Product Description

Part of our excellent Rose Elliot Vegetarian Classics series -- the essential guide to meat-free feasting over Christmas and the festive season. This stylish new two-colour edition of Rose Elliot's classic for the festive season is a guaranteed hit at Christmas time. Vegetarian Christmas brings together an unrivalled host of imaginative, rich and tasty recipes for the festive dining table. Foods to suit the wide-range of demands placed on the host at Christmas time include: * nibbles and buffet goodies * celebration centrepieces and vegetarian side dishes * very naughty but very nice christmas puddings and desserts * sweet cakes and biscuits * six fully planned-out Christmas Day menus From Chestnut & Red Wine Pate En Croute and Little Brie & Hazelnut Bakes to Boozy Vegan Ice-Cream and Drenched Lemon Cake readers are spoiled for choice with recipes for a very special Christmas magic.

Product Details

• Amazon Sales Rank: #331601 in Books
• Published on: 2001-09-03
• Original language: English
• Number of items: 1
• Binding: Paperback
• 184 pages

About the Author
Rose Elliot is Britains' foremost vegetarian cookery writer -- she has helped revolutionise Britain's eating habits. All her books are available through HarperCollins.

Excerpted from Vegetarian Christmas by Rose Elliot. Copyright © 2000. Reprinted by permission. All rights reserved.
Yuletide Ring

If you don’t fancy turkey this year or are fed up of the habitual vegetarian nut roast, why not try this Yuletide Ring. This is a ring of lentils garnished with leaves and berries to look like a Christmas wreath, and filled with parsley stuffing balls.

Vegetarian Christmas has ideas for complete Christmas dinners, menu countdowns with a timetable for cooking events, and recipes for other festive foods, delicious deserts and even suggestions for the right wine to accompany the meal!

125 g/ 4 oz./ ½ cup butter
450g/ 1 lb/ 21/4 cups split red lentils
600 ml/ 1 pint/ 2 ½ cups of water
2 bay leaves
2 large onions, peeled and finely chopped
4 garlic cloves, peeled and crushed
Juice of 1 lemon
Sea salt
Freshly ground black pepper
Parsley and cranberries to decorate

For the Parsley Stuffing Balls:
350g/ 12 oz/ 6 cups soft white breadcrumbs
175g/ 6 oz/ softened butter
1 onion, peeled and grated
2 tsp dried mixed herbs
6-8 tbsp chopped fresh parsley

Grated rind of 1-2 lemons
Lemon juice
Sea Salt
Freshly Ground black pepper

Use 25g/ 1 oz/ 2 tablesppons of the butter to generously grease a 22-23cm/ 9-91/2 inch ring mould (with a 1.2 litre/ 2 pint/ 5 cup capacity). Preheat the oven to 180 degrees C/ 350 degrees F/ Gas 4.

Put the lentils in a non-stick saucepan with the water and the bay leaves. Bring to the boil, then cover and leave to simmer, gently for about 20 minutes or until the lentils are pale in colour and tender.

Meanwhile, melt the remaining butter in another saucepan, add the onions and garlic, cover and cook very gently for 10 minutes, until tender. Add the onions to the lentils along with the lemon juice and salt and pepper to taste.

Spoon the lentil mixture into the ring mould – it won’t completely fill it – and level the top. Cover with foil and bake for 45 minutes. To serve, slip a knife round the edges to loosen, invert a plate over the top, then turn the mould out on to the plate.

To make the Parsley Stuffing Balls: Mix all the ingredients together, adding grated lemon rind and juice, salt and black papper to taste. Roll the mixture into balls about the size of walnuts and put them, a little apart, in a greased baking pan. Bake them for about 25 minutes in the oven preheated to 190 degrees C/ 375 degrees F/ Gas 5, turning them over after about 15 minutes so that they become crisp all over.

Now put the Parsley Stuffing Balls into the centre of your Yule Ring and decorate the ring with some flat leaf parsley leaves, and whole cranberries.

Customer Reviews

an excellent selection of delicious festive veggie recipes
I have owned this book for several years now and I always turn to it at Christmas for inspiration. Rose Elliot provides five festive menus which you can mix and match or adapt using other recipes in the book or from elsewhere. Each menu has guidance for preparing and freezing items in advance so you can have a relaxing Christmas Day! The book also contains suggestions for starters, main courses, vegetable accompaniments and party food. The photographs show how stunning these dishes can look when prepared.
In addition, the recipes are delicious and will make for a truly special festive meal which is completely vegetarian. She also gives information about how to adapt some dishes for Vegans.
I couldn't get through Christmas without it.

ALLERGIC DAUGHTER: MUM LOVES THIS!
I cook for a dairy, egg, fish and nuts allergic 3 year old and I think this woman is fabulous. Eventhough this is for veggies so has cheese etc in some recipes, many things don't ....AND THEY STILL TASTE GOOD! She also provides other suggested ingredients, like in her dairy and egg free choc cake which is a birthday LIFESAVER. I just feel she really thinks and tastes and experiments with her recipes. Eveything I have made by Rose Elliot has been fab.

Nut Roast
Was really surprised that one reviewer was disappointed with the Cashew Nut Roast in this collection of recipes.I have written out this recipe for countless friends and everyone loved it including non-vegetarians.I cook this roast frequently and always keep a supply in the freezer.