Lentil & Chestnut Roast - vegan & gluten free

Lentil & Chestnut Roast - v, gf

How about making this tasty lentil roast for Christmas dinner. Just four healthy ingredients I spontaneously put together and wow it turned out so well. Even my non vegan Dad liked it! 

(Serves 3)

Ingredients:

100g dry green lentils

50g gluten free flour (doves farm)*

100g cooked chestnuts (ready bought)

2 tsp veg stock eg vegan bouillion or gravy granules 

Preheat oven to 200 degrees celsius. In a pan add 200ml water, veg stock, lentils and bring to the boil, simmer for 35mins. Add the flour and mix in (don't worry about lumps as they give texture). Add the chestnuts broken up slightly and allow the mixture to reduce. Once thick pour into a dish or loaf tinned lined with baking paper or tin foil. Place into the oven for 1 hour until firm, allow to cool slightly so it can firm further. Upturn, slice and serve. 

See the video here: https://youtu.be/YuJRqHFBFqE

I hope you enjoy this recipe and it gives you some ideas for Christmas dinner. 

Lots of love,

Robyn x

*wheat flour also works well for those who eat gluten

Cranberry Jam! Vegan

Cranberry Jam

Another festive recipe: Cranberry jam! I made this with my friends as you would have seen in the video. This jam is sweet and tasty with a hint of ginger. The base is apples to reduce the refined sugar needed so is healthier than full sugar recipes. This is such a tasty jam for Christmas dinner or even year round on toast or porridge! 

(Makes 1 very large jar)

Ingredients:

150g cranberries

2 large cooking apples

2 inches fresh ginger

100g sugar (white, brown, coconut)

In a pan add about 150ml water along with the cranberries and peeler and finely chopped apples. Bring to the boil and simmer without a lid. Grate the ginger into the pan and add the sugar. Boil down for about an hour stirring occasionally to form a thick jam. Once reduced, pink and super thick allow to cool and store in a jar. 

I hope you try out this recipe and like it as much as my friends and I did!

Recipe video here:https://www.youtube.com/watch?v=k9WcgW1O4gc

Lots of Love 

Robyn xx

Vegan Christmas Wellington

Christmas Vegan Wellington

(Makes 1 large Wellington) 

Ingredients:

200g green lentils

2 large sweet potatoes

2 cups spinach

3 sprigs thyme 

1 pack puff pastry 

2 tsp marmite or veg stock

In a pan add the lentils and about 500ml water, bring to the boil and simmer for about 10 minutes then add the peeled and medium diced sweet potato and the thyme. Cook covered for a further 20 minutes until the potato is soft and the water is mostly absorbed. Mix in the spinach and 2 tsp of marmite (or bouillon) then transfer to a bowl and allow to cool either outside in the cold for 20 minutes or in the fridge or freezer (this will firm the mixture and allow the flavours to mature). Then unroll the pastry and spoon the mixture centrally, then wrap up the mixture with the pastry like a present and pierce the top with a fork. Bake in the oven for 20 minutes. Then using a serrated knife slice thick and serve along with roast potatoes, sprouts and cranberry sauce. Delicious. 

Recipe video here: https://youtu.be/IKGAMUchlZQ

I hope you enjoy this recipe, cranberry sauce and brussels coming soon. 

Lots of love, 

Robyn 

Fruity Christmas Pudding

Ingredients:

(Makes 4 - 6 puddings)

Peel of 2 clementines soaked overnight

1/3 cup organic sugar

150ml orange juice 

1 cup fresh cranberries

1 tsp cinnamon 

2 cups sultanas soaked overnight 

1 cup dry sultanas 

6 medjool dates soaked if needed 

Alpro soya cream or custard 

First chop the soaked orange peel into tiny pieces. In a small pan on medium heat add the peel, sugar, orange juice, cranberries, and cinnamon. Stir and simmer down to a caramelised fragrant chunky minced meat. Drain the sultanas into a bowl and add the minced meat, using a hand blender blend to combine but keep it chunky, drain any excess juices. Add the dry sultanas and the medjool dates and mash in. Spoon into a plastic mould and press down firmly then leave in the fridge to sit for 2 hours. The longer it's left the tastier. Then either steam to warm or pop out the moulds and leave at room temperature. Then pour over the soya cream or custard and enjoy. 

Christmas Dinner!

Ingredients:

(Serves up to 3)

3 Parsnips

3 Potatoes

3 Carrots

1/2 Swede

15 Brussels Sprouts  

Chestnut roast:

1 vacuum pack Chestnuts

Thyme 

Sage

Mint 

Very little coconut oil 

Gravy:

1 small leek

1 small beetroot

2 tbsp cooked carrots and swede 

1 tbsp Chestnut roast (optional) 

Instructions:

Roast Potatoes:

Bring a pan of water half full to the boil. Peel and chop your parsnips and potatoes into small inch thick bite size pieces and add to the pan. Cook until really soft and fluffy. Preheat your oven to about 200 degrees Celsius - preferably a fan/ grill setting. On a large baking tray coat with grease proof paper or tin foil. Drain potatoes and parsnips and spread evening onto the baking tray. Place a baking dish filled with water at the bottom of the oven. This will prevent the need for oil. Roast the potatoes, turning every 10-15 minutes for 40 minutes depending on size. 

Mash:

Bring a pan of water to the boil. Peel and chop the swede and carrots into small pieces and add to the pan. Once soft drain juices into a bowl for the gravy. Then using a hand blender or hand masher turn into mash using some juices if necessary. 

Steamed Sprouts:

Fill a pan with 3 inches of water and place a steamer insert inside (optional). Tumble the rinsed Brussels sprouts in and place on a lid. Steam for 15 minutes until soft and bright green. (Alternatively - for a brussels sprout twist chop up finely in a food processor or with a knife, add to a large pan with some water, stir fry until bright green then swirl in some marmite) 

Chestnut Roast:

Empty the packet into a bowl along with the herbs, a little mash juices and blend or mash up to form a thick dough. (You could chop some up and add to the dough for extra chunks.) Onto a dish spread a thin layer of coconut oil then place the dough on top and smooth into a thick pan cake shape. Sprinkle with some herbs. Bake or grill for 15-20 minutes. 

Gravy:

In a pan add finely chopped leek and beetroot with a little mash juices. Stir and steam until fragrant and sizzling, then add the juices along with a few table spoons of mash to thicken. You could add a tbsp of the chestnut roast too. Blend together with a hand blender to form the gravy. 

Once all cooked serve and spoon over the gravy. YUM! 

Check out my YouTube Video: http://youtu.be/nPata2DvlA8