Archive | December, 2009

Christmas Eve

24 Dec

It’s Chritmas tomorrow, and every vegan has to eat something delicious on Christmas Day, especially if you are sharing your Christmas meal with your omnivore family, so I’ve been cooking up a storm in the kitchen in preparation for tomorrow’s meal.

In the end I settled on making a chestnut and vegetable cottage pie, which looks delicious, and I deliberately made far too much for me so that everyone else can have some on their plate too (plus there is some for the freezer as well).

The white Le Cruiset dish is to be taken to my parents house for our meal, the dish on the right shows the vegetables below the mashed sweet potato lid – this one will go in the freezer for another day.

As well as making myself a delicious Christmas lunch I also made yummy cookies for everyone to enjoy (vegan and wheat-free of course). I tried to mexican chocolate snickerdoodle cookies that are inĀ  Isa’s Vegan Cookies Invade Your Cookie Jar.

They turned out pretty good if I do say so myself. Still, it’s no surprise, Isa’s recipes are always rocking.

As well as making cookies for all the human’s in the house I also made some vegan dog biscuits for the dog in the house. They are her Christmas presents so shhhh, but she sampled one yesterday, just to check they were ok, and she gave them the waggy stumpy tale so that means they are good.

Recipe: Gluten-free Butternut Squash Bread

20 Dec


1 small butternut squash

300g Gluten-free Flour

2 TBS baking powder

1 tsp rosemary

2 TBS garlic flavoured olive oil.


Preheat the oven to GM6/200C

Place the whole butternut squash on a baking tray and bake for 45 minutes until very soft. Remove from the oven and leave to cool on the baking tray for at least 30 minutes.

Carefully peel the skin from the squash and cut away the stalk. Break open the flesh of the squash and remove and discard the seeds. Mash with a potato masher until smooth. Measure out 375g and place in a large bowl.

Add the flour, baking powder, and seasoning. Stir in 65ml of cold water and the oil, and mix together until smooth. Place on a lightly floured surface and knead until soft and spongy. Add a little more flour if the mixture is too sticky. Form into a loaf and place on a baking tray. Score the top of the loaf with a sharp knife. Bake in the oven for 30-35 minutes.

Remove from the oven. To check it is done tap the base gently. It should sound hollow. If it doesn’t, return it to the oven for 5 more minutes. Serve the bread warm or cold.

This recipe has been adapted from the original in You Are What You Eat Cookbook by Dr Gillian McKieth.

Note: I use Dove Farm Organic Gluten Free white bread flour.

Sunday 20th December

20 Dec

It’s pretty snowy here today. I was meant to have some friends over for afternoon tea, but sadly everyone is snowed in.

So, what better thing to do on a snowy day but to go for a walk, and then make a warming bowl of soup. Today I made carrot and sweet potato with chilli, just for that extra bit of warmth required on a day like this. I also made some gluten-free Butternut Squash bread to have with it. Super yum.