Easy Christmas Canapés (Vegan) AD | JessBeautician

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Sharing easy Christmas canapés along with a festive version of my favourite cocktail. This video is sponsored by Joseph Joseph #AD #ChristmasSolved
Show More Sharing easy Christmas canapés along with a festive version of my favourite cocktail. This video is sponsored by Joseph Joseph #AD #ChristmasSolved

KITCHENWARE:
Chop2Pot bamboo: http://bit.ly/38I0i7n
100 bowls: http://bit.ly/2Q1afnY
Clear Worktop Saver: http://bit.ly/35uxf52
Silver Worktop Saver: http://bit.ly/2sExR9W
Utensils: http://bit.ly/2EqLL1N
GoAvo: http://bit.ly/2PVWSoP
Silicone sheet: https://amzn.to/2Seu4L4*
Magimix (gift): https://amzn.to/2Z8vw2Y*
Shaker: http://bit.ly/2EGRqRm*
Cocktail tools: http://bit.ly/2Z9pSO1*

CRANBERRY & THYME CASHEW CHEESE
1 cup raw cashews, soaked in boiling water for 1 hour, rinsed, drained
Zest 1/2 small lemon
1 tbsp lemon juice
1/4 nutritional yeast
1 tsp onion granules
1 tsp garlic granules
Salt & pepper
1 tbsp dried cranberries, chopped
1 tsp fresh thyme

Place the soaked cashews in a food processor, add the lemon zest and juice, nutritional yeast, onion and garlic granules, salt and pepper. Blend until it comes together and creates a ball of mixture in the bowl. Add the cranberries and thyme, then pulse to blend them into the cheese. Place the cheese on a clean work surface and using your hands, mould and roll the cheese into a log. Roll firmly in a cheesecloth, tie the ends and place on a plate in the fridge for 2 hours.

ROSEMARY OATCAKES (Makes 24)
2 cups oats
2 tsp fresh rosemary, chopped
1 tsp garlic powder
Salt & pepper
1/4 cup olive oil
1/4 cup warm water
Rice flour, for dusting
Chutney
Fresh thyme, to garnish

Add 1 cup oats to a food processor and blend until it forms a fine flour. Place the oat flour in a mixing bowl, then add the whole oats, rosemary, garlic powder, salt and pepper. Combine the dry ingredients together, then add the oil and water and mix together until it forms a ball. Dust a clean work surface with flour, cover the dough well in the flour then roll it out with a rolling pin to 3mm thick. Using a small cookie cutter, cut out 24 small oatcakes. Place on a lined baking tray in a pre-heated oven for 25 minutes to bake at 180 degrees celsius.

After 2 hours, remove the cheese log from the fridge and unroll it onto a clean worktop. Once the oat cakes are out of the oven and cooled, slice the cashew cheese into discs and place one on each oatcake, top with chutney and finish with thyme. Refrigerate until serving.

PESTO & ANTIPASTI AUBERGINE ROLLS (Makes 14+ rolls)
2 aubergines
Hummus
Vegan pesto
Sun-dried tomatoes/artichoke
Chives

Trim the aubergines and slice into thin strips lengthways. Brush a griddle pan with oil and turn the heat up to medium-high. Place two aubergine slices in at a time, grill one side then turn them over to grill on the other side. Place some hummus on the end of each one, add a little vegan pesto, then a sun-dried tomato or grilled artichoke. Roll the aubergine slice up, twist two chives together, wrap around the aubergine roll and carefully tie it up being careful not to break them. Trim the ends of the chives. Store in the fridge on an old tea towel just to soak up any extra oil from the aubergine and pesto until they’re ready to be served.

RED PEPPER, HUMMUS & OLIVE BITES
1 red pepper
Hummus
Jalapeño stuffed olives
Basil leaves

Cut the top and bottom off the red pepper (keep to be used in cooking or salads). Then cut the rest of the pepper up into smaller pieces - bear in mind these do shrink as they cook so it’s best that they’re too big rather than too small. Place on a lined baking tray in a pre-heated oven to roast for 25 minutes at 180 degrees celsius. Once roasted, remove and leave to cool. Once cool, put a small amount of hummus on top of each one, place on half a jalapeño stuffed olive, put a basil leaf on each one then push a cocktail stick through to secure. Refrigerate until serving.

CRANBERRY MOJITO (Serves 2)
1 lime
2 stems mint, leaves removed
1 tbsp white sugar
10 ice-cubes
2 measures white rum
100ml cranberry juice
100ml lemonade (or soda water)
Mint and fresh cranberries, to garnish

Roll the lime on a work surface to help to release the juices. Slice into 8 wedges, place 4 in a mortar along with the mint leaves and white sugar, then gently grind that up using a pestle to release the oils and juices. Pour into a cocktail shaker, then crush the ice. Add the crushed ice into the cocktail shaker, place the lid on and shake. Divide between two glasses, pour a single measure of rum into each glass then fill each glass halfway with cranberry juice. Fill the rest of the glass with lemonade, then add in another lime wedge and cranberries for decoration along with some mint sprigs, then put the last two remaining wedges of lime on the rim of the glass. Stir and serve!

(Gift)
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

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