Rachel's Butternut Squash & Spinach Risotto

Rocket & Roses HQ Play List:

Kenny Wayne Shepherd Band ~ Oh Well
Within Temptation ~ Hand Of Sorrow 
McAlmont & Butler ~ Beat 
Buckcherry ~ I Want You
Michael Kiwanuka ~ Home Again
Thunder ~ River Of Pain 
U2 ~ Sometimes You Can't Make It On Your Own
Airbourne ~ Runnin' Hot
Garrett Hedlund ~ Timing Is Everything
Nickelback ~ Burn It To The Ground
The Animals ~ Let The Good Times Roll
Madeliene Peyroux ~ Blue Alert
Maroon 5 ~ Through With You
Garrett Hedlund ~ Silver Wings

Spring is back..the grey has been replaced by brightness and the damp and dismal streets are once again filled with the beauty of spring flowers. I love daffodils, tulips and crocuses...so I love travelling about watching them all spring to life..(Ha! see what I did there? lol) But it really does give me a lift, when I am stuck in my head. when dealing with the health issues. During yet another journey to the hospital yesterday I sat exhausted in the passenger seat taking in all the beautiful and vibrant signs of spring...I even saw the odd bunny or two. It seems to make the visits easier....and thankfully the hospital visit was a very quick one as we seemed to have timed it just right at the blood clinic and there was no queue in front of us. However, when I came of the treatment room, the waiting room was packed out. Phew! No more hospital visits until the end of next week  and in between is my birthday so things are looking up for the next 7 days...well apart from getting another year older..lol Although technically I have got back a year as i was thoroughly convinced I was going to be *beep* this year. ML helpfully pointed out that wasn't until next year...so Woo! lol ML has also been given the task of finding a good vegan, gluten-free, yeast-free, refined sugar-free, dried fruit-free birthday cake recipe. I think I have seen a few more grey hairs since starting this task lol. It reminds me of a Pin for such a cake and basically it was an empty box. Cheek...I believe that something can be made. (..and am a little thankful I don't have to find it..*shhhhh*) Well if a gal can't have a birthday cocktail or three anymore she should be able to have a slice of birthday cake, eh? lol. 


A few months ago I found a source for short grain brown rice and boi have I been exploiting it..lol. I am quite enamoured with the little pearly brown goodness. I enjoy it on many levels from the wholesome and earthy smell as it slowly cooks through to its comforting and indulgent taste. I confess to taking in and enjoying every second of eating it which does lead to many meals eaten half hot and half cold..lol. Ah well. I found today's recipe when making a rare visit to Pinterest..ahem...yes..anyway..oh hush! To visit Rachel Cotterill's original post and enjoy a look through her blog simply click..here..hers is not a vegan blog but is still a great one. I was drawn to it for it's colour and if I'm honest the cooking method. I love risotto but I tire of the risotto purists who insist the only way to enjoy risotto is to spend an hour slowly stirring in wine and stock...yada yada. lol. For me to enjoy a risotto it has to have a great taste whether that be a delicate one or a spicy one (Enjoyed a spicy sweet potato risotto when dining out once...very nice), succulent veggies and cooked soft rice. How you achieve that doesn't really matter to me as long as the end results are a good foodie experience. Yep..no risotto purists here. Each to their own etc.

Rachel's recipe is very easy to follow and to make. The results are a beautifully cooked risotto and the butternut provides a sweetness and the rice is very savoury to balance that out. I sat with my bowl of risotto and ate each mouthful with closed eyes as I savoured each flavour as they hit my tastebuds. On a purely personal level I would use less butternut next time and maybe add something like green beans but that is simply down to the fact that I have eliminated my sweet tooth so can find butternut and sweet veggies overpowering at times. But l let me be clear that is no reflection on Rachel's recipe...the balance she has created is a good one and someone with a normal sweet tooth would enjoy this recipe greatly. I would urge you to try it as she created it, the first time you make it. I will most definitely be making this again...

Rachel's Butternut & Spinach Risotto (using short grain brown rice)

 
Rachel's Butternut Squash & Spinach Risotto  Serves 2-3
(Recipe from RachelCotterill.com)

300g (10oz) butternut squash
1 large red onion
2 cloves garlic
1 red/sweet red bell pepper
100g (3 1/2 oz) spinach 
a generous handful of flat leaf parsley
1 tsp olive oil
200g (7oz) arborio risotto rice (I used short grain brown)
600ml (1 pint) veggie stock 
black pepper to taste

Peel the squash, scrape out the seeds and cut into 1 cm cubes across. (Note: the weight given relates to the squash after peeling)

Finely chop the onion, garlic and red pepper. 

Wash and roughly chop the spinach.

Heat the oil in a large, heavy based saucepan.

Fry the onion, garlic, red pepper and squash over a low/med heat until the squash starts to soften. 

Add the rice and stock, and simmer 15-20 minutes (mine took 30 because of the brown rice), stirring frequently and adding additional hot water as required to keep the rice from boiling dry. 

Season liberally with black pepper. 

Once the rice is cooked, add the spinach and fresh parsley, and stir it through until it wilts, 

Serve immediately. 

Enjoy! 

Thanks for stopping by and I hope your Thursday is filled with colour...

~Red~ 

NB: This is not my recipe and therefore take no credit for it whatsoever. It is the hard work and creation of Rachel Cotterill and hers alone. I thank her for sharing such a great recipe. ~R~ 
 

  

Buckwheat Noodle Salad with Rocket & Roses Lime, Chilli & Ginger Drizzle (vegan & gluten free)

Rocket & Roses HQ Play List:

Beethoven: Violin Sonata #5 'Spring' 

Yesterday I was craving noodle salad for lunch and I was fortunate to have a beautiful Mooli/Daikon sat in my fridge waiting for this kind of moment. I had also received my huge bottle of Bragg Liquid Animos in the post so I was able contemplate making a good noodle drizzle to go with it. I haven;t been able to eat soy sauce or tamari for some time now and taking the advice from some foodie forums..Bragg came up as a good alternative. It worked folks. OK it can be argued that its not exactly the same but it gives the good salty/savoury kick that is needed in some recipes. And I can't wait to test in other dishes I've had to give up recently. I'll get back to you on this with a posting later in the month once I've had time to test it thoroughly. lol. But back to today's recipe...

I wanted to create a noodle salad that didn't rely just on the noodles...I wanted to mix it up with Daikon and carrot noodles. I had picked up a new veggie peeler recently that had a dual head...and so I put the julienne side to good use. And it was a huge success so much easier to use than my previous one. I made 1/3 buckwheat noodles, 1/3 Daikon noodles and yep..1/3 carrot noodles. And then I got creative with my other veggies. I put them in a large airtight tub and got shaking..lol. Now for the dressing I wanted a drizzle that hit all my taste buds in all the right places so was chopping, grating and squeezing with a huge smile on my face. Apparently I had missed this kind of food more than I realised. lol. I made enough for two days as I have a busy hospital day today so I haven't listed the amounts here as you will need to judge that for however many you are making this for. But the dressing recipe makes enough for 2 people. 

I devoured this salad. lol. I'm not ashamed to admit it. I enjoyed every noodle and zingy mouthful and found it hard not to go back for seconds. I didn't do that so I can smugly sit here typing this knowing I have my second portion waiting for me in the fridge. Go me! lol 

Buckwheat Noodle Salad with Rocket & Roses Lime, Chilli & Ginger Drizzle

 

Buckwheat Noodle Salad with Rocket & Roses Lime, Chilli & Ginger Drizzle
(Original recipe from the Rocket & Roses Vegan Kitchen)

1 single portion of buckwheat noodles, cooked, drained, cooled and separated
1 daikon radish, peeled and julienned 
1 large carrot, peeled and julienned
1/2 cup cooked edamame, cooled
mangetout, trimmed and halved 
baby sweetcorn, trimmed, rinsed and halved
radish, trimmed and sliced
1 large red bell pepper, cored and finely sliced 

For the drizzle:

1 small garlic clove, core removed and micro grated
1" piece ginger, peeled and micro grated 
1 lime, rolled and juiced 
1 red chilli pepper, finely chopped (de-seeded if preferred)
2 tsp Brags Liquid Animos 
1 tsp toasted sesame oil 
salt to taste (optional)

As you prepare your veggies and noodle place them into a large container with a tight fitting lid. Once all veggies and noodles are finished fit the lid and give them a good shake until they are well combined. You may need to give assistance to the buckwheat noodles as they can be sticky little blighters..lol. Set to one side. 

In a small add the drizzle ingredients as you prepare them and once they are in the bowl using a small whisk, beat them until they have emulsified slightly. You may want to add salt to yours but I am happy without. I also don't add refined/unrefined sugar to my drizzles so feel free to add at will. My lime was quite sweet so didn't need to add a further sweet element to the drizzle. Choice is yours folks...

To serve...again a choice...you could drizzle it over the entire salad and get shaking until its covered the salad veggies. Or you could simply delicately drizzle it over your own bowl of salad. Look at me giving you choices today!..lol 

Enjoy! 

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

~Red~ 

 

Rocket & Roses Spring Onion & Ginger Buckwheat Pancakes (vegan & gluten free)

Rocket & Roses HQ Play List:

The White Stripes ~ Elephant Album

You know what they say about buses...none for ages and then three come along all at once? Meaning no disrespect to the bus drivers out there...in fact one of my closest friends drives one, don't ya know. lol. But even he would admit that was an often very true statement. Anyway...I have picked up another lurgy! Yes..I know...the third in six weeks. But I am resilient that I will fight this one off as I have the other two. I am more susceptible than usual after hospital visits and the like so I am taking my own advice...Suck it up Buttercup!..and keeping up with my regime of chilli, garlic and ginger foods along with copious amounts of lemon & ginger tea and also the odd echinacea tea. The only whine I'm going to have is that I had to cancel the little ones coming for lunch today but better that then them spending their Easter holidays recovering from this little nasty. Ah well...at least the sun is shining whilst it's raining today...lol

Today's recipe is the results of an idea I've had floating about in my head for sometime. I wanted a breakfast in a hurry but also wanted a savoury kick. I am not one for sweet breakfasts. Cereals just have way too much sugar in them even the 'healthy' variety. My body just cannot process sugar and so I have one box in my cupboard...Brown Rice Puffs which are as described and have no additives. But they have been there for two months, unopened and today just wasn't the day to try them. I have become a little addicted to buckwheat pancakes and been testing them out many different ways. I also had some juicy fresh ginger and four med/large spring onions (green/scallion onions) that needed to be used up. And really it flowed from there. Be warned though...as they cook in the skillet..your mouth will water and you will be tempted to eat them straight from the pan. lol. I enjoyed mine for a late breakfast but they could be eaten anytime. I used a 1/4 cup to measure out the batter and from one mix I got four fluffy pancakes. The spring onion still had a little crunch which was what I was hoping for and the ginger rounded out the flavour perfectly. They were light and fluffy and had great layers of texture especially when scattered with chopped fresh radish too. I know I will be making these often. 

Rocket & Roses Spring Onion & Ginger Buckwheat Pancakes

Rocket & Roses Spring Onion & Ginger Buckwheat Pancakes   Makes 4 pancakes
(Original recipe from the Rocket & Roses Vegan Kitchen)

Generous 2" piece of fresh ginger, peeled and micro grated 
4 med/large spring onions, trimmed, quartered lengthwise and cut into 2" pieces
1 tsp coconut oil 

1/2 cup buckwheat flour 
1/2 heaped tsp gluten free baking powder 
1 tbsp chia seed gel *see below for recipe
generous grating of cracked black pepper 
 
Place the dried batter ingredients into a small bowl with 1/2 cup of water and mix until a smooth paste is formed.  For the chia seed gel..simply add 1 tbsp chia seeds into 3 tbsp water and mix. Leave for 15 minutes until the gel forms them scoop out 1 tbsp of it into the batter paste and mix into it thoroughly. Store leftover gel in an airtight container in the fridge for up to a week. Set batter to one side.   

In a cast iron skillet place the coconut oil, prepped spring onions and fresh ginger and allow to heat over a gentle heat. The aim is to bring out the flavours of the spring onion and ginger and not to cook them. Once they become fragrant keep them moving around the skillet for 2 minutes and then add them to the batter and stir well to make sure they are evenly distributed. Leave the skillet on the heat but taking it up to a med heat. 

Using a 1/4 cup measure scoop up some batter and place it into the skillet and smooth out the batter a little. Repeat once more and leave the pancakes to cook until browned on the bottom, flip them over and leave to brown on the second side. Remove the two pancakes from the skillet and then repeat with the remaining batter. Serve on a small plate with generous amounts of scattered radish. 

Enjoy! 

Thanks for stopping by and I hope your Tuesday had a beautiful rainbow like mine has...

~Red~ 

Rachel's Baba Ganoush and Quinoa Flatbread

Rocket & Roses HQ Play List:

Blancmange ~ The Day Before You Came
Chris Cornell ~ Finally Forever
Tina Dico ~ Open Wide
Creed ~ Are You Ready? 
Jack Johnson ~ Monsoon
VAST ~ Falling From The Sky 
Billie Myers ~ Having Trouble With The Language
The Fratellis ~ Chelsea Dagger
Terra Naomi ~ Not Sorry
Soundgarden ~ Fopp
The Feeling ~ Rose
The Rolling Stones ~ Jumpin' Jack Flash
Europe ~ Hero 
Gin Blossoms ~ Hands Are Tied

I enjoyed this plate of goodness for my lunch today. I found the recipe yesterday at Rachel's kitchen over at almondsandavocados.com. And whilst I was enjoying my visit from my family and our hairdresser..ML roasted, blitzed and baked it for me. It made for a very easy lunch today and quite a peaceful process of prepping the veggies to make up the plate. I felt truly wholesome as I sat down at my desk with it...lol. Now it won't be a surprise to hear that I struggle with Baba Ganoush as it's aubergine/eggplant but I am serious in my efforts to love the purple veggies. I actively seek out new recipes to test and when I found this recipe I felt practically giddy because not only did it have a baba recipe, it also had a fantastic gluten-free flatbread recipe. A twofer! For Rachel's original posting and photos simply click here...

The Baba is very smooth and delicate in flavour so I added some smoked paprika to mine. OK..ok..yes I confess, to help me with the aubergine/eggplant flavour. Like I said...my love for the flavour of aubergine/eggplant is a work in progress. The quinoa flatbread was outstanding and I really loved its texture and the savoury flavour which worked perfectly with the sweet Baba and raw veggies. And so easy to make too..almost as easy as chickpea flatbread....but not as economical. Quinoa flour is quite expensive here in the UK..my little bag in my gluten-free flour cupboard cost £8. Yes...8! My guinoa flour gets used rarely..lol. Well until today...this flatbread is just great. I can't wait to make it again and hopefully slightly thinner so I can test it as a wrap. 

Rachel's Baba Ganoush and Quinoa Flatbread

Baba Ganoush and Quinoa Flatbread Makes 1 cup of Baba   Makes 2 x 8" Flatbread
(Recipe by Rachel @ almondsandavocados.com)

1 medium aubergine/eggplant 
2 tbsp tahini
2 tbsp lemon juice
1 large garlic clove
1/2 tsp salt 
a couple shakes of cayenne pepper (optional) (I used smoked paprika)

1/2 cup quinoa flour 
2-4 tbsp flaxseed meal 
1/4 tsp salt
1/2 cup filtered water 

Pre-heat the oven to 400'F/200'C/GM 6. Prick the aubergine/eggplant a few times with a fork. Place the aubergine/eggplant on a baking sheet and bake in the oven for 40 minute or until it has shriveled. Remove the aubergine/eggplant from the oven and allow it to cool enough to handle. When you are able to handle the aubergine/eggplant, remove and discard the skin. Break apart the inside of the aubergine/eggplant so that you can fir it into a blender or processor. Add the remaining ingredients and blend until completely smooth. Transfer the baba ganoush to a bowl and sprinkle with extra paprika or cayenne. 

Stir all the flatbread ingredients together in a bowl until evenly incorporated. Pour the batter onto a parchment lined baking sheet, forming two disks. Use a spatula to spread and even out the batter (it should be approx 1/4" thick) Onve you've removed the aubergine/eggplant, add the quinoa flatbread to the oven and bake for 20 minutes, or until brown and beginning to crack. Remove from the oven and allow to cool. 

Serve alongside freshly topped veggies...

Enjoy! 

Thanks for stopping by and I hope your week gets off to the best start...

~Red~ 

NB: This is not my recipe and therefore take no credit for it whatsoever. It is the hard work and creation of Rachel @ Almondsandavocados.com and hers alone. I thank her for a great recipe. ~R~  

 

Rocket & Roses Thyme and Cavolo Kale Soup

Rocket & Roses HQ Play List:

QOTSA ~ Another Love Song
Evanescene ~ My Immortal
Pink Floyd ~ Speak To Me
Cheap Trick ~ Mighty Wings
Pitball ~ I Know You Want Me
Jennifer Lopez ~ I'm Gonna Be Alright
Sandi Thom ~ Merchants and Thieves
The Cranberries ~ Never Grow Old
Shakira ~ Moscas En La Casa
Nickelback ~ Burn It To The Ground
The Ting Tings ~ That's Not My Name
Melissa Etheridge ~ Similar Features
Jem ~ You Will Make It
Bon Jovi ~ It's My Life

It's been a busy few days and I am thankful it's Sunday. Friday I hitched a ride out with ML for a work meeting in Leeds and then after the business was over we ventured to York for the afternoon. We sat in the market square and enjoyed some alfresco lunch...ML had a meat baguette (shaking head) and I enjoyed a pot of Aloo Chaat (chickpeas, potatoes in a slightly spiced sauce) with rice. And I didn't get too freaked out by the pigeons who decided to come and join us. lol. We enjoyed a stroll around the market and then took a walk around the famous Shambles...dodging international tourists who were loving the English quaintness and Ooohing and Ahhhing over every brick and cobble. lol. We also dodged the many groups of school kids on various school trips which made walking down the little Shambles street interesting. Love 'em, they were all having their first experiences of the famous Viking town of York and I was once in their shoes so I was happy to share. The market was fantastic and had many international cuisine stalls and some very beautiful Fair Trade clothes and knick knack stalls. A long and exhausting day but it was great to be out and about.

Saturday ML and I looked after the little ones for my sister and her hubby whilst they went wall paper shopping as their previously flooded out house is now drying out nicely and they are at a point where they can start to rebuild again. It was a hectic day but great fun and the little ones were really good. I had a great time with the girls and I had them rolling and squeezing the juice out of many limes for my evening meal. lol. They did a fantastic job...and we all enjoyed a lazy lunch together and plenty of play time. In the evening we had Ann, Caz and Stripe joining us for dinner and cards. I decided to knock together a veggie chilli and I turned to my favourite Dreena's Sweet Potato and Lentil Chilli. I've made this recipe many times since buying Dreena's Eat, Drink and Be Vegan cookbook and it's never failed me. It's spicy and satisfying without being heavy on the tum. I always serve mine with lightly salted tortilla chips to use as scoops. I also tested out a Chilli & Lime Broccoli recipe to serve as a side dish. It was really good but needs a little finessing before I share it with you folks. Although we all devoured the entire (very large) baking dish full. Ann and I were even sat spearing florets and stalks alike long after the meal was actually over. lol. We caught up, shared the meal together and then got very busy playing cards. It was a really good evening filled with love and laughter...oh and I won too! Ahem..woo.

Anyway...today is a much quieter affair until 2pm and then my sister and the little ones are due and so is our hairdresser who is coming to cut away all of our winter fluff. lol. However, it's been hard to believe that we are still in Spring because we have been living in amongst a layer of dismal fog this week. Long gone is the Spring sunshine and we are all feeling a little shivery. I took this as a sign to make one last winter based soup. A good rib sticker..lol. Now I must admit I don't like to put white potatoes in my soups but I can't argue that they add a great texture to them when I do. I do this so rarely that I don't suffer the guilt when I do. lol But I know it isn't for everyone.

I seem to be overdosing on spices of late which is easy to do being a gluten-free, yeast-free, sugar-free vegan and it leaves me craving days of eating 'plain' foods. I wanted a savoury herb flavoured soup with a hit of greenage. And this soup gave me me just that. It was one of those...instinctively tossing things in the pot soups.Thankfully ML was on hand to scribble it all down for me as I went along. lol. The results were a intensely savoury soup with a great hit of wholesome goodness from the ribbons of cavolo kale. I enjoyed every mouthful...

Rocket & Roses Thyme and Cavolo Kale Soup

Rocket & Roses Thyme & Cavolo Kale Soup    Serves 4
(Original recipe from Rocket & Roses Vegan Kitchen)

1/2 tbsp sunflower oil
1 large onion, chopped
2 large garlic cloves, sliced
2" ginger, sliced
2 med white potatoes, peeled and cubed
2 14oz tins of haricot beans, rinsed and drained
1 heaped tsp dried thyme
lashing of freshly cracked black pepper
1 1/2 litres veggie stock
5oz fresh cavolo kale, de-stalked, cut into thin ribbons

In a large soup pan heat the oil and then cook the onion, ginger, garlic until the onion is soft, stirring often to prevent sticking. Add in the potatoes and stir well and coat in the onion mix. Cook for 5 minutes, stirring often to prevent the potato sticking. Stir in the haricot beans and the dried thyme and then grate the black pepper over and stir once more. Pour in the veggie stock and bring to a boil, reduce to a simmer and cook until the potatoes are tender. Using a stick blender, blitz until the soup is smooth. Add the cavolo ribbons and stir them in..cook for 5 more minutes to allow the cavolo to wilt. Serve...

Enjoy! 

Thanks for stopping by and I hope your weekend has been filled with smiles and your Sunday a peaceful one...

~Red~

Rocket & Roses Healing Vegetable Breakfast Oats (vegan & gluten free)

Rocket & Roses HQ Play List:

Blackberry Smoke ~ The Whippoorwill (Deluxe) Album

Firstly...thank you to those of you who have emailed with messages of well wishes. It's very kind of you and I appreciate every word but please don't worry so. I'm still here and still kicking albeit a little more gently then normal this week. I had to have some tests done on Monday which I wasn't expecting and were a little painful but I'm rocking the dressings and ML is enjoying the silence. lol. 

Secondly...just wanted to clear up a couple of things that some folks have assumed about me and my blog. I am not a red head..lol..sorry if that shocks those of you that have assumed that over the years. I am a blonde but have all the temperaments that the stereotype of a being a natural red head has...firey for sure. lol. Red is my nickname for many reasons over the years but it started with my deep love of the colour blood red...and then morphed over the years. Not very exciting after all, eh? lol. And the name of my beloved blog comes from the joining of two of my favourite things....favourite salad leafy Rocket/Arugula and my passion for white roses. And had nothing to do with the fact that I am a rock chick and happen to be a fan of Guns N' Roses...that was purely a coincidence. Honestly...never even occurred to me until I received my first email about it. lol. OK...well that's that sorted out... now for today's recipe....lol

The meds I'm on often leave my tum sore and makes eating tricky. I gave up sugar refined and unrefined in the New Year and its really helping. I have completely kicked all of it and only have sugars that naturally occur in fresh foods...and the only fruit I have is the rare piece of citrus. It's working for me and I can now say I have lost the small sweet tooth I used to have and even have recently admitted that sweet potato and butternut squash are a little too sweet for my palate now. Who know that would happen? Sweet potatoes were one of my favourite veggies before. I can still eat them in small amounts in a dish but can't have them steamed as a side veggie anymore. Anyway...when my tum is raw I need to cook dishes that will have a soothing affect and I have been kicking the idea of a savoury breakfast porridge around for quite some time. I haven't had porridge in such a long time although I do use GF oats in cooking often. I never enjoyed loaded sweet porridge anyway...oats/water/1/2 tsp brown sugar/1 tsp cinnamon was my old recipe. Never liked it with milks or creams...yuck. lol. So today I decided to put my thoughts to the test and give a savoury oats breakfast a go...

I wanted it to be intensely savoury but wanted to use just fresh vegetables. The only seasonings used were heaps of freshly cracked black pepper and the ingredients in my preferred veggie stock (zero sodium, yeast free, gluten free) and a tsp of my lemon infused olive oil. I chose veggies that I knew I can enjoy even when my tum is sore and got chopping. Now to blow my own trumpet...this rocked. lol. The hard work came in skinning the broad beans which I admit is one of my loathed kitchen chores. But the rest is simply tossing veggies into the pot and stirring frequently. I found this breakfast intensely comforting which is what I needed badly. The fresh flavours from the veggies blended with the wholesome oats giving it a serious savoury edge and if I had to choose from here on in..it will be savoury oats over sweet for the rest of my days. I purposely cooked my veggies to still be a little crispy because I wanted the texture but it's entirely your call on how long you cook yours. You don't need to use the oil at the beginning or maybe a little coconut oil...that's the only change I would make next time so I can get a little extra healing from the potent coconut oil. (And if you haven't tried it yet...get a move on...lol. Thanks to Helen & Vas for heading me in that direction..) I sat with my bowl of porridge and slowly savoured every mouthful and found myself satisfied and disappointed both at the same time that I had finished my breakfast. And it has been incredibly gently on my tum so I am mentally doing my happy wiggle. lol. Yum! Looking forward to my breakfast tomorrow..

Rocket & Roses Healing Vegetable Breakfasts Oats (V & GF)

 
Rocket & Roses Healing Vegetable Breakfast Oats     Serves 2-4
(Original recipe from the Rocket & Roses Vegan Kitchen)

1 tsp lemon infused olive oil or coconut oil
2 spring onions, trimmed and sliced 
1 very small garlic clove, micro-grated
1" piece of fresh ginger, micro-grated
8 green beans, trimmed, cut into 1" pieces
1 med carrot, peeled, quartered and thinly sliced
5 Brussels sprouts, trimmed, thinly sliced 
3/4 cup broccoli, cut into small florets 
2/3 cup broad beans, skins removed 
very generous amounts of freshly cracked black pepper
1 cup of GF oats 
3 cups of veggie stock 

Gently the heat the oil in a pan and add the spring onion, garlic and ginger and gently heat through. When fragrant add the green beans, carrots and sprouts and saute for 3 minutes. Add in the broad beans and generous amounts of black pepper and stir and cook for 3 minutes more. Toss the oats into the veggie mix and stir well to coat the oats in the veggies. Add in the broccoli florets and stir well whilst adding in 2 cups of the veggie stock. Bring it to a gentle boil and then reduce the heat and leave to simmer and absorb the stock, stirring occasionally to ensure no sticky moments. Then add the final cup of stock and stir constantly until its absorbed. Leave to simmer and allow the oats to finish cooking. Remove from heat and serve...

Enjoy! 

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

~Red~ 

  

I'll be back tomorrow folks...

A little something to make you smile...lol

Hello folks..had a heavy day at the hospital yesterday so feeling somewhat..well..yuck. So kitchen duties are off for today. Hoping that I will be back with you lovely people tomorrow. 

Thanks for stopping by and I hope your week has started well...

~Red~ 

Image found online.