Rocket & Roses Ong Choi Soup (vegan and gluten-free)

Rocket & Roses HQ Play List:

Buckcherry ~ play list on iPod

Ong Choi...I had never heard of this elegant looking leafy until Sunday. I had absolutely no idea what it was or how to cook it but it still had me picking up a bag of it and stashing it in my basket. When I looked it up on the net I was pleasantly surprised to find it was also known as Water Spinach and is used in Chinese cooking. However when searching for recipes I was very disappointed. But I had gained enough information about it to put it to good use. 

Yesterday was a mix of a day because I had the pleasure of the company of my good pal Ann for the day but I also had to go to the hospital. The appointment was painful at times and worryingly not at others...it's strange how you get used to some pain. And the outcome was a result of treatment and being put on complete rest...again. *insert expletive therapy here* And I can't argue with the Doc...I know I have to give in to this order but first I had to make myself some food for the next couple of days. (I know...I know! But nourishing my body is part of resting my body etc, etc.) This morning armed with my basket of veggies I got very busy making savoury pancakes for breakfasts and I scribbled down a quick base for my planned Ong Choi recipe. I placed my stool at my counter and sat down and got chopping.

There is nothing more I love on a very dark and rainy day then a good savoury broth based soup for lunch which is good as I was woken by rain pounding against my bedroom window this morning. And that is where the idea for this soup came from...a portion of that kind of soup served over a portion of brown rice or some buckwheat noodles and I am in foodie heaven. I also had a khlorabi waiting to be used and the other ingredients I always have in my stocks. This soup is very quick to make and that is the beauty of this type of soup for me. And I was overjoyed by the results...beautifully cooked veggies in a heady savoury broth which to be honest I could sit and drink as a hot beverage..lol. I see a lot of Ong Choi in my future...

Rocket & Roses Ong Choi Soup

Rocket & Roses Ong Choi Soup   Serves 2
(Original recipe from the Rocket & Roses Vegan Kitchen)

1.2 litres low sodium veggie stock, cooled
5 spring onions, trimmed and quartered and cut into 3" lengths
2" piece of fresh ginger, micro grated
2 large garlic cloves, micro grated
1 Red Birds Eye chilli, sliced seeds left in
1 med thick carrot, peeled and cut into a flowers 
1 med Kholrabi, peeled and cut into 1cm cubes (or use Mooli in its place)
18 sugarsnap peas, trimmed and cut in half, diagonally 
2 tbsp Braggs Liquid Animos or Tamari
1/2 tbsp Apple Cyder vinegar
1 tsp dark toasted sesame oil 
200g Ong Choi, rinsed well, trimmed and cut into 3" pieces 

Place all ingredients except the Ong Choi in a medium saucepan and stir well. Bring to a boil, reduce to a simmer and cover with the lid. Simmer for 10 minutes. 

Add the Ong Choi into the pan and stir in. Replace the lid and allow to simmer for a further 8 minutes. Remove from the heat. 

To serve...place a small portion of cooked brown rice or buckwheat noodles in a soup bowl and cover with the soup. Although eating this soup just as it is, is also delicious. 

Enjoy! 

Thanks for stopping by and I hope your Wednesday is a good one...

~Red~ 

NB: This is an original recipe from the Rocket & Roses Vegan Kitchen. I am very happy for you to share it but I ask that you please always give credit where it is due..as I always try to! Many thanks..~R~  

Sweet Potato & Kasha Burgers and White Potato & Kasha Burgers (Salicylate Low Version)

Keeping Me Sane Play List:  Natalie Imbruglia ~ Big Mistake
                                                         Shakira ~ Fool
                                                         Whitesnake ~ Still of the Night
                                                         Slash ft Adam Levine ~ Gotten
                                                         Shakira ~ Underneath Your Clothes
                                                         The Eagles ~ How Long
                                                         Bobby McFerrin ~ Circle Song 6
                                                         Mark Ronson ft Lily Allen ~ Oh My God

Today is Mystery Ingredient Challenge day and this week the ingredient was Buckwheat Kasha. The fact that we found Buckwheat Kasha here in England was so exciting in itself as I have tried for years to find some..and I did, but it cost a small fortune. In the last few years in the towns and city closest to us we have had small communities of Polish people making a home. So the supermarkets have started to stock some of their homeland products and Kasha happened to be one of them. Thank you Polish folks..

So we picked up a box of the Buckwheat Kasha and a box of the Barley Kasha..and I was informed that the Buckwheat was my mystery ingredient this week. lol. But I was happy with that and began researching the uses of it. I found this burger recipe during a web search on Diet,DessertandDogs.com The blogger had adapted it from a recipe she had found in Nettie's Vegetarian Kitchen. And I've adapted the recipe again, as sweet potato is High in 'Sally' acids and so I rewrote a 'Sally' Low version. As I adore sweet potato, I shall be making both kinds.

Yes..you read that right. I 'shall' be making them at some point. Those of you who follow this blog will know that I have a health issue that frequently 'lays me low' and I have to abstain from kitchen work..which drives me completely insane..Urgh. This last week has been one of those times but today I was hoping to get back in there and get started. My mind is very willing...my body..is so not on board with this plan. I cannot wait to have my operation..lol.

Hopefully the burgers will get made tonight or Friday and so I will update this posting with the photos so you can see how lovely these burgers look. But I decided to post the recipes anyway...I also think that there is a lot of oil used in these recipes so will reduce the amounts greatly when I make them. I'll update the posting when I do...

Glorious Sweet Potatoes

Sweet Potato & Kasha Burgers Makes 8 large or 16 small patties
(Recipe found on Diets,DessertsandDogs.com)

1 1/2 cups dry buckwheat kasha
3 cups water or veggie broth
1 tsp sea salt or 1/4 tsp if using broth
1 large onion, finely chopped
4 tbsp toasted sesame oil or extra virgin olive oil
1 celery stalk, finely chopped
1 large carrot, grated
2 large sweet potatoes, cooked and mashed
1/4 cup almond butter or tahini
1/4 cup chopped fresh basil
2 green spring onions, finely chopped
2 tbsp tamari or soy sauce

Dry roast the kasha in a heavy skillet over a medium heat for 5 minutes, stirring often with a wooden spoon. Add 3 cups of water/stock and salt, bring to a boil over a high heat. Reduce the heat, cover and cook over a low heat until the water/stock is absorbed and kasha is tender, about 15 minutes.

Cook the onion in 1 tbsp oil over a medium heat until softened. Add the celery and carrot, cook for another 5 minutes until softened.

Stir together kasha, vegetables including the potato, almond butter or tahini, basil, green onions and soy sauce until combined. Keeping hands moist, form into 8 large patties or 16 smaller patties. Heat remaining 3 tbsp oil in large skillet over a med-high heat. Cook burgers for 5 minutes, turning once, until golden brown and crisp on the outside.

Authors note: I baked half and fried half of these, just to see how they'd hold up in the oven. They worked just fine with both cooking methods, though the baked ones never acquired that crispy blackened exterior that the fried ones had. Still yummy though..Diets,DessertsandDogs.com

Potatoes, Potatoes, Potatoes

NB: This is my adapted version which is Salicylate Low..hopefully..I'm still new at this! lol

White Potato & Kasha Burgers makes 8 large or 16 small patties
(Recipe adapted by Red for the Rocket and Roses Vegan Kitchen..from Diets,DessertsandDogs.com)

1 1/2 cups of dry buckwheat kasha
3 cups water
1 tsp sea salt
1 large onion, finely chopped
4 tbsp rapeseed oil or sunflower oil
1 celery stalk, finely chopped
1 large carrot, grated
2 large white potatoes, cooked and mashed
1/4 cup cashew nut butter
1/4 cup fresh parsley, finely chopped
2 green spring onions, finely chopped
2 tbsp tamari or soy sauce (Free of spices..)


Dry roast the kasha in a heavy skillet over a medium heat for 5 minutes, stirring often with a wooden spoon. Add 3 cups of water and salt, bring to a boil over a high heat. Reduce the heat, cover and cook over a low heat until the water is absorbed and kasha is tender, about 15 minutes.

Cook the onion in 1 tbsp oil over a medium heat until softened. Add the celery and carrot, cook for another 5 minutes until softened.

Stir together kasha, vegetables including the potato, cashew butter, parsley, green onions and soy sauce until combined. Keeping hands moist, form into 8 large patties or 16 smaller patties. Heat remaining 3 tbsp oil in large skillet over a med-high heat. Cook burgers for 5 minutes, turning once, until golden brown and crisp on the outside.
Enjoy!
~R~

Savoury Nut Loaf

Kitchen Play List: Count Basie ~ The Atomic Mr Basie Album

Is it just me or is the first day back to normal routines after the holidays..a huge bummer? I am filled with the happy fact that I can start back on my Green Smoothie Breakfasts and fresh soups and salads...but this morning I seem to be feeling a little blue. My body is tired from all the indulgences I've allowed it over the festive period and I feel like the only thing that is going to get me going again is a huge strong black coffee..with a shot of Hazelnut if you please! No? No..not for at least six months..it's back to my decaf coffee with Sunday Brunch existence. And I am completely on board with this as usual...it's just taking my willpower a few days to catch up..lol. I feel like I need those matchsticks to keep my eyelids open today...or maybe it's because the New Year is bringing with it more hospital visits and tests/treatments. Not just for me but for two of my loved ones also, so maybe the blues are a little justified but I do need to 'get a grip'! Anyway...

Back to the food...lol. Today is Mystery Ingredient Challenge day and the item was Hazelnuts and I had received an email recently from a chap called Callum who had been given a bag of  hazelnuts and had no idea how to use them other then just eating them straight from the bag. He wanted to do 'something more' with them. I also had a fair amount left from Christmas baking and My Love suggested them as the Challenge Item for this week.

I turned to one of my favourite nutty recipes in Leah Leneman's great cookbook Easy Vegan Cooking

As it's the New Year and we are all trying to eat better, I decided against making the Hazelnut Sandwich Cake I sometimes make with leftover hazelnuts and opted for a savoury dish. I first made this loaf for a Sunday Lunch and served it with low fat roast potatoes and parsnips and a heap of steamed green veggies and it's been a regular dish ever since. But yesterday I served it with steamed new potatoes, broccoli, green beans, sprouts and carrots. We had our good pals D & B here for the evening and D opted to have some veggie gravy with hers.

I love this loaf because it is classically vegetarian/vegan and despite this kind of meal being the butt of some meat eaters jokes...to me it's comforting, savoury and I love the use of cashews for texture and the hazelnuts for the flavour. So what if it can be a little crumbly around the edges? It's delicious served hot with veggies...sliced cold with a salad...mashed up with a little R&R Garlic Aioli in a sandwich and we have eaten it as a baked potato filling. It's very versatile.

Savoury Nut Roast

 Savoury Nut Loaf Serves 4-6
(Recipe from Easy Vegan Cooking/Leneman)

1 onion
3 tbsp vegetable oil (I used 1/2 tbsp sunflower)
2 small tomatoes
30g/3oz/1/4cup wholewheat flour
140ml/ 1/4pt/ 2/3 cup water
1 tbsp soy sauce
115g/4oz/3/4 cup hazelnuts
115g/4oz/3/4cup cashew nut pieces
85g/3oz/1 1/2 cups wholemeal bread crumbs
1 tsp mixed dried herbs
30g/1oz/1/4cup soya flour

Chop the onion finely and saute in the oil until tender.

Skin and chop the tomatoes and add them to the pan. Cook for 5 minutes.

Stir in the flour and slowly add the water, stirring constantly to avoid lumps. Remove from the heat

Grind the hazelnuts and add them to the sauce together with all the other ingredients. Mix very thoroughly and place in a lined loaf tin and smooth over.

Bake in a moderate oven at 350'F/180'C/Gas Mark 4 for 45 minutes to 1 hour. Leave to sit in the tin for 5 minutes and then turn out onto a serving dish and carefully remove the lining paper. Serve

Enjoy!
~R~

Rocket and Roses Roasted Chestnut and Sprout Pate with Christmas Tree Toasts

Kitchen Play List: John & Yoko ~ Happy Xmas (War is Over)
                                     Wizard ~ I Wish It Could Be Christmas...
                                     Slade ~ Merry Christmas Everybody                 
                                     Tom Jones & Cerys ~ Baby It's Cold Outside
                                     Elton John ~ Step into Christmas
                                     Little Saint Nick ~ Beach Boys 

I was given a lovely bag of fresh Chestnuts last week and after the initial glow of receiving them, they sat in the bowl. And sat. I then decided to roast them by cutting a slit into the skins and roasting them on a baking sheet in the hottest oven for 25 minutes. And they still sat. Then I begged asked My Love nicely to shell them for me...2 hours later, I was not the most popular person in this house..let me tell ya! Ooops! And when it came to the mystery ingredient item this week I was reminded that I had the roasted chestnuts to use...well maybe not that politely...Ahem! lol So the Mystery Ingredient Challenge Item this week is Roasted Chestnuts ! Wehoo! Ahem..lol 



Wonderful..roasted chestnuts...what to do? lol Eat them! Not sure I would get away with that as a recipe and it would be a very short blog...Roast Nuts...Eat Them! Nope, I had to bring out the big guns and get creative. My mind wondered off to the chestnut recipe I dislike the most which is Chestnuts & Brussels Sprouts. I have lost count how many times I have been passed this dish at meals and been reassured that it's a 'real veggie' dish. Yes..if you don't cook them in animal fat and toss in bacon too! *sighs* But then, I don't really liked my veggies dressed in butter...it takes some patience to keep saying to family members, that veggies that have butter melted onto them is not vegan! But for me it's not a vegan issue..I have just never liked them smeared in anything. And I don't like gravy either. Vegan buttered veggies and veggie gravy is just lost on me. Thinking of beautiful succulent chestnuts and sprouts ruined in this dish is saddening to me. 


How could I make a dish using chestnuts and brussel sprouts, that wouldn't leave me disappointed, that the little round balls of yumminess hadn't just been left the heck alone? I was stumped for a while and pottered about doing other things. Then the idea started to form and I grabbed the chestnuts and brussels and got cracking. And before I knew it I had a full on Christmas dish coming together. 


I love a good pate especially if it isn't full of hidden ingredients. I like the veggies used to be the star of the show and I like something a little crunchy to schmear it on lol. As I was cooking the pate and scribbling the recipe down at the same time..lol I racked my brains for a simple cracker recipe to go with it. But after a frustrating while I gave in because nothing I could think of would give me the comforting perfect other half to this pate recipe. Until I looked at my wholemeal bread loaf and my Christmas cookie cutters that I had retrieved, ready to make Christmas Cookies with with the Little Ones on Saturday...and had one of those "Doh!.." moments. lol. It was so obvious that I couldn't see it. Why make crackers when the perfect crunch could come from wholemeal toast...cut into Christmas tree shapes! Marvelous. So I fired up the toaster and started the fun task of cutting out trees. And it worked so well I was grinning all over the place and having so much fun making this dish. lol. 

Obviously you can make the trees from Gluten Free bread and still have the same effect and the pate is naturally gluten free. This pate would be good with crudites too. 


The pate had a good texture...it looks wholesome...and tastes really, really good. The roasted chestnuts mixed with the brussel sprouts, onion, garlic and parsley have a savoury richness with a creaminess too. It has texture still from the chestnuts which aren't blitzed to dust and isn't too solid or too soft. It schmears well on the trees and tastes good warm and cold. It would work well as a starter, on a buffet or as a lunch. It makes a very sizeable portion and would easily look good in small pots for individuals or in a serving dish for many. 

I only wish I had some more roasted chestnuts to make this for Christmas but getting My Love to shell roasted chestnuts twice in one week may be pushing it! lol. I am very happy with the results of this recipe and I really hope you try it for yourselves...

Rocket and Roese Roasted Chestnut and Sprout Pate with Christmas Tree

Rocket and Roses Roasted Chestnut and Sprout Pate
(Original Recipe from the Rocket and Roses Vegan Kitchen)

1 tsp of rapeseed oil
1 large onion, roughly chopped
4 oz brussel sprouts, roughly chopped
2 small garlic cloves, roughly chopped
6 oz roasted chestnuts, shelled
1 heaped tbsp of chopped fresh parsley
6 fl oz of boiling water
low sodium salt to season, to taste
3 fl oz of warm water

In a skillet heat the oil and saute the onion, sprouts and garlic for 10 minutes until softened. Add the parsley and stir well. Then add 4 fl oz of the boiling water, stir well and then cover and cook for a further 10 minutes until all veggies are very tender. Season with salt to your taste and stir well. Remove from the heat and set to one side. 

In a food processor blitz the peeled chestnuts until they are of a crumb like size. It took my processor a few minutes to get them to this point. Then add the remaining 2fl oz of boiling water whilst the motor running and allow the water to blend well with the chestnuts. You don't want a puree! Just enough to soften. Leave for a few minutes for the chestnuts to absorb the water. 

This is the time when I started to toast the wholemeal bread and have fun cutting out the Christmas trees...leave to cool on kitchen towel to avoid them going soft. But the shape or use of toast is entirely your choice. ~R~  

Spoon the onion/sprout mixture into the food processor and begin to pulse the two mixes together. This will take a few moments to get going and a little spatula work. Then add the 3 fl oz warm water to the mix as the motor is running and process for another couple of minutes. 

The texture should be 'wholegrain mustardy' and then store in an airtight container in the fridge until ready to serve. Reheat in the microwave if serving warm...or enjoy at room temperature.  If serving in individual pots and warm for a starter spoon into ovenproof pate pots, cover with foil and warm through in a moderate hot oven. 

I couldn't get the angle right on this shot and this is the best of them..lol But I just wanted to show how the serving platter looks with the pate, tree toasts and some parsley greenage. ~R~

Enjoy! We have...
~R~

Broad/Fava Bean Risotto

Kitchen Play List: Dean Martin ~ That's Amore
                                     Shakira ~ Underneath Your Clothes
                                     50 Cent ~ In Da Club
                                     Mr Buble ~ It Had Better Be Tonight
                                     Roberta Flack ~ Will You Still Love Me?
                                     Jack Johnson ~ Do You Remember?
                                    Antonio Vivaldi ~ The Storm at Sea, Presto

I recoiled in fear when My Love handed me the Mystery Ingredient Challenge item this week. A bag of frozen broad/fava beans are not an ingredient that makes me smile. Instead I grimaced and thought to myself..."Oh heck what on earth am I going to do with these?".

Broad/Fava Bean Risotto

I hated these beans when I was a child. My family loved them and my Grandad grew them in his veggie garden. My stomach would drop through the floor when presented with my dinner plate that evening although I already knew they were going to be part of my dinner due to the odour. When I was old enough to refuse them..I did! And as an adult I never cooked with them. Ever! Until My Love grew some and brought them in from the garden one day and I was stunned and saddened. My Love looked so pleased when handing over the bowl of them to me...I was still in stunned silence. In my head I was No, no, no, no, noing..lol. But I accepted the bowl and set them down on the kitchen side and wondered what on earth I was going to do with them. 

I found a pate recipe hiding in a cookbook and gathered the ingredients and made it before I could change my mind..lol. And to be honest...it was lovely. So I made this pate a few times to get my taste buds used to the flavour. I then adventured further by adding them to a beany dish and found that I quite enjoyed them. But realised very quickly that they had to be skinned! I could not entertain them with their skins on...at all. That just brought childhood nightmares back lol. So in some way I found the broad/fava bean love. 


This recipe was found between the covers of a cookbook I'm reviewing and testing at the moment. And oddly this recipe wasn't on the list of recipes I had planned out for testing. But when presented with the M.I.C item, it popped into my mind. And I have to say I haven't been disappointed with a single recipe from Sophie Dahl's From Season to Season

I've had to veganise it very slightly by the simple change of dairy pecorino cheese for a soya cheeze. And unfortunately our choice of soya cheeze is so limited here in the UK and we have to the choice of two brands. And none of the offerings are parmesan or pecorino substitutes..sadly. The only parmesan subsitute you can buy is the dried variety which is really only any good sprinkled on to pasta and not used in any quantities larger then a 1/2 teaspoon. So I had a block of 'Mature Cheddar' Cheezely sat in my fridge and used some of that. 

Another gratuitous shot - best of  a bad bunch, the rest looked blue lol!

The risotto was light and creamy and the broad beans and the baby spinach gave it that little freshness that some risottos often lack. I really enjoyed this dish..a lot. 



Broad/Fava Bean Risotto Serves 6
(Recipe from From Season to Season/Dahl)

300g/2 cups of fresh or frozen podded broad/fava beans
1 tbsp olive oil
25g/ 1/4 stick of vegan butter or margarine
1 small onion, peeled and finely chopped
1 clove garlic, peeled and finely chopped
400g/2 cups of risotto rice
125ml/ 1/2 cup of white wine or extra stock
1.2 litres/5 cups of hot vegetable stock
100g/2 cups of baby spinach
100g/1 cup of soya cheeze grated, plus extra for serving (Percorino)

Bring a pan of salted water to a boil and cook the broad/fava beans for 5-6 minutes. Drain and tip the beans into a bowl of cold water. Drain again, then pop the beans out of their skins and set aside. 

In a heavy bottomed pan, heat the olive oil and butter on a lowish heat. Sweat the onion for a few minutes until translucent, then add the garlic, taking care it doesn't burn. Add the rice to the pan, giving it doesn't burn. add the rice to the pan, giving it a good stir. Pour in the wine and cook until it's all been absorbed. Breathe. (Ms.Dahl's comment..lol ~R~)

Add the stock, ladle by ladle, stirring well between each addition and topping up only when the last ladle has been absorbed. The trick to risotto is surrendering to the stirring, finding a calm in it. When the stock is used up, you're about there; it normally takes around 20 minutes. A dew minutes before this point, stir in the broad/fava beans, spinach, and cheeze to taste. Plate in low bowl, with bit of cheeze on top.

Enjoy! 
~R~
 

Rocket and Roses Brussels Sprout Spelt Lasagne

Kitchen Play List: Bonnie Raitt ~ Something to Talk About
                                     Shakira ~ Ready for the Good Times
                                     Thunder ~ Everybody Wants Her
                                     Tom Baxter ~ Better
                                     Pearl Jam ~ Why Go
                                     Jace Everett ~ I Gotta Have It
                                     Shakira ~ Ojos Asi

I have to confess when I was creating this lasagne I had an evil little chuckle going on inside my head. Nope I am not hearing voices...lol I just know many people hate the little green globes of loveliness known as Brussels Sprouts. But as I confessed, in previous posts, I.Love.Them! Paid up member of the Sprouts Fan Club..lol 

Rocket and Roses Brussels Sprout Spelt Lasagne

I received an email from a lady called Beth who had purchased some Organic Spelt Lasagne sheets from her local health food shop. She had never made any kind of lasagne before and was wondering if Spelt would even be able to be cooked the same way as regular...the answer was a very simple..Yes. But as I also had some sat in my dried stocks I thought I would use them as this weeks Mystery Ingredient Challenge item. 

Organic Spelt Lasagne Sheets

I also had a large bag of sprouts waiting to be used up and the recipe flowed from that moment. I have been toying with the idea of a sprout lasagne for some time and today seemed like the right day to put the thoughts down on paper and make it. The only part I hadn't settled on was the white sauce and this lasagne really needed that extra layer. I made the sauce up as I went along choosing to use blitzed white beans, soya milk and Nutritional Yeast as the base of it. I added some garlic juice but a small garlic clove crushed and blended in would work just as well. I felt that it needed just that something more so added some ground nutmeg and at that point I was satisfied.

Now you could substitute the Spelt Lasagne sheets for any other kind from white to Gluten Free and this lasagne would work fine. 

The lasagne smelt so good when it was baking away in the oven. I was a little disappointed that the topping had cracked but I think I shall embrace it and call it the 'distressed' look..Hey it works for paint work and jeans, why can't it work for lasagne?? lol. The flavours were so good. You get the garlic tomato which has melted into the creamy bean sauce and the almost bitter sweetness from the pieces of sprouts which hadn't gone to mush which had been a concern. The spelt lasagne is very like wholemeal lasagne in texture and taste which for me is very pleasing. I am so happy with how this lasagne came out...crackled distressed topping and all! lol 

The distressed look for lasagne this winter! lol Rocket and Roses Brussels Sprout Spelt Lasagne alternative view! lol

Rocket and Roses Brussels Sprout Spelt Lasagne Serves 4
(Original recipe from the Rocket and Roses Vegan Kitchen)

9 Spelt lasagne sheets
1lb Brussels Sprouts, trimmed and sliced
1 tsp Rapeseed Oil or oil of choice
2 garlic cloves, grated
water as needed

1 tsp rapeseed oil or oil of choice
4 garlic cloves, grated
2 14oz tins of chopped tomatoes
Low sodium salt and freshly cracked black pepper to season to taste

2 14oz tins of Haricot beans, rinsed and drained
6 fl oz non dairy milk of choice
1 small garlic clove, crushed or 4 squirts of Garlic juice
1/4 tsp ground nutmeg

In a large sauce pan heat the oil for the tomato sauce and add the garlic and saute until the garlic becomes fragrant. Then add the chopped tomatoes and stir well to combine. Cook over a med heat, covered for 15 minutes. Then remove the cover stir well and cook for a further 5 minutes. Season to your taste and then using a hand blender blitz until it is smooth. Set to one side. 

In a large skillet heat the oil for the brussel sprouts and add the garlic and brussels. Stir well to combine and saute for 5 minutes uncovered so that the garlic has infused the sprouts then cover and cook until the sprouts are 'just' tender...you don't want that awful sprouts mush texture!! lol. If your sprouts begin to get too brown add some water to the pan to steam them. Remove from the heat and set to one side. 

Add the haricot beans to a food processor and pulse to break them down. Then with the motor running drizzle in the soya milk and leave to process for a few minutes, stopping to spatula down any stray beans etc. Then add the garlic and process to combine for 1 minute. Add the Nutmeg and Nutritional Yeast and leave to blend for a further 4 minutes. 

NB: Obviously...if you have a more powerful processor than I do, this stage won't take nearly as long as mine did. After all that time blending I still didn't have a smooth paste...the cause of much Urghing in the kitchen for me...so you can judge the smoothness by the strength of your blender...and if you do have a good one...I don't want to know! lol ~R~  

In a shallow lasagne/baking dish place a couple of spoonfuls of the tomato sauce into the bottom and swirl it around to cover the base and cover with 3 lasagne sheets. Then spoon half of the sprouts to make the first layer...then add tomato sauce...then dollop six spoonfuls of the creamy bean sauce and gently spread over to form the next layer. Then repeat starting with the lasagne sheets. To finish add a final layer of lasagne sheets and top with the remaining tomato sauce and the smother with the remaining creamy bean sauce. Smooth over to level. 

Cover loosely with tin foil and place on a tray in a pre-heated oven at 375'F/190'C/Gas Mark 5 for 30 minutes and then remove the foil and bake for a further 15 minutes.

Serve with a lush salad or steamed broccoli and green beans. 

Thanks to Beth for suggestion of Spelt Lasagne..hope you like sprouts? lol 

Enjoy! 
~R~

Rocket and Roses Jerusalem Artichoke & Roasted Vine Ripened Tomato filled Sandwich

Kitchen Play List: When Harry Met Sally ~ Soundtrack Album

When I received an email from a chap called Zane asking me for ideas for using up a bag of Jerusalem Artichokes I was delighted..and very happy to help. And so, the lovely ugly little vegetable is my Mystery Ingredient Challenge Item for this week. They are crisp and nutty and absolutely no relative to the potato and are definitely not artichokes nor have any link to Jerusalem. They are some distant relation to the sunflower though..lol. 

Rocket and Roses Jerusalem Artichoke & Roasted Vine Ripened Tomato filled Sandwich..with Rocket Salad and Balsamic Dressing on the side.

In all honestly I have only ever cooked Jerusalem Artichokes in a very lovely soup. But I have also found out that grated/thinly sliced into a salad they are tasty too. I even found a recipe for Jerusalem Artichoke Chips/Crisps..of course..that was after I had used up my bag of them! Typical..Oh well probably not the healthiest way of enjoying them anyway. lol. 

When I was sat at my desk looking at them in the little brown bag that they came in,  I kept visualising a sandwich. Odd! As we really don't eat sandwiches that often. 

Not the most attractive little blighters...but very tasty! lol Jerusalem Artichokes.

But in my mind was a glorious wholewheat roll with a schmear of creamy Jerusalem Artichoke spread and..well..that was it..I couldn't quite visualise the rest. Darn it! lol. I really didn't want to complete the sandwich with the good old..but no less delicious...lettuce and salad ingredients. I wanted something a little different. We had enjoyed some rather lovely vine ripened cherry tomatoes a few weekends ago as part of a Kebab. I can usually take or leave roasted tomatoes as I have issues with the skins..I know..it's been said before..I'm strange! lol. But on this occasion I had enjoyed them greatly and suddenly my sandwich was complete. Jerusalem Artichoke filling topped with roasted vine ripened tomatoes. Now all I had to do was create the filling..lol. 

I wanted to keep the filling as basic as possible and wanted it to stay as true to the natural flavour of the Jerusalem Artichokes..so all over ingredients had to be a neutral flavour or an enhancement. And I think I achieved it..and it's a very easy spread to make.


The results were a beautiful sandwich that had a intense creamy filling with a refreshing and juicy element from the roasted tomatoes. I skinned mine before I added them to my sandwich and they held together perfectly. I know I'll be making this again...I served them with a simple Mixed Rocket and Baby Red Leaf Salad and a white Balsamic dressing on the side.

Up close and tasty..creamy Jerusalem Artichoke filling with succulent roasted vine tomatoes..Yum!

Rocket and Roses Jerusalem Artichoke & Roasted Vine 
Ripened filled Sandwich  
(Original recipe from the Rocket and Roses Vegan Kitchen)


For the Artichoke filling:
4oz Jerusalem Artichoke, peeled and diced
1 14oz tin of Haricot Beans, rinsed and drained
1 small garlic clove, grated
4 tbsp cooking water
Low sodium salt and freshly grated black pepper to season


4 med-lg vine ripened tomatoes, washed, halved horizontally across
pinch of low sodium salt
abundance of freshly grated black pepper
1 tsp rapeseed oil to drizzle across the tops


4 deli style bread rolls, wholewheat, Gluten Free or White..choice is yours! lol 


Place the artichoke and garlic into a small saucepan and 'just' cover with boiling water. Bring to a boil over a med heat and then cover with a lid and cook until the artichoke pieces are soft. 
Drain the vegetable through a fine mesh sieve and save the cooking water. 


Place the drained haricot beans, artichoke pieces and garlic into a food processor and pulse to break down the pieces. With the motor running add tbsp of the cooking water one at a time..4 made it into a creamy consistency for my batch. Season with salt and black pepper to your own taste. Spoon into a container that has an airtight lid..leave to cool then cover and refigerate until required. 

Rocket and Roses Jerusalem Artichoke Spread ~ Creamy and tasty!

Turn on oven and heat to approx 400'/200'/Gas Mark . Then place the tomato halves with the cut side facing up into a baking dish. Sprinkle them with the salt and grind plenty of black pepper over them. Then drizzle them with the tsp of oil. Place them into the hot oven and leave to cook until they a become wrinkled and slightly browned. Remove them from the oven and leave to cool on a rack so that all juices can soak release onto a plate. 

Roasted Vine Ripened Tomatoes..cooling and draining..a thing of beauty!

When ready to assemble. Heat a large skillet and slice the rolls in half horizontally and place the cut side down onto the skillet to brown and toast slightly. Remove from the pan and repeat until all rolls are toasted. Schmear a good helping of the Jerusalem Artichoke filling across the bottom part of the rolls. Then place two pieces of tomato onto top and then cover with the top of the rolls and serve...


And a huge thank you to Zane for emailing me and asking for help...Hope you enjoy this recipe and if you want the Jerusalem Artichoke Soup recipe...drop me another email, eh? lol

Enjoy! 
~R~

Rocket and Roses Crown Prince Pumpkin, Mixed Pepper & Black Eyed Pea Vegan Frittata

Kitchen Play List: The Mavericks ~ The Best Of Album 

The Mystery Ingredient Challenge Item this week was a lovely Crown Prince Pumpkin and not only I had never cooked with one before..I had never even heard of this rather beautiful blue/green hued squash. So, when presented with it, I was rather embarrassed to admit.. "..Erm..it's beautiful...it's a squash but what the heck is it?" lol. 

Rocket and Roses Crown Prince Pumpkin, Mixed Pepper and Black Eyed Pea Vegan Frittata

Yes, My Love got me good with this weeks ingredient. lol. But I love a challenge, so I got to work and soon a recipe for a colourful frittata was solidifying in my mind. The recipe is mine but I do confess the Tofu Frittata base recipe is adapted from Terry Romero's Spanish Omelette recipe in Vegan with a Vengeance. Such a great recipe..thank you Terry.

But, if like me, you have never prepped or cooked one of these lovelies..a word of warning...they are a royal (No pun intended but laugh by all means! lol I did!) bitch pain to cut into and peel! I have used muscles this morning that I forgot I even had...and ended up with a rather sharp piece of skin, splinter like, under my thumb nail. So not only is this pumpkin a rather pleasant blue colour..the air in my kitchen was a shade of blue too! lol. Ooops! lol

Crown Prince Pumpkin..taking a bow..lol

Once..you get into it..it is very beautiful...ONCE!! lol Ahem..

I wanted to keep the oils down to the bare minimum so only used 1 tbsp in the tofu mix and a drop in the skillet which I brushed around to line it. And I mean a drop..not even a 1/4 tsp worth. I also steamed the pumpkin slices and the onions, garlic and pepper were cooked in the oiled skillet. I also intended on adding some Liquid Animos to the vegetables and I admit...I forgot...only remembered when I sat down, to try and make sense of my scribblings on pieces of paper, to write this recipe up on here. Next I will try it but this time...it's without the smokiness but I will add it to the recipe below. 

The results were very attractive frittata that was packed with flavour from the veggies, beans and the tofu. It was missing the smokiness that I had in mind when creating the recipe but My Love assures me that without it..it was still delish! lol. Would I change anything next time? I would probably dice the pumpkin..so some mouthfuls weren't just pumpkin as this particular one has a good strong flavour. But that's all. I really enjoyed this frittata and it has inspired me to make many others. And personally I would wait...10 minutes for the standing time as I think I would've preferred it a little hotter. But that is just my personal preference and maybe something you would like too? 

Rocket and Roses Crown Prince Pumpkin, Mixed Pepper and Black Eyed Pea Frittata...a close up of the layers...well..you can just about see them! lol

Rocket and Roses Crown Prince Pumpkin, Mixed Pepper &
Black Eyed Pea Vegan Frittata Serves 4
(Original recipe from the Rocket and Roses Vegan Kitchen & Tofu base adapted from
Terry Romeros Spanish Omelette recipe)

500g Crown Prince Pumpkin, peeled, deseeded and sliced
1 large red onion, peeled, halved and quartered and sliced
1 garlic clove, peeled and thinly sliced
1 red bell pepper, deseeded and small diced
1 yellow bell pepper, deseeded and small diced
1 140z tin of black eyed peas, rinsed and drained
2 tsp liquid animos

Tofu base:
700g silken tofu, rinsed
pinch of saffron
3 tbsp soya milk
1 tbsp sunflower oil
1/2 pinch of low sodium salt
large pinch of pre-ground black pepper
1/2 tsp dried marjoram or 2 tsp fresh chopped marjoram

Drop of oil to line the skillet

Pre-heat the oven to 375''F/190'C/Gas Mark 5. Place the pumpkin slices into a steamer and cook until they are tender to the touch of a fork/knife. Be sure to take them off and away from the steaming water! Put the saffron strands into a small bowl with the soya milk. Stir and leave to soak.

In a large heavy based oven safe skillet (if you haven't got one cook veggies in a regular pan and then assemble the fritatta in a pie/baking dish to cook ~R~) cook the slices of onion over a low heat so they are an almost soft translucent and then add the sliced garlic and saute, stirring for a couple of minutes. Then add the peppers and stir well to combine and turn the heat up to med-high and add the liquid animos and cook, stirring frequently for five minutes. Then place into a large bowl. Keep the skillet warm over lowest of flames/heat. 

In a food processor blend the tofu until it's almost smooth, add the oil and blend again. Add the salt and pepper...remove the saffron strands from the milk and discard. Pour the milk into the processor and blend until well mixed. Add the marjoram and blend to distribute through. Discard the blade and pour half of the tofu mixture into the onion mix and stir well to combine.

Place a few heaped spoonfuls onto the bottom of the skillet and smooth over. Then cover with pieces of the steamed pumpkin to form a layer. Then repeat with the tofu onion mix and a final layer of the pumpkin. Then pour over the remaining tofu mixture and push down and smooth over the layers. 

Place into the hot oven and cook for 50 minutes. Then remove from the oven and gently with a knife go around the edge of the frittata to loosen the sides. Leave to stand for 20 minutes. 

Place a serving plate upside down over the cooled skillet and carefully turn them over and the frittata should easily transfer to the plate. Then slice and serve at room temperature. 

Enjoy!
~R~

I served mine on a bed of mixed baby lettuce leaves, shredded iceberg lettuce, sliced green pepper and halved baby cherry tomatoes. Dressed with a drizzle of lemon juice which I then tossed in a large bowl and arranged a layer on the individual plates. Worked really well. 

Hope you give this try? Let me know how you get on? 
~R~