Rocket & Roses Lebanese Spiced Stuffed Marrow with Brown Rice & Puy Lentils

Rocket & Roses HQ Play List:

Bizet's Opera ~ Carmen  

Sometimes you can't beat the old classics in vegetarian cooking. Stuffed marrow is one of my first ever foodie memories as my Mum couldn't wait for marrow season and she would eat it so many different ways. I myself wasn't keen at that young age but I came to love it over the years. I realised I didn't like it much as a side dish..too bland..but pair it with a great stuffing and I am sold. ML had come home with a beautiful small marrow..maybe 16" long..it was resting all alone in the reductions bin in the supermarket. There was nothing wrong with it..no blemishes or squishy parts..just unwanted on their shelves I guess. 

I knew exactly what I wanted to do with it as I had recently made an online order with theasiancookshop and had picked up some new spice blends. One being a Lebanese 7 Spice blend...containing: pepper, cinnamon, pimento, cloves, cumin, fenugreek, caraway, cardamon, ginger, nutmeg, coriander, salt, turmeric, mustard, cornmeal, garlic, chilli, fennel, celery and bayleaf. What a mix, eh? I couldn't wait to use it in a dish and I wanted it to be the star.

Yesterday we had friends joining us for lunch and ML took over my kitchen for the day. However, as I was cooking my breakfast, I threw together this recipe. I just allowed my instinct to take over and went with it. I started by scrubbing the marrow and then slicing it in half lengthwise. With a grapefruit spoon I cut away the flesh of the marrow and then dumped it into the food processor. I left about 3/4" of flesh on the skin. From there the recipe flowed as I chopped and threw ingredients into the processor. I sauteed and mixed and filled until I had two very stuffed marrow halves and then off they went into the hot oven. The aroma almost killed ML as the Lebanese spice blend was quite potent but I was forgiven quickly as I had previously agreed to fish pie being made in my kitchen. lol. 

As ML, Stripe and Saz sat down to eat fish pie (strange people) I sat down with my slice of stuffed marrow and felt quite pleased with the results. The marrow was succulent..the stuffing wasn't overpowered by the spice as it had blended very nicely into the veggies. The rice and lentils were pleasing to the palate. Combining them together made for a very indulgent lunch and it felt like something special. I hope you give this one a try...

Rocket & Roses Lebanese Spiced Marrow with Brown Rice & Puy Lentils

Rocket & Roses Lebanese Spiced Marrow with Brown Rice & Puy Lentils
(Original Recipe from the Rocket & Roses Vegan Kitchen)

1 medium marrow, scrubbed and sliced in half length ways

1 medium red onion, peeled and roughly chopped
1 large garlic clove, peeled and roughly chopped
1" piece of fresh ginger, peeled and chopped
1 heaped tsp Lebanese 7 Spice blend

1 dsp coconut oil
1 red chilli, finely chopped
1 large orange bell pepper, seeded and finely chopped

250g cooked brown rice 
125g cooked Puy lentils

Preheat the oven to 350'F/180'C/GM 4 and place the marrow into a baking dish that allows the pieces to comfortably sit side by side. 

Using a small sharp knife or spoon, cut around the inside of the marrow (3/4" inside) and then cut across the gap and then scoop out the flesh and place it into the bowl of a food processor. Once all the flesh is out, set the baking dish to one side. 

To the flesh add the red onion, garlic and ginger, then blend until you have a watery paste. Heat the coconut oil in a skillet and then add the paste and then add the red chilli. Saute until the paste has thickened and the liquid has dissipated. Add the Lebanese spice and stir well to ensure the even distribution of the spice. Allow it to warm through and then remove from the heat and then place in a large bowl. 

To the paste add the orange pepper, brown rice and Puy lentils and season with Himalayan salt and freshly cracked black pepper. Then using a spoon pack the stuffing into the hollow of the marrow...press down and then add another layer and press down well. Then add another layer and start the mounding with the spoon. Press down gently with your fingers and tidy it up. Cover loosely with tin foil to avoid crispy rice and lentils and place in the preheated oven. 

Cook for 40 minutes and then remove from the oven and test the skin of the marrow. If the marrow is juicy and a knife easily slips into it..it is done. Remove the lid completely and then return to the oven for ten minutes more. Remove from the oven and allow to sit for 5 minutes before serving. Then serve...

Update: The flavours are even more beautiful the next day. This recipe is most definitely a keeper and can't wait to make it for my pals. ~R~

Enjoy!

Thanks for stopping by and I hope your week starts well...I'll be back tomorrow with a cookbook review and a recipe is included.

~Red~



 

Brunch: Smoked Chipotle Gram Flour Omelette (vegan, gluten & soy free)

Rocket & Roses HQ Play List:

Half Moon Run ~ Dark Eyes Album 

My weeks are suddenly much busier which is a very good thing. This means by the time Sunday rolls around..or spins around..I am ready for the easy Sunday morning experience. Although today I missed out on that as I started creating a new recipe whilst cooking my omelette and then got lost in the process. By the time I got around to sitting down with my omelette it was a little cold so then I had to mess about re-heating it. I would like to say this was an unusual thing but it really isn't because when creativity and inspiration hit you have to give in to it and everything else around you disappears. I now have a newly completed recipe sat roasting in the oven and I hope to bring the results to you this week. However, this did not stop me from enjoying every mouthful of my brunch...

I added a little Chipotle chilli powder to the batter mix and that gave it a more rounded smokey chilli taste. I also added some leftover sweetcorn which smelt delish as it cooked away in the skillet with the other veggies. This omelette was a delight to eat and really fills you up. A great way to start your Sunday...ready for the adventures of the day ahead.

I am letting ML loose in my kitchen today...(yes I am freaking out somewhat...lol) as we have our good pals Stripe and Saz coming for lunch and ML wanted to give me a break from cooking and try out some ideas that had been floating around the noggin so here I am writing my blog with my apron hung up whilst I hear kitchen noises that aren't coming from my fair hand. *gulp* No really...I am sure it will be fine. lol. To be really honest I do not want to know what is going on in there, as it isn't by any stretch of the imagination, vegan..Urgh. Things we do for love....*wink*

A delicious way to start the day....addicted!

Smoked Chipotle Gram Flour Omelette              Serves 1-2 
(Original recipe from the Rocket & Rose Vegan Kitchen)

For the batter:

1/3 cup chickpea/gram flour
1/4 tsp baking powder
1/2 tsp chia seeds 
scant amount of Himalayan salt 
1/4 tsp chipotle chilli powder 

For the veggies: 

3 spring onions, trimmed and sliced
1/4 cup sweetcorn
1 carrot, peeled and thinly sliced 
1/3 large green bell pepper 
6 Brussels sprouts, trimmed and quartered (or green leafy of choice) 
1/2 tbsp coconut oil

In a small bowl whisk together the batter ingredients and leave to thicken. If it gets too thick whilst the veggies are cooking simply add a little extra water to the mix but no more than a couple of tbsp's and then whisk again. 

In a skillet heat the coconut oil and then add the veggies to the pan. Saute for 2 minutes then cover the skillet and leave to cook for 4 minutes. Checking once to stir and stop any sticking. 

When the veggies have softened then pour the batter over and quickly stir together then even out the veggie to ensure even cooking. Place the lid back on the skillet and leave to cook for 5 minutes. Scoot! 

After the 5 minutes loosen the edges of the omelette with a spatula and then fold over the omelette and serve...

Enjoy! 

Thanks for stopping by and I hope your Sunday is a relaxed one...

~Red~ 

Blue Corn Tacos with Sweet Potato and Cucumber Salsa

Rocket & Roses HQ Play List:

The Pretenders ~ Breakfast In Bed
Anna Nalick ~ Wreck Of The Day
Dorothy Moore ~ Misty Blue
Madonna ~ In This Life
Orianthi ~ How Does That Feel? 
Camille Thomas ~ Preludes For Cello and Piano: Op47 Prelude 24
Lacuna Coil ~ Survive 
Nick Cave ~ Into My Arms
KORN ~ Helmet In The Bush 
Clare Teal ~ The Road Less Travelled 
Muse ~ Big Freeze
Natalie Merchant ~ When They Ring The Golden Bells
Adele ~ Turning Tables 
Kenny Wayne Shepherd ~ Oh Well 

I am sat at my makeshift desk (the dining table as my real one is dismantled and packed up) feeling a little bleary eyed after a fantastic night out last night. I am also awaiting the stampede of little feet when my sister's little ones arrive for their Saturday visit. I miss coffee! My late night was due to our Valentines treat which was an evening at one of our local theatres to see Lucy Porter the comedienne. Aside from ML reacting to the concentrated perfumes and aftershaves of the other attendees we had a blast and to be fair I was reacting to them as well as after living with no fragrances for nearly two years I find them overwhelming even without having a Salicylate and Nickel Intolerance. However...our evening was a very lovely one. We started with a seaside visit in the rain (which I love!), we ate and then we made out way to the theatre and before long we were sitting in the dark theatre awaiting the lovely Ms Porter. And if there ever was a definition of the saying She may be little but she is fierce Ms Porter is exactly that. She is 4ft 11" which she is quick to point out and has an 6ft 5" husband. She comes out onto the stage and entertains. She is intelligent, witty, funny and self deprecating and we enjoyed every second of her act Northern Soul. Would we go and see her next tour? Yes. Most definitely. A very lovely Valentines evening...we are so pleased we made the effort. 

Today's recipe was one I found cruising Pinterest..what did we do before Pinterest? lol. It is the creation of the Tumblr Pure Taste and to read their original post click here. However in their posting they use the standard yellow corn tortillas but the fillings are their creation and not mine. They looked so tasty I knew I had to try them for myself. Now since going Gluten Free I haven't had a taco/tortilla/burrito and it would be fair to say I have missed them...a lot. And you would think that it would be easy to buy corn tortillas in the shops andyou can, if you don't mind the fact that almost all of them are mixed with wheat flour and a whole heap of junk that I can't believe they put in them so I have abstained. A couple of weeks ago I had a massive clear out and reorganisation of my dried stocks cupboards..and believe me that was a huge task but a satisfying one. In the back of one of the large double cupboards I found a large packet of Maseca Masa Harina which I had bought online and it still had a good shelf life left on it. Bonus! I made it my personal challenge of the week to make my own tortillas/tacos. 

What I did not realise was that across the front of the packet, which in my defence is all in Spanish and Dora has not gotten as far as tortilla making yet, it had Azul in capital letters. So it was a shock when I opened the packet and was faced with an almost purple blue flour. I hastily beat a retreat to my laptop and started researching Azul Masa Harina and was enlightened about the many differing Masa Harinas. Phew..it wasn't a duff batch lol. I printed off a few recipes for Corn Tortillas and I have to say I was lulled into a very false sense of security. Everyone's blog posts all stated that making your own corn tortillas was Oh So Easy! Let me tell you...they LIE! lol. My first attempt was a freaking nightmare. My dough was sticky...the second too dry...then when I got a dough that stayed together for the pressing by the time I had peeled it off the plastic it collapsed around my fingers before I could get it anywhere near the skillets. Damn! So enraged was I had to down tools and dough and leave the kitchen. I was tired, hot and frustrated and never wanted to see a darn taco again..ever! It was not a satisfying experience...ahem. lol 

That night I had dreams about making them. I had nightmares about making them. I woke up rattled and more determined than ever that I was going to master this skill. Ha! I did some more research which sadly just left me feeling inadequate. lol. Everyone else seemed to find it so easy to make them so once again I headed into my kitchen...grrrrrr! I put on some good music, resisted the urge to open a bottle of red and got to work. I made my first batch of dough exactly like the packet said...well to what I could understand...lol then had to add more flour and finally got it to a point where I could make the dough balls ready for pressing which I kept covered in a damp towel. Then I squished the first taco and had my skillet ready to go. I carefully lifted off the top plastic sheet and flipped it over to peel off the second and by the time I had pulled it away it had collapsed...again. I had a perfect hand shaped taco though..lol. I tried again and got it to the unpeeled stage and then when I was about to put it in the skillet it folded up. Urgh! So I cooked it off and then tried again with the next ball...and again...and again...and again...and again...some stayed in a circle shape...others well..not. lol. So out of a mix that should have yielded 14 5 1/2" tacos...I got 6! Stop laughing..this whole process was vexing! lol OK let's just say my taco/tortilla making skills are a work in progress. However I did manage to get edible ones even if they are not that pleasing to the eye..lol 

The fillings were easy to make and I went with the exact recipes that Pure Taste suggested so I sliced sweet potatoes and roasted them in the oven in a little oil and black pepper. The cucumber salsa is the work of seconds really and the guac is just...guac, eh? I was a little worried that the red onion would overpower everything and as I am a raw onion hater I was amazed that I decided to use it. But use it I did..just not as much.  I enjoyed making the assembled tacos and the only niggle I had was Pure Tastes reluctance to specify amounts in the some of the recipes but I understand their method and thought process..I'm just a recipe kinda gal so below is the recipes as they originally wrote them.

The results were interesting...I've never had homemade tacos before so was expecting the hard crunch you get from the shop bought varieties but these were firm but soft. The sweet potatoes were soft and sweet, the cucumber salsa balanced them out perfectly and the guac was garlicky and held it all together...until they started to tear lol. Despite this it was a delicious lunch...

funky Blue Tacos with Sweet Potatoes and Cucumber Salsa

 

Blue Corn Tacos with Sweet Potato and Cucumber Salsa 
(Cucumber Salsa and filling ideas are from Pure Taste) 

2 cups of Azul Masa Harina flour
1 1/4 cups of warm water 
1/4 tsp salt 

In a bowl mix the masa harina with the salt and then pour in the warm water and mix until a soft dough is formed. Knead in the bowl for 4 minutes and then cover with a damp cloth and leave to sit for 15 minutes. Section the dough into golf sized balls and then re-cover with the wet towel. Heat a skillet over a med-high heat and leave...take one ball of dough and place it between two sheets of plastic...like a freezer bag cut open...then with a heavy based saucepan press down hard on the ball. You should have a 5" disc...carefully peel away the top layer and flip it over onto your hand and then quickly but carefully peel back the second layer and place (Good luck!!) into the heated skillet. Cook for 20 seconds on the first side then carefully flip it over and cook for 1 minute then flip again to the first side for a further 20 seconds. Then remove from the skillet and place in a clean towel and wrap it up. Repeat this until the dough is used up. Allow to sit in the clean towel as it allows them to steam and become more pliable. OR buy some...lol   

Pure Tastes Cucumber Salsa  Makes one cup 
(Recipe from Pure Taste Tumblr)

1 cucumber, peeled and diced 
1/4 cup of coriander/cilantro, chopped
2 tbsp fresh lime juice 
2 tbsp red onion, finely chopped
1-2 dashes of cayenne pepper 
freshly cracked black pepper to taste 
Himalayan salt, to taste 

Place all salsa ingredients into a container with an airtight lid. Stir really well and then put the lid on the container and store in the fridge until ready to use. 

Sweet Potatoes filling:

sweet potatoes quantity as needed, peeled and cut into thick strips. 

Drizzle them in a little oil and place onto a baking sheet. Place in a hot oven and bake until soft..approx 20 minutes. 

No-Fuss Guacamole

Ripe avocado 
fresh lime juice
garlic powder (I used 1 small garlic with core removed, grated)
onion powder 
salt 
pepper 

Mash the avocado and then add the rest of the ingredients and stir until its all blended. Store in a covered container in the fridge until ready to use. 

Assembly:

Place a warm taco on a plate and schmear with Guac, then place the sweet potato along the centre and then cover them with the cucumber salsa. Then serve...

Enjoy! 

Thanks for stopping by and I hope your Saturday is a splendid one...

~Red~ 

NB: The recipes for the Taco fillings are not mine and are the creation of the folks over at Pure Taste tumblr and theirs alone. I thank them for a great recipe. I take no credit for them whatsoever. ~R~ 



  

Valentines Soup: Rocket & Roses Beet Green, Cauliflower and Leek Soup

Rocket & Roses HQ Play List:


Harry Connick Jr ~ When Harry Met Sally OST Album

Happy Valentines Day one and all..however if you abstain from this romantic notion...Woo! It's Friday! lol. I myself am spending my day looking after my littlest niece and we will be finger painting and playing with dough. This evening ML and I are going on a date to see the comedienne Lucy Porter at our local theatre. As going out for dinner together is an impossibility these days and neither of us drink alcohol so we couldn't go for a romantic meal. So we had to think outside the box and decided upon getting tickets to something. I'm really looking forward to it as I love comedy and crave the healing effects of laughter. May not be the evening of choice of many on this loved up day but for us it's perfect. Whatever you folks are up to this evening..I wish you love and happiness. 

Last Sunday I asked my close circle of friends around for the afternoon/evening so I could test out recipes from a cookbook I am about to review. We had a great time and the food wasn't half bad either! Although there was a lot of gasps as we tested out two Piri Piri sauces with the starter. For the main course I had to peel 12 beetroots and unusually for the shops around here, they had lush stalks and many leaves attached. Instead of sending them off to the compost I decided to keep them and make 'something' with them later...

ML brought me a couple of organic leeks back from the supermarket (who says romance is dead? lol) and I already had a splendid large cauliflower waiting to be used. These two veggies with the beet stalks and greens seemed to me to be a great combination and the inspiration for this soup was fired up. Now I urge caution here...make sure you wash the stalks well as after 30 minutes of washing and rinsing mine I was still finding hidden soil. I found myself tossing in caraway seeds and chilli flakes and a bayleaf and hastily scribbling down the ingredients used. The final two ingredients were haricot beans and veggie stock. 

I loved the beautiful colour that was the end results of this recipe, so vibrant. The flavours are a powerhouse with the earthy tones from the beets and leeks and gentle heat from the spices and wholesome beans. I chose to blend this recipe which I know is unlike me as I am by far a chunky soup person but I just felt this recipe would be better for it. And I stand by that..this soup was silky smooth and very enjoyable.

R & R Beet Green, Cauliflower & Leek Soup

R & R Beet Green, Cauliflower and Leek Soup       Serves 4
(Original recipe from Rocket & Roses Vegan Kitchen)

1 tbsp coconut oil 
2 organic leeks, cleaned and sliced 
9 oz beetroot stalks and greens, chopped
1/2 med/large cauliflower, chopped up
1 bayleaf
1 1/4 tsp caraway seeds
1/4 tsp red chilli flakes 
1 14oz tin of Haricot beans, rinsed and drained 
1250ml veggie stock 

Heat the coconut oil in a large saucepan and then gently saute the leeks until they begin to soften. Add the beets and saute for 5 minutes, stirring often. Stir in the caraway seeds, chilli flakes and bayleaf until they are evenly distributed. Then add in the cauliflower and haricot beans and stock. Stir well and bring to the boil, cover and reduce the heat to a simmer and cook for 15 minutes. Remove the bayleaf and then using a hand blender blitz the soup until it's smooth. Serve...

And yes..I bought this dish just for the hidden message...lol Yum!

Enjoy! 

Thanks for stopping by and I hope your Friday is a very happy one...filled with laughter...

~Red~  

Thoughtful Thursday: Good & Evil

Forgive me but I am slammed with a deadline today so I am living off of leftovers and got my head down amongst a stack of notes and various other papers. I will be back tomorrow with a brand new recipe from my own kitchen. 

I hope you enjoy the thought above..I found it a few years ago and have had it printed off and pinned to one of my boards in my office ever since. Makes a good point even though I don't really believe in the whole 'good vs evil' belief. But I do believe in the consequences of your actions...and you can choose how you act. Anyway better get back to it, eh?...lol. 

Thanks for stopping by and I hope your Thursday is a great one...till tomorrow...

~Red~

Mixed Bean Risotto

Rocket & Roses HQ Play List:

Nirvana ~ Unplugged in New York Album 

During a recent posting for Flageolet, Leek & Watercress Soup I mentioned a bean risotto that ML used to make for us. I promised that I would blog it very soon and Voila! here it is. However I was very confused because when I finally found the recipe it didn't contain flageolet beans at all but after asking ML about it, I am informed that flageolet were subbed for the broad beans back in the day. I wasn't the biggest fan of the things back then. Since realising I'd just had very badly,  skins still intact, cooked ones and I now love them so confusion over. And I can happily say that if broad beans aren't to your taste..flageolet work fantastically as a replacement...anyway...

About a month ago I finally managed to source some short grain brown rice and hastily bought a bag. To be honest I have never enjoyed white rice in it's many varying forms and have long been a devoted brown rice lover. I would cook it many ways but always the risotto dishes were missing for me. When ML made the risotto it was always with regular arborio and it always niggled me so when I walked out of the health food chain with my newly purchased rice I knew exactly what the first recipe it would be used in. lol. 

Now I had to adapt the recipe somewhat as I don't use wine in my cooking at the moment but I simply subbed that for more veggie stock. And I also had to use dried marjoram instead of fresh as it's quite hard to find where I live. Vegan parmesan and vegan margarine were also left out but the latter is an 'optional' ingredient anyway. 

I enjoyed making this risotto because I had my Mum here for a visit and we stood together skinning the broad beans and catching up with each other. We also took turns stood at the stove patiently stirring the pot. And as it got closer to the end of the cooking time I had a really mushy moment as I remembered how we used to do this a lot before she remarried. Not risotto but baking and the such...yep a warm and glowy memory moment for sure. lol. 

I know you don't get that pearlised white looking risotto that you do with arborio but I can live with that. The rice still held a little bite despite that softness, the beans beautifully complemented each other as Linda Majzlik planned and the herbs pulled it all together to make one extremely satisfying risotto. Borlotti beans are one of my favourite beans, I love to use them often and they work fantastically in this dish. 
 
The recipe is the work of Linda Majzlik from her A Vegan Taste Of Italy cookbook. My copy is covered with notes and thoughts..well to be honest all of my cookbooks are..lol. Well used and well loved... 

Mixed Bean Risotto with Short Grain Brown Rice

Mixed Bean Risotto    Serves 4
(Recipe from A Vegan Taste of Italy/Majzlik)

8oz/225g amborio rice (I used short grain brown rice)
8oz/225g green beans, topped and tailed and cut into small pieces
4oz/100g broad beans, skinned 
4oz/100g cooked Borlotti beans
1 onion, peeled and finely chopped
2 garlic, crushed
1 tbsp olive oil
1 bay leaf
black pepper 
1 dsp finely chopped fresh marjoram (I used 1 tsp dried)
4 fl oz/125ml white wine (I omitted this)
24fl oz/725ml hot veggie stock
1/2oz/15g vegan margarine - optional 
1 tbsp vegan parmesan (I omitted this)

Heat the oil in a large heavy based skillet and gently fry the onion and garlic until softened. Add the rice and fry for a further minute. Stir in the wine (or extra stock) and simmer gently until  absorbed, then add the beans, bay leaf and marjoram and stir well, then add the stock a little at a time, making sure the liquid is absorbed before adding more. Continue simmering until it has all been taken up, stirring frequently during cooking to prevent sticking. Season with black pepper ans stir in the margarine (if using) and vegan parmesan. Transfer to a warmed serving dish...

Enjoy! 

Thanks for stopping by and I hope your Wednesday has been a peaceful one...

~Red~ 

NB: This recipe is not mine and therefore take no credit for it whatsoever. It is the hard work and creation of Linda Majzlik and hers alone. I thank her for such great cookbooks...~R~   

Cannellini Beans in Tomato Sauce

Rocket & Roses HQ Play List:

King and I OST ~ Shall We Dance?
Melissa Etheridge ~ Miss California 
Faith No More ~ We Care A Lot
Dead Sara ~ I Said You Were Lucky
Cult ~ Fire Woman
Foo Fighters ~ Walking After You
The Gossip ~ Coal To Diamonds
Beth Hart ~ There In Your Heart 
Pitbull ~ I Know You Want Me
Sting ~ Desert Rose
Weezer ~ Buddy Holly 
The Pretty Reckless ~ Light Me Up
Eddie Vedder ~ Once In Awhile 
Katy B ~ What Love Is Made Of 

Today I have the pleasure of the company of my littlest niece Layla so no doubt it will be a busy day lol. She recently turned 3 and already I have her practising her kitchen skills. lol. She can peel root veggies like a pro (on a bad day..ahem) and she loves to bring her stool into the kitchen and stand next to me as I cook at the stove. She enjoys stirring the pot (flipping half of the contents over the hob..lol) and her smile when we've finished making her soup for lunch is adorable..the little minx. I am awaiting her arrival so right now I am unsullied but give Layla an hour and I'll be covered in paints, drinks and food products. lol. I love it...and I'm learning Spanish watching Dora, don't ya know lol.

Last night I made a new pasta recipe and I have to say I gave it an 11/10 in my scoring system. It was delicious. I served mine with a little buckwheat fusilli which was a good combo and, as always, some steamed side veggies. I don't know about you guys but I always save my favourite part of my meal until last. I like to savour the last few mouthfuls which is almost always Brussels sprouts or broccoli...or chickpeas. However last night I hastily ate my side veggies and slowly ate every mouthful of the pasta and sauce, taking in every flavour as it hit my palate. 

This sauce recipe comes from Linda Majzlik's A Vegan Taste of Italy. I have the whole series of Majzilk's cookbooks and they were among the first I ever bought. I love them because they are interesting recipes, made with great ingredients and I haven't had a duff one yet. Maybe one that wasn't to my personal taste but you can't hold that against her..lol. I am always on the lookout for new pasta sauce recipes as pasta is one of my favourite foods. And now I have found a good version of GF shaped pasta, I decided to give this one a go. 

I adapted it by using dried herbs because I didn't have the fresh ones available but I don't think it lost anything for it. The hardest work when making this recipe is finely chopping the carrots but, really, is that hard work? lol. I can only use one brand of tinned tomato because they don't put citric acid in them and when I added them to the pan it was clear that it would need a little tomato paste (also without citric acid added) boost so I added 1 tbsp of that too. 

I really lucked out with my cannellini beans yesterday because they were tender and succulent and not hard as bullets as some canned varieties can be. The sauce they were cooking in was intensely herby and the onion, celery, garlic and carrots cooked down into it beautifully. To be honest I could've happily eaten the sauce without the pasta and may do just that with the leftovers. As the recipe serves four I separated it into four portions...one to eat last night..one as leftovers in the fridge for later in the week and two portions for the freezer. Marvellous..and I think this recipe would be great with pasta, rice, jacket potato, quinoa..oh well, with all the usual suspects...lol 

Cannellini Beans in Tomato Sauce...so good!

Cannellini Beans in Tomato Sauce     Serves 4
(Recipe from A Vegan Taste of Italy/Majzlik)

30oz/850g tinned cannellini beans, drained and rinsed (I used 2 tins)
14oz/400g tin of chopped tomatoes 
8oz/225g carrot, peeled and finely chopped
2 celery sticks, trimmed and finely sliced
1 onion, peeled and finely chopped 
2 garlic cloves, crushed
1 tbsp olive oil (I used 1 tsp) 
1 dsp finely chopped fresh sage (I used 1/2 tsp dried)
1 dsp finely chopped fresh basil (I used 1 tsp dried)
freshly ground black pepper 
1 tbsp tomato paste/puree (my adaption)
roughly chopped flat leaf parsley to garnish 

Heat the oil in a large saucepan and gently fry the onion, garlic and celery until softened. Add the remaining ingredients and stir well. Bring to the boil, cover and simmer for about 30 minutes until the vegetables are tender and the mixture thickens. Stir frequently to prevent sticking. Serve..

Enjoy!    

Thanks for stopping by and I hope your Tuesday is as busy as mine but also as full of joy...

Grrrrrr...Polar Bear sugar cookies ala Layla & Auntie R...lol

...and it was a fantastic day. Yes I did end up covered in food but I really don't care. lol. Layla was very proud of her Polar Bear cookies and kept Grrring as she handed them out. She also made a new friend in Ann...happy day. xx

~Red~ 

NB: This is not my recipe so therefore I take no credit for it. It is the hard work and creative talent of Linda Majzlik and hers alone. I thank her for such a great cookbook series and the inspiration...~R~