* This recipe was first published in December 2017. The page was updated in December 2019
Hello everyone! I hope your preparations for the festive holiday are going well. Hopefully you’ve been a bit more organised than me. As usual, I’ve left a lot of shopping and food preparation to the last minute, so today – Christmas Eve – is going to be one very busy day for me! However, before I crack on with the preparations, I thought I would share one last recipe on the blog before 2017 comes to a close. The recipe is for a giant-sized mince pie, which is just perfect for sharing with friends and family this season. I’ve already made three of these pies in the past week, and no doubt I will making more in the lead up to the New Year.
During the festive season, my family loves to have home-made mince pies for dessert, drizzled in custard or cream. However, while they taste delicious, individual mince pies do tend to look a bit lost on dessert plates and aren’t what I would consider ‘special enough’ to serve to dinner guests. To resolve this, I’ve played around with my favourite mince pie recipe and created a family-sized pie instead, which can be sliced and served on a plate with a more appealing presentation.
For the past six years or so, my family has eaten our Cranberry Glazed Nut Loaf as the centrepiece to our Christmas dinner. It’s our favourite nut loaf and I only make it once or twice a year to keep it special. I originally posted the recipe on the blog in 2013 and it fast became a reader favourite. If you have the Bit of the Good Stuff cookbook, you’ll also find the recipe on p141 along with my favourite easy vegan Red Onion Miso Gravy.
The loaf stores really well (in fact I think it tastes even better a day or two after its made) so I’m planning on making it today (Christmas Eve). Then, tomorrow, all we need to do is cut some slices and heat them up either in the oven or in my mum’s microwave. Easy peasy and minimal time spent in the kitchen, which means more time for fun, games, films and forest walks. That’s how I like to spend my Christmas day!
While I have our main Christmas meal sorted for this year, I am really looking forward to trying out some new recipes during our week off. There are a handful in particular that have caught my eye and I thought I’d share them in today’s post in case you’re looking for some recipe inspiration too.
It wasn’t intentional, but all the recipes I’ve picked happen to be pastry-based. I do love a tasty pie or tart this time of year!
Today’s post is for anyone who, like me, STILL hasn’t started their Christmas shopping. I can’t be the only one left surely?
Rather than traipsing round the shops, checking labels to see whether products are cruelty-free, I find it so much easier and less time-consuming to buy the products direct from vegan-friendly businesses, whether that be at Christmas markets or from online shops. I especially love to support the independents, family-run businesses and charities.
In this post, I’ll give you the low down on a few of my favourite places to buy vegan gifts. I’ve also hand-picked some goodies that would make great Christmas gifts for your loved ones.
Today I’m sharing a recipe for a delicious chocolate treat that would be perfect for sharing in the upcoming festive season.
Say hello to the Giant Chocolate Biscoff Butter Cup…
This mix of melt-in-your-mouth dark chocolate and biscoff cookies in butter form is a match made in heaven. Whether you’re vegan yourself, or looking for a chocolatey gift for a vegan/dairy-free loved one, these cups are bound to impress. And the fact that you made them yourself is sure to win you extra brownie points.
In today’s post, I’m sharing some of my top picks of chocolates for the upcoming festive season. So if you’re looking to buy chocolates for a vegan loved one… or are vegan yourself and looking to buy a gift for family and friends, I’ve got you covered!
In today’s post, I’m sharing a recipe for an easy vegan pecan pie. This dish will be perfect for serving in the upcoming festive season. It looks impressive and slices beautifully.
Pecan pie hails from the southern US states. After a google search, I discovered that it’s traditionally made with eggs, butter, refined sugar and corn syrup. I decided to ditch all of these and use some of my favourite plant-based ingredients instead.
For the crust, I use my ‘go to’ sweet pastry recipe (which I first shared in my Mince Pie post). I’ve never had a fail with this pastry and I love how crisp it turns out. Unlike many pastry recipes, it’s also palm-oil free as it uses coconut butter (the aroma-free/culinary kind) instead of dairy-free spread/vegan butter.