Meat Free Christmas Tree Recipe By Tasty

Steps:

• To make the filling, melt the butter in a pan, when foaming add the leek and saute for 8-10 minutes until they're creamy, soft and caramelised. Season with salt & pepper.
• Add garlic & fresh sage, dried cranberries, cream cheese and vegan chorizo. Cook for 2 minutes. Remove from the heat and leave to cool.
• Roll out your pastry to 5mm thick. Cut out a Christmas tree shape.
• Put your filling down the middle, a narrow dollop at the top and getting a little wider as you add filling to the bottom of your pastry.
• Cut 1 inch slits down the left and right sides of your pastry alongside the filling and brush with oat milk.
• Fold the pastry into the middle over the filling, brush top with oat milk and sprinkle with poppy seeds.
• Bake in a preheated oven at 200C fan for 30 minutes until your tree has puffed up and is golden brown.
• Serve with delicious hasselback potatoes and roast sprouts!
• Enjoy!

Steps:

• Line a large baking sheet with parchment paper.
• Stack each kind of cookie together in pairs, using about ½ teaspoon of white frosting to hold the cookies together.
• Dab ½ teaspoon of white frosting on top of a stack of 3-inch (7 cm) cookies, then place a stack of 2-inch (5 cm) cookies on top. Dab ¼ teaspoon of frosting on top of the 2-inch (5 cm) cookie, then place a 1-inch (2.54 cm) cookie stack on top. Dab another ¼ teaspoon of frosting on top, then finish with a stack of ½-inch (1.24 cm) cookies. Set on the prepared baking sheet and repeat with the remaining cookies and frosting to make 12 "trees."
• Transfer the baking sheet to the refrigerator to firm up the frosting, about 15 minutes.
• Carefully pipe the green icing around the bottom ledges of each cookie tree, then decorate with white and red pearl sprinkles. Repeat with the remaining ledges between each cookie layer, then pipe a small circle of icing at the top of each tree and finish with a single sprinkle. Return the pan to the refrigerator to firm up the icing at any point if needed.
• Enjoy!

Steps:

• Place the whole romanesco head on a firm surface.
• ORNAMENTS: Slice the tomatoes (or other vegetables/fruit) in half and place each half on a variety of colored toothpicks cut in half.
• CHRISTMAS TREE: Arrange the tomatoes by pushing them in cut side facing in or out (your choice!)randomly into the romanesco "Christmas tree".
• STAR: Cut one 1/2" slice of star fruit. Dip the star fruit slice in a little bit of raw sugar. (If you want to dye the sugar first with your favorite color you can!).
• Place a toothpick through the bottom of the star fruit slice and arrange on top of the Christmas tree. Sparkly!
• If you want, you can drape a "Christmas tree skirt" such as a small round piece of holiday fabric, around the base of the tree.

Steps:

• Preheat the oven to 400°F (200°C). Flip a baking sheet upside down and place a piece of parchment paper on top. Set aside.
• In a medium bowl, combine the cream cheese, sour cream, and Club House ranch dip seasoning. Stir until well mixed. Fold in the spinach. Set aside.
• Roll out the tube of pizza dough on a piece of parchment paper set on a flat surface. Using a pizza cutter or knife, cut from a bottom corner to the center of the top. Repeat on the other side so you have 1 full triangle and 2 halves of a triangle on either side.
• Transfer both side-triangle pieces to the prepared baking sheet. Pinch the middle seam to seal and stretch the dough to form a single triangle.
• Spread the spinach dip over a side of the triangle.
• Spread the pesto over the other side of the triangle.
• Flip the remaining dough triangle on top of the filling and remove the parchment from the top. Stretch the dough to cover completely.
• Using a pizza cutter or knife, make horizontal slices about 1 inch apart from the top to bottom, leaving the middle "trunk" of the tree intact.
• Pull the strips outwards and twist.
• In a small bowl, mix the melted butter and garlic and brush over the tree.
• Sprinkle with the Club House Italian herbs and shredded Parmesan cheese.
• Bake the tree for 12-15 minutes, or until golden brown and the cheese has melted.
• Serve with marinara sauce.
• Enjoy!

Steps:

• Make the pavlova: Line 2 rimmed baking sheets with parchment paper. Find 6 circular objects, such as plates or glasses, starting with 6 inches in diameter and going down 1 inch in diameter. Trace each circle onto the sheets of parchment, leaving at least 1 inch of space between the circles. Flip the parchment paper over so the traced side is facing down. Set the oven racks in the middle and top positions. Preheat the oven to 250°F (120°C).
• Add the egg whites, cream of tartar, and salt to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until frothy, about 2 minutes. Increase the speed to medium-high and add the granulated sugar, 1 tablespoon at a time. Continue mixing until stiff, glossy peaks form, about 7 minutes total. Remove the bowl from the mixer and transfer the meringue to a larger bowl, if desired.
• Add the chocolate chips to a small microwave-safe bowl and microwave in 30-second intervals until melted, 1½-2 minutes total.
• Pour the melted chocolate into the meringue and use a rubber spatula to gently fold twice to create a marbled effect.
• Use a rubber spatula to dollop the meringue onto the parchment paper, filling in the traced circles. Smooth the edges with an offset spatula, making sure each round is 1 inch tall.
• Bake the meringue rounds for 2 hours. Without opening the oven door, turn off the heat and let the meringues cool for 8 hours, or overnight.
• Make the sugared cranberries: Set a wire rack over a baking sheet.
• Add ¼ cup sugar and the water to a small saucepan and set over medium-high heat. Whisk until the sugar has completely dissolved and the mixture is simmering, about 3 minutes. Add the cranberries and stir until well coated. Transfer the cranberries to the wire rack and let dry for 1 hour.
• Transfer the cranberries to a medium bowl. Sprinkle the remaining ¼ cup sugar over the berries and stir to coat all over. Return the cranberries to the wire rack and let dry for 1 hour.
• Make the pistachio cream: In a medium bowl, whip the mascarpone with an electric hand mixer on medium-high speed until lightly and fluffy, about 1 minute.
• In a large bowl, use the hand mixer to whip the heavy cream until soft peaks form, 4-5 minutes. Add ½ cup powdered sugar to the whipped cream and continue beating until medium peaks form, 2-3 minutes. Add the pistachio paste and food coloring and beat until evenly combined. Fold the whipped mascarpone into the whipped pistachio cream with a rubber spatula until evenly incorporated. Cover and refrigerate until ready to assemble.
• Place the largest meringue round on a flat serving platter and top with about 2 cups of the pistachio cream, spreading nearly to the edges of the meringue. Continue stacking, working from the largest meringue layers to the smallest and alternating with the cream. Finish with the smallest meringue round.
• Stick the sugared cranberries and rosemary sprigs to the pistachio cream layers around the pavlova. Add the remaining 2 tablespoons powdered sugar to a fine-mesh sieve and dust over the top.
• Slice and serve.
• Enjoy!

Steps:

• Make the cake: Preheat the oven to 350°F (180°C). Spray 2 9 x 13-inch rimmed baking sheets with nonstick spray and line with parchment paper.
• in a large bowl, use an electric hand mixer on medium speed to cream together the butter, sugar, baking powder, salt, vanilla, and almond extract until light and fluffy, about 5 minutes.
• With the mixer running on medium speed, add the egg yolks, 1 at a time, beating between each addition until fully incorporated.
• Add a third of the flour and continue mixing until just incorporated. In a small bowl, combine the milk and rum, if using. Add half of the milk mixture to the batter and mix until nearly combined. Continue alternating additions of the flour and milk, using a rubber spatula to finish bringing the batter together.
• Divide the batter between the prepared baking sheets, spreading evenly all the way to the edges. Bake for 10 minutes, rotating the pans halfway through, until the cakes are pale golden brown and the edges begin to pull from the sides of the pans. Remove from the oven and let cool.
• Meanwhile, make the filling: Fill a large pot with 1 inch of water. Set a large heat-safe bowl over the pot, making sure the bottom is not touching the water. Add the egg whites, sugar, and salt to the bowl and whisk together until homogenous. Turn the heat to medium and continue whisking until the mixture thickens. When you lift the whisk, the mixture should fall into the bowl in ribbons that hold their shape for a moment before disappearing.
• Remove the bowl from the heat and place on a towel on a flat surface. With an electric hand mixer on medium-high speed, whip the egg white mixture until doubled in volume, about 5 minutes. Reduce the mixer speed to medium and, with the mixer running, add the butter, a cube at a time. As you add the last piece of butter, the mixture will look broken; don't worry! Continue mixing until the mixture smooths out again, about 1 minute. Add the vanilla and almond extract and mix until just incorporated.
• Assemble the cakes: Invert a cake onto a cutting board with a piece of parchment on top and peel away the parchment from the bottom of the cake. Carefully flip the cake over so the flat side is on the bottom again. Spread the filling evenly over the cake, then invert the remaining cake on top of the filling. Peel off the parchment from the top of the cake. Transfer the cutting board with the cake to the freezer and freeze until the cake is hardened, but not completely frozen, about 1 hour.
• Line a baking sheet with parchment paper.
• Remove the cake from the freezer. Use the Christmas tree-shaped cookie cutter to cut out 8 cakes and place on the prepared baking sheet. Discard (or snack on) the cake scraps. Chill the cakes in the refrigerator while you prepare the decorations.
• Add the candy melts to a microwave-safe bowl and microwave according to the package instructions until melted.
• Dip each cake in the melted candy, using a fork to flip until completely coated. Carefully lift the cake out of the candy and gently scrape the bottom across the side of the bowl to remove any excess. Return the coated cake to the baking sheet. Repeat with the remaining cakes.
• Sprinkle the cakes lightly with the green sanding sugar, and then decorate with the red cookie icing. Refrigerate until the candy shell hardens, about 5 minutes.
• Enjoy!