As the Christmas season is in deep, what could be more lovely than gathering with friends and family and creating some beautiful things… cards, decorations, toys, gifts, food even!
Ying Xuan Chian, a student volunteering with Green Impact, shares her ideas in this beautiful drawing:
If it’s more Christmas Cards you’ re interested in doing, have a look at what the student volunteers created from materials that would otherwise be thrown away as rubbish:
Finally, a sustainable recipe for your Christmas table that would be loved by everyone, vegetarians and carnivores alike!
- 1 medium sized onion or 1 small leek, chopped
- 1 fl oz / 30 ml vegetable oil
- 2 tsp / 10 ml yeast extract in 1/4 pint hot water (optional)
- 8 oz / 225g chopped mixed nuts
- 2 tbsp ground almonds
- 4 oz / 100g wholemeal breadcrumbs
- 1 tbsp sage
- Pinch cayenne pepper
- Salt and pepper to taste
- Pre-heat oven to 180C/350F/gas mark 4
- Saute the onion or leek in the oil until soft, not browned.
- Combine all of the ingredients together; the mixture may be slightly slack. Turn into an oiled ovenproof dish and bake for 30 minutes until golden brown.
I use this recipe as a base and create my own variation adding pumpkin and chestnuts. Last Christmas, even those at the table hesitating to try a vegan dish, loved it more than all other dishes of the Christmas meal! The original recipe is from the Vegan Society and you can find it here.
Have a wonderful holiday season everyone!