Hello all! Here at 'Fort Bentovention' (I have lovingly dubbed my home a fort since this past summer when we had some absolutely beautiful wooden decking and fencing build in our back garden), I am winding down my research work as a PhD student in preparation for a long break over December. While I work, I am listening to Christmas carols, which was initially just as a cheery background to my typing, but has now become a gentle reminder that I must work hard to finish in time for the break I want to take.
My mind is frequently distracted during the day, as I ponder new vegan recipes I'd like to try in December. Last Christmas I made this cranberry, walnut and chestnut wellington, which was absolutely delicious. It was a recipe I copied from a friend's cookery book. I believe the name of the book was "How to have the best Christmas ever" or something similar. I took the non-vegan recipe and veganised it with some clever substitutions.
This year, I'm leaning more towards the idea of a seitan roast. Whilst looking for a tasty recipe online, I found this creation that is described step by step by Jezebel (follow the link to see for yourself). It's based on a recipe first shown here on Unturkey.org. I've never made my own seitan before, but I'm excited to try it. It also appears to be a sizeable creation, so it will offer me the vegan equivalent of 'cold-cuts' for sandwiches the following week, as well as a tasty addition to noodle soup.
Through December I will be sure to post pictures of the cookery and crafting creations that my children and I will work on together. I will be making a large batch of my own recipe vegan mincemeat, sampling the sloe gin I jarred up in early November, coming up with a Christmas party menu for friends and family and crafting some home made tree decorations. Check back in December for pictures and recipes that I will post up for you as I go along. For now, back to work for me, but here's a sneaky peak of how the sloe gin is looking. Check out that amazing, rich colour.
And here's a picture of this year's (vegan) Christmas pudding, which was made in 2011. It's a cherry and grenadine pudding, so I'm looking forward to trying out that experimental combination of flavours. I have high hopes for it.
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