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Post by puffin on Dec 6, 2006 10:28:20 GMT
This might sound thick but how do i make stuffing?
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Post by Pob on Dec 6, 2006 10:51:54 GMT
I usually just buy the packet stuff - generally tastes better than my own efforts. I don't like the sainsbury organic one, though. I've got a packet of Sainsbury Taste the Difference sage, onion and lemon in the cupboard that sounds nice. Here's a recipe, though: www.veganfamily.co.uk/stuffing.htm
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Post by puffin on Dec 6, 2006 10:55:57 GMT
Thanks Pob I have never made it before so had no idea what i am suppose to do ;D Usually go around the mother in laws but put my foot down this year so its up to me to make an effort. I will have a look at the packets when i go shopping, just wasnt sure if they were vegan
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Post by sluggie on Dec 6, 2006 10:58:31 GMT
Sage and Onion stuffing
INGREDIENTS
6 slices of wholemeal bread 85g/3oz margarine 4 teaspoons dried sage or 8 of fresh, chopped sage 1 finely chopped large onion salt to taste
METHOD
Melt the margarine in a saucepan and then cook the onion in it until soft. Break up the wholemeal bread with your hands (into fairly small pieces) and then mix into the onion and margarine with the sage and salt. This can be pressed into an oven-proof bowl for baking or it can be sandwiched between two Redwood Cheatin' Turkey Roasts wrapped in foil and baked in the oven.
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Chestnut Stuffing
INGREDIENTS
400 grams/14 oz tinned chestnut puree 3 sticks celery, chopped finely 1 medium onion, chopped finely 85 grams / 3 oz wholemeal bread crumbs 1 tablespoon freshly chopped sage 1 tablespoon dried mixed herbs Soy sauce to taste
METHOD In a medium bowl, mix all the ingredients thoroughly together. Shape stuffing into walnut sized balls and place them evenly on a greased baking tray. Bake at 190C/375F for 20-25 minutes.
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Cranberry Stuffing
INGREDIENTS: 14 slices bread, lightly toasted or pre-dried, chopped into cubes or crumbles 1 1/2 cups dried cranberries 2 1/2 cups apple juice 1 red onion, diced 2 stalks celery, diced 3 cloves garlic, minced 2 tbsp margarine 1 tsp thyme 1/2 tsp sage 1 tbsp dried parsley (or 2 tbsp fresh, chopped) 1/4 tsp black pepper 1/2 tsp salt 1/4 tsp ginger 1/4 tsp cinnamon
PREPARATION: Pre-heat over to 180C/350F degrees. In a small bowl, pour apple juice over cranberries and set aside.
In a large skillet, sautee the onion, celery and garlic in the margarine until soft, 3-5 minutes. Add thyme, sage and parsley and sautee for one more minute.
In a large bowl, combine bread, onions and celery, spices and cranberries and apple juice, stirring to combine well.
Bake for 20-25 minutes.
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Post by puffin on Dec 6, 2006 11:16:20 GMT
The cranberry one sounds lovely. Thanks Sluggie
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Post by Pob on Dec 6, 2006 11:29:41 GMT
Thanks Pob I have never made it before so had no idea what i am suppose to do ;D Usually go around the mother in laws but put my foot down this year so its up to me to make an effort. I will have a look at the packets when i go shopping, just wasnt sure if they were vegan Sainsbury own brands label there vegan varieties. Look out for hydrogenated fats in some brands (if you are avoiding them). I make it up and then make balls about the size of a ping pong ball and stick em in with the roast veggies for 20 minutes or so until nice and golden and crispy on the outside. Not sure about cranberry stuffing - we'll just have cranberry jelly with it. Along with mint sauce and horseradish sauce. I likes my condiments, me
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Post by squirrel on Dec 6, 2006 11:38:21 GMT
Nut roast for me - yummmy
along with roast potatoes, roast parsnips, roast carrots, spouts (not roasted), peas, sweetcorn and sage and onion stuffing balls.
Starter will be melon and pomegranite, afters (if there's any room) will be fruit cake.
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Post by puffin on Dec 6, 2006 13:47:38 GMT
Thanks Pob I have never made it before so had no idea what i am suppose to do ;D Usually go around the mother in laws but put my foot down this year so its up to me to make an effort. I will have a look at the packets when i go shopping, just wasnt sure if they were vegan Sainsbury own brands label there vegan varieties. Look out for hydrogenated fats in some brands (if you are avoiding them). I make it up and then make balls about the size of a ping pong ball and stick em in with the roast veggies for 20 minutes or so until nice and golden and crispy on the outside. Not sure about cranberry stuffing - we'll just have cranberry jelly with it. Along with mint sauce and horseradish sauce. I likes my condiments, me That sounds lovely and simple, just like me so i will have a go at that, thanks Pob. I have found a good bread sauce recipe in one of my books so i will do that to, cant stand the stuff but hubby likes it. Im having Stuffing , roast potatoes, roast parsnips, broccoli, green beans, redwoods roast thingy, and another veg which i haven't decided yet and the bread sauce. I am making Carrot cake for desert as no one here likes Christmas pud or cake.
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Post by Tiggerwoos on Dec 6, 2006 16:40:25 GMT
Finally managed to find a Cheatin' Beef Roast today in Holland and Barratts, even though I swore blind to Tabi and Pob that they had no Redwoods stuff in there. *Puts new glasses on* so am gonna do a trial version of that tomorrow with loads of veg and see how it tastes.
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Post by Pob on Dec 6, 2006 16:54:19 GMT
The chicken and turkey ones are probably better, but I like the beef one, too. I know some people don't.
I bet you got no vegan horse radish to go with it, though!
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Post by Tiggerwoos on Dec 6, 2006 17:06:05 GMT
Damn! No..... not got that!
Will radishes do? Can stick 'em in the blender!
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Post by Pob on Dec 6, 2006 21:25:14 GMT
I can't remember where I got mine. Asda maybe. It's grated horseradish - not in a sauce. Says vegan on it. I'm gonna try adding it to plamil mayo and maybe some water to make it more like a sauce for next meal.
Normal radish - dunno. Probably not the same.
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Post by sluggie on Dec 6, 2006 23:43:10 GMT
I've got a lovely (very hot) vegan horseradish from The English Provender Co - www.englishprovender.com/ - but I can't remember where I bought it from (Sainsburys? Budgens?) It's not very creamy though - it would probably be improved with a little soya cream or mayo.
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Post by Pob on Dec 7, 2006 7:17:43 GMT
Yeah, that's the one I have
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Post by alisont on Dec 24, 2006 18:57:11 GMT
Im going to cook a rose elliot recipe a chestnut and mushroom pate en croute.
Got so many veggies today - sprouts, leeks, cauli, green beans, carrotts, and others.....also pack of roast vege with parsnips etc in to do and garlic roast pots, vegan gravy too
Pud is choice of village bakery xmas pud and glace or custard or vegan strawberry trifle and soya squirty cream ;D
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Post by Wabbit on Dec 25, 2006 17:09:11 GMT
it was for lunch today... Wabbit’s 2006 xmas meal
Ratatouille :
3 tomatoes and 1 zucchini
Cut the zucchini and tomatoes into the form you want Cover with water, add salt, garlic and thyme, and olive oil to capture the spices. I cooked for 14 minutes (in the microwave)
Cream Quinoa noodles :
200 gr. Quinoa noodles 200 gr. Tofu 3 Table Spoons of corn 100 ml soy cream Around a cup of soy milk Cover the rest with water
Pour the noodles into a big bowl Cut the tofu into cubes Add pinches of chili powder, curcuma, and a mint And once again, a touch of olive oil to capture the spices
Cooked for 15 minutes (in the microwave)
I then mixed the ratatouille & noodles >
this mix served two big piglets on this xmas... yummmaaaa !
Feliz navidad cake : (coz my wife was singing that when I was preparing it haha)
Yields: 1 large cake Serves: 1-10 piglets… Prep Time: 30 min. Baking Time: 34 min. Very low fat! Vegan! Super yummy! Perfect for a desert or a breakfast cake.
Warning ! very filling !
50 gr. dried dates (that’s around 7 of them) 60 gr. dried figs 2 apples (that’s around 225 gr) 100 gr. rice flour 550 gr. wheat flour 175 gr. sugar + another 50 gr for decorating the top 3 Table spoons melted of vegetable margarine 250 soy milk +100 vanilla soy milk (or just add vanilla to the 350 ml soy milk) 1 table spoon of baking powder 1 teaspoon of baking soda 2 Tablespoon agar-agar (or other equivalent for 2 eggs)
A little extra olive oil & wheat flour, for dusting the baking pans
1) cut the dates and figs into small pieces 2) cut the apples, but remember to keep some of it sliced and not cubed, for decoration purposes as you can see on the picture 3) pour all the dough ingredients into a big bowl and mix it all, until the dough is firm 4) transfer to a baking pan ( 25 cm which is nearly 10 inches in diameter and 5 cm - 2inches deep)
Bake at 200°C (362°F) for 34 minutes
Let rest and eat, enjoy !
Before baking >
And after >
Note that you can add : A table spoon of vanilla a dash of cinnamon
We also had the applesauce and Spiced Carrot Cake my wife made. I did all the rest.
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Post by Wabbit on Dec 25, 2006 17:36:33 GMT
wabbitess's Spiced Carrot Cake
Yields: 2 small cakes, or 1 double-layer cake Serves: 2 -8 Prep Time: 25 - 30 min. Baking Time: 25-30 min. Very low fat! Vegan! Super yummy! Perfect for a desert or a breakfast cake. Warning: May cause hyperactivity and act as an aphrodisiac for some individuals!!
Note about measurements: 1 cup = 8 ounces
Cake:
1 and ½ cup chopped carrots (approx.) 1 cup whole wheat flour 1 cup rice flour ½ cup sugar 1/3 cup melted margarine 1/4 cup water
2 Tablespoons baking powder 1 Tablespoon agar-agar (or other equivalent for 1 egg) 1 Table spoon vanilla 1 Table spoon cinnamon ½ teaspoon nutmeg ½ teaspoon baking powder Dash of salt
Icing:
4 Tablespoons sugar 2 tablespoons margarine (not melted!) 1 Tablespoon vanilla
You will need: 2 baking pans (about 9 ½ inches, squared) Electric hand mixer A little extra wheat flour, for dusting the baking pans
Directions for the cake:
1.) Add the carrots and water into a bowl and microwave approx. 8 - 10 minutes, or heat on the stovetop until softened
2.) Mash the carrots and ¼ cup water with the electric hand mixer until you have a nice puree
3.) Mix all the cake ingredients with the mashed carrots, blend with a spoon until evenly mixed
4.) Generously dust the bottoms of the cake pans with flour, pour the batter into the pans
5.) Bake at 200°C (362° F) for 25-30 minutes.
(Allow the cakes to cool before removing from the pans. Gently loosen the edges of the cake with a spatula before removing)
Directions for the Icing: Blend the ingredients together with the electric mixer Make sure the cakes are cool before you add the icing, or else it will all melt away!
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Post by earthmother on Dec 26, 2006 17:04:41 GMT
mmmm that looks yummy!
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Post by Wabbit on Dec 26, 2006 17:31:11 GMT
it was delicous ! stil got some cake left....
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