There’s no denying that Christmas is nearly upon us. For some people the season is all about presents, for others it’s the parties that get them excited. Here at Sungleam, we simply love the festive food and opportunities to indulge in delicious, nutty treats.
Of course, we believe the tastiest and most satisfying food is always organic so we thought we’d share a few of our festive favourites when it comes to going a little nuts at this time of year...
Nuts are a classic Christmas nibble and we stock a superb range of the season’s favourites. If you’re hosting, fill a bowl with organic almonds and guests will be delighted by the satisfying crunch.
Alternatively, why not put together a mix of popular classics, perhaps with a few dried, organic cranberries, to create a temptingly moreish bowl of goodies for family and friends?
Whether you’re filling stockings, need to buy for ‘secret Santa’, are putting together a hamper or simply know someone who loves nuts... we’ve got just the thing to help you tick off your Christmas shopping list!
Above and beyond your average nuts, everything in our range is raw, organic and utterly delicious. Cashews are a firm crowd pleaser and make a great gift, but we’ve got plenty of other options to choose from, too...
The best organic Christmas nut roast recipe
To the main event... Whether you’re catering for vegans or simply love a nut roast (we can’t blame you!), this is the perfect organic nut roast recipe for Christmas. Packed with delicious, nutty goodness and a few festive extras, it’s the ideal centrepiece for Christmas dinner that works equally well at the Boxing Day buffet... if there’s any left over!
Prep. & cooking time: 2hrs
- 300g/10.5oz mixed nuts e.g. almonds, hazelnuts, Brazil nuts, cashews
- 1 vegan, vegetable stock cube e.g. Kallo
- 2tbsp olive oil (plus extra for greasing)
- 1 onion, finely chopped
- 1 leek, trimmed and thinly sliced
- 2 carrots, coarsely grated
- 2 sticks of celery, finely chopped
- 2 garlic cloves, crushed
- 4 tbsp cashew nut butter (why not make your own?)
- 180g/6oz cooked chestnuts, broken into small pieces
- 75g/2.5oz dried cranberries
- Small bunch of parsley, finely chopped
- Zest of 1 lemon
- 4 tbsp almond milk
- Salt and pepper to season
- Preheat the oven to 200C/180C fan/gas 6. Oil and line the base of a 900g/2lb loaf tin with baking paper and set to one side.
- ‘Pulse’ the nuts and stock cube in a food processor until chopped into small pieces (but not fully ground).
- Heat the olive oil on a medium heat in a large frying pan and add the onion, leek, carrots and celery. Fry for 5mins or until softened then add the crushed garlic for the last 30 seconds of cooking.
- Tip the cooked vegetables into a mixing bowl with the remaining ingredients and thoroughly mix.
- Spoon the mixture into the prepared loaf tin and press it down firmly with the back of a spoon.
- Cover the mixture with tin foil and bake for 30mins.
- Remove the foil and return to the oven for a further 20mins or until the loaf is cooked through and the top lightly browned.
- Allow to cool for 5mins, loosen the edges with a knife and turn out the loaf onto a serving dish/board. Cut into thick slices to serve.
- Add plenty of black pepper to season at step 4.
- This delicious nut roast can be made up to 3 days ahead and kept in the fridge. Simply cover with foil and reheat on medium for 20-30mins. That’s one less thing to think about in the kitchen on Christmas day!
Visit the shop
What better way to bring ‘joy to the world’ than supporting organic farming and suppliers doing their very best for the environment? Plus, with all these ideas, we’re sure you’re now filled with nutty Christmas inspiration!
If you’d like to purchase any nibbles, gifts or ingredients for that delicious nut roast, visit our online shop here. And finally, happy Christmas from everyone at Sungleam.