Viva Brighton Issue #82 December 2019

ADVERTORIAL
Savoury Nut
Roast Christmas
Puddings Recipe
A minimal-waste recipe from the CNM
Natural Chef Diploma Course
Recipe and images by Emma Carter for the ICSA-Accredited CNM
Natural Chef Diploma Course
A delightful twist on traditional Christmas puddings,
this is a minimal waste recipe, using the vegetable
peelings for the gravy – a vegan, gluten-free main you
can serve with your favourite festive trimmings.
Serves: 3, Prep time: 20min, Cook time: 1hr
Allergens: nuts
For the nut roast:
1 carrot, peeled and grated; 1 parsnip, peeled and
grated; 1 cup of swede, peeled and grated; 1/2
Bramley apple, peeled and grated; 1/2 red onion,
finely diced; 1 small leek, washed and thinly sliced; 2
tbsp coconut oil; 1 clove garlic, minced; 4 sage leaves;
1 tsp fresh thyme leaves; 1 tsp fresh rosemary leaves,
finely chopped; ½ cup organic tinned chickpeas, lightly
crushed with a fork; 2 tsp orange zest; 1 heaped tbsp
dried cranberries; 1 tsp sea salt; 1 cup ground almonds;
1 tbsp ground flaxseed; 1/4 cup walnuts, roughly
chopped; 1/4 cup hazelnuts, roughly chopped
For the gravy:
1 tbsp coconut oil; 1 carrot, peeled and roughly diced;
½ red onion, finely diced; 1 sprig of rosemary; 1 sprig
of thyme; 1 clove of garlic, minced; 2 tsp arrowroot
powder; Sea salt and pepper to taste; The peelings,
cores, tops, outer leaves and skins of the veggies & fruit
How to make:
• Prepare all the vegetables and apple. Add all peelings
and trimmings into a large casserole dish. Cover with
7 cups filtered water, bring to a boil, then simmer for
25mins uncovered. Strain. Compost the solids and
keep the liquid.
• Preheat the oven to 180°C/160°C (fan). Line 4.5inchwide
ramekins with silicone-free baking paper.
• Add the coconut oil, onion, ¾ of the leek, garlic and
fresh herbs to a large saucepan over medium heat.
Stir to combine and sweat gently until tender and
fragrant.
• Add the crushed chickpeas, grated carrot, parsnip,
swede, apple and zest and stir well. Cook 3-4mins
until tender.
• Add one cup of the stock and the cranberries. Stir
well & simmer until the liquid has been absorbed
almost completely.
• Add ground almonds and flaxseed. The mixture
should be thick with no liquid remaining.
• Remove from the heat and stir through the
chopped nuts.
• Divide the mixture evenly between the ramekins so
they are well packed. Cover and bake for 20 mins.
Remove cover and bake for a further 10 minutes until
golden brown.
The gravy:
• Add coconut oil, diced carrots, onion, garlic, herbs
and reserved leek to a saucepan over medium heat.
Sweat until starting to caramelise.
• Add the remaining stock and bring to a boil. Reduce
to a simmer for 5-6 minutes.
• Add the arrowroot powder gradually, whisking
constantly until the gravy begins to thicken. Remove
from the heat and strain through a sieve to remove
the solids. Add more arrowroot, if you prefer a thicker
gravy. Season to taste.
• Carefully turn the nut roasts out of the ramekins and
serve with the gravy and veggies of your choice.
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