This year is my first year being Vegan and it’s quite exciting! Cue happy face 😀
Christmas is all about indulging in your favourite things, yummy! My Christmas day with Dan (boyfriend) started off with his favourite breakfast, my version of the Mexican breakfast ‘Huevos Rancheros.’ Obviously neither of us eat eggs so it’s basically just a flat fajita, that looks like a pizza! Haha! But it’s packed with veggie goodness and spiciness from the beautiful Sriracha sauce.
- 2 x tortillas (or depending on how many you want)
- 1/2 onion
- 1 red pepper
- 1/4 courgette
- Handful of spinach
- A few jalapenos
- 1/2 can Black beans, rinsed with cold water (I didn’t use them on this one)
- Fajita seasoning
- Hot sauce (I use sriracha)
- Grated Garry, or Vegan cheese to you ‘non-vegans’ (I didn’t use it on this as Dan doesn’t like cheese)
- Handful of Good4U super spouts
- Pre-heat the oven on 190 degrees
- Chop all the veg into the consistency you require. I like mine cut as though it’s going into a fajita (length ways)
- Add onion to a pan, I don’t use oil for this as the veg releases enough water to cook without, and cook until tender.
- Put in the rest of the veg and black beans with fajita seasoning and cook until there is a little bit left in the veg.
- Whilst the veg is cooking, put as much hot sauce as required on the base of the tortilla, adding the veg on top when cooked
- Put Garry on top and pop into the oven, cooking until the edges go crispy and brown
- Remove from the oven, add on some more Garry if required, sprouts and more hot sauce (personally I like to add on sweet chilli or BBQ sauce)
After breakfast we headed out for a long walk over to Hollingbury to wander around and get lost in the forrest.
I made friends with a Robin and saw a cute Xmas tree!
Once we had come back it was time for cooking again, this time my first Christmas dinner! It was scary I’ll tell you that! But I made it, and it turned out real tasty. The recipe I followed was for 4 people, from The Veg Space, so there was a lot left over. But no food went to waste, we had it the next day for lunch as well 🙂 I roasted some veg in the oven with soy sauce, baked some crispy potatoes using coconut oil instead of goose fat with thyme, rosemary and garlic, and I bough some stuffing balls from Aldi (vegan of course!).
Butternut Squash roast ingredients
- 1 butternut squash
- 1 red onion
- 2 cloves of garlic
- 100g lentils
- 100g cranberries (I used any left over to make a cranberry sauce which was water, cranberries, sugar and orange skin and juice)
- 2 stalks rosemary and thyme (chopped)
- 1/2tsp cinnamon
- 150ml red wine
- 150ml veg stock
- 50g pistachios
- Pre-heat the oven to 180 degrees.
- Slice the butternut sqaush in half, length ways, and scoop out the seeds. Brush a little coconut oil on and bake in the oven for 30-40 mins
- Whilst the butternut squash is cooking, cook the onion and garlic (chopped) for 5 mins until softened.
- Add the lentils, cranberries, rosemary, thyme, cinnamon, red wine and veg stock bringing it to a boil, then covering and letting it simmer for 30 mins. Or until the lentils are tender. Make sure you watch out that there is enough liquid whilst cooking, and that the lentils do not burn or stick to the pan.
- Take the butternut squash out of the oven and let it cool slightly before scooping out the flesh. Make sure there is enough left in to hold it’s shape, and that you do not break the skin.
- Add the flesh to the lentils, mashing it into the mixture, then stir in the spinach and roughly chopped pistachios before spooning back in to the buttnernut squash shell. Make sure you taste the mixture first and that it is to your taste.
- Place the stuffed butternut squash back into the oven for around 10 mins to make sure its nice and hot!
Voila! A mouthwatering Xmas dinner.
We had Star Wars themed crackers on the table, obviously fitting with Rouge One coming out this week (if you haven’t seen it, you definitely should!) My Xmas hat broke before I got to put it on my head 😦 Haha!
What’s everyone going to cook for their Xmas dinners? If you give this recipe a try, let me know what you think of it!