Holistic Vegan

*I just edited this recipe on Christmas Day because I've found the perfect proportions! No Christmas would be complete without a few glasses of your favourite tipple, and I've been missing this classic for a few years now. M&S do a very good alternative but it's hard to get and they only keep it in around December so I thought I'd have a go at making my own. Most of the recipes I've found use coconut milk as this seems to do a good job at being creamy and relatively stable, but they have a nasty tendency of hardening when chilled so I've used a cheapy Coconut Milk here which stays liquid at room temperature. It's not pure a coconut milk, but it does the trick very nicely and at 59p from Pound Stretcher it also suits my budget! This is the updated recipe that uses a proportion of Alpro Soya single cream. If you don't have any of that, you can just use 400ml of coconut milk instead. So here is my version of this classic creamy booze

Risotto has to be one of my favourite dinners these days - it's easy to make (especially the slow cooker method!) and can be made with leftovers in the cupboards too! This is a recipe that can be made oil free quite easily, especially if you're using a slow cooker. Serves 2-3   Ingredients: 4 tbsp olive oil 1 medium onion 2-3 cloves of garlic, finely chopped or crushed 250g Chestnut Mushrooms 100g Asparagus tips 1 ¼ cups/220g Arborio rice 1 cup/250ml vegan white wine (plus more for drinking later) 3 ¼ cups/810ml hot vegetable stock (I use 2 stock cubes and boiling water) Method: Warm the olive oil on a medium heat in a large frying pan or non-stock wok and chop the onion, mushrooms & asparagus. Fry gently until tender and the onions are translucent and slightly yellow in colour, then add the garlic and gently fry for a couple more minutes. Reduce the heat and add the rice to the frying pan and stir until it’s completely covere