December 2006

Festive Cheer from The Vegetarian Society!

Try our Christmas & New Year tipples… and don’t forget our special
Sore-head Smoothie for the ‘morning after’!

PRESS: free images available - click here

Gluhwein

Gluhwein
Serves 6

Ingredients

1 bottle full-bodied vegetarian red wine
1 orange
16 cloves
1 cinnamon stick
4 split cardamom pods
2” fresh root ginger
4-6 tbsp sugar
200ml brandy (optional but recommended!)

Method

1 Pour the wine into a large saucepan.

2 Cut the orange into quarters and push cloves into the rind of one quarter.

3 Slice the remaining 3 pieces thinly.

4 Add the orange quarter and slices to the pan with the cinnamon, cardamom, ginger and sugar.

5 Heat slowly until hot, but do not allow to boil and add the brandy

6 Serve in heatproof glasses or small cups. If you are worried about the glass

Ginger Fizz (Alcohol-free)

Ingredients
1oz/25g raisins
3½pts/2L apple juice
3½pts/2L ginger beer
1in/2cm piece root ginger (grated with skin on and squeezed for the juice - should yield about 1tbsp/15ml)
Method
1. Soak the raisins in the apple juice for 1 hour.

2. Add the ginger beer and root ginger juice. Serve at once.

Christmas Calypso Cocktail

Ingredients
1 bottle vegetarian red wine
½ pt/250ml apple juice
½ pt/250ml pineapple juice
¼ pt/150ml lime juice (optional)
2 cinnamon sticks (broken into 3)
1½tsp freshly grated nutmeg
1 bay leaf
1oz/25g soft brown sugar
slices of citrus fruit
Method
1. Warm the wine, fruit juice, cinnamon, nutmeg, bay leaf and sugar over a low heat, stirring frequently until almost boiling.

2. Remove from heat and leave to infuse for at least 1 hour (the longer it is left to infuse, the stronger the flavours become).

3. Return to heat, add fruit slices and bring close to the boil again, adding sugar to taste. (At this stage you can also add 1tbsp/15ml of your favourite liqueur or spirit, if you wish)

4. Pour into a warmed punch bowl and serve in goblets with the slices of fruit and a piece of cinnamon.

Sore-head Sunshine Smoothie

Ideal for the morning after some festive indulgence!

Mango virgins and long term lovers alike should also indulge in a luxurious mango and banana smoothie - a really healthy way to start the day. Packed full of potassium, Vitamin C and Beta carotene.

Simply blend 1 mango (peeled, stoned and sliced) with 1 large ripe banana with 3/4 pint milk or soya milk, garnish with a sprig of mint and enjoy!

Tip
When choosing a mango check that it is ripe by squeezing it gently in the palm of your hand - it should give slightly. Cut it in half lengthways down the side of the flat stone. Once the stone has been removed it is easily skinned and sliced.

Merry Christmas and a Happy New Year from The Vegetarian Society

‘Saints and Sinners’ veggie Xmas recipes are available now. See our online version at www.vegsoc.org/christmas.
Readers can order a free copy by calling The Vegetarian Society on 0161 925 2000. Or emailing us on: info@vegsoc.org

 

Notes for editors

• For information, media enquiries and images contact: Collette Walsh in The Vegetarian Society Press Office on 0161 925 2012
• Email: collette@vegsoc.org

• Out of hours: 07973 108 165/7

• The Vegetarian Society defines a vegetarian as a person who eats no meat, poultry, game, fish, shellfish or crustacea. Vegetarians also avoid the by-products of slaughter such as gelatine or animal rennet in cheese. The Society only approves products containing eggs when they are free-range.

Date for your diary:
National Vegetarian Week 2007 will take place from 21st - 27th May.