Christmas Tips from Naked Vegan Cooking!

23 Dec

Christmas is fast approaching! Its kind of taken us at NakedVeganCooking by surprise as we have been trying to buy a house and sort out our other projects. Were going to be cooking for a fair few people this year, and right this minute we are trying to organise what we are cooking! The perfect time to jot down some quick tips for cooking on Christmas Day.

First of all: start early, plan now! We’re going to be cooking our starter and dessert on Christmas Eve so things are less hectic on the day.

General Tips: use fresh herbs, it makes ALL the difference.

Starter: We are going to be making a little mushroom and white wine horderves* by making little pastry pockets and filling them with sautéed mushroom, parsley, garlic, and white wine mixture. Basically, mini versions of our Mushroom and White Wine Pie There a plenty of simple soups you could make the day before and are great to heat up the next day.

* ahem – hors d’oeuvres

Potato Roasties: We will be making hassleback potatoes, which are a kind of cross between normal roasties and chips, by making slices 2/3’s down into the potato about half a centimetre thick, and adding liberal amounts of olive oil, fresh rosemary and thyme, garlic, salt and pepper, and baking for about 45 mins.

Parsnips: We will be doing traditional roast parsnips, in with the potatoes to save on oven space. For those of you who fancy a change, baking parsnips in orange juice covered in aluminium foil is a great way to sweeten up the parsnips and make them succulent.

Yummy veg box

Yummy veg box

Sprouts: Were going to roasting our sprouts with fresh chestnuts, but our roasted sprouts with apples recipe is just as good. In fact, we are going to be roasting apples separately anyway instead of having apple sauce.

Red Cabbage: Were going to be making red cabbage poached in red wine by sautéing red onions and garlic and red cabbage with loads of Christmassy spices (think mulled wine tastes) and red wine.

Mash: We’ll be making our garlic and herb mash, its wonderful with either butterbeans or potato mash.

Stuffing: Were going to cheat and get shop bought stuffing, but by adding a few extras you can make it just a lovely as homemade. Were going to be adding more garlic (naturally), fresh breadcrumbs and herbs to the mix, and baking it with sausages. Yum.

Main event: We are going to be making our red wine and chestnut pie; which is absolutely scrumptious.

Dessert: Vegan Trifle (recipe to come before new years, promise), plenty of mince pies and the Christmas Dr. Who special.

Happy Christmas from all at NakedVeganCooking!

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4 Responses to “Christmas Tips from Naked Vegan Cooking!”

  1. John Purbrick December 23, 2011 at 4:45 pm #

    “Horderves”, mon ami?

    • radicalrabbit December 23, 2011 at 6:56 pm #

      I am actually devastated with myself for spelling this terribly, terribly wrong.

  2. Nick January 12, 2012 at 11:38 pm #

    Please could you send me some recipes

    • radicalrabbit January 13, 2012 at 12:34 am #

      subscribe to the blog and youll get an email everytime we post! 🙂

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