What to serve vegans and vegetarians at Christmas is a head scratcher for those used to the simplicities of a giant turkey as a centrepiece. Some people can only imagine meat as an impressive seasonal treat, and they are stumped when it comes to thinking of a similarly spectacular vegan or vegetarian dish.
This stunning stuffed pumpkin recipe is not difficult, but looks as if you have spent hours constructing something special. It's inspired by Armenian cuisine.
- 2013 Alianca Bairrada Reserva Tinto Portugal (£7.50)
- 2015 Adobe Carmenère, Emiliana Organic from Chile (£7.75)
- ...and if you really want to go mad and treat the vegan/veggie in your life, fork out for 2010 Brunello di Montalcino Riserva San Polo (£95)
Find out more about the difference between organic, biodynamic, vegan and vegetarian wines at this post on Winetrust!
Armenian Wedding Rice Pilaf Recipe
One medium sized pumpkin
3tbsp coconut butter (vegan) or butter (vegetarian)
4tbsp date syrup (vegan) or honey (vegetarian)
150g good quality basmati rice (I use Amira, which you have to soak for 30 minutes before using)
2tbsp pistachio slivers
2tbsp almond slivers
2tbsp dried sour cherries, pitted
A handful of hazelnuts
1tsp cinnamon, ground
A pinch of clove, ground
Parsley to garnish
Tip: I tend to use whatever dried fruit and nuts I have in my cupboard, so you can use apricots, raisins, prunes, figs, walnuts, whole almonds, pine nuts, whole pistachios or macadamia nuts.
See the rest of this recipe at my post on winetrust100.co.uk