Heather Thomas - The Veggie Christmas Cookbook: 60 Vegan and Vegetarian Festive Recipes

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VEGAN

These delicious fresh spring rolls make a festive party dish with their colourful red, white and green filling. Serve them with a bowl of peanut sauce (below) or bottled sweet chilli sauce for dipping. You can buy rice paper wrappers in oriental stores, delis and large supermarkets.

MAKES 12

PREP 25 MINUTES

85g (3oz/ cup) shredded greens

1 large red (bell) pepper, deseeded and cut into thin strips

1 large carrot, cut into thin matchsticks (or grated)

50g (2oz/ cup) bean sprouts

cucumber, cut into thin matchsticks

a small handful of coriander (cilantro), chopped

2 tbsp light soy sauce

a squeeze of lime juice (optional)

12 round rice paper wrappers

PEANUT SAUCE

85g (3oz/ cup) peanut butter

2 garlic cloves, crushed

3 tbsp fresh lime juice

2 tbsp soy sauce

1 tbsp toasted sesame oil

12 tbsp water

Make the peanut dipping sauce: whisk the peanut butter, garlic, lime juice, soy sauce and sesame oil in a bowl until well combined. Add the water, a tablespoon at a time, until smooth and creamy. Set aside while you make the spring rolls.

Put all the prepared vegetables in a bowl with the coriander, soy sauce and lime juice (if using) and toss lightly.

Fill a bowl with cold water and position it near you while you assemble the spring rolls.

Submerge a rice paper wrapper in the water for 5 seconds, or until pliable. Lay it out flat on a clean work surface and add some of the mixed vegetables, leaving a broad edge around them.

Fold the nearest end of the wrapper over the filling and then fold in the sides. Roll up like a parcel from the bottom to make a spring roll, finishing with the join underneath. Repeat with the rest of the wrappers and the vegetable filling.

Serve the spring rolls with the bowl of peanut sauce for dipping.

VARIATIONS

• Add a ripe mango, peeled, stoned (pitted) and cut into strips.
• Add peeled and grated radishes or mooli (daikon) or even some diced avocado.
• Add some grated fresh root ginger.

Festive Vietnamese Spring Rolls

VEGAN

These Indian-spiced samosas taste delicious served hot or cold. They are traditionally fried but baking them in the oven is healthier. Serve them as canaps with a dash of chutney or with hot sauce for dipping.

MAKES 24

PREP 30 MINUTES

COOK 3540 MINUTES

400g (14oz) sweet potatoes, peeled and diced

1 tbsp sunflower oil, plus extra for brushing

a bunch of spring onions (scallions), thinly sliced

2 garlic cloves, crushed

1 red chilli, deseeded and diced

1 tsp grated fresh root ginger

2 tsp black mustard seeds

1 tsp ground cumin

1 tsp ground turmeric

1 tbsp vegan curry paste

250g (9oz) spinach, washed, trimmed and shredded

a squeeze of lime juice

4 sheets of vegan filo (phyllo) pastry

sea salt and freshly ground black pepper

lime or mango chutney, to serve

Preheat the oven to 200C (180C fan)/400F/gas 6. Line a baking tray with baking parchment.

Cook the sweet potatoes in a pan of boiling water or a steamer for 810 minutes, or until just tender they should still be a little firm and keep their shape. Drain well.

Meanwhile, heat the oil in a saucepan set over a low heat and cook the spring onions and garlic, stirring occasionally, for 23 minutes until softened. Add the chilli, ginger, seeds and ground spices and cook for 2 minutes. Stir in the curry paste and cook for 1 minute.

Stir in the spinach leaves and cook for 23 minutes until they wilt into the mixture. Gently stir in the sweet potato and lime juice. Check the seasoning, adding salt and pepper if needed, and leave to cool.

Place one sheet of filo pastry on a clean work surface and cut in half horizontally. Cut each half sheet lengthways into three strips, so you end up with 6 long strips.

Put a spoonful of the cooled sweet potato mixture in the top right-hand corner of each strip of pastry. Fold the pastry over the filling at an angle to make a triangle, then keep on folding it over until you get to the bottom of each strip. You should end up with a neat triangular parcel enclosing the filling. Repeat with the remaining sheets of filo pastry and the sweet potato mixture to make 24 samosas.

Brush the samosas lightly with oil and place on the lined baking tray. Cook in the preheated oven for 25 minutes, or until crisp and golden. Serve warm or cold with lime or mango chutney.

VARIATIONS

• Substitute frozen peas for the spinach.
• Add a little coconut cream.

VEGAN

You can buy blocks of plant-based halloumi cheese in most wholefood stores and some supermarkets. It has a similar texture to regular dairy halloumi and can be fried in the same way until crispy on the outside but melting inside. Serve these crispy fries with a selection of vegan dips, such as hummus and dairy-free tzatziki or even spicy fresh salsa or guacamole.

SERVES 68

PREP 10 MINUTES

COOK 4 MINUTES

150g (5oz/1 cup) rice flour

tsp sea salt

1 tsp ground cumin

1 tsp dried oregano

tsp grated lemon zest

400g (14oz) plant-based halloumi

120ml (4fl oz/ cup) olive oil

smoked paprika, for dusting

freshly ground black pepper

vegan dips, to serve

Mix together the flour, salt, cumin, oregano, lemon zest and a grinding of black pepper in a bowl.

Slice the halloumi lengthways into fingers and dip each one quickly into a small bowl of cold water and then into the flour mixture so that it is well coated.

Heat the oil in a large frying pan (skillet) set over a medium heat. When its hot, add the halloumi and fry for 2 minutes on each side, or until crispy and golden brown. Remove from the pan and drain on kitchen paper (paper towels).

Serve the halloumi fries immediately while theyre piping hot, dusted with paprika and with some dips (see ).

VARIATIONS

• Sprinkle the fries with zaatar and chopped mint
• Drizzle the fries with hot sauce, e.g. sriracha.
• Serve with a bowl of dairy-free yoghurt swirled with chilli sauce or harissa.
• Serve the halloumi fries souvlaki-style, wrapped in a warm pita bread with salad.

These little crispy crackers are filled with a delicious mixture of melting cheese and sweet cranberry sauce. They are easy to assemble and are the perfect canaps at a Christmas drinks or buffet party. You could also serve them as an appetizer.