What could make this Christmas more festive? Christmas brandy truffles of course!  Brought to you by the Vegetarian Recipe Club (see http://vegetarianrecipeclub.org.uk) with slight adaptations.  This recipe can be scaled down to produce less truffles and you can have a go with adding a coconut or coffee liquor instead of the brandy if it's not your thing. 

Christmas Brandy Truffles
Makes 50+ Truffles

Vegetarian, Vegan, Gluten-Free, Nut-Free Option

Ingredients:

1 tub vegan cream cheese * 
450g/1lb icing sugar *
345g/12oz dark chocolate *
1½ tsp brandy
Dark cocoa powder *
Topping 200g/7oz icing sugar (plus water according to packet instructions) *
1 tbsp dried cranberries *
1 tub green angelica, cut into leaf shapes

Method:

Spoon vegan 'cream cheese' into a bowl, sieve in the icing sugar and beat well until smooth.

Break the chocolate into a bowl and then immerse the bowl into a saucepan of simmering water on the top of your oven. Stir with wooden spoon as it melts.

Add melted chocolate to 'vegan cheese' and icing mixture, along with the brandy.

Mix well, cover and refrigerate for 1 hour.

Now shape the mix into truffles (about 1 inch balls). Put the cocoa powder into a bowl, add the truffles and then gently shake the bowl so they become coated.

Mix the icing sugar and appropriate amount of water. Spoon onto truffles then decorate with angelica leaves and cranberries. Store in a cool place until ready to eat.

Note: The picture above shows pistachios and glace cherries being used as alternative decorations.  You may not need 200g icing sugar for the icing so start with 100g icing sugar, sieved, and add water a little at a time until you get an opaque but slightly liquid icing which will be able to set after resting.

* These ingredients are available at our store.

Please note: Daily Bread pre-packs are packed in areas that may handle dairy, nuts, seeds, soya, wheat, gluten, celery and honey.

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This is a delicious and easy recipe from Parsley Soup (see http://www.parsleysoup.co.uk), using items that most people have on hand already.  Best served with brown rice or non-dairy naan bread.

Chickpea & Spinach Curry
Serves 2

Vegetarian, Vegan, Soy-Free, Gluten-Free Option, Nut-Free

Ingredients:

Vegetable oil *
1 onion
1 clove garlic
1 tbsp curry powder (or 1 tsp each ground cumin, coriander and turmeric, 1 cardamom pod and 1/2 tsp chilli powder) *
1 rounded tsp plain flour or chickpea flour *
1 tin of chickpeas *
275ml (1/2 pint) water *
A little bit of vecon paste/stock cube/salt (to taste) *
1 bag of spinach (washed)
1 potato, peeled and cut into chunks

Method:

Chop onion and garlic. Heat the oil in a large saucepan, and fry the onions and garlic with the spices for a few minutes over a moderate heat. Add flour and cook for a further couple of minutes.

Add water slowly, bring to the boil and then add the drained chickpeas and potato.

Simmer for about 10 minutes then add the vecon/stock/salt and the spinach.

Cook for at least 5 more minutes until the potato is cooked and the spinach has wilted, then serve with rice or naan bread.

* These ingredients are available at our store.

Please note: Daily Bread pre-packs are packed in areas that may handle dairy, nuts, seeds, soya, wheat, gluten, celery and honey.

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Pizzas don't have to be unhealthy, they can actually be wholesome and nutritious!  They're also very adaptable so you can literally pick whatever toppings you want and how much you want.  Best served with a side salad and/or baked potato wedges.

Wholesome Cheesy Vegan Pizza

Serves 2

Vegetarian, Vegan, Nut-Free Option, Soy-Free Option, Gluten-Free Option

Ingredients:

250g wholemeal bread mix (use a gluten-free bread mix for gluten-free option) *
75ml Meridian tomato & pepper pasta sauce *
75ml passata *
100g No Moo Melty cheese, grated (make this nut-free by using an alternative nut-free cheese, or omit) *
6 Peppadew Peppers (mild or hot), quartered *
1 vegan sausage, roughly chopped (use a soy-free/gluten-free sausage or add extra toppings instead for soy-free/gulten-free option) *
½ red onion, thinly sliced
3 tomatoes, chopped and drained on kitchen roll
fine cornmeal (polenta) - optional (for if using a pizza stone) *

Method:

Firstly, make the pizza dough according to the instructions on the packet.  Once you are at the stage where the dough needs to rise for about an hour in a warm place, start preparing the toppings.

Mix the passata and the pasta sauce in a small bowl and set aside.  Next prepare all your toppings, ready to be assembled.

Preheat the oven to 180°C/350°F/Gas mark 4 when the dough rising time is nearly up.  I recommend using a pizza stone which you must put in the oven when cold and let it remain in the oven during the preheating stage. 

Flour your workspace and rolling pin, and roll the dough fairly flat, about 1cm deep (round or square shape is fine).  If using a pizza tray, dust the tray with flour and place the flattened dough on top.  If using a pizza stone, sprinkle some cornmeal on a cake lifter (or flat baking tray with no rim) and then place the dough on top.

Spread the tomato mixture evenly on top of the pizza dough, not too close to the edges as this will drip in the oven.  Add the toppings, followed by the cheese (again, not too close to the edge).  Put the pizza tray in the oven, or slide the pizza from the cake lifter to the pizza stone, and cook for about 20 mins or so.  The cheese should have melted a bit and the centre of the pizza should be cooked.

* These ingredients are available at our store.

Please note: Daily Bread pre-packs are packed in areas that may handle dairy, nuts, seeds, soya, wheat, gluten, celery and honey.

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Tempeh has a nutty and delectable texture, and is packed full of protein.  There is no better way of eating it than by steaming, marinating in a barbeque sauce and oven baking.  Delicious!  Savoury rice compliments this dish perfectly.

 Barbeque Tempeh with Savoury Rice

For the BBQ tempeh:

For the savoury rice:

To make the barbeque tempeh, firstly cut the tempeh into 1 inch pieces and steam for 15 mins.  Put the tempeh pieces, onion and barbeque sauce in a ceramic, glass or stone dish (with a fitted lid) and gently mix until coated.  Marinate in the fridge for one hour or more, and then place on worktop until room temperature.

Preheat the oven to 175°C/340°F/Gas Mark 4.  When oven is ready, bake the tempeh mixture (with lid on) for 30 mins.

Whilst the tempeh is cooking, prepare the ingredients for the savoury rice.  Heat the stock in a large wok or pan and then add the cooked rice, chili powder, tamari and cumin powder.  Mix until evenly distributed and when the mixture is hot, add the spring onion, pepper, peas and sweetcorn.  Reduce the heat and cover until everything is cooked, around 5 mins.

Plate up the rice first and top with the barbeque tempeh to finish.