| November
2005
Veggies coming for Christmas?!
Award winning cookery writer and Vegetarian Society patron, Rose Elliot
MBE, explains how to avoid a Christmas catering crisis
“At this time of year nearly everyone I speak to is desperate for
advice on cooking for veggie guests at Christmas. It’s no surprise
really, as, these days virtually every household has a member or two who
choose not to eat meat! So in the spirit of spreading a little seasonal
goodwill, I’d like to share my best advice for making a Christmas
meal that everyone will take pleasure in.”
Rose Elliot MBE, patron of The Vegetarian Society
1. Don’t wait until Christmas Eve to consider your veggie
guests!
I really recommend speaking to your guests well ahead of time to
check whether they are vegetarian or vegan. Vegetarians don't eat
any meat – whether
it comes from animals, birds, fish or sea creatures. This also includes
ingredients from slaughtered animals such as gelatine and suet. Most vegetarians
choose free-range eggs, but vegans don’t eat eggs at all, or dairy
products, or honey. This may sound like a tall order, but these days
most supermarkets and all health food shops will stock vegetarian and
vegan-friendly
alternatives to meat and dairy products.
2. Read the labels
If you're not used to shopping for vegetarians, the main things to
watch out for are lard or animal fat, suet, gelatine (which turns up
in some
desserts) and animal rennet (which can be used in cheese). I have found
that most supermarket cheeses do now use vegetarian rennet, so just
choose one with a label indicating that it is suitable for vegetarians.
To avoid
gelatine, check the ingredients or look out for products approved by
The Vegetarian Society (there are plenty of veggie sweets, jellies
and setting
agents available these days). Also, although you might expect Christmas
pudding and mincemeat to contain beef suet, most brands now use a vegetable
version – just look at the packaging to be sure.
3. Make plenty
Whatever you decide to prepare for your veggie guest, allow for a couple
of extra portions because the meat-eaters almost always want to try
'just a little'…
4. Finding unfamiliar ingredients
Most big supermarkets these days stock virtually everything – so
if you don’t spot the veggie friendly ingredient you’re after
on your usual route round the store don’t be afraid to ask! Your
local health food shop is also an excellent source of unusual products
and helpful advice.
5. Don’t cook your veg with the meat
It’s surprising how often vegetarians are offered roast potatoes
and stuffing that has been cooked around a cut of meat. I suggest cooking
potatoes, parsnips and stuffing separately in vegetable oil so that everyone
can share. Most stuffing mixes and many instant gravy granules are vegetarian – again,
just be sure, check the ingredients.
6. Cheat
If you haven’t got time to prepare a vegetarian main course, shop-bought
is a straightforward option. The selection of vegetarian festive options
in supermarkets and health food shops has never been better – from
nut roasts and veggie sausages to raised pies and other seasonal savouries,
you’re sure to find something that works for your menu.
7. Washing it all down…
Beers and wines are often processed with animal products, but are not
legally obliged to declare this on labels. Personally I favour the
brands that actually state ‘suitable for vegetarians’ on
the label, but if it’s not made obvious on the bottle ask your
retailer, they usually have a list of which brands are veggie-friendly.
8. Finally, if you want some easy but fabulous Christmas recipes I
recommend The Vegetarian Society’s free booklet “New Traditions, recipes
for a meat-free Christmas.” Call the Society on 0161 925 2000 for
your free copy and, I promise, a delicious Christmas is guaranteed!
Notes for editors
• Interviews with Rose Elliot MBE, comment from The Vegetarian Society
and use of recipes (with jpegs) featured in ‘New Traditions’ can
be arranged through Kerry Bennett, tel. 0161 925 2012, 07973 108 165,
kerry@vegsoc.org
• Visit www.vegsoc.org
for lots more information and festive fun.
• Date for your diary:
National Vegetarian Week, 22nd - 28th May 2006
Press
Officer press@vegsoc.org
For the latest Vegetarian Society press releases visit www.vegsoc.org
The Vegetarian Society
Direct line - 0161 925 2012
Fax 0161 926 9182
Registered Charity: 259358
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