Tuesday, 26 November 2013

Rocket & Roses Roasted Pumpkin Slices with Red Onion, Red Cabbage & Buckwheat Stuffing

Rocket & Roses HQ Play List:

AC/DC ~ Back In Black (Live)
VAST ~ Beautiful
Foo Fighters ~ In Your Honour
Beth Hart ~ Hold Me Through The Night
Deap Vally ~ Your Love
Heart ~ Back To Avalon
Carole King ~ Up On The Roof (Live)
Ultra Nate ~ Found A Cure
Mr Big ~ Green-Tinted Sixties Mind
Martina McBride ~ How I Feel
The Doors ~ Love Me Two Times
Nerina Pallot ~ Halfway Home
Pat Benetar ~ You Better Run 
Thunder ~ So Sad Today

Rocket & Roses: Roasted Pumpkin Slices with Red Onion, Red Cabbage & Buckwheat Stuffing

We had a great time this last weekend. Nothing out of the ordinary...Saturday was spent with ML, my sister and her little ones and then later we were joined by our kid brother. But the day was just a really good day and being around family (well the part I like and doesn't make me 10 shades of crazy..lol) just makes my heart feel whole. Then Sunday was the last part of ML's birthday celebrations. We met up with our close circle of friends at one of our favourite cafe/bars in the city.  

Dukes Cafe Bar...newly revamped

Dukes Cafe/Bar has always been a regular hang out for us all but recently it seemed to be dying a slow painful death but then suddenly it was shut down for a month..revamped, new menu and now is back to being a fantastic place to be once more. So we all met there, had a late lunch and the food was excellent, relaxed for a while afterwards and then decamped to Ann & Caz's house. We all just sat around catching up with each other and ML had a great time. We left their house feeling very..well..smiley. Although we are all very different in our ways..when we are all together we seem to fit. Good friendships are something to be cherished. OK enough of the sap...lol 

That much fun was had this weekend that my poor body was left a little raw yesterday so I had to admit defeat and have a serious rest day. So I spent it writing up recipe ideas..lol. OK so a watched a couple of sad movies too..but nope..I am not telling which ones. 

Today's recipe..well I had two small Harlequin pumpkins (one green and yellow...one yellow and orange) and wanted to do something a little different with them. No really I did...lol. My usual efforts being taking the lids off and removing the seeds and then oven roasting them with a stuffing inside or slicing and roasting...or soup. I also had a beautifully coloured red cabbage and a large red onion. So I gave up on 'the something different' for the pumpkin although I did try slicing them much like I do with marrow. I think they are a beautiful shape when sliced this way..like a flower. I then rubbed them very lightly with a little olive oil and roasted them in a hot oven until tender. 

I concentrated on the stuffing...I wanted it to be light and not the usual rich stuffings you get. I do like caraway with red cabbage and then the recipe came together very easily. The results were satisfying and I loved the buckwheat and veggie stuffing. My only adaption I would make next time would be adding something to bind the stuffing a little...maybe...but I enjoyed the dish as it was. I enjoyed the caraway flavour and the warmth the chilli flakes and cinnamon added to it. The onions and cabbage worked well and the Petit Pois added a little freshness. The pumpkins as ever were succulent and wholesome. The toasted almonds flakes a provided a little richness.

Roasted Pumpkin Slices ~ Individual Portion

Roasted Pumpkin Slices with Red Onion, Red Cabbage & Buckwheat Stuffing
(Original recipe from the Rocket & Roses Vegan Kitchen) 

2 small pumpkins, skins scrubbed, then sliced and seeds removed
1 tsp olive oil 

100g of cooked Kasha (Toasted buckwheat groats)
1 large red onion, finely chopped
1/4 red/purple cabbage, finely chopped
1 tsp Rotina Healthier oil 
1/4 tsp crushed chilli flakes
1/4 tsp ground cinnamon
1/2 tsp crushed caraway seeds
1 cup petits pois
Handful of sliced almonds, lightly toasted 
salt and freshly cracked black pepper to season 

Heat the oven to 200'c/400'f/GM 6 and line a baking sheet with baking parchment. Taking the oil into the palm of one hand, rub palms together and then coat the pumpkin slices inside and out with the oil. Place on the baking sheet and then put into the heated oven and roast until a knife blade slips easily into the skin and flesh. Then remove from the oven and set to one side. 

In a skillet heat the oil and then saute the onion and garlic with the skillet lid on for 5 minutes, stirring occasionally to prevent sticking, over a med-low heat. Once softened add the cabbage and stir well to combine, cover and cook for another 5 minutes. Add the caraway seeds, cinnamon and chilli flakes and stir into the onion/cabbage mix. Cover and cook for 3 minutes to allow the spices to work through. You may need to add a little water at this point to prevent sticking. The onion and cabbage should be tender. 

Add in the buckwheat groats and stir well, followed by the Petits Pois and stir thoroughly, then leave to cook for 5 minutes then season for a final time. 

Serve the pumpkin slices onto the serving plates and spoon the stuffing into the centre of each slice, pressing down firmly and then be generous with another spoonful to make a mound. Then sprinkle over the toasted almonds and serve...


Thanks for stopping by and I hope your Tuesday is a fantastic one...