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One of my Xmas guests is a GF veggie - any thoughts on what to make for an alternative centrepiece for his Xmas dinner?
What's a GF veggie, and why would one guests food choices dominate the table?.
Can he take wafer thin ham?.
Gluten Free at a guess.
Just give him/her veg. Easy.
There was a thread the other day of nut roast recipes. Made from scratch there will be a way to make one of those gluten free if you can find replacement stuff in the GF aisle.
However, if they are coeliac I would be very wary. Ask how intolerant they are, as cross-contamination in your kitchen (shared implements, work surfaces, handling) could make a very unhappy Christmas for them. You may not be able to serve the same side dishes. If they are coeliac I would be looking for something packaged in the GF aisle and cooking and serving completely separately.
bowl of tomato soup and a big plate of STFU.
He isn’t coeliac, just developed an intolerance over the years & now lives GF.
I will be cooking full Xmas dinner for the other 7, but looking for a meat replacement that’s GF. I’ll look up that Nut Roast thread.
Meat replacement = vegetables = load up the Brussels.... job done.
Slice of baked Cauli will do the trick, with beef dripping roast tatties obv.
I think of they are GF veggie they will be used to making their own food when eating at other people's houses, it's not like you're running a restaurant.
It's easier for you and better for them if they bring something with them, or give you explicit instructions e.g. get a M&S nut thingy.
You can knock this up in 15 minutes 🙂
Look at any good veggie cookbook, I know a few veggies who see nut roast in the same way as a badly cooked turkey as part of a rubbish tradition. You could ask the person concerned what they like
There's endless stuff online. It's really not a catastrophe. Even get something ready made that you can just put in the oven.
You meaty folks are so bothered about different... 😂👊
just don't give them meat?
Blimey, some of you are made indignant by the slightest thing. Christmas cheer and goodwill to all men not run as far as veggies and folk with a dodgy bowel? So many easy off the shelf options it's almost not worth the question. As the solo veggie in that scenario I wouldn't be offended if you bought rather than made an alternative - just a GF nut roast would suffice.
I'm not GF but I cater for a lot of them - it would be nice if you bought some GF mince pies or whatever to replace the xmas pud too.
I know a few veggies who see nut roast in the same way as a badly cooked turkey as part of a rubbish tradition.
I rather like them.
+1 to just asking them what they prefer. If it were me I'd be happy with the veg and something simple like a couple of Quorn burgers, the absolute last thing I'd want is a lot of drama. I hate being the centre of attention when it comes to food and don't want to be a monumental PITA to cook for.
Just be mindful of keeping Yorkies and veggies veggie, don't roast them in lard and turkey juice. Oh, and veggie gravy of course, Bisto Best onion gravy is as close to regular gravy as I've found.
it would be nice if you bought some GF mince pies or whatever to replace the xmas pud too
Woah woah woah!
Look, I'm all for peace and goodwill, and there would always be room at my table for someone with specific food requirements or allergies at Christmas, I'd be happy to cater for them.
But to REPLACE the Christmas pud? Are you insane? Surely you mean as well as!!
But to REPLACE the Christmas pud? Are you insane? Surely you mean as well as!!
Clearly. I meant replace it for him! Obviously it is not Christmas (other winter festivals are available) without the pud. And brandy butter. And cream. But none of that white sauce nonsense.
I'd be happy with a pile of roast potatoes, a decent selection of vegetables and plenty of gravy (gluten free vegetarian gravy, obvs). In fact that's what I will be having for dinner on the 25th.
@rene59 that's how we feel when my partners mum comes for Christmas, us both being veggie.
Still, no drama, we get her what she wants and cook it, which is Turkey/some sort of meat. The dog enjoys her leftovers.
Careful of the gravy
Bisto best not gf I think now .
I've checked the ingredients on the back and found no usual suspects so used it myself for years.
But then had a reaction this year that I think was probably down to the gravy so stopped using it. They don't claim gf, and I think how they make it may have changed an more liable to cross contamination.
And this is meant with no disrespect to the "proper" veggies, but well worth checking if this individual eats fish.
A bit of salmon baked in foil and sweet chilli sauce might just solve all you probs , no sauce needed, fairly low key but festive.
Not opening the definition of veggie debate .
I’d be happy with a pile of roast potatoes, a decent selection of vegetables and plenty of gravy (gluten free vegetarian gravy, obvs).
Yep, I had just that on Sunday evening. Don't really see the need to substitute the meat on every single meal
The turkey is always my least favorite item on the plate! id be happy with more of all the other stuff - would struggle to go without pigs in blankets and gravy tho!!
In the tradition of suggesting what you have/are going to have, how about gf veggie haggis? Easy to cook, just wrap it in foil and roast it. Tastes good and will look good on the table too
A bit of salmon
Not opening the definition of veggie debate .
But you obviously don't know the difference between vegetarian and pescatarian.
Beetroot on a stick?
I did something similar in the summer, but for winter you could just roast the beets and add some chilli or wasabi..
Its a keeper this recipe, it was fun to eat and really tasty..
But you obviously don’t know the difference between vegetarian and pescatarian.
And yet there are plenty of folk who use vegetarian for shorthand that do eat fish.
Probably best to a) not give labels to things, or b) if you must, don't assume that the labels mean the same things to everyone.
But you obviously don’t know the difference between vegetarian and pescatarian.
Whilst you clearly are not able to infer context whilst reading words. It is completely obvious from the way that the post was written that they were aware the difference but had the wherewithal and experience of the real world to know that people who eat fish as their only meat often are still refereed to as vegetarian by others.
Not sure about the GF bit, but my vegetarian wife and kids will be having baked field mushrooms with pesto, goat's cheese and cranberry. Bang it in the over for 20 mins. When it is done sprinkle it with toasted pine nuts. Job done.
Check that they are OK with the goat's cheese first though.
Serve it with all of the other veg that everyone else is getting. Maybe you could add a couple of Quorn sausages too.
If I'd been invited to Xmas dinner and knew it was traditional fare, and was a GF veggie and vegetables weren't enough. I'd just bring my own meat substitute, gravy and GF desert. It would be a total no brainer for me, I'd never expect the host to do something special just for me.
I am very aware that people assume that vegetarians eat fish. Some assume that vegetarians eat chicken because "it's not like real meat". There are plenty of excellent vegetarian dishes out there (Bikebouy's has definitely been added to my must try list). So why suggest fish? Suggest something actually vegetarian!
Deliberate in the title?
Vegitarian
😉
So why suggest fish? Suggest something actually vegetarian!
Because for some people who call themselves vegetarian (or are called it by others) their 'ideal' protein centerpiece for a 'veggie' xmas dinner would be a bit of fish. My inlaws are a classic example - they will again have a bit of tuna as their turkey alternative. You know they are not really vegetarian, I know they are not really vegetarian - but there it is. It's worth asking the question simply because this group is not small.
I rarely have a meal without meat but I can think of several things we do that are animal and gluten free and are lovely.
French Onion Soup
Baked Stuffed Aubergine
Sweet Potato & Cauliflower Curry
Braised Chicory
Ratatouille
Baked Potato
Tortilla Espagnol (Potato Omlette)
Roasted Cauliflower
Aioli with Crudites
If I’d been invited to Xmas dinner and knew it was traditional fare, and was a GF veggie and vegetables weren’t enough. I’d just bring my own meat substitute, gravy and GF desert. It would be a total no brainer for me, I’d never expect the host to do something special just for me.
The logical thing would be to have the discussion first! If you turned up at my house with the "special" food you wanted cooked (or to get in the way cooking) when I've gone to the trouble of adapting my menu to suit everyone I'd be a bit pissed off. Many kitchens on Christmas day don't have an extra shelf in the oven or ring on the hob to just pop something on. As the partner and parent of coeliacs there is something positive about not having been excluded. Personally I wouldn't invite people unless I was prepared to accommodate them! Its really not that difficult to cook for GF people, even to coeliac level of contamination, just treat gluten like raw meat - you don't use the same utensils, trays etc for cooked stuff.
I asked the question about nut roast on an earlier thread and used the suggestion here http://thinlyspread.co.uk/chestnut-cashew-nut-vegan-christmas-roast/
Made it for a trial last Sunday and the general consensus was excellent. Managed to forage a Savarin tin so it not only looked good but tasted good.
Today I am making the same but using a 1lb loaf tin and freezing until next week as there are only two for Christmas day.
Tesco have the have/had the chestnuts at half price and I used frozen prepped butternut squash.
The recipe is vegan so should be ok. The mixture was a tad dry so added half a cup of vegan bouillon to slacken it a bit. Hand chop the nuts as a machine is too fine.
Made a vegan mushroom sauce with yoghurt to go with it and surprised how well that turned out.
Failing that I would ask them to bring something with them then they know its Kosher.
Gravy will be cooked from scratch using veg stock.
I’m thinking of making a Nut roast, definitely some stuffing with GF bread and those pesto/goats cheese mushrooms sound lovely!
Thanks for the ideas. I enjoy hosting at Xmas and Am looking forward to the challenge!
Beetroot on a stick recipe chaps, so simple and tasty.
I sometimes roast the beets then charcoal the outside of them with a small burner.. beets are often too “earthy” and “wooden” tasting so I do tend to errr on the side of chilli or wasabi to break that “mmmmmnnnung” taste..
<div class="wprm-recipe-ingredients-container">
<h3 class="wprm-recipe-header">Ingredients</h3>
<div class="wprm-recipe-ingredient-group">
<ul class="wprm-recipe-ingredients">
<li class="wprm-recipe-ingredient"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">can</span> <span class="wprm-recipe-ingredient-name">tiny pickled beets </span><span class="wprm-recipe-ingredient-notes">drained and rinsed</span><li class="wprm-recipe-ingredient"><span class="wprm-recipe-ingredient-unit">2oz.</span> <span class="wprm-recipe-ingredient-name">goat cheese</span> <span class="wprm-recipe-ingredient-notes">sliced</span>
<li class="wprm-recipe-ingredient"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">small package</span> <span class="wprm-recipe-ingredient-name">baby spinach</span> <span class="wprm-recipe-ingredient-notes">washed & dried</span>
<li class="wprm-recipe-ingredient"><span class="wprm-recipe-ingredient-amount">2</span> <span class="wprm-recipe-ingredient-unit">tablespoons</span> <span class="wprm-recipe-ingredient-name">sugar</span>
<li class="wprm-recipe-ingredient"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">small package</span> <span class="wprm-recipe-ingredient-name">chopped walnuts</span>
<li class="wprm-recipe-ingredient"><span class="wprm-recipe-ingredient-name">short wooden skewers</span>
</div>
<div class="wprm-recipe-ingredient-group">
<h4 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name">For the Salad Dressing:</h4>
<ul class="wprm-recipe-ingredients">
<li class="wprm-recipe-ingredient"><span class="wprm-recipe-ingredient-amount">1/4</span> <span class="wprm-recipe-ingredient-unit">can</span> <span class="wprm-recipe-ingredient-name">orange juice concentrate</span><li class="wprm-recipe-ingredient"><span class="wprm-recipe-ingredient-amount">1/4</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">balsamic vinegar</span>
<li class="wprm-recipe-ingredient"><span class="wprm-recipe-ingredient-amount">1/2</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">olive oil</span>
</div>
</div>
<div id="AdThrive_Recipe_1_phone" class="adthrive-ad adthrive-dynamic adthrive-recipe"></div>
<div class="wprm-recipe-instructions-container">
<h3 class="wprm-recipe-header">Instructions</h3>
<div class="wprm-recipe-instruction-group"><li class="wprm-recipe-instruction">
<div class="wprm-recipe-instruction-text">To start candy the walnuts: in a dry saucepan add the chopped walnuts into the pan at high heat, constantly stirring (do not walk away during this time). Once you start to smell the walnuts as you stir, add the 2 tablespoons of sugar. Continue to stir as the sugar begins to melt and cover the walnuts. Once the walnuts are all coated, remove from heat and let cool.</div></div>
<div class="wprm-recipe-instruction-group">
<h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name">Make the Salad Dressing:</h4><li class="wprm-recipe-instruction">
<div class="wprm-recipe-instruction-text">Take the 1/4 can of frozen orange juice concentrate and combine with the balsamic vinegar. Stir together until the orange juice dissolves. Add in the oil. Move the dressing mixture into a sauce pan over medium high heat and let it reduce down to make the dressing more thick. Once you reach a good consistency, remove from heat and let cool.
<div id="AdThrive_Content_2_phone" class="adthrive-ad adthrive-dynamic adthrive-content"></div>
</div><li class="wprm-recipe-instruction">
<div class="wprm-recipe-instruction-text">Now it's time to plate: Skewer the beet first then the lettuce followed by the goat cheese. Add the goat cheese last, as the goat cheese tends to crumble a bit. Once all skewered on the plate, drizzle the dressing over all the skewers and sprinkle with the candied walnuts.
</div>
</div>
</div>
👍🎉🕺
Beets can taste a bit “wooden” or “earthy” so I do tend to errrr on the chilli or wasabi side to break that “mmmmmmmnnnung” taste.
If I roast them I will then charcoal burn the outer surface a bit with one of those poncy chefs blow torches... I find the burnt crust does add flavour and a bit of crunch too..
Experiment a bit:
<div class="wprm-recipe-ingredients-container">
<h3 class="wprm-recipe-header">Ingredients</h3>
<div class="wprm-recipe-ingredient-group">
<ul class="wprm-recipe-ingredients">
<li class="wprm-recipe-ingredient"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">can</span> <span class="wprm-recipe-ingredient-name">tiny pickled beets </span><span class="wprm-recipe-ingredient-notes">drained and rinsed</span><li class="wprm-recipe-ingredient"><span class="wprm-recipe-ingredient-unit">2oz.</span> <span class="wprm-recipe-ingredient-name">goat cheese</span> <span class="wprm-recipe-ingredient-notes">sliced</span>
<li class="wprm-recipe-ingredient"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">small package</span> <span class="wprm-recipe-ingredient-name">baby spinach</span> <span class="wprm-recipe-ingredient-notes">washed & dried</span>
<li class="wprm-recipe-ingredient"><span class="wprm-recipe-ingredient-amount">2</span> <span class="wprm-recipe-ingredient-unit">tablespoons</span> <span class="wprm-recipe-ingredient-name">sugar</span>
<li class="wprm-recipe-ingredient"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">small package</span> <span class="wprm-recipe-ingredient-name">chopped walnuts</span>
<li class="wprm-recipe-ingredient"><span class="wprm-recipe-ingredient-name">short wooden skewers</span>
</div>
<div class="wprm-recipe-ingredient-group">
<h4 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name">For the Salad Dressing:</h4>
<ul class="wprm-recipe-ingredients">
<li class="wprm-recipe-ingredient"><span class="wprm-recipe-ingredient-amount">1/4</span> <span class="wprm-recipe-ingredient-unit">can</span> <span class="wprm-recipe-ingredient-name">orange juice concentrate</span><li class="wprm-recipe-ingredient"><span class="wprm-recipe-ingredient-amount">1/4</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">balsamic vinegar</span>
<li class="wprm-recipe-ingredient"><span class="wprm-recipe-ingredient-amount">1/2</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">olive oil</span>
</div>
</div>
<div id="AdThrive_Recipe_1_phone" class="adthrive-ad adthrive-dynamic adthrive-recipe"></div>
<div class="wprm-recipe-instructions-container">
<h3 class="wprm-recipe-header">Instructions</h3>
<div class="wprm-recipe-instruction-group"><li class="wprm-recipe-instruction">
<div class="wprm-recipe-instruction-text">To start candy the walnuts: in a dry saucepan add the chopped walnuts into the pan at high heat, constantly stirring (do not walk away during this time). Once you start to smell the walnuts as you stir, add the 2 tablespoons of sugar. Continue to stir as the sugar begins to melt and cover the walnuts. Once the walnuts are all coated, remove from heat and let cool.</div></div>
<div class="wprm-recipe-instruction-group">
<h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name">Make the Salad Dressing:</h4><li class="wprm-recipe-instruction">
<div class="wprm-recipe-instruction-text">Take the 1/4 can of frozen orange juice concentrate and combine with the balsamic vinegar. Stir together until the orange juice dissolves. Add in the oil. Move the dressing mixture into a sauce pan over medium high heat and let it reduce down to make the dressing more thick. Once you reach a good consistency, remove from heat and let cool.
<div id="AdThrive_Content_2_phone" class="adthrive-ad adthrive-dynamic adthrive-content"></div>
</div><li class="wprm-recipe-instruction">
<div class="wprm-recipe-instruction-text">Now it's time to plate: Skewer the beet first then the lettuce followed by the goat cheese. Add the goat cheese last, as the goat cheese tends to crumble a bit. Once all skewered on the plate, drizzle the dressing over all the skewers and sprinkle with the candied walnuts.
</div>
</div>
</div>
The mushrooms are an absolute doddle. I make them earlier and they go in at the same time as the stuffing balls as the timing is more or less the same.
Sooooo good the forum posted it twice 🤣👍🤪
Tbh I'd rather have a nut roast than Turkey or christmas pud.
rene59
Member
I posted that once as an answer to a similar question and got a ban.
The Wachowchow family are not vegiterarian but we are having nut roast this year. Chestnut stuffing should be on the list as actually betterer that Turkey for taste and stuff.
Gravy will be cooked from scratch using veg stock.
Worth checking the brand you intend to use as some contain wheat.
What’s a GF veggie
A girl friend veggie.
The logical thing would be to have the discussion first!
Absolutely, and if the host was adamant that they'd sort something, thats what would happen. But I'd definitely let them know I'd be happy to bring my own.
Harry the spider
That mushroom recipe sounds ideal gf as posted above. Sounds great.
Problems might only arise if stuffing or breadcrumbs added, load of off the shelf stuffing has flour/wheat.
No stuffing or crumbs.
Have a test run between now and Christmas.
Don't go overboard.
You don't want everyone clammering for vegie foid and being left with a shit tonne of turkey.
Boxing Day is turkey & ham pie from leftovers, so no issue there! Plus 2 spaniels will be very happy to help out!
No meat in our house. You can't beat homemade but I remember one year we had a particularly nice M&S nut roast which came with a tasty red wine sauce.
Not sure I'd thank you for GF bread with a roast dinner, but if you have a sound recipe then give it a try.