PUMPKIN PIE PARFAIT With COCONUT WHIP

PUMPKIN PIE PARFAIT With COCONUT WHIP

This frosty parfait contains layers of thick and luxurious pumpkin pie smoothie, fluffy coconut cream, and crunchy granola. Cinnamon stick optional! This decadent breakfast/dessert/snack is loaded with vitamin A, iron, and fibre! Total time is for blending and assembling the parfait, it doesn’t include extra time for freezing pumpkin.

Alice Hart – Kale And Cheese Tart

Alice Hart – Kale And Cheese Tart

This savoury tart makes the most of the kale’s mineral notes with toasted almonds, lemon zest, capers and plenty of pecorino. It’s lovely warm with buttery potatoes, or works well cold with a crisp salad.

Blue Cheese Canapés with Pears and Pecan

Blue Cheese Canapés with Pears and Pecan

Make sure these tasty canapés are in your armoury over the festive season. Easily prepared in advance they can be whipped out to impress last minute guests. There are so many great drinks occasions in December that it’s good to have a few simple finger-food recipes at hand. These vegetarian bites are always a crowd pleaser and go especially well with a glass of bubbly. I like to prepare the filo bites in advance so that I only have to reheat them once my guests arrive. Any leftovers can easily be frozen, which really comes in handy when unexpected guests arrive.

Chestnut and Butter Bean Wellington

Chestnut and Butter Bean Wellington

This recipe was originally created by the Vegetarian Society.   “Wrapped in golden pastry, this vegan Chestnut and Butter Bean Wellington is packed with flavour.” Serves: 4-6 Preparation: 25 mins Cooking: 1 hour 15 mins Ingredients For the pastry: 500g vegan puff or shortcrust pastry, in a block Flour, for rolling out   For the inner filling: 50g sun-dried tomatoes (oil reserved), drained and chopped 1 onion, chopped 300g cooked chestnuts, mashed 400g tin butter beans, drained and mashed 2 tsp fresh thyme leaves, chopped 50g ready-to-eat prunes, chopped 1 tsp mild curry powder 100g chopped mixed nuts Salt and pepper   For the outer filling: 400g mixed mushrooms, chopped 2 cloves garlic, finely chopped 2 tsp soy sauce 200g frozen spinach 1 lemon, juice and ½ zest only  To glaze: 2 tbsp soya milk   Method 1. Preheat the oven to 180°C/gas mark 4. Roll out the pastry on a lightly floured surface to a rectangle measuring 40cm x 30cm. Cover and refrigerate until needed. 2. To make the inner filling, heat a little of the sun-dried tomato oil (save some for later) in your largest frying pan and gently fry the onion for 5 minutes. Add the remaining inner filling ingredients, except the seasoning, and cook for another 10 minutes over a low heat, stirring often. The mixture should be fairly dry and hold together. Season to taste and set aside to cool. 3. To make the outer filling, use the rest of the tomato oil to fry the mushrooms and garlic for 5 minutes. Add the soy sauce, spinach, the lemon zest and juice. Cook for...