Well, Christmas day is over and whether you’re sad, relieved or simply couldn’t care less, it’s strange to think that, as a nation, we spend over four months preparing for this holiday yet it is over in an instant. However, it is the season of good will and a time of giving, so, I thought I’d hold a little competition.
Now, I realise the prize is only small, but in fairness this is currently only a small blog but I do hope to be holding lots more competitions in the coming year.
There is so much I could write about Christmas:
The over-commercialisation of the holiday. The media’s representation of christmas perfection. The stressful reality and angst it brings or even the fact that within a month, the shops will have us rallying up for Easter… But at risk of sounding like a ‘Scrooge’, I’ll avoid it altogether.
Anyway, moving onto food…
When it comes to packaging, Redwoods do not present their products in the most appealing way but they certainly know how to make quality vegan food. For example, when I first saw their ”Turkey-Style Roast’, it didn’t immediately enthuse me. Even after having bought it for my Christmas lunch this year, I was still left a little uninspired. The vacuum-packed product looked rather dull and not overly appealing, but once it was opened, cooked and sliced it proved to be one of the finest examples of vegan food that I have had in a long while. In truth, I’ve tried many of their products in the past and like the others, this one did not disappoint. It goes to prove that you really shouldn’t judge a book by its cover!
Now for today’s recipe…
Brussels seem to be the norm at any festive feast, yet they always seem to be the neglected accompaniment. Serving bowls are often brought to the table, filled to the brim with brussels. Diners stare blankly at one another, hoping – WISHING – for someone else to take the role of ‘obligatory sprout taster’. Then once the meal is over, the bowl is removed, the host making a last-ditch attempt to shift those dreaded little veggies with no avail!
I mean who likes brussel sprouts? They’re a disgusting and understandably neglected addition to the dinner table. Well, so I once thought…
I wanted to give them a new lease of life this Christmas – a second chance as it were. These misunderstood little vegetables deserved some status, some recognition and a reason to be fought over.
Glazed Winter Vegetables with Thyme
1 (small) Sweet Potato, preferably organic
3-4 Brussel Sprouts
1 (large) Carrot
Pecans (a handful) , roughly chopped
1 Tbsp Vegan Margarine, melted
1 Tbsp Agave Nectar
½ tsp Dried Thyme
Salt, to taste
Pre-heat the oven to 200C and begin preparing your vegetables.
Leaving the skins on, wash and scrub the potatoes and cut into bite-sized chunks.
Peel and halve the carrots lengthways. Slice each half into thirds.
Trim the stalks from your brussels, peel away the outer leaves and halve.
Place your prepares vegetables into a roasting tin and pour over the melted margarine. Using your hands, mix the vegetables, so they are all lightly coated.
Add the pecans to the tin. Drizzle the agave nectar over, sprinkle in the thyme and mix again.
Grind over a little salt and cook for 45 minutes or until tender.
(as a side)