Celebratory Whole Cauliflower Nut Roast Wellington

So its Sunday and sometimes we go all out and have a full on vegetarian Sunday Roast Dinner with all the trimmings, stuffing and Yorkshire pudding, but today I share with you something else that took centre stage.

No not a Nut Roast, though I do love them or the very trendy Seitan Roast, no its a Cauliflower Wellington.

I was inspired  to make this after I saw a UK supermarket chain sharing its festive range last year and it included a Cauliflower Wellington. It was a whole head of cauliflower covered with a butternut and minced mushroom stuffing that was flavoured with red wine and spices associated with Christmas.  It was then wrapped in a puff pastry.  I did not get to try the supermarket version, but in true Shaheen style I thought I'd attempt to make a version of Cauliflower Wellington at  home. 

Here it is; my celebratory whole Cauliflower Nut Roast Wellington.  Is it not marvellous?! And are you not impressed?!  I am for once.

I cooked the whole cauliflower head, then covered it in a homemade nut roast and then wrapped it puff pastry.  It then went into the oven to bake and go all golden.

Some Festive Eats over Christmas

I hope my readers had a good Christmas break.  I had a good one and I must confess I am pleased as I am still on my holidays, I don't go back until after the New Year.  

So with some time on my hands, I thought I would share some homemade festive eats.

A very simple and easy recipe for pinwheels made to look like a Christmas tree.  These are green wraps filled with hummus, strips of yellow, orange and red peppers, rocket and spring onions.  

Vegan sausage roll bites in two flavours: apricot and yellow pepper; the other was beetroot and horseradish served with Smoked Paprika Ketchup.

Black chickpea and sweet potato frittata bites.

As well as the homemade chocolate 'salami', I made another festive bookmarked recipe from the Green Gourmet Giraffe, this time for Gingerbread Cookies.  This was also actually an excuse to play with my box of eclectic cookie cutters.   

Homemade Chocolate 'Salami' for Christmas

So the festive holidays officially begin for me and I am glad of it.  

A few years back, I remembered that Johanna's from Green Gourmet Giraffe had made a very impressive Chocolate Salami at home. I admired it and at the time.  It had not dawned on me then to make it for my husband who has a thing about chocolate, but this year I was reminded of it, when I saw some supermarkets selling Chocolate Salami as part of the Christmas range.  I should also highlight that last year, I also saw a very similar recipe, but this time it was showcased as Chocolate Haggis by Foodie Quine for Burns Night. 

Anyway, this year I was determined to make a Chocolate Salami for my husband from scratch.  Here is it, I am also linking this to The Christmas Link Up hosted by Claire Justine.

I must admit, although it was easy to make, parts of it were a little fiddly, especially wrapping the clingfilm around melted chocolate and then removing the clingfilm from the set chocolate, after all you don't want to be chewing into plastic.  Then came tying the string around the chocolate salami. By the way, I did not want to pay £6 pounds for butchers string simply for aesthetic reasons and ended up using some red embroidery thread for effect instead.  

Here it a photograph of the sliced chocolate salami.

Let me end this blog post and Wish all my loyal readers, old and new a Merry Christmas.

Festive Shenanigans at Work

Work has been busy with deadlines to complete, that I find myself too tired to come home and then sit in front of the computer to blog, but I have found some energy today. 

Giant Santa Claus in Bristol

I don't have much to share in the way of cooking at home at the moment, so today I thought I would share some festive shenanigans from work.  

Here is a Christmas tree made from scratch with green paper and then decorated with mini baubles. 

Even I made an effort making a gold 3D angel topper for my Christmas tree at home. 

At work, colleagues decided to spruce up the workplace and do a cheap and cheerful challenge called Pimp your Pod.  Surprisingly, me and my colleagues came first with our simple cascading tinsel Christmas tree.  

Christmas On A Budget

A couple of weeks ago, I attended a session through work called 'Christmas Cooking On A Budget'.  

It did not go accordingly, as the Tutor who usually runs the Cooking On A Budget session had not purchased the ingredients and there seemed to have been an overspend by the organiser. I did not want to embarrass the organiser, so did not get round to asking the Tutor in private what the cost of Christmas Cooking On A Budget should have been for up to 12 people. Regardless, it made for an interesting day.  It got me to reflect on how lucky I presently am to have a home, able to buy things I want and food I want to indulge in.   However, I share with you a  Link to a website called Family Lives and their article on Christmas On A Budget with some tips that may be helpful in the future if you have to Cook On A Budget.

This was my vegan Christmas On A Budget plate, yet to be smothered in gravy.

Roasted Red Onion 'Lotus Flower'

The snow from last week has all melted away - although when I look outside the window the snow head and melted body of a snowman remains still intact in one of the neighbours front garden, an indication of how cold it is still here.  

We managed to get the car started, turned around and carefully down the skiddy icy road and get into work.  I have been feeling a little seasonally under the weather, however each morning I somehow manage to drag my sorry backside out of the bed and get into work.  When I am there I wonder why I have bothered when a half the office staff have rung in sick.  I have only ever been off sick one day in the four years I have been working there.  

Work has been terribly busy, but it is slowing down finally for more reasons than one. I am not so secretly looking forward to the break come Christmas and the New Year. 

Autumn Puff Pastry Mincemeat Trees

A few weeks back when we were all planning on our Christmas menu, a colleague at work who loves her sweet baking shared a link with me for a very easy, yet very impressive recipe that would Wow guests.  It was simple enough, spread between two sheets of ready rolled puff pastry is a sweet (chocolate and hazelnut, fruit jams) or savoury (pesto, cheese) spread, then the pastry is shaped into a tree - an edible tree that is, where the tree branches are twisted for breaking off and enjoying.  I can only describe this a bit like a Danish pastry without the sugar icing.   I loved the look of the recipe, the fun aspects as well as the ease of making it, so picked up some puff pastry with intentions of making it for unexpected visitors, but sadly we didn't have many guests over the festive period... 

Then New Year came and I was given the opportunity to make it. 

Even though mine did not turn out as elegant as that featured in the link below and looked more like a Autumnal Tree, I was still pretty impressed with my effort.  I also loved the Welsh Lady's Christmas Mincemeat that had been in my cupboards for over a year. It was surprisingly jammy, unlike some jarred mincemeat that are dry and best shared with the garden birds. Saying that, we did share some of the leftovers of this Autumn Tree Twists with the garden birds.   

For the recipe follow this link.  For the filling I used a jar of Welsh Lady's Christmas Mincemeat (vegetarian) with Brandy & Sherry.  I am hoping to make another with Cheddar Cheese and Welsh Lady Roasted Chestnut Chutney.

Couple of other recipes to use up fruit mincemeat jars. 
Apple and mincemeat Crumble Tart
Fruit Mincemeat Flapjacks
I am sharing this with Credit Crunch Munch hosted by hosted by Fuss Free Flavours and Fab Food For All.

Root Vegetable Terrine with Chestnuts

If you have any carrots and parsnip left over from the festive week then I have a recipe for you, just don't make a soup with it.  I actually made this Root Vegetable Terrine on Christmas Eve for Christmas Day.  

This was my only contribution to our Vegetarian Christmas Dinner plate as D took charge in the kitchen.  Over the years, cooking up Christmas dinner has become his responsibility, I am not sure when or why this happened, but I am quietly pleased as it gives me a deserved break and it always feels like a treat when he cooks for me, just does.   

D is not keen on overly keen nut roasts and didn't care either way if it made an appearance on our plate, so as a compromise, I decided to make a Parsnip Terrine recipe that I have made in the past. 

I introduced a few different elements to it in an attempt to make it more festive, namely the inclusion of earthy nuggets of chestnuts.  Though it was not necessary, slices of terrine  made an appearance on our Roast dinner plate.  We also had it on Boxing day served at room temperature with some tangy pickle.

Festive Five

Ah its the last Five on Friday for 2015 and I am glad that I have found time to participate as the last few times  I had failed to join in due to work - life distractions. 

We decorated our Christmas tree the first weekend of December.  The tree is adorned mostly with  foodie related ornaments (gingerbread man, beaded chilli, strawberry, grapes, measuring spoons etc.) those gifted to me many years ago and some wacky ones that make D smile.  If you wish you can see the tree from a different angle here,  Every year we try and find something new for the tree, but nothing has caught our eyes this year, but I am thankful as I have been given two new ornaments to hang from me tree this year.  The Angel swinging from the top from Mexico from my nephew and a wooden angel from Bangladesh (not shown) from a work colleague. 

A Vegan - Vegetarian Christmas Centrepiece Hand Raised Pie

I've been a long time fan of Cranks - The cookbooks an I am a member of the Vegetarian Society, so you can imagine my delight when I learned that Cranks have officially been Approved by the Vegetarian Society, a UK brand as longstanding and veggie obsessed as Cranks are and to celebrate this new partnership, as well as raise awareness of vegetarianism and veganism this season, I thought I would create an old fashioned Vegetarian Hand Raised (moulded by hand) Pie made with hot water crust pastry.

There have been some negativity around vegetarian classics like nut roasts, and traditional vegetarian fare in favour of fancy named grains, pretentious jazzed up salads dressed up with exotic sauces and festive green shake smoothies topped with cranberries.  I note this snobbish attitude often comes from those that are neither vegetarian or vegan, but lifestyle foodies who jump on the bandwagon of the next foodie gimmick or fashionable grain.  Please don't get me wrong I do love the versatility of vegetables and admire the creativity of cooks and chefs alike, but I don't like pretense or pretentious food.  I want proper hearty food full of flavour and textures on my festive plate not just a scattering of this, that and the other.  

You don't have to be a vegetarian or vegan, maybe you just want to reduce your meat intake. Take a gander at the Cranks Kitchen for some inspiration. But here is my festive offering for the season...not a mushroom nut roast though...  sorry to disappoint.  A homemade Vegetarian Christmas Raised Pie is also a Vegan Christmas Pie filled with vegetable goodness.  

Bring on the Yorkshire pudding, stuffing, roast potatoes and good veggie gravy.  If you still want to serve it with a slice of mock turkey, that's fine - but no need for the side of vegetables as this pie is filled to the brim with carrots, parsnips, sprouts and chestnuts. Jewelled coloured fruit - a mixture of fresh and dried cranberries and apricots.   If you don't like dried fruit, then feel free to omit them.  This centrepiece pie is best made a day in advance which makes it easy to remove from the tin.  It can be eaten at room temperature, or feel free to reheat it in the oven to maintain its crisp pastry. 

Vegetable Palette: Christmas and Festive Vegetables Round Up #6

Welcome to December 2014 Round up of 'The Vegetable Palette: natures colours - natures goodness''.  The theme for December was Christmas and Festive Vegetables.   

The fist entry comes from Kate - the Gluten Free Alchemist, she brings to the table a Real Vegetable Mish Mash Bowl of Soup.  So-called because it can be made with any left-over vegetable: raw or cooked.  It is filling, thick, wholesome and warming.  Perfect for the season and would make a lovely starter to any meal this time of year.  

Johanna from Green Gourmet Giraffe shares with us Miso Harissa Roasted Pumpkin. I am quite curious about this roasted vegetable dish, as I have never had miso and harissa combined. Johanna describes the  pumpkin wedges as soft melting flesh with crispy skin.  I have to admit they look good. 

Helen from Family-Friends-Food shares with us  Winter Root and Brussels Tops Stir Fry.  I so agree with Helen. 'Brussels greens are under-rated', in fact I prefer them so much more to the little cabbage sprouts  looks .  This is a stir-fry dish to be served with noodles, but I think I would enjoy just as much with plain white rice too.  I also love the addition of black sesame seeds, 

Gayathri from Spices Galore shares with us a jewelled Pomegranate - Pine Nut Pilaf, but what is more interesting here is her accompaniment of Cauliflower Pineapple Curry, an unusual yet intriguing combination and one that I am willing to try some day.  

From Ros at The More Than Occasional Baker we have a rather colourful festive Broccoli and Red Pepper Quiche. I wish more festive buffet tables had Quiches like this to delight vegetarians like me.  I would dive in  with my fork without hesitation and take my fair share or should I say rather large slice!

We have a  festive filo pastry recipe from Laura at How To Cook Good Food. Laura shares with us Christmas Vegetable Strudel,  This one is filled with lots  of vegetables such as sprouts, spinach and leeks, enhanced further with red jewels in the form of edible cranberries and if that was not enough, she goes and puts cheese in it.  Rich.   

Caroline from Caroline Makes also shares with us a filo pastry recipe.  This one is a crisp, flaky vegan Vegetable Parcel.  This filo parcel would look great on any festive plate surrounded by all the trimmings.  The Vegetable Parcel is packed with lots of vegetables including butternuts squash, mushrooms, courgette and the tall handsome asparagus.

And finally, I've decided to make an exception, as only one entry per blogger is permitted for this challenge, but as this was the only Sweet contribution to Vegetable Palette, I have decided to include it.  Caroline also shares wit us her Less Sinful Mince Pies made with cranberries.  I could really eat one now, but would you believe me if I told you that Caroline never tried one herself - I know shocker, I couldn't resist.  

I would like to thank everyone for their contributions.  If you would like to participate in the Vegetable Palette, then please follow this link on how to participate - the theme is Feel Good Vegetables.

Festive Vegetarian and Vegan Christmas Menu

Well the new Christmas tree is finally up and we are looking forward to celebrating Christmas in our new home.

The new Christmas tree is graced with those tree decorations gifted to me by blogger friends such as a felted gingerbread man, a knitted tiny jumper with coat hanger, as well as some treasured ornaments, some fair-trade ones, and a couple of new ones.

We will be going to D's mothers for Christmas day.  Its been a few years since we got together and celebrated Christmas day as a family.  So that will be good.  Other than helping a little on the day, probably towards the roast potatoes and the Nut Roast, it will mostly be D helping his mother in the kitchen to feed us.  So I share with you some festive vegan and vegetarian savoury and sweet eats from this blog that may offer up some culinary inspiration for the festive days vegetarian or vegan menu.

Hot and Cold Starters

vegan Parsnip and Wild Rice Soup

vegan  Chestnut and Lentil Soup

Or maybe you prefer lighter starters, what about this Roasted Shallots and Apricot Salad with Goat Cheese

Red and Golden Beetroot, Coriander and Feta Salad.  The dairy cheese here, can easily be substituted for a vegan alternative. 

Main

vegan Brussels Sprout and Nut Roast Pie 

Mushroom and Chestnut Bourguignonne.   I often serve this dish with sun-dried tomato and rosemary pan fried polenta and when its Chistmas time, they can often be found in the shape of a Christmas tree; in or if you want a lightger pasty, maybe try  Mushroom En Croute.

Or perhaps a vegan Mushroom Suet Pudding.  This is a family size one, but you can easily make individual ones.

vegan Mushroom, Puy Lentil and Ale Pie aka Drunken Mushroom Pie

vegan Fruit and Nut roast Pie

Or for those of you wanting more flavours how about this Spiced Vegan Winter Vegetable Pie. 

Not into pastry pies, that is okay, I also have some Nut Roasts and Vegetable Loaf recipes to share.

3/Three Lentil Vegetable Loaf

Parsnip Loaf Roast 

vegan Lentil Loaf served here with roasted Brussels sprouts

Dessert/Pudding and Sweet Things

vegan Pomegranate Parsnip Cake

Cranberry and White Chocolate Muffins

vegan Oreo Christmas Wreath Cakes

Individual vegan Gingerbread Men Cakes.

Cranberry Belly Robin Cookies or Biscuits

Cranberry Waffles served with Clementine Curd  Hopefully some of these festive delights will inspire or intrigue you enough to check out the original recipe.