Winter Recipes from Cornucopia Dublin
A very vegan Christmas.
OK, so Christmas might be over, but they’re still a super delicious meal for the rest of this rainy winter! For the full article and recipes, pick up a copy of the winter issue of Positive Life. Link for stockists or to subscribe below.
By James Burke
For the past two years, we have been organising a vegan, Christmas themed meal in the cosy upstairs dining room of Cornucopia, offering a set menu which includes an almost traditional plum pudding and custard so this issue’s recipe comes from what we serve there. The tempeh and Brazil nut roasts are individual, protein packed patties served with a rich plum sauce, resting on a creamy roasted cauliflower puree designed to soak up the flavours. I like to have some steamed garlicy greens on the side. In the recipe for the tempeh roasts, you’ll notice that it calls for either vital wheat gluten or tapioca flour. Both work very well but offer very slightly different results. I prefer the texture of the vital wheat gluten flour, but using the tapioca flour is a perfect way to create a gluten-free alternative. For the sauce, you will see the addition of beetroot powder at the very end but it’s added just for colour and as it can be difficult to source, don’t worry if you can’t get a hold of it, though local health food stores are your best bet! Happy cooking!