Vegan Gravy

• 2 carrots
• 2 onions
• 2 sticks of celery
• 2 tsp dried mixed herbs or 2 tbsp fresh herbs
• 1 tsp marmite
• 1 tbsp brown sugar
• 1 tbsp tomato paste
• 2 tbsp balsamic vinegar
• 4 cups vegetable stock 
• 2 tbsp flour

1. Put vegetables in a pan with a splash of olive oil
2. Cook until caramelised
3. Add herbs, Marmite, sugar, tomato paste and vinegar
4. Cook for a further 2 minutes
5. Add 3 cups of vegetable stock - bring to a simmer
6. Mix remaining cup of vegetable stock with flour and gradually add
7. Stir until thickened
8. Put all the mixture into the food processor and process until smooth
9. At this stage, if wished, the mixture can be put through a sieve to ensure it is even smoother

Candy Cane Fudge

• 500 grams white chocolate
• 50 grams butter
• 1 tin sweetened condensed milk
• 1/2 tsp peppermint essence (optional)
• 8 crushed candy canes
• 150 grams milk or dark chocolate

1. Melt white chocolate, butter and condensed milk together and stir until smooth
2. Stir in peppermint essence
3. Melt milk chocolate and swirl into the top
4. Swirl in some crushed candy canes and then press crushed candy canes into the top
5. Refrigerate until set

Christmas Bark

• white chocolate
• dark or milk chocolate
• crushed candy canes

1. Melt 1/2 of the white chocolate and spread over the bottom of a lined pan
2. Let set
3. Melt the milk chocolate and spread over - let set
4. Melt the remaining white chocolate and spread over the milk chocolate
5. Gently press the crushed candy canes into the top of the milk chocolate

Carrot, Bean and Miso Dip

• 4 carrots peeled and sliced
• 3 tbsp olive oil
• 2 tbsp water
• 2 cloves garlic crushed
• 1/2 tsp ground cumin
• 1/2 tsp ground ginger
• 3/4 cup cooked cannellini beans
• 2 tbsp white miso paste
• 2 tbsp lemon juice

1. Put carrots, olive oil, water, garlic, cumin and ginger into a pot.
2. Bring to boil
3. Put lid on and simmer for 30 minutes
4. Put into a food processor with the remaining ingredients and process until smooth

Roasted Red Pepper Hummus

• 1 cup roasted red pepper
• 1 can chickpeas drained (425 grams)
• 1/4 cup lemon juice
• 1/4 cup tahini or nut butter
• 1/2 clove garlic
• 2 tbsp olive oil
• 3/4 tsp of ground cumin

1. Put all the ingredients in the food processor and process until smooth

Minted Pea Soup

• 2 onions
• 2 tbsp oil or vegan butter type spread
• 1 kg frozen minted peas
• 1 litre vegetable stock
• 1 tbsp nutritional yeast (optional)

1. Fry onions until translucent
2. Add peas and stock
3. Boil for 5 minutes
4. Puree until semi-smooth
5. Add nutritional yeast (this gives a slight touch of parmesan for vegans)
6. Serve with mint leaves and/or croutons

Cashew Nut Cream

• 2 cups raw cashews
• 1 cup cold water
• dash salt
• dash lemon juice
• 2 tbsp sugar or maple syrup (for a sweet version)

1. Soak the cashews for 48 hours or overnight
2. Drain and add to food processor with 1 cup fresh water
3. Add water until you get the consistency you want
4. Add lemon juice, salt, sugar