels in making me only have tastebuds for warm, hearty lunches. That means making up batches of soup over the weekend with some portions to keep me going through the week and some to save in the freezer. I’m not ashamed to admit that I liked this one so much I had it for four lunches in one week.

Sadly there are no apples left in my garden anymore so I picked up some big Bramley apples to use in this soup. The apple flavour really shines through and does add a slight tartness; if that’s not your thing you could swap one of the apples for an extra potato instead.

This could also be cooked in the slow cooker for around 8 hours on low or 4 on high. Head over to Pinterest for more inspiration on .

Vegan Apple & Parsnip SoupMakes 8 servings

Ingredients:

500g parsnip, peeled and cut into small pieces

2 large cooking apples, peeled, cored and roughly chopped

2 medium potatoes, peeled and cut into small pieces

600ml hot vegetable stock

3tbsp white wine

2 cloves garlic, crushed

1/4 tsp turmeric

1/4 tsp ground all spice

1/4 tsp black pepper

1tbsp nutritional yeast (optional, I use Engevita)

Method:

1. Place the parsnip, potatoes and stock into a large pan. Bring to the boil over a medium high heat, cover and simmer for around 15 minutes.

2. Add the remaining ingredients (bar the nutritional yeast if you are using it) and simmer for a further 15-20 minutes until the vegetables have softened.

3. Remove from the heat and blend the soup until it is thick and creamy. Add additional stock/water if it is too thick.

4. Stir in the nutritional yeast and serve with crusty bread or roughly chopped croutons.

Vegan Apple & Parsnip Soup

What is your go-to winter lunch?

3-Ingredient Fig & Almond Bites | Raw, Vegan

4 Replies

Each one of these 3-ingredient fig & almond bites is a perfect mouthful of sweet fig, delicate almond and nutty tahini, and is packed full of vitamins A, B2, E & K, calcium and more.Fig & Almond Bites, Raw Vegan | The Tofu DiariesI seem to be on a roll at the moment making lots of vegan desserts. This time of year, and all of winter really, makes me crave sugary things and hopefully these will be something to turn back to for a sweet treat that doesn’t really have any added sugar. These fig & almond bites are another ideal healthy option.Fig & Almond Bites, Raw Vegan | The Tofu DiariesAs I mentioned in my last recipe post (a vegan apple crumble recipe using quinoa if you missed it!) my new kitchen is slowly coming together with the addition of some carefully chosen blue crockery. Another recent addition is this adorable Scandinavian-inspired Setesdal set of measuring cups that were sent to me by Culture Vulture Direct. I’m excited about these for two reasons. Firstly they add some much needed animals into my crockery collection with foxes, squirrels, hedgehogs and more incorporated into the folk print.Fig & Almond Bites, Raw Vegan | The Tofu DiariesSecondly, as someone who only really weighs ingredients so I can write proper recipes that stand a chance of being followed, these really appeal to me as an effortless way to measure ingredient ratios. Actually, as a bonus they make following US recipes that rely on cup measurements a whole lot easier too!Fig & Almond Bites, Raw Vegan | The Tofu DiariesCulture Vulture Direct is a website full of what they call ‘finds from a world well-travelled.’ I’ve completely fallen in love with their curated selection of home and kitchen ware and, consequently, I now have my eye on several things from their website such as these zinc photo frames and this gorgeous folk print coffee pot. They are exactly the kind of website I love stumbling across to find something that bit more special and I know these measuring cups are going to be very well-used in my kitchen.Fig & Almond Bites, Raw Vegan | The Tofu DiariesFor this recipe, using measuring cups was an ideal way to get the right ratio of figs/almonds/tahini easily and quickly. I’ve been making some kind of raw treat almost every week as they are perfect to keep me going during an afternoon in the office, without resorting to something processed or full of refined sugar. The quantities here make twelve small balls but can be increased or decreased just by keeping the 4:2:1 ratio the same.

Makes approx. 12

Ingredients:

1 cup dried figs, chopped

1/2 cup chopped almonds

1/4 cup tahini

Method:

1. Place all of the ingredients in a food processor and blend until they have formed a sticky dough

2. Separate the mixture and roll into small balls

3. Eat and enjoy!Fig & Almond Bites, Raw Vegan | The Tofu Diaries

What have you bought for your kitchen recently? Share in the comments!