Often one comes across the expression “feeding frenzy” when watching documentaries about animals. I cannot help thinking that the Christmas binge must be something like the human equivalent of this kind of animal behaviour. The planning of menus, food shopping, preparing and serving is of the highest priority at the end of each year leading to more than one person eating himself into a stupor.

As for everything in life, there is no free lunch, not even one at Christmas. There is a price to be paid. And the animals pay it - with their lives.

In order to improve this truly awful situation, the European Vegetarian Union has created the Campaign “Christmas Compassion”. Last year we proposed two different menus and now we suggest some of the most important ingredients for a cozy winter afternoon with family and friends. All suggested treats are easy to make and a delight to eat: (see also in the Internet: http://www.veg-r.org)

Mix the flour, veg. margarine, ground almonds, castor sugar, vanilla sugar and salt.

Form thumb-thick rolls and cut into pieces of about 2 cm.

Roll each piece again until 5 cm long and thinner at the ends.

Put on a baking tray in crescent form and bake until a golden colour.

Baking: Middle shelf, 210-220C, about 10-12 minutes. For the icing: blend castor and vanilla sugar and roll the crescents in the sugar-mix.

Nut Carob Muffins

(24 Muffins of about 6 cm diameter)

Mix nuts, flour, sugar, carob, baking powder and salt

Add water and almond puree, mix well

Put into greased and flour-dusted muffin tins or just put little balls on a baking tin

Baking: in a pre-heated oven, 180 C, about 20 minutes

Note: The muffins can be prepared without almond puree but then they will turn out darker.

However, in order to get the best taste, whole cane sugar should be used. Salt is not absolutely necessary.

Mix margarine, sugar, flour, hazelnuts and vanilla sugar (with cold hands on a working surface is the easiest)

Put into the fridge to cool

Roll the cool pastry and cut out starshaped biscuits

Place a hazelnut in the centre

Baking: middle shelf, medium heat, for just a few minutes.

Shortbread

Mix the margarine, flour and sugar by hand until smooth

Make into a ball; put it on greaseproof paper

Roll into a rectangle (about 20cm x 15cm x 0.5cm thick)

Prick with a fork and put it on a baking tray

Baking: in a pre-heated oven, 180 C, about 15-20 minutes

Cut into segments while still hot.