Vegan Holiday Meals - Cooking for Family and Friends | Almond Tree Kitchen | Skillshare

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Vegan Holiday Meals - Cooking for Family and Friends

teacher avatar Almond Tree Kitchen, Cooking Therapy

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

18 Lessons (2h 19m)
    • 1. Welcome - Class Overview

      2:38
    • 2. Five Vegan Dips

      12:53
    • 3. Vegan Meatballs with Tomato Sauce

      11:08
    • 4. Vegan Quiche

      11:17
    • 5. Nut Roast with Onion Gravy

      9:07
    • 6. Shepherd's Pie

      9:20
    • 7. Vegan Wellington

      14:30
    • 8. Coleslaw with Chive Dressing

      5:03
    • 9. Hasselback potatoes

      3:48
    • 10. Roasted Roots and Wilted Greens

      5:09
    • 11. Potato Croquettes with Scallions

      6:25
    • 12. Pumpkin Mousse

      5:05
    • 13. Orange and Almond Cookies

      4:26
    • 14. Pecan Caramel Pie

      10:16
    • 15. Mandarin and Chocolate Cheesecake

      9:36
    • 16. Coconut and Cranberry Snow Puddings

      8:39
    • 17. Black Forest Gateau

      9:18
    • 18. Thanks for Watching

      0:22
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About This Class

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Welcome to our new vegan cookery class, we're in the holiday spirit and looking forward to making lots of delicious festive treats. The recipes are all gluten free, easy to follow and simple to make, and as usual we'll be working from scratch inspired by a wonderful array of seasonal produce. All the dishes are suitable to prepare in advance so you can relax and enjoy the company of your family and friends.

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We'll be preparing five flavourful and colourful vegan dips: green leaf and herby, silky beetroot with a hint of caraway, nutty creamy chickpea, deep flavoured roasted pepper and a velvety carrot with a touch of spice - serve them with your favourite vegan chips, small rounds of toast or thick country corn bread. These dips are perfect as appetizers to accompany drinks or as a lead in to a more formal main meal.

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We'll be making five substantial main dishes starting with vegan meatballs in a fresh tomato sauce.

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A pumpkin and spinach vegan quiche with a creamy filling set in a short, crumbly crust.

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We'll be making a traditional vegan nut roast with beans, sage and onion gravy.

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A vegan shepherd's pie with lentils and shitake mushrooms.

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And a vegan 'Wellington' - sweet potato, red rice, spiced red cabbage and mushroom confit set in a walnut gluten free pastry.

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To accompany the mains we'll be preparing some of those favourite sides, such as a crispy fresh coleslaw with chive dressing.

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Hasselback potatoes with garlic and herbs.

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Slow roasted roots with wilted greens.

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And potato croquettes, crisp on the outside and soft in the middle.

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For desserts we'll be making some light, elegant pumpkin mousses served in glasses.

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accompanied with thin orange and almond cookies.

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Another couple of traditional favourites, a deliciously rich caramel pecan pie.

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And a pretty mandarin and chocolate vegan cheesecake.

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As an alternative to the traditional spiced fruit puddings we'll be making these festive coconut and cranberry mini snow puddings. 

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And finally a black forest gateau with chocolate vegan cream and black cherries.

This class is suitable for beginners and more experienced cooks alike. You will find the printable recipes in the Project & Resources tab alongside tips and ingredient listings. Feel free to ask any questions - we hope you can join us!

Meet Your Teacher

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Almond Tree Kitchen

Cooking Therapy

Teacher

Hello, I’m Helen from Almond Tree Kitchen and from my kitchen door, looking out over the beautiful Andalusian countryside we’re going to create simple, imaginative dishes from everyday ingredients.  

Always cooking from scratch and laden with produce from the kitchen garden, we’re here to inspire you to take time out and to enjoy a different type of video class with an unobtrusive style and gentle relaxing vibes.

If you’re interested in knowing more about us, head over to our website where you can explore our world of home-cooked, farm to table dishes. Here you can also browse Recipe Collections, enter the Recipe Library and take a look at our cookbooks.

See full profile

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Transcripts

1. Welcome - Class Overview: Hi, welcome to almond tree kitchen and to our new vegan cooking class. We're coming to you from the wilds of Andalusia. And we hope to inspire you to tune out to the outer world for a while and to take time to enjoy the culinary process, we're in the holiday spirit and looking forward to making lots of delicious festive treats. The recipes here are all gluten-free, easy to follow, and on the whole simple to make. And as usual, we'll be working from scratch, inspired by a wonderful array of seasonal produce. All dishes are suitable to prepare in advance so you can relax and enjoy the company of your family and friends. To start, we'll be preparing five colorful vegan dips, perfect as appetizers to accompany drinks. We have green leafy and herbie, beetroot with a hint of caraway, nutty, creamy chickpea, full flavoured roasted pepper and a velvety carrot with a touch of spice. We'll be making five substantial main dishes, starting with vegan meatballs in a fresh tomato sauce, a pumpkin and spinach quiche with a creamy filling in a short crumbly crust. We'll be making a traditional vegan nut roast with beans, sage and onion gravy, a vegan shepherd's pie with lentils and shitake mushrooms, and a vegan Wellington with sweet potatoes, spicy cabbage, mushroom confit in a walnut gluten free pastry. To accompany the mains we'll be preparing some of those favourite sides, such as a crispy, fresh, coleslaw with chive dressing, Hasselback potatoes with garlic and herbs. Slow roasted roots with wilted greens and potato croquettes, crisp on the outside and soft in the middle. For deserts we'll be making a light elegant pumpkin mousse, served in a glass. Thin orange and almond cookies, a deliciously rich caramel pecan pie, a pretty mandarin and chocolate vegan cheesecake, some coconut and cranberry mini snow puddings, And finally, a black forest gateau with chocolate, black cherries and vegan cream. This class is suitable for beginners and more experienced cooks alike. Although the Wellington is a little more challenging, we'll be walking you through every step of the way. And we hope you can join us. 2. Five Vegan Dips: Five dips appetizer. Here we'll be making five colourful, uniquely flavoured dip. Perfect is an appetizer with drinks at a party or as a lead into a more formal meal. All the recipes make about eight small servings. Slow cooked, spicy carrot. For this, we are going to need 450 grams, one pound full flavoured carrots. Old ones are also okay three tablespoons of extra virgin olive oil. One orange, finely grated zest and juice. One teaspoon of ground cinnamon, one teaspoon of whole cumin seeds. sea salt flakes and freshly milled black pepper. Preheat the oven to 240 degrees Celsius 460 Fahrenheit. Trim and peel the carrots cut in half length ways and in quarter length ways if very large, layout a large piece of kitchen foil, layer, piece of baking parchment on top, lay the carrots on top. Drizzle with olive oil and pull up the sides of the foil to enclose, forming a tightly sealed parcel. Bake in a hot oven for 60 minutes. They want to be well cooked but not browned. Zest the orange using a fine grater and juice, remove from the oven and roughly cut the cooked carrots. Transfer the carrots and all the cooking juices to the processor. Add the orange juice and zest, add the cinnamon and season. Churn well until smooth and silky. Lastly, stir in the cumin seeds, spoon into a container and cover or jar and keep refrigerated. Roasted red pepper dip. Here we have 400 grams or 14 ounces of red bell peppers, 150 grams 5.3 ounces tomatoes, 100 grams, 3.5 ounces drained, store bought, well cooked soft white beans. One tablespoon of lemon juice, two teaspoons of pimento dulce (sweet) or paprika. One tablespoon of tomato concentrate paste sea salt flakes and freshly milled black pepper and some extra virgin olive oil. Preheat oven to 240 degrees Celsius, 460 degrees Fahrenheit. Line the oven tray with kitchen foil and a layer of baking parchment on top. Cut the tomatoes into quarters and placed in a circle on top of the paper. Laid the peppers in the middle alongside and drizzle with olive oil. Scrunch up the sides of the foil to slightly cover the tomatoes so that they won't burn. Bake in a hot oven for 40 minutes. Take out of the oven. Remove any overly black pepper skin, removed the core and seeds, set aside any juice from the peppers and in the bottom of the parcel. Put the tomatoes and peppers into the processor, you could add the little blackened skin for flavour. Add the paprika, lemon juice, tomato paste and beans, season and churn. keep going Add some of the juices a little at a time to form smooth paste, ours here is a little bit too liquid. so don't add so much juice if you would like it thicker. Season to taste, spoon into a container and cover or jar and refrigerate Green Herby Dip. For this, we will need 100 grams or 3.5 ounces of fresh spinach or leaves. stalks removed, 150 grams, 5.3 ounces of ripe avocado 85 grams or three ounces of mild Spanish sweet onion, 32 grams, one ounce of fresh cilantro, 100 grams, 3.5 ounces of drained store bought, well-cooked soft white beans, two tablespoons of extra virgin olive oil. One tablespoon of lemon juice, one tablespoon of finely chopped parsley, sea salt flakes and freshly milled black pepper Peel and finely chop the onion. Roughly chop the cilantro. Sauté gently covered, in two tablespoons of olive oil for five minutes, do not brown, add the greens and continue to cook covered for two minutes. Remove from the heat and set aside to cool a little put the beans into the processor, trim the avocado, scoop out flesh and put into the processor. Add the lemon juice and season, add the parsley and the cooked greens and churn until smooth. Finally, add the cilantro, Churn again until smooth. Spoon into a container and cover or jar and keep refrigerated. Purple Beet Dip. For this we will need 230 grams, eight ounces of cooked beetroots, 200 grams, seven ounces of purple onion, 100 grams, 3.5 ounces of drained store bought well-cooked soft white beans, 100 grams, 3.5 ounces of apple, three tablespoons of extra virgin olive oil. One teaspoon, caraway or anise seeds. One large clove of garlic, salt and freshly milled pepper, Peel and finely slice the onion peel, crush and finely dice the garlic, peel and finely dice the apple. Dice the beetroots. Keep going. Sauté the onion, garlic and apple on medium heat and three tablespoons of olive oil. Cover and cook gently for 15 minutes until soft, do not burn. Put the beetroot into the processor, add the beans, and the cooked onion mix, including all the juices from the pan, add the caraway seeds and season. blend until smooth. Spoon into a container and cover, or jar and keep refrigerated. Creamy Nutty Chickpea Dip. Here we have 250 grams, 8.8 ounces of drained store-bought well cooked chickpeas, 60 grams two ounces of cashew nuts, which had been soaked for two hours in water. Three tablespoons of extra virgin olive oil, one clove of garlic, a pinche of sea salt flakes and freshly milled black pepper. Put the chickpeas and softened nuts into the processor. Add the garlic, chop up a little if you like add the olive oil and season with salt and pepper. Churn until smooth, scraping down the sides of the processor to make sure all the nut pieces have been churned, taste, and adjust the seasoning as needed. Spoon into a container and cover or jar and keep refrigerated. Serve them with your favourite vegan chips, small rounds of toast or thick country cornbread. 3. Vegan Meatballs with Tomato Sauce: Vegan meatballs made with red beans and dried cranberries served in a fresh tomatoes sauce. The ingredients here make enough to serve eight people. For the meatballs, we will need 350 grams, 12 ounces of red beans, 125 grams or 4.4 ounces of dried cranberries, 70 grams, 2.5 ounces of mushrooms, 100 grams, 3.5 ounces of red onion, three cloves of garlic, and three tablespoons of finely chopped mixed herbs, such as fresh parsley, thyme and dried oregano. For the tomato sauce, we will need 1.4 kilos or three pounds of ripe flavourful tomatoes, 200 grams or seven ounces of red onion. One stick of celery, three large cloves of garlic. Two tablespoons dried oregano. Two to three bay leaves. One tablespoon of tomato concentrate puree, one tablespoon of pimento or paprika, and some extra virgin olive oil, sea salt and freshly ground black pepper. To make the meatballs, Simmer the beans in a large pan in lots of water for around 60 minutes. Meanwhile, you can prepare the rest of the ingredients. Peel and finely chop the onion. Crush and finel chop the garlic. Finely chop the mushrooms. Finely chop the cranberries. After 60 minutes, the beans should be cooked but still have bite, drain well and retain the cooking liquid. Sauté the onions and garlic in a little olive oil for five minutes, add the mushrooms and continue to cook for one minute, at the herbs and a little more oil if needed. Season well and remove from the heat. Grind the beans in the processor a little at a time with a small quantity of chopped cranberries. Three quarters of the bean/cranberry mix needs to be coarsely ground. The other quarter blended to a near smooth paste. For this last quarter batch, add some of the cooking liquid from the beans to achieve a smooth consistency. Put all the ground beans into a large bowl. Add the onions, mushrooms and garlic, and mix thoroughly. Season to taste and using your hands form, by pressing firmly into large balls. Set aside whilst you make the sauce. To make the tomato sauce, peel and finely slice the onion. Finely chop the celery. Medium dice the tomatoes, retain all the juices and set aside in a bowl. Crush, and finely dice the garlic. In a large pan sauté the celery, garlic and onions in a generous amount of olive oil for two minutes, add the bay leaf and add the tomatoes add the herbs, pimento and tomato paste, season well, cover and bring to the boil turn down the heat and simmer covered for 15 minutes. Remove from the heat and set aside. To serve heat a small amount of oil in a frying pan on medium heat. Sauté the meatballs, a small quantity at a time until brown, they don't take long so be careful not to burn. We are pressing the balls again to firm up their shape just before frying. Pour the tomato sauce into a large serving dish and place the balls on top, spacing out evenly. You can serve it immediately or set the dish aside and gently warm up in the oven. Before serving scatter with fresh herbs such as parsley and basil. Enjoy! 4. Vegan Quiche: Pumpkin Quiche, a delicious vegan quiche with a nutty crispy base, herby pumpkin-puree batter, spinach and caramelized red onion, garnished with thin slices tomato. The recipe serves eight generous portions. The ingredients for this dish are separated into three parts. For the first part, we're going to make the pastry base. We will need 300 grams, 10.6 ounces of gluten-free flour. We use to 50 percent chickpea flour and 50 percent rice flour, 300 grams, 10.6 ounces of ground whole almonds. These have been ground fine but not powdery. 170 millilitres 5.7 fluid ounces of extra virgin olive oil, 170 millilitres 5.7 fluid ounces of water. A pinch of salt, extra olive oil for greasing the tin, and a large 30 centimetre, 12 inch diameter flan tin with removable base. For the batter, we will need 500 millilitre, 17 fluid ounces vegan milk, 200 grams or seven ounces of cooked pumpkin puree, 120 grams, 4.2 ounces of gluten-free flour. Again, we use 50 percent chickpea and 50 percent rice flour, two large cloves of garlic, two tablespoons of nutritional yeast, three tablespoons of mixed herbs, such as finely chopped fresh parsley, thyme and dried oregano, salt and freshly milled pepper. For the vegetables, we will need 400 grams or 14 ounces of spinach frozen whole leaf. This has been defrosted and drained dry. 225 grams, eight ounces of red onion, 170 grams, six ounces of plum tomatoes, extra virgin olive oil, salt and freshly milled pepper. And a sprig of optional rosemary to scatter on the top. Preheat the oven to 240 degrees Celsius, 460 degrees Fahrenheit. In a large bowl, mix the flour, ground almonds and salt. Add the oil and rub in with your fingertips. Add the water to form a medium firm dough. Oil the flan tin, making sure the fluted sides are well-covered. Press in the pastry, pressing it firmly and evenly to the base and sides. Set-aside whilst you make the filling. To make the filling, heat the almond milk in a large pan. Crush the garlic and finely dice. Add the pumpkin puree to the hot milk and turn down the heat. Add the chopped herbs, garlic and yeast, season well with salt and pepper. Whisk in the flour, whisk thoroughly until very smooth. Set-aside whilst you prepared the vegetables. Peel the onion, and finely slice. Trim the tomatoes, finely slice and season with salt and pepper. Sauté the onions in a little olive oil on medium heat for one minute. Cover, turn down the heat and gently cook for ten minutes, stirring from time to time. Tip them into a bowl and set aside. Use the same pan to sauté the spinach in a little olive oil on medium heat for five minutes. To construct the quiche, assemble all the prepared ingredients. Pour a little of the pumpkin batter onto the base and spread out evenly. Placed the cooked spinach into the batter, scatter evenly around, pour over the rest of the batter, leaving small areas of green spinach showing through. Scatter the cooked onions on top. Place the slices of tomato on top, looking nice Scatter the rosemary leaves if you have, season well. Trim the edges of the pastry to neaten up the tart and bake in a hot oven bottom shelf for 30 minutes. The pastry should be golden and crisp, the filling firm but springy to touch. Remove from the oven. Leave to cool a little before removing from the tin. Cut into slices and serve warm or cold. This goes very well with the coleslaw. 5. Nut Roast with Onion Gravy: Nut roast with onion gravy, a traditional favourite with mung beans, mushrooms, sage and walnuts. Ingredients to serve around eight generous portions. You will need 450 grams, one pound of mung beans or green soybeans. 220 grams, 7.5 ounces of all naps. Three large cloves of garlic, six ounces of mushrooms, three tablespoons of fresh sage, which we finely sliced, or two tablespoons of dried. One stick of celery, 220 grams, 7.5 ounces onion, 170 grams, six ounces of dried apricots, one medium sliced apple, and freshly milled black pepper and extra virgin olive oil. You will also need a large loaf tin around 30 centimetres, 12 inches. Preheat the oven to 220 degrees Celsius, 430 degrees Fahrenheit. Boil the mung beans in a large quantity of water for around 30 minutes, drain and set aside. Peel and finely chop the onions. Finely chop the celery. Crush the garlic and finely chop. Finely chop the apricot, finely chop the mushrooms. Sauté the onions, garlic, and celery in a generous amount of olive oil for five minutes. Tip out into a large mixing bowl. In the same pan, sauté the mushrooms in a generous amount of olive oil for two minutes. Tip out into the bowl. Finely grate the apple and add to the bowl, mix thoroughly. Add the apricot and sage. Crush the walnuts, you can chop or place in a cloth and crush with a rolling pin, they should be small with some powdery pieces. Add to the bowl fold in just under one half of the cooked beans, taste season well the salt and pepper. Put the rest of the beans into the processor and churn to a paste. Add the paste to the bowl and mix thoroughly to form a dough-like lump. Oil the loaf tin and line the tin with baking parchment, with long overhanging sides so that you can use these to help to remove the loaf when cooked. Add the mixture all the time, pressing very firmly down to pack in. Use your fist or the back of a spoon or a potato masher. Fold over the parchment it to cover the top and bake in a hot oven middle shelf for 40 minutes. When the loaf is cooked, remove from the oven and leave to stand the 30 minutes. Carefully loosed the ends and lift out of the tin, you can cut into thick slices as is. Or if you are brave, very carefully turn it upside down and cut. Decorate with fresh herbs, serve with cranberry sauce and vegetable sides and onion gravy. To make the onion gravy, you will need 340 grams, 12 ounces of red onions, two teaspoons of dark miso paste, two teaspoons of balsamic vinegar. One tablespoon of dark fruit, chutney, cut fine. One tablespoon of red currant jelly or other dark jam such as cherry, two tablespoons of nutritional yeast, salt and freshly male black pepper, and extra virgin olive oil. Finely slice the onions and sauté a generous quantity of olive oil on high heat for two minutes. Cover and continue to cook on low heat for ten minutes until soft and very lightly browned. Mix the miso paste with a little water and stir into the onions. Add the nutritional yeast, vinegar, jelly and chutney, and some more water. Reduce on low heat until you have a good gravy consistency. Served with a slice of loaf. Enjoy! 6. Shepherd's Pie: Shepherd's pie with lentils and shitake mushrooms. The ingredients here are to serve six to eight portions as a main course. You will need to 100 grams, seven ounces of lentils, small brown 'Pardina' or 'Puy-lentils' are best. 300 grams, 10.6 ounces of shitake mushrooms, 100 grams, 3.5 ounces of celery, 300 grams, 10.6 ounces of carrots, 200 grams, seven ounces of turnip, 300 grams, 10.6 ounces of red onions. To add flavour, we have two tablespoons of grain mustard (gluten-free) one tablespoon of dark miso paste, one tablespoon of tomato concentrate paste, one tablespoon of balsamic vinegar, freshly milled black pepper, three tablespoons of mixed chopped herbs, fresh parsley time and dried oregano three large cloves of garlic, three to four bay leaves. Add for the pie top, we have some nice potatoes around 1.5 kilos or 3.3 pounds, a little sea salt and extra virgin olive oil. You will also need and large oven proof serving dish ours measures 40 centimetres x 25cm x 7cm. Preheat the oven to 240 degrees Celsius 460 degrees Fahrenheit. If you want to serve immediately, if not, you can make this dish in advance and reheat later. In a large pan, cook the lentils in a generous amount of water on high heat for 20 to 25 minutes. These small 'Pardina' lentils keep their shape but are soft when cooked. After 20 to 25 minutes cooking, drain the lentils, retain the cooking liquid and tip into a large bowl. We are now going to prepare the vegetables. This you could do whilst the lentil are cooking. Finely slice the celery, peel and medium slice the carrots. If they are large, slice length ways first. Peel the turnip and cut into thick slices and dice. Peel the onion and medium dice. If the mushrooms are large, break gently in half or quarters with your fingers. If they are small, leave whole. Peel and crush the garlic, and finely dice. Peel the potatoes and cut into even chunks. You can put on to cook now or wait until the filling is finished. In a large pan Sauté the prepared celery, onion, garlic, carrots, and turnips in a generous amount of olive oil on medium to high heat, add the bay leaf, cover, turn down the heat and cook for ten minutes. After ten minutes cooking the vegetables, add the mushrooms, cover, and continue to cook for a further five minutes. Then at the herbs, mustard, a generous pinch of pepper and tomato paste. Stir well. Add the balsamic vinegar and the cooked lentils, stir well. In a small bowl mix the miso paste with approximately four tablespoons of the lentil cooking liquid using the back of the spoon to mix thoroughly. Finally, add half the miso paste mix in well and taste, add a little more miso and some lentil cooking liquid to achieve an enriched sauce. Not too wet, but also not too dry. Continue to taste and adjust the seasoning accordingly. Spoon into your oven proof dish. Cook the potatoes in a generous quantity of water and simmer for about 30 minutes. The time will depend on the size of your cut pieces, you can check regularly. They need to be soft but not falling apart. When done, remove from the heat, drain and mash add a little extra virgin olive oil, season well, and continue to mash until smooth and creamy. Spoon on top of your lentil mixture. Using the back of the spoon to fatten evenly. Use a fork to make ridges, drizzle with extra virgin olive oil and season. To serve immediately bake the hot oven top shelf until the mash is golden brown. If not, you can set aside and when ready to serve, heat through in a hot oven central shelf, covering the top with foil for 30 minutes, then removing it to brown the mash during the rest of the cooking time, around 20 minutes. 7. Vegan Wellington: Vegan Wellington, A colourful vegan Wellington with a sweet potato soft centre, spiced red cabbage, rice and mushroom confit set in a walnut pastry - a rather more challenging dish with a very much hands on approach. For the pie crust, you will need 345 grams, 13 ounces of gluten-free flour. Here we use equal amounts of chickpea and rice flours, 300 grams or 10.5 ounces of walnuts, 225 millilitres, 7.6 fluid ounces, extra virgin olive oil, 225 millilitres, 7.6 fluid ounces of water, and a pinch of salt. For the Wellington filling, you will need 540 grams, 19 ounces of sweet potatoes (equal in size), 150grams 5.3 ounces of red rice, 240grams 8.5 ounces of mushrooms, 180 grams, 6.3 ounces of onion. 1 stick celery, 2 cloves of garlic. 6 to 8 red cabbage leaves, 50 grams or 1.7 ounces of fresh greens, such as spinach of soft baby kale, 150 millilitres, 5 fluid ounces of orange juice, 2 tablespoons of apple cider vinegar, 2 tablespoons of brown sugar. 1 teaspoon, all spice or cinnamon or cloves, 1 tablespoon of dried oregano, salt freshly milled black pepper and extra virgin olive oil. You will also need plenty of baking parchment or waxed paper to roll out the pastry. First to prepare the filling, preheat the oven to 240 degrees Celsius, 460 degrees Fahrenheit. Prick the sweet potato in several places with a fork and roast in the hot oven for around 30 minutes until soft. Check, then remove from the oven and wrap and kitchen foil. Cook the rice for 25 minutes in a generous quantity of boiling water. Drain and set aside. Peel and finely chop the onions. Peel and finely chop the garlic. Finely chop the celery. Finely chop the mushrooms. Sauté the onions, celery, mushrooms and garlic in a a generous quantity of olive oil on medium heat for 3 minutes. Cover and cook for a further 3 minutes, remove from the heat and tip into a large mixing bowl. Add half the cooked rice, the oregano, season and mix well. In a processor churn the rest of the rice to form a rough sticky paste and add to the bowl. Mix thoroughly to form a soft lump. Moving on Snip with scissors the thick stalky ends from the red cabbage leaves, leaving the leaves whole as much as possible. Cook the leaves and a large pan with the vinegar, sugar, spices, and orange juice. This will help them to retain their colour. Keep the pan covered and cook until soft around 10 minutes. Remove from the heat and set aside. Wilt the greens in a little olive oil, cover and set aside. To prepare the pastry, line the oven tray with baking parchment, grind the walnuts to a fine but not powdery texture. Tip into a large bowl with the flour and salt. Add most of the olive oil and rub in with your fingertips, Add most of the water to form a soft dough and set aside to rest for five minutes. You are now going to construct a large sausage, which will be wrapped in red cabbage with the sweet potato in the centre and the rice/mushroom mix surrounding it. Layout a large sheet of baking parchment. Lay the red cabbage leaves out on top, generously overlapping each to form a large rectangle. Place half the rice mushroom mix on top and gently spread out to cover a long, narrow rectangle, just larger than the two sweet potatoes placed end to end. Take the cook sweet potato, and trim the ends, slice in half-length ways and place the wilted greens in the middle and put back together. Set potatoes on top. Mound the rest of the rice mix on top of the potatoes using your hands. Then clean your hands. Fold in the sides of the cabbage, keep pressing down with your hands and roll up to form a sausage. Set to one side. Come back to your dough and test. It should be malleable. Workable like a well-prepared clay. (an advantage here, if you are a potter!) if it is crumbly and has dried up a bit, add a little more olive oil and water and work in. To construct the Wellington, layout the baking parchment or waxed paper onto the worksurface - overlay the sheets if you do not have it on a roll - you will need to cover an area of at least 40 centimetres, 16 inches x 50 centimetres 20 inches. Dust with a little flour. Place the dough in the centre, press down to form a rough rectangle. Dust the top of the pastry with a little flour and lay another sheet of parchment or waxed paper on top and gently roll, pressing out with the rolling pin to form a large flat rectangle. This needs to be much larger than your sausage filling with enough to wrap up the ends and to wrap over the top. Place your spiced cabbage-filled sausage on top, fold up the ends, peel back the paper and roll up the other sides carefully, overlapping at the top. Press firmly all over the sausage with your hands, gently moulding it to the shape. Here, if you have to repair any patches of pastry, you can simply press in and fix just as you would if you were working with clay. Prick 3 small holes in the top, bake in the hot oven for 20 minutes or so until the pastry is lightly golden - do not overcook. Remove from the oven, leave to stand for 5 minutes, trim the ends of the sausage and then cut into thick slices with a very sharp knife. Serve with fresh vegetable sides and the spice juice from the cooked cabbage. 8. Coleslaw with Chive Dressing: Fresh coleslaw with a chive dressing. Here we have ingredients to serve around eight people as a side. For the coleslaw, you will need 300 grams, 10.6 ounces of green cabbage, which is a chunk of the whole, 300 grams 10.6 ounces of carrots, 300 grams, 10.6 ounces of red cabbage, a chunk of the whole, one large apple, around 250 grams or 8.8 ounces. 150 grams 5.3 ounces of mild Sweet Spanish onion. One tablespoon of lemon juice. For the dressing, you will need 120 millilitre, 4 fluid ounces of tahini paste, 120 millilitre, 4r fluid ounces of almond milk, 2 tablespoons of apple cider vinegar, 2 tablespoons of sugar syrup, or your choice of liquid sweetener, 50 grams or 1.7 ounces fresh ginger root, 1 clove of garlic, salt, and freshly milled pepper, one small handful of a fresh chives, and around 100 millilitre, 3.4 fluid ounces of extra virgin olive oil. Ultra finely slice the green cabbage is fine as you can. If you have a mandolin, you could use this, set it aside in a large bowl. Ultra finely the slice the red cabbage add to the bowl. Ultra finely slice the mild onion and add to the bowl. Peel and grate, the carrots on medium grate, add to the bowl. Peel and grate the apple on medium grate, drizzle with lemon juice and add to the bowl. Finely grate the ginger. Finely grate the garlic, put both into a medium-size bowl. Add the almond milk, sugar syrup, and vinegar, season and whisk together. Whisk in the tahini paste, drizzle in the olive oil and combine thoroughly. Finally, snip the chives and mix into the dressing. Tossed the coleslaw, Add the dressing and toss again, serve at room temperature or chilled. This will keep well, refrigerated in an airtight container for at least five days. 9. Hasselback potatoes: Hasselback potatoes with herbs and garlic. Here we have one medium-sized potato per serving. Each one is evenly shaped, scrubbed clean, and of equal size. We also have extra virgin olive oil, 4 cloves of finely chopped garlic, two tablespoons of mixed herbs, such as rosemary, oregano, fresh parsley or thyme, salt and pepper. And to garnish, we will be using wilted greens and lightly sautéed cherry tomatoes. Preheat the oven to 240 degrees Celsius to 460 degrees Fahrenheit. Cut the potatoes carefully, finely slicing just over halfway through so that the potato stays whole. Hold the potato firmly as you slice keep the slices even. Line the oven tray with baking parchment and place the cut potatoes on top. drizzle generously with olive oil, season well, then sprinkle with half the herbs and garlic. umm smells good. Okay. Bake in a hot oven for around 60 minutes, halfway through cooking carefully baste the potatoes with the hot oil from the bottom of the oven tray. When cooked, they should be golden, remove from the oven and sprinkle with the rest of the herbs and garlic and serve hot as a side. Garnish with wilted greens and lightly sautéed cherry tomatoes. 10. Roasted Roots and Wilted Greens: Roasted roots and greens. A colorful and easy to prep side dish that accompanies almost anything. Here we have ingredients to serve around six to eight portions as a side. You will need 300 grams, 10.6 ounces butternut squash or pumpkin, 200 grams or seven ounces sweet potato washed and dried. 200 grams, seven ounces long radish, or turnip. 200 grams, seven ounces of beats (beetroots). 200 grams or seven ounces of red onion. A large handful of fresh mixed greens, extra virgin olive oil, sea salt, and freshly ground black pepper. Preheat the oven to 240 degrees Celsius, 460 degrees Fahrenheit. Trim the squash, remove the hard skin and cut into even chunks about three centimeters or or one inch square. Trim the radish, cut diagonally into thick chunks. Peel the onion and cut into eight segments. Trim the beets, retain leaves and stalks, peel and cut into thin segments. Trim the sweet potato, cut into even chunks about three centimeters, one inch square. Toss all the prepared vegetables generously in extra virgin olive oil and season well. Layout two large sheets of kitchen foil and place a sheet of baking parchment on top. pile the vegetables in the middle and wrap up the sides to form a parcel. scrunch up a little and you're done Bake in a hot oven, middle shelf for around 50 minutes. Meanwhile, wash the greens and drain but do not dry. In a large deep pan, heat a little olive oil, toss in the greens, cover and steam for three to five minutes on medium heat to wilt and soften. Removed the vegetables from the oven and toss in with the wilted green serve hot or warm. 11. Potato Croquettes with Scallions: Croquettes, crispy potato croquettes with scallions. Here we have ingredients to make around 25 croquettes. We will need one kilo, 2.2 pounds of potatoes, one tablespoon of corn starch, salt, and pepper, one to two tablespoons of extra virgin olive oil. One large Scallion, aquafaba, which is the brine from store bought cooked chickpeas or white beans. And here we need a 120 milliliters or 4 ounces. Some fine corn meal or polenta, around 100 grams, 3.5 ounces, and some oil for frying. Peel the potatoes and cut into even chunks. Boil for around 25 minutes until soft. Test with the point of a knife, it should slide in and out easily. Drain and mash until smooth. Season well, with salt and pepper. Add a little extra virgin olive oil, cornstarch, finely chopped scallions, and stir into the mash. Form small sausage shaped croquettes with your hands. whisk the aquafaba with a little olive oil to make a smooth emulsion Coat each one with the aquafaba and roll in the corn meal. keep going, Shallow fry, a small quantity at a time, in hot oil on high heat, turning carefully to crisp up each side, fry until golden. You may need to clean your cooking oil during the process as some of the corn meal collects at the bottom of the pan. Serve as a side with the main course or eat on their own. They can be prepared ahead of time and they can be warmed through in the oven just before saving. 12. Pumpkin Mousse: Pumpkin mouse, a delicate and creamy light mouse served in a glass. A super quick dessert that can be rustled up last minute, or made in advance. For this, we need aguafaba, this is the liquid that you will find in a jar of store bought beans or chickpeas. It can be whipped up to replace egg whites. Here we have ingredients to make four to six small mousses. You will need to double up for larger quantities. We will need 60 grams or 2 ounces of drained, store bought, well-cooked soft white beans, four tablespoons of whipped aguafaba, 280 grams or 10 ounces of pureed cooked pumpkin. Three tablespoons of coconut fat, (solid at room temperature here today). Three tablespoons of maple syrup, one tablespoon of roughly chopped nuts to garnish. You will also need four to six glasses, some vegan cream and a little cinnamon to garnish. But the beans in the processor with the maple syrup and churn to a smooth paste, add the pumpkin and churn again until smooth. Melt the coconut fat in the microwave, add to the pumpkin mix and churn again, tip out into a large bowl and set aside to cool a little. Whisk the aquafaba to stiff peaks using a double whisk if you have one, this reduces the whisking time and also use a narrow pot rather than a wide one. Fold a little into your pumpkin mix. you will need between three to four tablespoons. Spoon carefully into your glasses and set aside in the fridge to set. When set, (this doesn't take very long) pipe a dollop of per vegan cream on top and sprinkle with chopped nuts and a dusting of cinnamon. These will keep well for a few days in the fridge, cover each class with cling film if you do this and garnish just before serving, leave the nuts, cinnamon and cream to the last minute. Delicious! 13. Orange and Almond Cookies: Orange and almond cookies, thin soft-bite, anytime cookies that go well with the pumpkin mousse. Here we have ingredients to make around 12 cookies. You will need 100 grams, 3.5 ounces of vegan flour, we have used 50 percent chickpea flour and 50 percent rice flour. 100 grams, 3.5 ounces of whole almonds, 30 grams, one ounce of brown sugar, two tablespoons extra virgin olive oil, one unwaxed orange, a pinch of cinnamon, four tablespoons of whipped aquafaba, which is the brine from store bought jarred beans or chickpeas. Preheat the oven to 240 degrees Celsius 460 degrees Fahrenheit line the oven tray with baking parchment, put the nuts into the processor and grind fine, but not to a powder. Finely zest the orange using a grater that's great! whip the aquafaba to stiff peaks using an electric whisk in a narrow pot is quickest. Mix the almonds, flour, sugar and cinnamon in a large bowl. Add the zest, oil and four tablespoons of aquafaba to mix to a soft dough. Form small balls about the size of a golf ball and press into thin rounds directly on the parchment paper. The cookies don't spread out. Bake for eight to ten minutes, middle shelf hot oven. Remove from the oven and leave to cool for ten minutes before removing from the tray. These cookies can burn easily towards the end of cooking, so check, they also cook a little on the hot tray after being taken out of the oven. 14. Pecan Caramel Pie: Creamy pecan pie with toasted caramel and a hint chocolate. For the pie crust, you will need 230 grams, 8 ounces of gluten free flour. We use equal amounts of chickpea and rice flours, 230 grams, 8 ounces of whole almonds. Using almonds with the skin on gives a good flavour and colour to the pastry crust. 150 grams, 5 ounces of raw cane sugar, 150 millilitre 5 fluid ounces of extra virgin olive oil, 150 millilitre 5 fluid ounces of water and extra oil to oil the tin. You will also need a large flan tin, 30 centimetres or 12 inches in diameter with a loose bottom. For the pecan pie filling, you will need 400 grams, 14 ounces of Medjool dates. These are quality soft fresh dates. If you can't get these use ordinary dates. 340 grams, 12 ounces of pecan nuts, 450 grams, 16 ounces of drained store bought, well-cooked, soft white beans. 140 grams, 5 ounces of 70% dark chocolate. 140 grams, 5 ounces of coconut fat, 2 tablespoons of vanilla extract, 4 tablespoons of maple syrup and a pinch of sea salt flakes. Preheat the oven to 240 degrees Celsius, 460 degrees Fahrenheit. To prepare the pie crust, grind the almonds to a fine, but not powdery texture. Tip into a large bowl, add the flour and sugar. Add the olive oil and rub in gently with your finger tips, add the water to form a medium-firm dough. Oil the flan tin thoroughly. You could also line the base with baking parchment. Press in the dough evenly to cover the base and sides. Trim any excess around the edge. Bake blind for about 10 minutes. It should be very lightly cooked and lightly golden - if it gets too dark, the crust will be initially quite hard to cut. Although it will soften after some time. To prepare the filling, toast the nuts on a baking tray in a hot oven for 5 minutes or so, do not burn. If you're dates are hard, soften in boiling water for 15 minutes. Drain, break up a little and put into the processor. Grind a little at a time with a little maple syrup and vanilla extract. Continue to grind until smooth. This can take a little while. And when smooth, scoop out into a large bowl. Grind the beans to a smooth paste and scoop into the bowl. Melt the chocolate carefully in the microwave or in a Bain-Marie. Put the coconut wax and melted chocolate into the processor and blend until smooth. add to the bowl. Combine the smooth pastes together with a spatula and add a pinch of salt. But Stir in the pecan nuts, you can crush them or leave them whole and retain a few to decorate the pie. Spread into the cooked pastry crust, (your crust should look a little bit lighter than this,. ours is a little over cooked), leave to cool and to set (refrigerate if your ambient temperature is hot). To serve dust with icing sugar. To cut into slices, use a very sharp knife and clean with a hot wet cloth between each cut so that the slices cut smooth. Finish each slice with a dollop of whipped vegan cream topped with a toasted the pecan nut. This keeps well for 5 days, refrigerated. 15. Mandarin and Chocolate Cheesecake: Mandarin and chocolate. no bake cheesecake with a delicately flavoured creamy filling and a chocolate nutty base. Here we have three sets of ingredients- for the base, filling and garnish. For the base, we will need 270 gram, 9.5 ounces of whole almonds which we have lightly dry roasted on the stove for three minutes, 200 grams or 7 ounces dates, pre soaked in boiling water for 30 minutes to soften. 200 grams or 7 ounces, 70 percent dark chocolate, 60 grams 2 ounces vegan syrup. For the filling, we have 250 grams, 8.8 ounces of raw cashew nuts, pre soaked overnight, or in water for at least four hours. 250 grams, 8.8 ounces of coconut fat, solid at room temperature here today, 250 grams, 8.8 ounces of dried store bought well-cooked soft beans. 1 orange non-waxed for the zest, 120 millilitres, 4 fluid ounces vegan syrup. And for the garnish, we have 250 grams, 8.8 ounces tinned mandarin segments, which we recommend, but you can also use fresh ones. And we have an orange for zesting. You will also need a spring release cake tin 20 centimetres or 8 inch in diameter, 6 centimetres, 2 and a half inches deep. The first thing to do is to lightly oil the tin on the base and up the sides and to line the base with a round of baking parchment. Grind the almonds in a processor to a medium fine texture, tip out into a large bowl. Drain the dates, break up a little if you want, add the vegan syrup and churn to a paste, check that all the date pieces are ground, it doesn't really need to be smooth at this point. To help this along, melt the chocolate carefully in the microwave and pour into the dates, churn again until smooth. Add the date/chocolate mix to the ground nuts, combine quickly and thoroughly to form a stiff dough. Press this evenly into your prepared base. It's quite sticky, so use an oiled, back of spoon or your fingertips to flatten and then set aside. Depending on your room temperature. it can harden quite quickly. To make the filling, grind the drained cashew nuts in the processor and until fine. Next melt the coconut fat in the microwave and add to the nuts, grind until smooth and tip out into a large bowl. Put the beans and syrup into the processor and churn until smooth. Then set aside for a moment. Zest the orange using a very fine grater, add to the bean and syrup mix and churn again, add the cashew/coconut fat to the bean syrup mix little by little and continue to churn until very smooth. Spoon over the chocolate base, smooth the top and put in the fridge to set overnight, or for at least four hours. Take out of the fridge and carefully release the tin to remove the cake. Slide is spatula underneath the base and place on your serving dish. Do not touch the filling part of the cake because you do not want to spoil it. Decorate with mandarin segments, the tinned ones are the best if you are preparing this in advance. You can also decorate with thin strips of orange zest. We have used a potato peeler to do this and have soaked them in warm syrup. Similarly, you could also soak fresh mandarin segments. If you are preparing more than a day ahead of time, you could decorate your cake just before serving. Continuing on with a lot of people. 16. Coconut and Cranberry Snow Puddings: Coconut and cranberry mini snow puddings. A quick and simple alternative to the traditional steamed fruit puddings. To make these, you will need some small containers that can be used in the microwave. Here we have espresso cups, but you could also use cupcake moulds. The ingredients here make three to four espresso cup-sized puddings, double up the recipe for larger quantities. We have 100 grams, 3.5 ounces of apple, 50 grams 1.8 ounces of gluten-free flour. We use 25 grams chickpea flour, and 25 grams of rice flour, 50 grams, 1.8 ounces, fine desiccated coconut, 30 grams, 1 ounce of powdered sugar, 30 grams, 1 ounce coconut fat, 50 millilitres, 1.7 fluid ounces of coconut milk, 30 grams or 1 ounce of dried cranberries, half a teaspoon of baking powder. Here we have the ingredients to make the cashew cream. This will make more than you need enough for eight puddings. We have 60 grams, 2.2 ounces raw cashews, 60 millilitres, 2 fluid ounces of coconut milk, 20 grams, 0.7 ounces of coconut fat, 1 teaspoon of natural vanilla extract, fine desiccated coconut for covering the puddings. Finely chopped the cranberries. Finely grate the apple. Melt the coconut fat in the microwave. Combine all the ingredients and mix thoroughly to form a soft batter. Bring in your containers. Line the cups with cling film and fill each one with the batter stopping a short way from the top, about 6mm or quarter of an inch do not tightly seal at the top. Fill all your containers Keep going Cook in the microwave on high for around two to three minutes, take a look and test. They should be firm to touch, but springy, you can lift the cling film out to check they are done at the base of the cup. Put in again, if needed for 30 seconds at a time, do not overcook as they will dry up. set aside to cool. Heat the cashew nuts in the microwave in a little water for two minutes or simmer on the stove for five minutes to soften, melt the coconut fat. Put all the ingredients in a processor and blend until silky smooth and creamy. We needed to use a small bowl processor for this quantity to get really smooth. Continuing on. Refrigerate for 30 minutes. Cover the puddings in the cream using a small palette knife and roll in the fine desiccated coconut. These keep well, covered in the fridge for 4 days, leave out at room temperature before serving. 17. Black Forest Gateau: Black Forest Gateau, a sumptuous desert with moist cake rounds layered with dark red cherries and vegan cream. Here we have ingredients to make a three layered tiered cake serving eight generous portions. On the right we have ingredients for the cake. And on the left for the filling. You will need 520 grams or 18 ounces of apple, 320 grams, 11 ounces of gluten-free flour. Here we have used 50 percent chickpeas and 50 percent rice flours, 200 grams or 7 ounces of fine desiccated coconut, 200 grams or 7 ounces of sugar, white or brown. 100 grams, 3.5 ounces of organic cocoa powder, 150 millilitres, 5.3 fluid ounces of extra virgin olive oil. 150 millilitres, 5.3 fluid ounces, vegan milk, 1 tablespoon of apple cider vinegar, 2 teaspoons of baking powder, and a pinch of salt. For the cream filling, you will need 150 grams, 5.3 ounces of coconut fat, which is solid at room temperature here today, 100 grams or 3.5 ounces of drained store bought, well-cooked, soft white beans, 120 grams, 4.2 ounces raw cashew nuts which have either been soaked overnight or for at least 3 hours in water, 250 millilitres, 8.5 fluid ounces of coconut milk, 2 tablespoons of powdered sugar, 340 grams or 12 ounces of drained, canned or bottled cherries in thick syrup. You will also need a baking tin/tins 20 centimetre or eight inch in diameter for making a three-layered tier and some extra powdered sugar for dusting. To make the cake. Preheat the oven to 220 degrees Celsius or 430 degrees Fahrenheit. Oil the cake tins and line the base with baking parchment. In a large bowl, combine the flour, coconut, sugar, cocoa, baking powder, and salt, and make a well in the centre. Finely grate the apple and put in a bowl with all the juices. Put the wet ingredients - milk, oil, vinegar, and grated apple - into a bowl. And then into the centre of the dry ingredients, combine thoroughly to form a soft batter. Divide the mix into three equal parts. If you have three equal cake tins then divide the mix between them. If you only have one, put 1 third of the mix in the tin, spread smooth and bake one at a time, in the hot oven for 10 to 15 minutes. When the cake is done, it should be lightly firm and springy. So only just cooked. Do not over bake and keep an eye on it in the oven. To make the filling, drain the cashew nuts. Melt the coconut fat in the microwave, grind the drained cashew nuts with the sugar in the processor until fine. Add the coconut milk, beans and coconut fat to the processor, grind until very smooth - tip out into a large bowl and set aside in the fridge to set. To construct the gateau. Carefully turn out your cooled baked cake rounds, position the first one on your serving plate. The cake rounds can be quite fragile, so use a plate and a large pallet knife. Remove the cream from the fridge. It may feel a little hard, but it will soften at room temperature. And you can work it with the back of a spoon to warm up it's consistency. Stir in the cherries, leaving a few to decorate the top of the cake. Spoon half the cream cherry mix onto the base layer, and use the tip of a fork to press the cream evenly into place all round. Take particular care at the edges. The cream is not spreadable like dairy, so you need to press it firmly into place. Place the second layer on top, and repeat the process. Finishing off with the top layer of cake, Dust with powdered sugar and decorate with a few more cherries. To serve, cut with a large, very sharp knife. you can dip the knife in hot water to aid a clean cut. This gateau will keep well in the fridge for four days, take it out a little while before serving. 18. Thanks for Watching: That's the end of our session today. We hope you've enjoyed the class. Feel free to ask any questions. And if you're interested in more vegan recipes and classes, follow us on Instagram and sign up to our website as we have more coming along soon. Thanks very much for watching.