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GLAD TO BE VEGAN ll
VEGAN GLUTEN FREE
CHRISTMAS RECIPES
© TRICIA FRANCES
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XMAS LUNCH MENU
STARTERS
MELON or FRUIT WITH STRAWBERRY COULIS
MAIN COURSE
VEGGIE PIE
MAPLE VEGETABLES & ROSEMARY POTATOES
DESSERTS
BLACK FOREST GATAEUX
DRINKS
GRANITA
TABBOULEH or TOMATO TARTS
GREEN SALAD or SALAD COLESLAW
MEXICAN GUACAMOLE or LENTIL PATE
VEGAN CARROT CAKE or MINCE PIES
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RECIPES - XMAS LUNCH MENU
STARTERS
FRUIT WITH STRAWBERRY COULIS
1 mango, peeled, remove flesh from stone
1 paw paw, halved, seeded and peeled
1 small pineapple, peeled and core removed (or 1 small tin pineapple rings in own juice)
1 Kiwi peeled and halved
150 g/5 1/2 oz strawberries
method
1 cut mango, paw paw and Kiwi into slices. Cut Pineapple rings in half.
2 Puree the strawberries till smooth, adding a little maple syrup if required
3 divide strawberry coulis between four plates. Arrange slices of fruit on top. Serve.
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MAIN COURSES
VEGGIE PIE
2/3 cup lentils
8 cups water
2 - 3 carrots, sliced
2 celery stalks, diced
1 medium onion, diced
3 - 4 potatoes, peeled and diced
1/2 tsp. sage
1 Tbsp. fresh parsley
3 Tbsp. margarine
3 Tbsp. gluten free flour
2 packets vegetable boullion
Pie Crust Topping:
1 1/4 cups GLUTEN FREE flour
1/2 stick margarine
1/4 cup cold water
METHOD
1) Preheat oven to 350.
2) Cook lentils until tender.
3) Cook vegetables in water with bouillon until tender.
4) Make roux by melting margarine in a frying pan, add flour and 1 cup water from cooking vegetables.
5) Drain vegetables and add to roux with seasonings. Stir well. Mixture thickens up when baked so add plenty of water or cooked vegetable juice. Place in a casserole dish.
6) To make crust mix flour, salt and margarine. Add water and roll out.
7) Cover vegetables with pie crust topping and bake until brown, about 1 hour.
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MAPLE VEGETABLES
1 ½ cup sweet potatoes – peeled & cubed
1 cup Calabrese (or vegetable of your choice) cut into small pieces
½ cup sliced leeks
1/3 cup unsweetened apple juice
1 teasp maple syrup
½ teasp corn flour
1/8 teasp ground ginger
METHOD
1) Cook sweet potatoes for 10 mins
2) Add Calabrese and leeks and simmer until tender. Drain and keep warm
3) In a separate saucepan mix apple juice, maple syrup, cornflour, and ginger and cook until mixture thickens. Stir and cook for a further 1 minute
4) Add cooked veg to apple maple sauce, stir to coat vegetables
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ROSEMARY POTATOES
six large potatoes thinly sliced
2 to 3 tbsp Rosemary
1 tbsp olive oil
method.
1) pre heat oven to 180 degrees centigrade gas 4. In large bowl mix together all ingredients and season.
2) layer in oiled ovenproof dishes and bake for 45 minutes to one hour until tender.
Quick tip. to cut cooking time put whole potatoes into the microwave to soften for five minutes before carrying out the above method and reduce cooking time accordingly.
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DESSERTS
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ORANGE GRANITA
Freeze a carton of Fresh orange juice for 6 hours then cut open and spoon into dishes
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