It’s less than two weeks until christmas, the ground is frosty and the air is crisp. I’m trying to keep my Christmas binge to Christmas Eve, Day, and Boxing day this year so I’ve been looking at coming up with warming, filling, yummy meals that feels luxurious but are still low in fat. If you want to reduce the fat in this recipe further then skip the dumplings. This serves 4 with the dumplings or 3 without them.
Veggie Barley Stew with Cheezy-Herby Dumplings
2 medium onions, diced
2 stalks celery, diced
2 large carrots, sliced
2 large parsnips, sliced
1 medium leek, sliced
1/2 whole swede, diced
175g Pearl Barley, rinsed
1 ltr vegetable stock
1 tbsp shoyu
1 tsp miso
1 tsp dried Thyme
1 tsp dried Parsley
1 tsp vegetable/olive oil
100g Self-raising Flour
50g vegetable suet, grated
50g vegan cheese, grated
2 tsp rosemary, finely chopped
1 tsp dried thyme, lightly ground
2 tsp fresh parsley, chopped
2 tsp fresh chives, chopped
Pea & Asparagus Soup
1 bunch asparagus (or two bunches of asparagus ends) minus the white part, sliced
hand full of frozen peas
1 small potato, diced
1 pint mushroom or vegetable stock
1 small onion, diced
1/2 tbsp olive oil
1 tbsp chives, chopped
Salt and freshly ground black pepper, to taste.
Heat the oil in a pan then add the onion. Cook until translucent.
Add the asparagus, potato and stock to the pan and bring to the boil before turning down to a simmer. Alow to simmer until the potatoes are cooked through then add the peas and chives.
Use a blender to blitz the soup until smooth, add more water if too thick, then add salt and pepper to taste. Serve hot with warm crusty rolls.
Quick & Simple Vegan Sour Cream and Chives
1 packet silken tofu
1 tbsp lemon juice or cider vinegar
1-2 tbsp chopped chives (adjust to taste)
Put everything in a blender/food processor and puree until smooth. DONE!
Keeps for a few days in the fridge. Great for dipping nachos.
I think everyone has a recipe for leek and potato soup and I’m no different:
Leek & Potato Soup
1 tsp olive oil
1 onion, finely chopped
1 garlic clove, minced
550g leeks, sliced
200g potatoes, diced
1.6ltrs hot vegetable stock
1 tbsp chives, chopped
1 tsp chilli powder, garnish (optional)
Heat the oil in a large soup pan over a gentle heat and cook the onion for 10-15 minutes until soft.
Add the garlic and cook for a further minute.
Add the leeks and cook for another 5-10 minutes until softened.
Throw in the potatoes and toss together with the leeks. Pour in the hot stock and bring to the boil.
Simmer the soup for about 20 minutes until the potatoes are tender.
Cool slightly, then puree in a food processor/blender or with a submersion blender.
Stir in the chives and reheat.
Serve with a sprinkling of chilli powder for a warm kick and a fresh crusty bread roll.