It's the perfect time of year for rich stews, You really feel like you've had a good meal when you sit down to stew, It's tasty, filling and utterly comforting. My latest stew is this veggie sausage, mushroom and bean stew which was fabulous.
Sometimes I make stew in my slow cooker, but I'm not always organised enough to use my slow cooker and have a meal on the table in time for dinner. I always have 101 things to do and rarely think about dinner until the afternoon or on the way home from work in the evening, so I usually make stews and casseroles on the cooker top in a cast iron casserole.
Go on, tell me I need to be more organised. I know it, I just don't seem to be able to do anything about it. I am always so busy. If you have any tips for getting organised in the new year, do share them with me.
I think I'm pretty organised for Christmas. The decorations are up and the presents are bought.
I've decided what we're having for Christmas dinner and now I just have to do a food shop and wrap those presents while watching a Christmas movie. Then I can just sit back and enjoy the holiday.
I still need to decide which soup I'll be serving as our starter, so I decided to try out a new recipe.
This soup has some of the best winter vegetables, butternut squash, sweet potatoes and carrots. A lot of sweetness and depth of flavour paired with some warmth from spice.
To give it that luxurious finish I added coconut milk at the end and blended it, but not until it was completely smooth. I always think you need a bit of texture in a soup, don't you?
Just in case you're as nosey as I am, I'll tell you a little bit about our Christmas.
Sometimes I have a house full of guests with one or both sets of parents here, but this year it will just be the three of us and my brother-in-law Lachlan
In the morning Cooper will run through to tell us that Santa has been, trailing his stocking behind him.
Thankfully he doesn't get up at the crack of dawn like other children. So it will be between 7 am and 8 am which is fine.
We'll enjoy having a look through his stocking gifts and talk about Santa's visit, then we'll all have a quick shower and get ready to meet the day.
Jolly Christmas music plays all day (I prefer the rat pack and crooners to the modern tunes). We don't really put the tv on, not even for the Queen's speech.
We start with a leisurely breakfast, then tidy up before Lachlan arrives mid morning when we take turns opening presents, while sipping bucks fizz (fruit juice for Cooper) joined by both sets of grandparents on Skype.
We skip lunch and have an early dinner. We pull our Christmas crackers, toast each other and enjoy our starter, then we take a break to relax before sitting down to our main course and dessert.
A dog walk wakes us up again and after dinner we play board games until Cooper goes to bed (much later than normal).
Once he and his boundless energy are tucked into bed, we're feeling pretty tired and at that point we usually put the TV on and chill out until Lachlan heads home and we give in and go to bed.
It's always fun and always exhausting.
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* How do you spend Christmas Day? * * * * * * * * * * *
* *Leave me a comment and share your Christmas rituals with us. * *
Luxurious low calorie soup
This soup is luxurious but low calorie, so great if you are watching your weight before the festive over indulgence. Good for the 5:2 Diet too. It comes in at only 128 calories if you divide the pot into 8 bowls or 171 calories if divided into 6 portions. You can also lower the fat by using light coconut milk.
Yield: 6-8Author: Jacqueline Meldrum
Butternut Squash, Sweet Potato and Carrot Soup
A luxurious winter soup warmed with spices and finished off with coconut milk. Luxurious but low calorie. Only 171 calories per bowl (6 portions or 128 calories per bowl (8 portions).
prep time: 10 MINScook time: 30 MINStotal time: 40 mins
ingredients
1 tbsp olive oil
2 cloves garlic, crushed
2 tsp ginger, finely grated
1 onion, finely chopped
3 large carrots, chopped
1 large sweet potato, chopped
½ butternut squash, cubed
½ tsp chilli powder
1 ½ litres vegetable stock (3 stock cubes)
1-2 tbsp frozen coriander (or a handful of fresh, chopped)
200ml coconut milk
a good grinding of salt and pepper
instructions
In a large pan saute the onion, garlic and ginger in the olive oil until soft.
Add the sweet potato, carrots and butternut squash and cook gently for 5 minutes.
Add the spices and stir, then add the stock. Bring to the boil, then reduce to a simmer and cooker for 20-30 minutes until the vegetables are tender.
Stir in the coriander and coconut milk and blend a little to thicken, but don't blend completely smooth.
If you are still planning your Christmas meal, check out my Veggie Christmas Page. If you are looking for some tasty shortcuts, drinks and nibbles check out my guide toChristmas at M&Sand if you are just looking for easy but hearty winter meals check out 48 Easy Winter Vegan Meals.
I have another indulgent dessert for you to make this Christmas. A luxurious banoffee pie cheesecake. Doesn't that look da bomb?
It may look super fancy, but it's actually easy to make. Make it the day before Christmas, pop it in the fridge and top it with caramel, slices of banana and grated chocolate just before you serve it.
I made this one vegan, but it's basically my standard cheesecake recipe substituting coconut cream for whipped cream and vegan cream cheese (the coconut kind too) for the cream cheese. Simples.
I really can't be faffed with all this soaking of nuts overnight to make a cheesecake nonsense. I like to stick as close as possible to the original recipe in ingredients, flavour and texture and this is spot on. It's a little softer than the original, but tastes fabulous.
This is not just any Christmas, this is an veggie M&S Christmas.
I used to cook everything from scratch for Christmas breakfast, lunch and dinner. And how did that go? Well I spent the whole day in the kitchen and missed all the fun and my wee boy's excitement. Now I make a few things, but I buy a few things in too. Just to make life easier and that's where M&S come in.
We've missed the date for Christmas Food to Order, but there's plenty of choice in store and actually this gives your more options to suit everyone, including children and your gluten free or vegan guests.
Brrrrr! It's freezing out there. Every morning for the last week I've looked outside to a world coating white with a layer of frost and boy is it chilly. I think we've gotten used to mild winters the last few years, but this year is definitely going to be a cold one.
It's time to wrap up and dress in layers, but it's also time to change our diets too. While I'm the first to say that salads are great all year round, it's definitely time to start making soups, stews and savoury bakes. As well as being the best kind of comfort food, they're a great way to make sure we're getting all the nutrients we need to fend off all the nasty colds and viruses floating about at this time of year as well as helping us to get our five-a-day.
Although did you know that scientists now say we should actually be eating 10 portions of fruit and vegetables a day? And the great news is a healthy vegan diet is rich in fruit and vegetables so we're already ahead of the game.
With that in mind, I wanted to share 48 winter vegan meals that are easy to make and will take you through the winter without getting bored.
Recipes run from left to right.
48 EASY WINTER VEGAN MEALS
Soup
Soups are easy to make and great for lunch and dinner through the winter. They are also the perfect way to top up your vitamins and minerals, as well as using any vegetables languishing at the bottom of your vegetable or salad drawer.
There's nothing better than a comforting stew to warm up the cockles of your heart on a cold day. This collection of stews would be perfect served with mashed potatoes and extra vegetables.
Oh I love a bit of spice. Do you? It fair tingles the taste buds and it's just what you need if you have a cold. I have heard it said that spices are good for weight loss too. Apparently they speed up the metabolism.
I love a bowl of chilli and we make it regularly. I am a bit of a wuss, so it's never burn your mouth hot, but it's always super tasty. I like it with rice but my husband and wee boy love it in a flour tortilla wrap with dairy free creme fraiche, salad leaves and grated vegan cheddar. I always think tagines are similar to chilli with there spicing, so I have included them in this category.
Pies come in lots of lovely shapes and sizes with a huge variety of fillings. Some come in shortcrust, filo or puff pastry, while others are more free-form and topped with mashed potato. Whichever shape or size they come in, they are truly the ultimate comfort food on cold winter nights.
I love this style of dinner, just throw all the ingredients in a roasting pan, casserole dish or tray and walk away. You soon have a meal good enough to feed to royalty. Yeah baby!
I hope that has given you plenty of inspiration for the months ahead and try a few of these dishes. Do leave a comment if there are any dishes you would like to see added to this list. I am sure I could add a few sneaky bonus dishes for you to try. There is such a wealth of delicious recipes out there.
An indulgent vegan chocolate cake that's perfect for special occasions like Birthdays, Easter, Thanksgiving, Christmas and family gatherings.
It's easy to make with simple ingredients and turns out perfectly every time.
Winter is the time for indulgence and this vegan chocolate cake definitely hits the mark. It is my go-to chocolate cake recipe you may have seen Cooper baking as his first day of school chocolate cake. The only difference is I've veganised it. It's about time, I hear my husband mutter.
VEGAN CHOCOLATE CAKE
It's vegan but you would never know it. This cake is rich with a heavy hit of chocolate helped out by a shot of coffee that really helps boost that chocolatey flavour.
It's easy to make, anyone can make it and everyone loves it. I recently made if for a leaving do at work and it was a big hit. Two people told me it was the best chocolate cake they had ever tasted. Now that is high praise.
Use flax eggs
I made my vegan version with flax eggs (tips below) instead of eggs and dairy free spread, instead of butter. Apart from that it's my standard chocolate cake and tastes exactly the same. It looks quite dark, but it's not burnt, it's just really dark and rich.
Cheat with shop bought buttercream
I filled it with chocolate buttercream and I have to admit to using Betty Crocker buttercream and icing, which are accidentally vegan and totally lush. I topped my cake with whipped coconut milk (tips below) and raspberries. I did mean to add a grating of good dark chocolate but totally forgot.
Family Favourite
I've made this chocolate cake several times now and everyone loves it. It's a dark chocolate cake, but it is moist and so full of chocolate flavour.
Scroll down for my tips on making flax eggs to replace regular eggs (vegetarian readers may use eggs) and how to make the whipped coconut cream. However if you run out of time, it is equally good topped with more chocolate buttercream.
How to make flax eggs (with tips)
How to make flax eggs
Grind or whizz up flax seeds, which are also known as linseeds (and usually cheaper if you buy them as linseeds) until you have a powder.
In a small bowl mix 1 tbsp of flax seed powder with 3 tbsp water (for each egg) and pop it in the fridge for 20-30 mintues.
The mixture will thicken up and can be used in place of eggs in recipes.
Flax egg tips
Grind. blend or process your flax seeds into powder just before you need to use them. Fresh flax seed powder makes better flax eggs. I whizz mine up in my blender, it takes seconds.
Flax eggs work in some recipes better than others. There is slightly less rise, I find it is better in a heavier cake like chocolate cake or fruit cake rather than a sponge cake. Although I have successfully made a vegan sponge cake with it. It had less rise than usual and was a little heavier.
How to make whipped coconut cream (with tips)
Coconut cream is a great vegan substitute for whipped cream or whipped double cream.
How to make whipped coconut cream
Put a tin of coconut milk in the fridge overnight, the liquid and solids will separate.
When you are ready to whip your cream, take the tin out of the fridge, spoon out the solid coconut cream and pour the liquid into another bowl. It can be added to smoothies.
Whipped coconut cream tips
Always use full fat coconut milk, the reduced fat won't work.
Try not to shoogle (Scots for shake) or tip the can.
Add a a little vanilla extract and a few tablespoons of icing sugar (powdered sugar) and it will taste lush.
Check out my Ultimate Veggie Christmas Guide with all the recipes and tips you could need for a vegetarian or vegan Christmas.
pin it for later
If you try this vegan chocolate cake, click on this Pinterest link and leave a comment or a photo of your cake. I love hearing from my readers.
Waitrose Veggie Christmas
I created this recipe for Waitrose. They have create a fabulous page of Christmas recipes to give you some great ideas on what to cook this Christmas as part of their #ChristmasTogether campaign. Have you seen the Christmas Advert yet?
Not all the recipes are vegan, but there is a good selection for veggie and vegan recipes in there including three of mine.
Indulgent Vegan Chocolate Cake with Coconut Whipped Cream
An indulgent chocolate cake filled with chocolate buttercream and topped with whipped coconut cream and raspberries. Suitable for vegetarians and vegans.
prep time: 15 minscook time: 40 minstotal time: 55 mins
ingredients
225g plain flour
250g caster sugar
70g cocoa powder
1 ½ tsp bicarbonate of soda
½ tsp salt
2 flax eggs (see above tips)
250ml almond milk (or other nut milk) with 1 tsp white wine vinegar or lemon juice
115g dairy free spread, melted
1 tbsp vanilla extract, plus ½ tsp for the whipped cream
100ml strong coffee, still hot
Topping
400g vegan chocolate buttercream or frosting
400ml tin coconut milk (solids only - see tips in post)
3 tbsp icing sugar (powdered sugar)
125g fresh raspberries
instructions
Preheat the oven to 180c/160c fan/350/gas mark 4, then grease two 18 cm cake tins and line the bottom of each with baking paper.
I find baking spray works the best for easy release.
In a large bowl mix the flour, cocoa, sugar, bicarbonate of soda and salt together.
Whisk together the milk, melted spread, flax eggs and vanilla extract, then pour into the dry ingredients. Whisk until smooth, then add the hot coffee and fold in with a spatula
Pour the batter into the prepared cake tins and bake in the centre of the oven for 35-40 minutes. A skewer should come out clean.
Cool the cakes in the tins until nearly cool, then ease out of the tins, gently peel of the baking paper and leave to completely cool.
Whip the coconut solids with the icing sugar and ½ tsp of vanilla extract.
Spread a whole tub of chocolate buttercream between the layers, then topped with the coconut whipped cream and raspberries.
Enjoy!
NOTES:
Nutrition and calories for 10 servings including chocolate buttercream and whipped cream.
I hope you enjoy the chocolate cake and try some of the other Christmas recipes developed by food bloggers for the #ChristmasTogether campaign.
Do remember to enter the competition by sharing a festive photo of you with friends or family with the hashtag #ChristmasTogether on social media for a chance to win one of the fabulous prizes.
VEGGIE CHRISTMAS
For more Christmas recipe inspiration check out my Veggie Christmas page which is packed with vegetarian and vegan recipes for you to try this Christmas including 3 ingredient chocolate fudge.
Try this next
Vegan Banoffee Pie Cheesecake (no-bake)
A luxurious no-bake vegan cheesecake with the flavours of banoffee pie. No need to soak nuts for this cheesecake as it's made the traditional way but with dairy-free cream cheese and whipped coconut. This cheesecake can be used as a base for lots of different toppings from fruit puree and fresh fruit to chocolate.
Disclosure: I created this recipe for Waitrose. I was not expected to write a positive review and any opinions expressed are my own.
