Culpin - A Vegan Christmas: 20 Plant based recipes for a cruelty free Christmas

A VEGAN CHRISTMAS 20 plant based recipes for a cruelty free Christmas by Katie Culpin contents Why Vegan? Page 2 Mandarin Spritzer Page 3 Carob Maca Smoothie Page 4 Pineapple Fruit Bowl Page 5 Beetroot Cashew Dip Page 6 White Bean & Rosemary Dip Page 7 Cabbage Salad Page 8 Mango & Pecan Salad Page 9 Tofu Skewers Page 10 Vegan Sausage Rolls Page 11 Mushroom Wellington Page 12 Steamed Asian Greens Page 13 Whole Roasted Cauliflower Page 14 Lemon & Thyme Potatoes Page 15 Cous Cous Filled Tomatoes Page 16 White Chocolate Goji Balls Page 17 Grand Marnier Balls Page 18 Christmas Cookies Page 19 Mini Apricot Crumbles Page 20 Fruit Mince Pies Page 21 & 22 Choc Cherry Parfait Page 23 About me Page 24 Contact Page 25 why vegan? With an abundance of fruits, vegetables grains and pulses available in the world, there is no need to consume animals or animal byproducts. This recipe book can show you how you can make delicious meals for Christmas without the cruelty. Page 2 mandarin spritzer Juice of 2 mandarins Juice of half a lemon 1 tablespoon of fresh chopped mint Ice Mineral water Fill glass with ice, put in fresh mint, pour in mandarin and lemon juice, top up with mineral water and decorate with slices of fresh lemon. Page 3 1/2 an avocado 1 frozen banana 1 TBsp carob or carob maca cacao powder 1 TBsp maca powder smoothie 2 medjool dates 2 cups of almond milk Blend all ingredients till smooth. Top with coconut milk, gojis and avocado if desired. Page 4 1 pineapple 1 white nectarine, pineapple chopped 1/2 cup of cherries fruit bowl 1/2 cup of chopped papaya 1 kiwi fruit 1 TBsp mint, finely chopped Imagine waking up to this on Christmas morning! Chop top off pineapple and core.

The best way to do this is with a sharp knife cut around the edges on the inside of the pineapple and chunk bits away with the knife until most of the inside is out. Keep this, chop it up and put it in a bowl with the other ingredients. Mix well and spoon ingredients into empty pineapple. Enjoy! Page 5 2 medium beetroots, roasted in a moderate beetroot oven for approx an hour 1 tsp of toasted cumin cashew dip seeds 1/2 cup of cashews 1 TBsp of fresh mint Dash of olive oil Blend all ingredients well in a food processor or nutribullet. Serve with chopped vegetables or crackers. Page 6 2 cans of butter beans, drained white bean 2 TBsp of fresh rosemary, chopped and rosemary finely 2 TBsp of olive oil dip juice of half a lemon 1 clove of garlic salt and pepper to taste a small amount of filtered water to blend Place all ingredients in food processor or blender and blend till smooth.

This is such a deliciously creamy addition to the Christmas table. Serve with fresh cucumber, carrots, or some vegan crackers. Page 7 Salad: cabbage 1/4 cup of coriander 1/4 green cabbage salad 1/4 purple cabbage 1/2 cup of macadamias, roasted 1 teaspoon of ginger 1/4 cup of cranberries Dressing: Juice and rind of 1/2 a lemon 1/4 teaspoon of cayenne pepper a few drops of sesame oil 1 tablespoon of olive oil Mix salad ingredients in a bowl and add dressing ingredients. Enjoy. Page 8 mango and Salad: 2 handfuls of mixed pecan salad lettuce 1/2 avocado 1/2 mango 1/4 cup of roasted or activated pecans Method: Dressing: Put salad in a large bowl. Add 1/3 cup of cashews sliced mango, avocado and 1/4 cup olive oil pecans.

Add dressing 1 tsp fresh chilli ingredients to a blender. Blend Juice of one lemon till combined. Add dressing to 1 tsp ginger salad just before serving. pinch of cayenne pepper Water to blend Page 9 tofu skewers with miso glaze For the glaze: 1/4 cup of miso 1 tsp sesame oil 1/4 cup of coconut sugar 1 TBsp of Mirin 1 tsp tamari 1 TBsp of sesame seeds For the skewers: Tofu Red capsicum zuchinni pineapple Mix ingredients for the glaze together. Cut tofu and vegetables into bite size pieces and put onto skewers. Brush glaze on top of skewers and bake in over for 10 to 15 mins or until browned.

Page 10 1 1/2 cups (about 200g) vegan of orange sweet potato 1 1/2 cups (about 200g) sausage of white sweet potato 1 tsp cumin powder 1 tsp garam masala rolls 1 tsp fresh thyme 1 tsp Italian herbs 3/4 cup of breadcrumbs Steam the sweet potatoes and let cool. Blend in a food processor with herbs, spices and breadcrumbs. Cut pastry sheets in half. Place mixture on the edge of the pastry, roll the pastry over the mixture to make a roll. Cut with a sharp knife the desired length of your vegan sausage rolls. Brush with a plant based milk, and top with sesame seeds.

Then bake in the oven at 180 degrees for around 20 minutes, or until just brown. Page 11 300g of field mushrooms, chopped pecan & into quarters 1 red onion, chopped mushroom 1 clove of garlic, crushed wellington 1 tablespoon of fresh thyme Dash of tamari 1 1/2 cups of breadcrumbs 1 cup of lightly toasted or activated pecans 1 sheet of vegan pastry Cook onion and garlic for about 5 minutes, add mushrooms and tamari and cook for a further few minutes. In a food processor, blend the pecans finely. Add the cooked mushrooms, thyme, and breadcrumbs. Blend until combined. Thaw the pastry sheet a little.

Spread the mixture on edge of the sheet and roll the pastry over to cover. Score the pastry on the top, brush with plant based milk and sprinkle with black cumin seeds. Bake at 180C for 50 minutes. Will store well in freezer before baking. Page 12 1 bunch of asian greens steamed greens 1 TBsp of sesame oil 1 TBsp of tamari with sesame 1TBsp of toasted sesame seeds Chop stalks from greens and cut to desired length. Put the stalks in the steamer first for a few minutes.

Then add the tops of the greens. Take out of steamer and add sesame oil and tamari. Toss through well. Put toasted sesame seeds on top. This dish would work really well as a side to the Mushroom Pecan Wellington or Whole Roasted Cauliflower. Page 13