December: Root Vegetable Wellington

The Beef Wellington is an essential part of English cooking, but vegetarian versions have also become quite popular. The process is the same: a layer of puff pastry dough seals in the filling to keep the moisture inside while it cooks. The dish looks pretty technical and I’ve never attempted anything like it before, but I’ve watched enough episodes of the Great British Baking Show that I’m pretty sure I can handle it.

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August: Vegan Samosas with Mint Chutney

Samosas originated in the Middle East as early as the 9th century, then spread across Africa and Asia under a variety of names. The pastry dumplings are usually filled with a combination of potatoes, peas, lentils and spices, and are either baked or fried. This recipe comes from chef Melanie daPonte, a vegan personal chef located in Florida who posted these samosas on her blog earlier this summer.

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