SUMA: Rocket & Roses New Year Good Luck Noodles (vegan, gluten-free, refined sugar free)

Rocket & Roses Kitchen Play List:

Bob Marley ~ Natural Mystic
Shakira ~ Objection (Tango)
Royal Blood ~ Out Of The Black
Def Leppard ~ Rock Of Ages
R.E.M ~ What's The Frequency, Kenneth?
Connie Francis ~ Who's Sorry Now?
Count Basie ~ There Will Never Be Another You
Jamie Lawson ~ The Touch Of Your Hand
Madeleine Peyroux ~ River
Pearl Jam ~ Oceans
Bach: Cello Suite #3 in C
Thunder ~ Only You Can Make Me Cry


Happy New Year one and all! Are you in need of some good luck this year? Let's face it there are many people desperately in need of some right now. I start the year mindful of those poor folks who are displaced right now...for what ever reason...and naturally I hope that the good luck vibes reach out to them all the most. Personally for me it's a much needed good luck boost for my health which is...not great. But I am alive so this is not a posting that is containing any whinging..at all..nope..no way!

I look forward to the start of each new year. After a couple of weeks of indulgence and celebrations for the festive season I really crave fresh and light meals. Don't misunderstand, I'm no longer in a place where I can afford to go mad (oh ok there may have been a couple of champagne/brandy cocktails enjoyed...ahem...right!) during the holidays. But I do relax a little and enjoy such delights as vegan cheese and biscuits and I shouldn't forget my individual serving of vegan Christmas pudding and custard. I know...I am a rebel, eh? Luckily for me the foods I enjoy the most at this time of the year are navel oranges, cinnamon, russet apples and clementines. 

When it came time to sit down with my notepad and get creative for my SUMA Wholefoods Blogger Network recipe...I had to start off from a very different head space than normal. My kitchen duties have all but gone recently with the exception of two days in the kitchen with my pal Ann. However today I had the help of ML and if not for that I probably wouldn't be doing this right now. A constant on my festive table is a large bowl of navel oranges, russet apples and clementines. So I sat there with the fruits tempting me as I scribbled down ideas. I had recently happened upon an article about foods that are eaten to encourage good luck. I read about long noodles for longevity, round fruits with 12 pieces to represent the upcoming year and of course the American good luck staple of black eyed beans. The symbolism behind each food made me smile and wish for a day where it was all that simple. And whilst sat staring at my lovely fruits awaiting inspiration, I suddenly realised I already had it tucked away. To create my own New Year recipe as an act of faith and belief that no matter how bad it gets...I am completing one act that will indeed help. Because the foods listed by every culture for good luck were fresh and healthy and isn't that, in some small way, an act of good luck? 

I chose noodles as my starting point. I love them and am always thinking up new ways to have an excuse to eat them. For this I chose King Soba Buckwheat & Quinoa noodles and cooked them off, rinsed them in a lot of cold water and set them to one side. 

I wanted this to be something more than a regular stir-fried noodle dish. So I put some of those oranges to good use and created a reduced down citrus sauce to be drizzled over the abundant mountain of noodles and vegetables. Pumpkin was my 'something more' and I pan seared the pieces in a very hot griddle to get those great black marks on each piece and also a little natural toastiness. I left them to slowly cook in the griddle pan over a reduced heat until just tender although you could also just put them on a tray in a medium oven whilst you finish cooking the other ingredients if they're not quite done. I wanted vibrancy in the choice of veggies so I finely julienned some carrots until I had a huge pile of carrot noodles. Seasonal Brussels sprouts were finely sliced and broccoli and its stalks was trimmed and cut into tiny bitesize pieces. Aducki beans were my final choice. 12 ingredients...one for each of the coming months of this new year. Some ingredients that already hold some belief that they bring good luck...plus broccoli...well why not (and I am an addict, eh?) and sprouts because there is never a meal that isn't made perfect with the addition of my beloved little green globes of loveliness, however any other greenage would do.

The results were a meal in a bowl that was light and full of flavour and textures. The comfort from the noodles, the varying crunch from the different veggies and the succulent toasted pieces of pumpkin added with the spicy citrus sauce came together in each mouthful and I swear I could feel the embers of good luck beginning to spark. For me, this is a perfect meal. Now instead of pumpkin, you could use pieces of tofu or tempeh if that is your wish, but as my New Year celebration meal I loved it just the way it was. 

As always I send out thanks to Amy and all at SUMA Wholefoods for allowing me to be part of the SUMA Bloggers Network and I hope all the others in the blogger team have enjoyed creating their recipes as much as I have.     

SUMA: Rocket & Roses New Year Good Luck Noodles

Rocket & Roses New Year Good Luck Noodles   
(Original recipe from the Rocket & Roses Vegan Kitchen)   Serves 4

1/2 pkt King Soba Buckwheat & Quinoa Noodles,
cooked as per pkt instructions, rinsed in cold water 
and drained well, set to one side

Sauce:
2" sq piece of fresh ginger, micro-grated
2 tsp finely chopped chilli 
3 garlic cloves, micro-grated 
juice of 3 large oranges
1 1/2 tbsp tamari
1/2 tbsp sesame oil

1 small pumpkin, de-seeded and skinned, cut into 1.5"x1" pieces, rough sides cut away to make uniform smooth pieces

4 Imperator carrots (or other long thin carrots), julienned
12 Brussels sprouts, trimmed and finely sliced
1 med head of broccoli, stalk trimmed and cut into matchsticks, florets cut into tiny florets
1 14 oz tin of SUMA aducki beans, rinsed and drained

Heat a griddle skillet over a high heat. When smoking place the pumpkin pieces in the pan and press down with a spatula. When you have the grid marks on one side flip the pieces over to do the same on the other. Then reduce the heat and cook the pieces until just tender. (If you want very tender pieces of pumpkin you could place them on a baking sheet into a med temp oven to finish cooking) Remove from the heat and set to one side. 

In a small saucepan add all the sauce ingredients and whisk until thoroughly combined. Place over a med-high heat and bring to a boil. Reduce the heat to a simmer and cook until the sauce has reduced down by half. Do not let it burn!

Heat a wok thoroughly and then toss in the broccoli and sprouts and stir fry until the sprout slices begin to take a slight colour. Toss in the carrot noodles and cook enough to heat them through. Throw in the aducki beans and stir fry for a further 2 minutes until the beans have warmed. Add the noodles to the wok and stir to combine. 

Place the noodle and veggies onto a serving platter. Place the pumpkin pieces over the top and drizzle the sauce generously over the serving plate. Add the leftover sauce to a jug/bowl and place on the table for extra sauciness if required. 

Enjoy!

Thanks for stopping by and I hope luck is on your side this year...

~Red~ 

NB: This is my creation. I have no problem with you using this recipe or sharing it. I simply ask that you give credit where its due and links back to this posting. Many thanks...~Red~ 

Moosewood's Quinoa & Black Bean Salad (vegan & gluten-free)

Rocket & Roses Kitchen Play List:

Foo Fighters ~ Come Alive
Little Mix ~ Move
Stevie Ray Vaughan ~ Love Struck Baby
Julie London ~ Cry Me A River
Joan Jett ~ Long Time
Blackberry Smoke ~ Too High
Selena ~ I'm Getting Used To You
Sade ~ The Sweetest Taboo
Buckcherry ~ Crazy Bitch
Sara Sant'Ambrogio ~ Prayer "From A Jewish Life" No1
Madeleine Peyroux ~ This Is Heaven To Me
Halestorm ~ Hunger Strike
Sam Cooke ~ Baby Won't Please Come Home
Maroon 5 ~ Can't Stop

I really have been absent of late dear readers. I am sorry for that and thank you for your expressions of concern but I am still here. I am waiting for the hospital to call and give me a date for an operation so its been a little tense around R & R HQ of late. Therefore no kitchen time is being had by me and its still in the hands of the lovely ML.

Today's recipe was one made about a month ago when we were trying out recipes from Moosewood's Low Fat Favourites cookbook. A marvel of a cookbook I have to say. This salad was one of the first recipes made and it was so delicious. ML only made a couple of adaptions by using rapeseed oil instead of olive oil and adding grated carrot (1 small). It was easy to make and looked bright and vibrant in the bowl. The taste was fresh and the flavours of the ingredients worked well and I almost always love a salad with lime juice in it. I love the citrus hit with the warmth of the spices added. The quinoa was succulent and the veggies crisp. All in all a splendid salad...go on..give it a try...you know you want to..  

 

Moosewood's Quinoa & Black Bean Salad (vegan & gluten-free)

Quinoa & Black Bean Salad      Serves 4
(Recipe from Moosewoods Low Fat Favourites)

1/3 cup quinoa
1 cup water
1 tsp olive oil (We used rapeseed/canola)
4 tsp fresh lime juice, or more to taste
1/4 tsp ground cumin
1/4 tsp ground coriander
1 tablespoon finely chopped fresh coriander
2 tbsp minced spring onions
1 1/2 cups cooked black beans (15oz can)
2 cups diced tomatoes
1 cup diced bell peppers (we used 1/2 green, yellow & orange)
2 tsp minced fresh green chillies
salt and ground black pepper to taste
1 small carrot, grated (optional)

Rinse the quinoa well in a sieve under cool running water. In a saucepan, bring the water to a boil, add the quinoa, cover, and simmer on low heat, until all of the water is absorbed and the quinoa is tender, about 10 minutes. Allow to cool for 15 minutes. 

In a large bowl, combine the oil, lime juice, cumin, dried coriander, fresh coriander, and spring onions. Stir in the beans, tomatoes, bell peppers, grated carrots and chillies. Add the cooled quinoa, and salt and pepper to taste, and combine thoroughly. Refrigerate until ready to serve. Garnish with lemon or lime wedges.

Enjoy! 

Thanks for loyally stopping by and I hope to be back very soon. I hope your week is filled with happy moments that give you great reasons to smile...

~Red~ 

NB: This is not my recipe and therefore I take no credit for it whatsoever. It is the slightly adapted creation of the good folks at the Moosewood Collective. I thank them for sharing such great recipes...~R~   

Green Gumbo (vegan)

Rocket & Roses Kitchen Play List:

James Rhodes ~ 5 album 

It's been a while, hasn't it? I'm sorry for that and I still haven't been well enough to get in the kitchen for some much needed kitchen therapy. However this doesn't mean I haven't been enjoying some lovely vegan food. ML has been endeavouring to make recipes that spark my interest from other people's kitchens/books. And that is how I came to devour...ahem..savour this gumbo. Now it may not have great photo appeal but it is seductive from that first mouthful. 

I confess here and now that we used giant cous cous in this version. The original recipe calls for bulgar wheat or cous cous but you could make a very good gumbo with quinoa or maize cous cous so that choice is, as always, yours. I wanted to try the giant cous cous just for a change as I've been eating a lot of quinoa of late and I can tolerate small amounts of wheat so for me it was success. There was something indulgent in every plump little morsel of cous cous. 

The only sub that ML made was using yellow pepper in the place of green pepper. No reason other than we didn't have any green when it came time to make the evening meal. I quite enjoy green peppers but the yellow was a lovely pop of sunshine. I even agreed to the okra and can now happily report I enjoyed it. The gumbo is delicately flavoured and has many great textures and as suggested the tabasco sprinkled over the individual servings provided that good kinda hot kick. I really loved this meal and I look forward to enjoying it again soon.

Green Gumbo ~ vegan goodness

Green Gumbo    Serves 2

1 tsp olive oil
140g/5oz okra, trimmed and sliced
1 garlic clove, crushed
50g/20z bulgar wheat, giant cous cous or cooked quinoa
100g/4oz leek, halved and sliced
1/2 green pepper, chopped (we used yellow)
2 celery sticks, chopped
100g/4oz kale, tough stalks removed, shredded
large handful parsley, finely chopped
a few thyme sprigs, leaves stripped (or 1/2 tsp dried)
1 tbsp white wine vinegar
500ml hot low sodium veggie stock
tabasco sauce (optional)

Heat a saucepan over a med heat and add the oil. Add the okra and saute until turning golden, about 3 minutes. Add the garlic and saute for a few seconds until fragrant, then pour in the hot veggie stock. Add the bulgar wheat or cous cous, leek, green pepper and celery, bring to the boil and simmer for 5 minutes.

Add the kale, parsley and thyme. Simmer for 5 minutes more, by which time the bulgar or cous cous should be plumped and cooked. Remove the pan from the heat and stir in vinegar. Taste the broth and season to taste. Ladle into bowls and sprinkle with tabasco if desired. 

Enjoy!

Thank you to ML for keeping me supplied with beautiful foods even on the days when eating is not my chosen thing to do. Ah well...onwards and upwards folks. Thank you for stopping by and being the loyal followers that you are. You rock! Hope your days are beautiful ones...

~Red~ 

NB: This is not my recipe and therefore I take no credit for it whatsoever. I cannot give thanks where it's rightfully due as it was a recipe ripped from a magazine some time ago. But I do send out thanks to whoever the creator was. ~R~  

Catch Up Time: holidays, lurgys, food carvings and James Rhodes appreciation

Hello there folks...I cannot believe its been so long. That said I thought I would update you about recent goings on at R&R HQ. So here goes....

Kessington Sands (shingle), Lowestoft. Photo courtesy of Ann

Our break away by the beach was a peaceful time. We stayed in accommodation 2 minutes walk from the beach although it was one I was unable to do so Ann took a few photos for me. Isn't this one great? But it was nice to be near the beach and we enjoyed a couple of days out exploring. Our friend Bev suggested nearby Southwolds and it was just lovely.  We ate at a fab little cafe who were vegan friendly and I devoured delicately ate...ahem...a plateful of mixed salads. Roasted fennel, artichoke, pepper & asparagus being my favourite of the offerings. ML & Ann also had great meals and although it was extremely busy in No 51 the atmosphere was very relaxing. I just wish we had found it earlier in the week...ah well. Should you be visiting Southwolds any time soon..check it out. 

I found an almost zenlike moment of peace sat in the gardens of Framlingham Castle whist ML and Ann took the tower walk. Warm sunshine on my skin, peaceful surroundings and that feeling you get when you are sat somewhere drenched in history.

The week away was nice and ML and Ann both got the space and healing time they needed. I struggled though..the pain was bad so I slept little and by midweek I was bouncing off the walls with sleep deprivation and pain overload. But I was happy to be there and enjoyed sitting by the window watching the sky as the weather was extremely changeable and intensely beautiful. On the final day I started to feel odd and by the next morning as ML and Ann were packing up the car I was in full on lurgy mode. 

Yep...I went on holiday and came home poorly! Go figure...lol

The drive home was long and hot and I was an incubator for the germs I'd picked up. I managed a quick visit with my sister and little ones (all gifts loved and approved..Auntie points 10/10 lol) and then I crawled into my bed...and never made it out for a whole week. The lurgy completely floored me and it was nasty. But made bearable because of ML's TLC. Who when not making nutritious homemade soups for me to eat was found on the bed next to me administering hugs and playings games to keep me rested. And luckily didn't catch the lurgy from me...bonus. I was determined to get through it without medications and I am proud to say I did. Took some time to feel even remotely human but I stuck it out and now my body doesn't have to recover from a serious dose of anti-bios. I'm still a little shaky but I'm lurgy free...wehoooo. 

Cucumber carvings...hush..they were my first attempt...I will keep practising lol

So what does a person on rest, do on holiday? Well take up the practise of Japanese food carvings of course. I picked up a bargain copy of The Decorative Art of Japanese Food Carvings by Hiroshi Nagashima shortly before we left for our holiday. It is a great book with clear instructions and inspirational photos...I say inspirational because they make the art of food carving look easy. It isn't...believe me. 

And now for the radishes and carrot basics....gal needs practice...

Sorry about the quality of the photos...oh and the crude carvings...but I am committed to keeping up the practice. I found it to be challenging at times...but all consuming and it took my mind away from the pain and frustrations that come with it. It was fun...watch this space...

My little garden....

We recently made the decision the take our house off of the market and stay for a while. The reasons are many...but the outcome has brought us some peace of mind. We are happy with our decision and therefore making plans based around it. We are taking up some home maintenance jobs around the house that we will work on ourselves and I am very much up for that challenge even if I only manage 30 minutes a day. I love doing 'jobs' around the house and have missed doing them greatly so I can't wait to get started but obviously my body isn't keeping up with my heart/mind. But I am determined and so is ML so it's all good. One of the main things I wanted to get started was a reorganisation of the gardens. Our property has a substantial garden area. Thankfully divided up into sections...the majority of the garden which ML was responsible in the past (no longer due to major reactions to anything green and natural..) we are going to offer up for someone to make into a fully functioning allotment. But the large yard directly outside my kitchen window we have cleared and I have made a 'container' vegetable garden. I have no idea if it will work but I have researched everything I needed to and I'm very enthusiastic that it will. With the helpful advice from ML I am hoping to have an abundance of veggies in a short while. Planted as follows:

Spaghetti squash
F'Atena Yellow courgettes
Junona squash
Tumbling Tom cherry tomatoes
Orinoco Dwarf Beans
Bell Boy Bell Peppers
Californian Wonder Bell Peppers
Marconi Pointy Peppers
Carrots
Rainbow Beetroot
Chioggia Beetroot
Bright Lights Swiss Chard
Black Magic Kale
Fizz Kale 
Rhubarb Beet Leaf Beet
Dragon F1 Hybrid Radishes
Rainbow Mixed Radishes

Still to come shiso leave seeds. And an abundance of herbs...

I have chosen many veggies for the simple reason that I can't buy them in my area of England. So I am very happy to be starting this project. Once there is something to see I shall post some photos but I promise not to turn into a garden bore. Hopefully...

...so I have a new addiction. Although I am and will always be an espresso gal. I have to admit that caffeine doesn't suit my body anymore. I have my adored machine waiting for the days when I allow myself the espresso hit. I have unsuccessfully been trying to find a good decaf coffee for years. I have tried many...some worse than others but always a let down. Its frustrating because sometimes I just need a black coffee instead of my beloved green teas and the like. 

A really good Fair Trade decaf instant coffee

I don't know what dragged me down the coffee aisle of the supermarket whilst away on our holiday. But before I knew it was scanning the instant coffee offerings. I am by no means a purest when it comes to regular coffee. Espresso...oh yes but regular cuppa joe...oh no. Yes I prefer the filtered kind...but if I can find an instant than I am happy. Percol have never even blipped on my radar until that day. Something drew me in and I had stashed a jar of this decaf coffee in my trolley. And I couldn't be happier about it. ML made me a cup when we got back from the shopping trip and from the moment the jar was opened I knew it was going to be a good one. The aroma assaulted my senses and brought me back to all my most loved coffee drinking memories. I almost didn't want to take a sip and face the disappointment but the swirling blackness worked its magic and I took my first taste. Smooth, strong and a great depth of flavour...aside from the jolt you get with regular coffee..you just wouldn't know it was a decaf coffee. I now look forward to my afternoon coffee moment...and its Fair Trade too! Thank you Percol! If you have to have decaf or just simply choose to drink decaf...try this coffee I beg you. After all there are worse addictions to be had, eh? 

And lastly...and by no means least...Mr James Rhodes. I confess I had never heard of the chap until very recently. I was checking in with the Hay Festival via iPlayer and happened upon an interview between Stephen Fry and James. From the first answer to Fry's question I was taken. James Rhodes life story is at times brutal but not in a 'misery for money' way. He is honest which above all else I respect. And found myself ordering his autobiography for my Kindle a few days later. The impression he made stayed with me. 

The autobiography that almost never happened....

You only need to Google his name to read about the battle he has been through to get to publish his book. It was long, tortuous battle but despite this he remains loyal to his truth. Where lesser people would have given up and limped away..he with the support of his wife, family and good friends kept going. And I for one am so happy that he did because I have been so emotionally touched by this book...his life...his words and the way he looks at the world. I hate that the man who hurt him as a child got away with it and it would eat me alive but he has managed to move on. It still has an effect on him but he deals with it. I have a huge amount of respect for this man and should I ever have the chance to meet him I would tell him so although he would probably light a cigarette and tell me to hush. This book isn't doom and gloom and woe is me. This book is an honest account about one mans childhood and adult life so far. And filled with far more positivity and honesty than anything I've read in a long time. To quote an old cliche...I am forever changed by reading this.

I enjoyed the play list that comes with each new chapter and I added the Instrumental suggested play list by James onto our Spotify account. Each chapter starts with a suggested piece of music and a short paragraph about the composer. Did I forget to mention that James Rhodes is a fantastic piano player and tours the world doing so. I've listened to some of his CD offerings and being the classical music fan I think I am..I am ashamed that his work has slipped by me. That is now rectified. I recently watched his documentary on Channel 4...Notes From The Inside: James Rhodes. Having had some time in a locked ward himself..he takes a Steinway piano into a hospital and personally selects 4 pieces of music for four patients to try and make a connection with them as music has been a safe haven for him. It is a good documentary and at times raw. But to have the chance to listen to him play and see the emotion he pours into every note and know all of the hidden struggles he faces as he sits there playing...I was humbled. 

Mr James Rhodes: Brief clip from the Hay Festival talking about Chopin then performing

I have respect for this man. Not in the seedy groupie way..for goodness sake. But respect for his words, notes and the way he has survived the ordeals of his life. His love for his wife, son and his family and friends. But mainly his honesty...the fact that he admits he can to quote "...be such an asshole..." but then can wax lyrical about real love. He is flawed but then who isn't. He is honest...not that many people are so for me it was a refreshing change. And he is close mates with Ben Cumberbatch...whats not to love about that. I look forward to many hours listening to James music and hopefully a book or two alongside. Thank you Mr Rhodes for leaving an impression...

Anything else...well our much loved 'road tripping' car finally died. It was a very sad day in R & R HQ but we have many fantastic memories of travels in Carmen to enjoy.

Right that is us all caught up. I am feeling stronger each day so hope to be back in the kitchen very soon. But in the meantime don't forget the extensive archive of recipes on offer. Just please forgive the photos if you go..way back. I was an absolute beginner back then but the recipes are good. 

I hope you are surrounded by sunshine and happiness folks...and thank you for stopping by. 

~Red~ 

Sharing fruity fun...

Fruit Fruit Wheel..gone in minutes...lol

Hello folks..just dropping by to wish you all a lovely holiday weekend. We have been having a lovely time so far. Here in England it is a national bank holiday weekend so we have spent some of our day reorganising my work room. Well, isn't it the tradition to get jobs around the house done? Ahem. Anyway it shaped up pretty well and I can smile again when in there. We also did some kitchen work which was good as we rarely get the opportunity to do that anymore. Then yesterday we had a fantastic family day with my sister and her little ones. The majority of the family have entered into a lifestyle change and are trying to eat better. I was happy to join in and after a lunch of jacket potato with lots of healthy toppings and salads we tucked into this fresh fruit wheel and some had fat-free vanilla yoghurt as a topping. The melon balls were hand carved by the little one Noo...the ripe mango was selected by Myles and the super juicy Navel orange was the littlest ones choice and with our additions we had a stuffed fruit wheel to be enjoyed. And believe me...we did indeed enjoy it After the fruit feast we were left with only a few stray pieces of fresh fig, grapes and mango. A healthy eating success I would say...and little Layla 'needed' me to share this with you as she was delighted with the wheel and thought it beautiful.

I wish you all a lovely holiday weekend and I hope you are all enjoying a great weekend..holiday or not. I'll be back tomorrow with a recipe posting....

~Red~

English Crumpet wishes...

Valentine's English Crumpets with veggie pate and red pepper hearts

This is the Valentine's creation made by myself and the littlest niece Layla. ML came home from a shopping trip with a packet of these heart shaped English crumpets and once I got over my natural aversion to heart shaped cuteness on this enforced romantic day...(I used to work for Hallmark..lol..and that pretty much kills it for you, believe me)..I went with it and recruited Layla to help me. We opted for freshly toasted crumpets spread with a little veggie pate and then we had fun cutting out red pepper hearts. And of course there had to be a heart shaped plate to present them on!

I will not wish you all a soppy romantic wish as I know not everyone is lucky enough to have that in their life right now. So I will simply wish you all a peaceful, happy and fun weekend and hope that you are surrounded by people who love you every day. 

Thanks for stopping by and I'll be back on Monday with a new Rocket & Roses recipe. 

~Red~ 

 

Slowly...oh so slowly...

Hello folks...thank you for your messages of concern. I'm merely following the Docs advice and resting up for a little while. As you can imagine I am not the most willing of patients and the sedentary life is not the one for me. But I have to admit the healing is much quicker by resting than by being stubborn and bloody minded and ignoring their orders. It also means I have time make up posters like the one above..lol. I am indeed drinking lots of healing tea and resting...

Thank you for coming back and checking in with my blog and I hope to bring you a recipe or two very soon. Maybe even tomorrow? But for now please stay a while and cruise the many archived recipes I have to offer...right...another documentary I think...

Hope you are all having a great week...

~Red~ 

Little changes....and often

I absolutely desire this...it's silver and has a lotus..why wouldn't I? lol

Hello! Happy New Year wishes are sent your way lovely folks. Well, what do you think to the new look? I know..I am rocking the blonde pixie cut, eh? New year, new 'do and all that. Ok, ok I jest...although I have had my long hair cut this morning by a lovely man called Josh...but I really meant the blog. I have been unhappy with the darkness of the green on the blog for a while and I found it difficult to read and I know that a few of you have struggled with the text too. Thank you for your honesty folks. 

This red loving blonde (yep sorry to burst that bubble once again for all those that think my nickname Red is related to my hair colour) decided to freshen up the blog face with a serious injection of my favourite colour and using the contrast of white so that the text appears more clear. Has it worked? Please let me know what you all think? Although the formatting won't allow us to get rid of the pink stripe across the top..dammit! Anyway....new looks for the new year and I am very happy with that. 

I had a quiet festive period due my illness and poor ML has been below par too. And I don't think I have ever spent such a quiet New Years celebration...but it was where I wanted to be and we almost missed it as we fell asleep. Thankfully we woke in time to watch Queen with Adam Lambert performing in London to see in the chimes of 2o15 and then the spectacular London firework display. And I have to admit watching Queen again was a highly emotional experience for me. Lifelong fan! And I was royally (Ha!) taken by Mr Lambert's performance and the great respect they showed towards the ever missing Freddie. It was an unexpected way to see in the new year but one I wouldn't change. Now of course I need to see them Live. I hope your celebrations were happy ones too. 

So the big question...resolutions? Did you succumb to making a long unachievable list? This year I managed to stop myself from doing so. Giving myself the breathing space to relax into the new year. I currently have only four on my list and they are very natural ones. And they will be of no surprise to those closest to me...one covering my health, one covering my need for Live performances, one covering my need to travel and one related to my research skills. Gone are all the hard line resolutions. This year I am choosing to be kind to myself...and by doing so I have already made some big changes. Like the decision to make drastic changes to my look. My hair was down to the middle of my back again and although I will always identify that as my 'look'..I had to get real because the meds have drastically thinned what once was a curly blonde mane of hair. Last week I allowed myself to accept that I needed to make this change. This morning, accompanied by my ever loving and loyal sister, I sat and let a stranger cut away the mane and I allowed him to cut what was left into a fabulous pixie cut style and it felt....AMAZING! I can't tell you the last time I sat in a hairdressers chair and smiled so much. With every cut I felt more free...so that is the essence of my resolutions this year. Little changes...and often. 

I shall be researching, experimenting and enjoying the Japanese vegan fayre this year. I am also starting a healing green smoothie period on Monday to help my body kickstart a new healing effort. I will also be continuing my contributions to the Suma Wholefoods Bloggers Network and during the next week I shall be posting my latest recipe. I cannot wait to get started....

....so I wish you a beautiful weekend and I will be back with a recipe posting for you on Thursday folks. 

~Red~   

Autumnal greetings....

I have been greatly enjoying the perfect red autumn leaves...

Crumbs...has it really been 17 days since I was last here? Time flies indeed. I have no real excuse except that I've been on holiday with ML and our lovely pals in the Peak District. Then life just got a little crazy when we got back home. I haven't actually had any kitchen time since we reluctantly came home. All the usual reasons...ill health...tiredness...pain which lead to lack of inspiration. But I am back now...armed with a new cookbook to recipe test which was a lovely gift from my good pal Ann. The book being The Vegan Pantry by Gulin Dunja. It is an inspiring read and beautifully laid out. Great photography also which leaves you feeling a little green with envy at times..lol. I can't wait to get started on the recipes. 

So I ask you stay with me a little longer...thank you for coming back in your many numbers every day and for your support.  You guys rock...really you do. 

I hope your week has started well and I shall be back with a recipe in the next couple of days. 

~Red~ 

NB: The awesome photo is not mine and I take no credit for it whatsoever. It was found during a google search. ~R~

Rocket & Roses Plumingranate Tart (Vegan and Gluten Free)

Rocket & Roses Kitchen Play List:

Melissa Etheridge ~ Enough Of Me
Chely Wright ~ Object Of Your Rejection
Natalie Imbrugia ~ Butterflies
Bing Crosby ~ Please
Joan Jett ~ Back It Up
Fun Lovin' Criminals ~ Swashbucklin' In Brooklyn
Missy Higgins ~ Katie
Skin ~ Don't Call It Love 
The Puppini Sisters ~ Jave Jive
Roy Orbison ~ It's Over
Alannah Myles ~ Rock This Joint
Dolly Parton ~ Heartbreaker
The Gossip ~ Dark Lines
Boccherini: Cello Concerto in B Flat - 1 Moderato 

I'm back folks! I thank you for all your emails of concern and well wishes you have sent me over the last month. My little procedure took a lot out of me and I'd not stepped near my kitchen until yesterday. Thank you for coming back to my humble blog and visiting old posts that I have written. Although I'm not back on two stable legs just yet...yesterday I managed to come up with three new dishes with the help of a great friend, Ann. She kept me going yesterday afternoon and I wouldn't be back today without her. I can't promise to post new recipes every day like before, especially as we are heading off on a road trip around Scotland very soon...but on Monday I will be back with my Suma Sponsored recipe which Ann and I enjoyed for our evening meal last night. Right...back to today's recipe...

Plumigranates! Have you ever heard of them? Nope, neither had I until a couple of weeks ago and now I am addicted. They look like a regular plum but when you cut into them they ooze the beautiful deep purple juice of a pomingranate along with its sweetness. Everyone who has stepped over my doorstep since has been given one to try and so far everyone has loved them. Somehow I ended up with a stash of them and decided to try and use the natural sweetness of the flesh in a tart. I wanted to use as little unrefined sugar as possible and use only healthy fats too. 

We stood at the kitchen worktop with just the plumigranates in front of us and from there I just threw things into a bowl and Ann got busy chopping the fruit. I decided to use some recently purchased buckwheat flakes and ground almond meal as the base for my tart crust. My sweetener of choice was a very small amount of coconut blossom sugar and to provide some extra sweetness and the oil for the base, I used a small amount of melted coconut oil. I didn't want a pastry crust but a 'oaty' wholesome one. The star of this tart was always going to be the Plumigranates and so I cooked down some with 1/2 tsp coconut blossom sugar and a little water. I was left with a delicious little saucepan of jam. As I wanted simple slices of the fruit to cover the tart I decided against making a horribly sweet creamy layer. I decided to make a very basic cashew cream...no added sugar but just a little fresh lemon juice. 

After the brief baking of the crust and cooling time..the layers were added and then the tart was stored in the fridge to chill. I would like to say the next part was a chore but it would be a lie. A slice was cut and then Ann and I attacked it with our dessert forks..lol. Thankfully I can report everything worked even better than I had hoped it would. The crust was wholesome, the fruit layers deliciously sweet and the cashew cream balanced it all out perfectly. Phew..I was worried I may have lost my mojo...lol Well it's been a while...

I now look forward to Plumigranate season with great excitement and hope to try out the many other recipes I have floating around my noggin. Food of the goddess..for sure..

Rocket & Roses Plumingranate Tart ( vegan and gluten-free)

Rocket & Roses Plumingranate Tart                    Makes 1 8" tart
(Original recipe from the Rocket & Roses Vegan Kitchen)

For the crust:
1 cup buckwheat flakes 
1 cup of ground almonds (almond meal)
1 tbsp psyllium husks
1 1/2 tbsp coconut blossom sugar
2 tbsp melted coconut oil
3 tbsp water

For the jammy layer;
3 Plumigranates, finely chopped
1/2 tsp coconut blossom sugar
1 tbsp water

For the creamy layer:
3/4 cup soaked (for 1 hour) cashew pieces
1/2 tbsp fresh lemon juice
1/2 cup water

For the topping:
3 Plumingranates, washed, stoned and thinly sliced

Line the bottom of an 8" tart pan with parchment paper. Heat the oven to 325'F/170'C/GM 3. 

In a medium sized bowl place the buckwheat flakes, ground almonds, husks, sugar and stir well to combine. Pour in the melted oil and rub together until they begin to lump together. Pour in the water and keep kneading until the base is one large dough. Press into the lined pan and make sure the edge is even all round. Flatten out the base until its as smooth as possible. Place in the middle of the heated oven and bake until the very edges are beginning to brown. Remove from the oven and set to one side to cool. 

In a very small pan add the chopped Plumingranates, sugar and water and over a gentle heat cook until they are an almost smooth sauce. Stirring frequently to avoid scorching or burning. Remove from the heat and cool quickly in a cold area of your kitchen (or in front of a fan..ahem. lol) 

Drain off the liquid that the cashews have been soaking in and add the cashews to a mini blender. Add in the lemon juice and 1/2 cup of fresh water and blitz until thick and smooth. Set to one side. 

To assemble: 

Smooth the cooled jam evenly over the cooled tart crust. Then dollop the cashew cream on top and then spread it out over the jam. Decorate the top with the sliced plumingranates in whatever design you desire. Place in the fridge to chill for a minimum of an hour. Then devour..lol 

Gratuitous foodie shot...look at that slice. We enjoyed every mouthful...lol

Enjoy! 

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

~Red~ 

NB: This is my creation and I have no problem with you using the recipe or sharing it. I simply ask that you give credit where its due. As I always try to...~R~

Quick update and I'll be back soon...

Hello folks...just quickly stopping by to apologise for not being here as much as I would like in the past week. Sadly this week is going to be worse as I am at the hosptial tomorrow *vagueness alert* for a thing and then will need a week to recover if all goes well. I hope your week is amazing and filled with smiles and laughter....and great vegan food! 

Thanks for stopping by...

~Red~

Hello...I'm still here but....

 

Hello folks...wow what a week. I have been very busy celebrating getting another year older. Doing many and various things which have kept me away from the kitchen and the computer. It's been a great break and ML is off of work all this week so that's been an added bonus. My actual birthday was fab...the morning ML and I spent our time cooking a lovely breakfast together and then it was pressie time..lol. Then we were away for an early lunch date with my Mum, my sister and the little ones, Ann, Caz and Dev & Bev. I was spoilt rotten with flowers and beautiful presents. We all shared a lovely meal and forwent dessert to decamp to a very sunny park. We spread many blankets on the ground and set about making coffee and tea for everyone and then they sang Happy Birthday to me in front of the rest of the park goers.....

 

...awkward. lol. ML had managed to find a cake recipe that was gluten-free, yeast-free, vegan, refined sugar-free, dried fruit free and not loaded with heaps of agave syrup or maple syrups. So we all shared a lovely slice of the Blueberry, Almond and Lemon cake. Then it was time for relaxation and games. For the next few hours we enjoyed the fresh air, sunshine and played games in the park with the little ones....it was a great birthday.

This week has been busy having enjoyed a day out to visit The Hepworth Museum which was really interesting and fuelled my passion for sculpture. We had been to Hepworth's home when in Cornwall last November. And this didn't disappoint and I fell in awe of her work once more especially the overwhelming piece in the gallery below....

Standing in front of the piece against the wall..felt like being an ant!

...as with all of Hepworth's works I have this craving to touch and caress. But I don't...I behave. lol. After the Hepworth visit was over we hotfooted it to the shops and I enjoyed a little retail therapy with some birthday tokens after enjoying a nice lunch. 

Looking back over the last few days and thinking about the people I shared it with I feel very blessed...to have people who love me and wanted to share my celebrations. Who could ask for more, eh? 

My closest family and friend/family made my day very special...

Since my birthday there has been plenty of this....

 

....as we ready the house for a *fingers crossed* quick sale. Our need to be over in the city is now a desperate one. 

Tomorrow we are taking the little ones back to that park from my birthday and meeting up with Ann and enjoying a picnic and more games. Then it's packing again on Saturday....but on Sunday...oh Sunday...

Aysgarth Falls....oh how beautiful they are...

...I shall be walking alongside these beautiful falls. Joining me will be ML, Ann, Caz, Dev, Bev, Stripe, Sarah and little Noo. Yes my little niece is going on her first official walking day. She is a little excited by this and has had her backpack ready to go for days. lol. Last week she was bought her first pair of walking boots and has been dutifully wearing them in for a an hour or so each day. This is the final birthday celebration and we are walking the falls and having a picnic next to them. I cannot wait as waterfalls are a passion of mine and I hope to pass this along to little Noo. I will report back with tales of our day later next week. 

As you can see my first picture really does sum up things...I have been busy having a life. lol...although this afternoon is hospital bound. Urgh. I hope to be back with you all with a recipe posting on Saturday. I thank you for stopping by and I hope you are utilising my archive of recipes in my absence. 

Hope your week is being as kind as mine is...

~Red~ 

NB: All images were found online and therefore I take no credit for their creation whatsoever. ~R~