More News on Vegan Christmas Delights. This Time From Squeaky Bean

Vegan Charcuterie Board with Squeaky Bean Pastrami Roses:

4 x packs Squeaky Bean Pastrami Style Slices

One round of vegan cheese (try Palace Culture Kimcheeze)

Humous (shop bought or home made)

One bulb of garlic

Olive oil

Pomegranate seeds

Chickpeas

Yellow or red tomatoes on the vine

Yellow and red pepper

Carrots (Chantenay or baby carrots work well)

Olives (unearthed Chilli Olives)

Crackers of your choice

Salt and pepper

Method:

Wash the carrots, peppers and tomatoes. Slice the carrots (or use whole Chantenay or baby carrots) and peppers. 

Preheat the oven to 200c.  Cut the top off the bulb of garlic to expose the cloves inside the skin. Place in a roasting tin, drizzle with olive oil and season with salt and pepper. Roast for 40 minutes or until the cloves are soft and golden.

Drain a tin or jar of chickpeas. Pat them dry with kitchen towel, ensuring they’re fully dry. Toss with olive oil and season with salt. Place the chickpeas in a thin layer in a roasting tin and add to the oven for 20 to 30 minutes until crispy. Season with spices of your choice (paprika works well). 

Prepare the pomegranate seeds 

Remove the Squeaky Bean Pastrami Style Slices from the pack and roll the slices into rose shaped swirls. 

Using a charcuterie board, assemble all the ingredients, including the roasted chickpeas and garlic, onto the board to display.

Top with the Pastrami roses as the centrepiece. 

Serve with crackers of your choice. 

Vegan Style Beetroot and Salmon Style Flakes with Labneh:

Ingredients:

Plant-based salmon flakes (Squeaky Bean Salmon Style Flakes, obviously!)

Cooked Beetroot (three whole fresh cooked beetroots, or one pack of supermarket bought beetroot, without vinegar if possible)

Olive Oil

Balsamic Vinegar

250g Vegan Greek Style Yogurt (Plain)

One Fresh Unwaxed Lemon (Zested & Juiced)

Salt

Pepper

Chilli Flakes

To garnish (optional):

Pomgranate seeds

Pine nuts

Rocket leaves

Fresh dill

Method:

Make the vegan labneh by adding 250g Greek style vegan yogurt to a bowl. Then add the juice of half a lemon and stir.

Then add lemon zest, salt and pepper to taste.

To assemble the platter, thinly slice the beetroot using a knife or mandolin and then place onto a plate or board.

Dress the beetroot slices with a little olive oil, balsamic vinegar, salt, pepper, and chilli flakes.

Top with the labneh and vegan salmon flakes. 

Garnish with pomegranate seeds, pine nuts, rocket leaves and dill.

We at That's Christmas 365/That's Food and Drink suggest you keep a good selection of Squeaky Bean products in your fridge, especially over the Christmas period. For example, our Vicar is vegan and he might call in over Christmas!