Healthy Snacks: Stepaniak's Black Bean Hummus Stuffed Baby Bell Peppers (vegan&gluten-free)

Rocket & Roses Kitchen Play List:

Melissa Etheridge ~ Sympathy
Joss Stone ~ I've Fallen In Love With You
Norah Jones ~ One Flight Down
Natalie Clein ~ Schbert:Arpeggione Sonata in A Minor
Amy Le Vere ~ Washing Machine
Sandi Thom ~ Time
KORN & Amy Lee ~ Freak On A Leash (Live)
Foo Fighters ~ Friend Of A Friend
Robert Palmer ~ I Didn't Mean To Turn You On
The Cult ~ Lil' Devil
Rob Thomas ~ Lonely No More
Beth Hart ~ Stay
HAIM ~ If I Could Change Your Mind
Thunder ~ Like A Satellite

We recently had a small celebration here at Rocket & Roses HQ.  We shared the celebration with our closest family and friends and it was a lovely afternoon/evening affair. We offered a table filled with vegan fare (and a few bits for ML and the other non-vegans..you know, those strange folk!..) Ahem...I was very happy to see the little ones tucking into the food and the vegan lemon and raspberry jelly shot glasses were a huge hit. A foodie moment of happiness for me was sitting with my brother G as he sampled everything from the table. He asked questions about the ingredients without being offensive like we all know some folks can be, eh? One of the offerings on the table was a trio of hummus served with a large tray of freshly chopped veggies and a jug of breadsticks. I served today's hummus recipe along side a Hummus bi Tahini and a White Bean Hummus that had a lot of freshly chopped coriander/cilantro in it. G really enjoyed the Black Bean Hummus and went back for a couple of servings. I was one seriously happy sis. So where did I get these three great recipes from....

Vegan Deli by Joanne Stepaniak is where. I have a deep affection for this cookbook and the recipes found between its covers. I have made almost all that is on offer and have never had one that was a dud. Well ok maybe one...Red Pepper Lox which ML devoured and gave a scoring of 11/10.  I couldn't get along with the oiliness of the skinned pieces of roasted peppers...but that is purely a personal preference issue and no fault of Ms. Stepaniak's recipe. Whenever I am hosting a party of any kind, Vegan Deli is always one of the first cookbooks I pull from my shelves. The list of chapters is extensive and have everything you would hope to find in your dream vegan deli...and they are almost all easy to make for yourself. If you are a dedicated vegan foodie...treat yourself and buy a copy of this book for your collection. 

There are a few reasons I love this hummus recipe. The first...it's black beans and I crave black beans. I like them for how versatile they are as an ingredient and for the health benefits from eating them. I like that it has substantially less fat than regular hummus as it has only 2 tbsp tahini and no other added fats. I also enjoy the depth of flavours from the Braggs (or soy sauce if you can have that) to the ground spices and then you get the final hit of flavour from the balsamic vinegar. It's flavours are intense and wholesome. 

I recently picked up a rather large bag of baby bell peppers from the supermarket and yesterday I cleaned them, removed the seeds and membrane and then smeared some of this hummus into the prepared halves. The deeply flavoured hummus combined with the crispy, crunchy freshness of the baby bell peppers were a perfect combination and made for a great mid-afternoon snack. It felt almost luxurious...

Healthy & Delicious Snacks: Stepaniak's Black Bean Hummus Stuffed Baby Bell Pepper

Stepaniak's Black Bean Hummus   Makes 1 1/2 cups
(Recipe from Vegan Deli/Stepaniak)

1 2/3 cup drained cooked black beans
2 tbsp tahini
1 tbsp Braggs (or soy sauce)
1 tbsp balsamic vinegar
1/4 tsp crushed garlic
1/4 tsp ground cumin
1/4 tsp ground ginger
large pinch of cayenne pepper

Combine all the ingredients in a food processor fitted with a metal blade, and blend into a smooth paste. 

Stuff into the prepped baby bell pepper shells and serve.

Enjoy the munching...

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

~Red~ 

NB: This is not my recipe and therefore I take no credit for it. It is the hard work and creation of Joanne Stepaniak and I thank her for sharing such great recipes. ~R~   

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~  

 

Rustic Oat Cakes with Cannellini Bean & Roasted Garlic Spread

Rocket & Roses HQ Play List:

Danny Baker Radio 5 Live Podcast

There is no way I am ever again buying oatcakes. I finally got around to making my own and it was 1. fun! 2. so cheap 3. so easy to make, it's ridiculous. It also meant I could make my own selection at what I added to them...which was nothing! I went hardcore...just some jumbo oats, boiled water and 1/2 tsp low sodium salt. And they were very rustic and earthy...I love them! No preservatives, no hidden fats and no high levels of salts. I will experiment with adding in flavourings and as long as you use GF oats they are also Gluten Free. Marvellous...

I also wanted something tasty to spread on them and as I am trying to steer clear of all the usual toppings like hummus, nut butters or jams etc. I had a fair few bulbs of garlic in my stocks so I roasted off two of them in the oven and pulled out the leftovers from a tin of Cannellini beans from a couple of days ago. So this recipe isn't for you strange folks that don't enjoy garlic. lol.

The combination was amazing. The spread is creamy and mellow due to the roasting of the garlic and the beans give it a great base. The oatcakes are wholesome and I need that in a snack. Sometimes the most simple of recipes can be the most rewarding. Don't ya think?

Rustic Oat Cakes with Cannellini Bean & Roasted Garlic Spread

Rustic Oat Cakes with Cannellini Bean & Roasted Garlic Spread 

Rustic Oat Cakes  Makes 20 

1 1/2 cups of jumbo oats  (Gluten Free)
1/2 cup of boiling water 
1/2 tsp low sodium salt 

Place the oats in a bowl and top with water. Stir round and leave for 5 minutes. 

Line two baking sheets with parchment paper and pre-heat the oven to 200'C/400'F/GM 6.

Get your hands in the bowl and knead until all the oats are formed into a dough ball. Then cut into 20 small pieces. Using two small pieces of parchment paper, roll out the lumps until flat. Then place on the baking sheets. Place them in the hot oven and bake for 5 minutes and then flip them over for another 5 minutes. Remove from the oven and leave to cool on a cooking rack and them store in a airtight container until ready to use. 

Cannellini Bean & Roasted Garlic Spread  Makes a heaped 1/2 cup

2 bulbs of garlic 
1/2 tin of cannellini beans, rinsed and drained 

Slice the tops off of the garlic bulbs and discard the lids. Then wrap the bulbs in tin foil and place them in a hot oven and roast for 30-40 minutes until the cloves are creamy. But keep a check on them from the 30 minute mark. 

Place the beans into a hand blender jug...then carefully squeeze out the cloves into the jug. Then with the hand blender mulch until you have a smoothish paste. 

You may want to add parsley if you are overly concerned about the garlic factor but I just sprinkled some chopped parsley over mine. 

Schmear the spread over the oatcakes and enjoy! 

Enjoy! 

Thanks for stopping by and I hope your Tuesday has been a great one. Mine has been lovely having spent the day catching up with my pal Ann and the little four legged fella returned home from his holidays..all fluffy and cute. 

~Red~ 
 

Garlic Boats with Spelt Toasts and Parsley

Rocket & Roses HQ Play List:

The Eagles ~ The Last Resort
Christina Milian ~ Dip It Low
Bowes & Morley ~ Powertripping
Maroon 5 ~ Out of Goodbyes
Del Amitri ~ Driving With The Brakes On
Janiva Magness ~ Save Me
Bonnie Raitt ~ Take My Love With You
The Fratellis ~ Stragglers Moon
Bruce Springsteen ~ Badlands
KORN ~ Got The Life
Gary Moore ~ Parisienne Walkways
Easton Corbin ~ That's Gonna Leave A Mark
The Mavericks ~ Dance The Night Away
Shelby Lynne ~ Thought It Would Be Easier

One of my favourite restaurant memories is from nearly 12 years ago. I have always been a garlic fan but at that time often found garlic bread to be too stodgy...too buttery (I was vegetarian back then but had always hated butter) or too...drippy. lol I have never enjoyed the Ooze factor from buttery or cheesy foods but at that point it never really occurred to me to make my own. It was quite by chance I ended up in a restaurant in Helltown celebrating someones birthday. I had hardly eaten all day and was so hungry that my stomach actually groaned when we were shown into the restaurant and to our table. So many people..which meant it would ages before we ate a thing...or so I thought. Almost immediately after taking our orders the waitress brought to our table freshly baked bread rolls and a little white pot each. We all looked at each other and shrugged and so I lifted the lid...and the smell of baked garlic hit my senses and started my stomach aching. One of our party..(a cautious spender..ahem..lol) told us not to touch anything as we hadn't ordered this and when the waitress came back to our table and informed him that this was gratis...he was the first to rip off the lid and tear open a bread roll. The idea being you pushed the cloves of garlic out and onto your warm bread and smooth it over and...well...devour. I was sat there getting covered in caramelised garlic juice and loving every second of it. Great memories...

I couldn't believe that such a simple idea had never occurred to me. But then all the truly great ideas are simple ones and often elude many of us. But since then when that garlic/comfort craving kicks in, I am cutting the lid off of a bulb of garlic, drizzling it with olive oil (or not...works both ways) and wrapping the bulb in tinfoil and throwing it in a hot oven. I do own a garlic roasting pot for these purposes but its packed away ready for the move right now. So I do confess that I used tinfoil today and on a purely shallow levels they make terrific little boats..*eye rolls*

During a recent visit to a farm shop I found massive cloves of Elephant garlic and I picked out two for this very purpose. It's not really a recipe as such...but this is how I put it together today.

Garlic Boats with Spelt Toasts and Parsley

Garlic Boats with Spelt Toasts and Parsley   Serves 1-2

2 large elephant garlic cloves
smallest drizzle of olive oil
2 slices of freshly baked and toasted Spelt bread/regular or Gluten Free bread
leaves of fresh flat leaf parsley (approx 2 stalks)

Heat your oven to 200'C/400'F/GM 6. Cut off the stalk end of the cloves and place them in the centre of two pieces of tin foil. Drizzle with the olive oil and then fold the cloves into the foil. Place into the hot oven. Bake for 20 minutes and check the cloves by piercing the centre of the clove..if the knife goes through easily it is done. If not, return it to the oven for a further 10 mins.

Near the end of the baking time...toast the pieces of bread and scatter the parsley on your plate. When the garlic is done..tear open the centre of the tinfoil and gently edging the skin away and then push in the corners of the tinfoil, much like a baked potato, to push the garlic through the tear.

Schmear the soft caramelised garlic over the toasts and then scatter the parsley on top...and then eat.

Enjoy!

Thanks for stopping by and I hope your Thursday has been a great one...

~Red~

Food Product Review: Nak'd Banana Crunch Bars

Rocket & Roses HQ Play List:

Jessie Ware ~ Wildest Moments
Them Crooked Vultures ~ Elephants
Soundgarden ~ Soundwave
The Cranberries ~ Fire & Soul
Tom Jones ~ Lust For Life
Brandi Carlile ~ Sixty Years On
Thunder ~ Love Sucks!
Beth Hart ~ Am I The One
Deap Valley ~ End Of The World
T-Rex ~ Telegram Sam
Glenn Frey ~ The Heat Is On
A Perfect Circle ~ Rose
Kaiser Chiefs ~ Born To Be A Dancer
Patti Smith ~ Because The Night

We are fans of the Nak'd Bar range in this HQ...and was fascinated by the new offerings. Now to me it was a little funny that they have created a 'crunchy' range because I find that I get that crunch from them anyway. But I decided to take one for the team and try one...lol Life's hard isn't it? 

I am the first one to admit that I only like fresh banana food products and one of my pet peeves is fake banana anything. So it seemed only right that the Banana Crunch would be the one for me to 'test'. 

First thing I do is always check the ingredients...even if they state they are vegan etc. And to be honest this is just me being a pain in the ass..because Nak'd bars are always clearly marked but old habits eh? And yes this bar was vegan and gluten free..woo! Twofer! And I also wrongly assumed that the crunch would be provided by dried banana chips. No..apparently it's a soy mix that gives it a crunchy texture. Interesting...

So the first thing that always hits you when eating a Nak'd Bar is the smell as you open its wrapping and the pungent smell of banana is almost sickly...to me! (see above...) but after a few seconds it dissipates and you are holding the familiar, ever so slightly sticky dried fruits bar. I took a smallish bite and waited for the uncomfortable (OMG my teeth!!!!) crunch. But that isn't what happened at all...firstly the banana flavour is good..not processed at all...and the crunch is more, smushed rice crispiesesque and not chunk of nut style. It's a very enjoyable bar...

Now will they be a common snack for me..probably not..but no less so then the rest of the range. I like them in my stocks to take out and about for snacks and I enjoy the cocoa ones at a certain time of the month..ahem!..(sorry chaps..lol) but I will have them in the mix. It is a nice creation and I look forward to trying the other three 'crunchy' versions...Apple, Strawberry and Cocoa.

Keep up the creating Nak'd Bar folks...your snacks rock.

Thanks for stopping by and I hope your day is going well?

~Red~

Guest Host: Trustworthy's "Happy Chicken"* Nuggets (Vegan & GF)

Trustworthy's Play List:

Steven Wilson - Cover Version III
The Black Keys - Nova Baby
Beth Hart - Isolation
Ladytron - Deep Blue
Joan Jett & The Blackhearts - Wooly Bully
Gotye - Out Of My Mind
Massive Attack - Better Attack
Metallica - Wherever I May Roam
Them Crooked Vultures - Gunman
Goldfrapp - Deep Honey
MGMT - Electric Feel
Porcupine Tree - Way Out Of Here
Muse - Madness
Florence and The Machine - Heartlines


Well hey peeps :)

　

Red is taking a well deserved rest day, and has asked me to drop by and say hi.

　
My kids are not vegan (not for want of trying!) and I occasionally have to relent and heartachingly buy non-vegan stuff for them to eat. But, thankfully, one treat they do enjoy greatly is the chickpea and rice nuggets I make. In fact the recurring compliment is always, "More spices please, daddy!".

This is an evolving and organic recipe (organic in the sense that it's evolving...if YKWIM!) and you should enjoy experimenting with the various flavours and coatings, but my base method is always the same. My measurements, however, are somewhat, ummm...liberal. ;-)

 

Trustworthy's "Happy Chicken"* Nuggets
Vegan and GF

You will need:

For the 'nugget'

Approx 1-can's worth of chick peas (if using dried, as I do interchangeably with canned, soak them at least overnight...measurement is the final swollen soaked amount or thereabouts)

A half-inch covering of the bottom of a small saucepan of rice (approx 2 medium servings cooked amount) - use whatever rice you wish.

A stock cube, or a couple of teaspoons of powdered stock (optional - and can be used in one or both of two ways; either added to the rice water and allowed to soak into the rice, or added to the blended mixture)

Canola and/or flaxseed oil (TIP: flaxseed will add omega 3s)

A few teaspoons Psyllium husks (for bulk and fibre)

For the coating

Coconut cream - fattier and stickier the better - poured into a bowl

Cornflakes and/or rice bubbles

Herbs and Spices - your freedom of choice! For this particular venture I used: mustard seeds, fennel seeds, smoked paprika, sweet paprika, cumin, coriander leaf, oregano leaf, crushed black pepper, rock salt crystals

Turn the oven on to preheat between 180 and 200. Ready a roasting/baking tray with a little oil in it.

You can cook the rice (with or without stock) and chickpeas as you go and get the spices etc ready, or you can cook them the night before (easier to work with, and wastes less water because you don't have to rinse-cool them). Let's assume you've cooked them already ;-)

First thing you do, is use half of what you've cooked. This is purely down to the size of my blender! Add the chickpeas and rice to a blender. Add a tablespoon of the oil you've chosen to use. This will aid in the lubrication and blending. Pulse and stir, patiently, for a few minutes, adding oil where necessary.

Rice and Chickpeas awaiting the big blend

When a fairly even paste is achieved (lumpy or smooth - again entirely up to you), scrape from the blender jug into a bowl. You can add the stock cube now if desired. The paste will be fairly sloppy (as shown in the picture) but now you add the magic ingredient - psyllium husk.

Good and pastey...

Add slowly and keep stirring until a wet sticky dough is achieved, that can be shaped into small, no bigger than golf-ball sized, balls. Once this is achieved, put aside or in the fridge (fridging will aid in the shaping later, but may be a bit more sticky).

Toast your chosen spices. I use a flat saucepan on a medium heat, just be careful that smoke can appear very quickly, so watch it and stir often. When you've toasted them so the aroma is released, transfer to your pestle and mortar and crush them together.

Awaiting the pestle treatment...

Add a handful of rice bubbles and cornflakes (rice bubbles will go very fine, so do not use a naked flames around the dust!) and crush and mix together. Try to get the cornflakes to be coarse. They'll give a great crunchiness. Once you've achieved an amount of this coating that'll cover about a quarter-inch of the bottom of a medium-sized deep tub...pour them into a medium-sized deep tub!

Now, get your nugget mix ready at one end of your workstation (first in line from whichever direction is most comfortable for you), then the bowl of coconut cream, next the coating tub, lastly the roasting/baking tray.

Using a dessert spoon, spoon out an amount of mixture, shape using the palm of your other hand, and drop into the coconut cream. Repeat until you have about five or six in the bowl (too many at a time will make the next part too 'wet').

Trust me...they will soon be nuggety..lol

Then remove them one at a time from the bowl, draining to let the excess run off, and drop into the tub of coating. Shake the tub to evenly coat the nugget, then remove and place on the tray. Push down gently to make your classic nugget shape. Repeat these steps until either the baking tray is full of evenly-spaced nuggets or you run out of mixture. You may need additional trays!

Nuggets awaiting the oven...

Now whack the tray in the hot oven for about half an hour, or until when touched, the nuggets are no longer 'loose' and hold their shape when moved.

And now, ignoring the blatant mess in the kitchen, serve with french fries and oodles of ketchup or brown sauce or just whatever the heck you like! Or serve as a great addition to a Sunday roast - fresh or chilled and reheated. Cold ones are great in packed lunches - for kids as well as adults ;-) . As usual, enjoy, experiment...love being vegan!

Till soon,

Love etc..

T x

　

(*Happy chickens because none die!)

Taste Sensation..Nak'd Rhubarb & Custard Bars..GF & Vegan...Yes vegan!

Rocket & Roses HQ Play List:

Depeche Mode ~ Everything Counts
Nelly Futardo ~ Maneater
Depeche Mode ~ Precious
Stevie Ray Vaughan ~ Tin Pan Alley
Robert Downey Jr. ~ Details
UB40 ~ Groovin'
The Police ~ Can't Stand Losing You
Raitt & Adams ~ Rock Steady
The Turtles ~ She'd Rather Be With Me
JET ~ Skin & Bones
Halestorm ~ Rock Show
Sinatra, Martin & Davis Jr ~ Birth of the Blues
Seasick Steve ~ Just Like A King
Within Temptation ~ The Heart of Everything

I am constantly on a search for tasty and healthy snacks. It's too easy to slip and start snacking on the bad kind, right? lol. So I always like to have little snack size packs of unsalted nuts of all varieties to hand. I enjoy fresh fruit but can't eat too much...so that leaves me pretty limited. I haven't found a crisp/chip alternative that I like yet. I will one day try the Kale Chips...I think I have about 10 different recipes for them, sat waiting to be reviewed. lol. I also hope to try the courgette/zucchini chip recipes too. Until then I just have to steer clear of the crisp/chip snacks. (OK I am laughing as I type that...I do cave in sometimes..anyway..) I am human...

A couple of years ago my friend Dev (recent guest host) introduced me to the beautiful little bars that are made by the Natural Balance Food company. These lovely bars are called Nak'd Bars. When I first tried one...I was wow'd by the taste. Dev, ML and I divided up a Cashew Nut Bar and a Cocoa Delight Bar and enjoyed every single mouthful. lol. And from that day...I have been hopelessly addicted. The fact they are GF and Vegan just makes them almost perfect. lol. Here is a link to the their site and some blurb...

http://www.naturalbalancefoods.co.uk/nakd/

Nākd bars and snacks are a great way to eat nutritious, healthy food without compromising on taste! Our snack bars are made from yummy natural ingredients such as fruits and nuts which are smooshed together for you into a handy bar. Wheat and dairy free, with no added sugars or hidden extras. Get Nākd today!

Now I have tried all of the varieties and my favourites are Cocoa Orange, Cocoa Delight and the Cashew Nut Bars. I like the others but love those three..lol

I find the cocoa ones really help at..erm..certain times of the month..when I would kill someone for some chocolate. Ahem! And I can eat one and not worry about hidden nasties. I try to have one in my bag when I am away from the house for emergency snacking lol. Such a moment happened yesterday...we were out taking the four legged fella to check out his new holiday digs...which was successful..a mutual love fest happened. lol. And we were also picking up little one M's birthday present...Lego Star Wars something geeky...*rolls eyes*...lol.

I was feeling a little grim around lunchtime so skipped the meal entirely but then found myself feeling flaky after leaving the toy store. I sat in the car and tried to work out where I could grab a quick snack...when in front of my eyes appeared a Pink Nak'd bar. I looked at ML intrigued and then read the label to see Rhubarb and Custard...so I handed it back...and said Nah not vegan...custard eh? I was given the bar back and had it pointed out that the bar was indeed vegan. I think it took me two seconds to rip into that wrapper...lol. Rhubarb and Custard is one of my all time favourite taste combinations. Was I giddy or what???? lol.

Look!!! Isn't she beautiful??? Not the pink...but everything else...lol

The smell as you open the wrapper is glorious. Rich vanilla custard and the tart rhubarb lifted my senses and made me smile like the child that used to enjoy my Nans rhubarb and custard (Oh and banana custard) puddings. I bit into the bar and almost shivered with happiness as it tasted completely divine. The bar was the perfect size as it's intense and richly flavoured. To be honest there just aren't adequate words to describe the experience. This one jumps to the top of my favourite list. I strongly urge you to try this bar soon....

Thank you for stopping by and I hope your Monday is a great one....

~R~

Guest Host: Dev's Crazy Green Cakes (vegan & gluten free)

These two-a-day gluten-free snack bars are high in protein and other nutritional goodies, and are inspired by the tasty but expensive spirulina balls that I used to buy at the local whole food store. They are sweet yet salt all at once, so there's an Eastern taste to them. No oriental delicacy here though; these have all the finesse of a green-black house brick!

 

Stack on the left is Dev's Crazy Green Cakes
V & GF Health Bars

This recipe is also motivated by my desire to eat a whole host of specific foods every day for a healthy vegan lifestyle, including seaweed for iodine, ground linseed for Omega 3 and cranberries to ward off cystitis. It took so long to add everything to my breakfast cereal or dinner that I started skipping items, so an all-in-one bar is a real time-saver on busy days. Originally I would mould circular cakes from this firm dough by pressing balls of it into a small cookie cutter, then I'd coat them in a crumb of blended nuts and seeds that I'd held back from the first grinding stage and I'd place each in a cupcake case. Now I'm too lazy – I just blend up the dough then press it into small snack bars, wrapping them totally in the cupcake case. Now that they're fully wrapped they withstand the rough and tumble of a work lunch box too.

For 16 Green Cakes:

Separate 16 small paper cupcake cases and have ready to fill.

In a sturdy food processor, grind up;

45g almonds

65g pumpkin seeds

20g shelled hemp seeds

50g ground linseed/flaxseed

Add and blend in until there are no big bits of fruit

25g seaweed flakes – I've used 'nori sprinkle' or atlantic kelp flakes

20g spirulina powder

15g dried cranberries

170g dried apricots

Now blend in the wet ingredients to form a stiff dough

50g blackstrap molasses

50g light tahini

approx 50ml water, adding a bit at a time - adjust the water quantity as necessary to amalgamate the dough without any sogginess.

To form the bars place a 35g spoonful of dough into each cupcake case, then press the dough into a small rectangle. I do this by pressing through the paper case as I fold over the sides, which stops my fingers getting covered in the swamp-creature dough.

Now you have enough bars to last a week. Keep them refrigerated.

© Dev Preston, 11 Oct 2012

Thank you to Dev for a great posting and I hope the first of many. I shall be testing a bar later and updating this post with a review. Will Twitter the moment I do. Thanks for stopping by and I hope your Friday is an excellent one. ~R~

Update: I am sat with my coffee watching the Sock Stealer and E Dev's dog having a staring competition..lol. I am also trying out my sample of Dev's Crazy Green Cakes. And the texture is very like the Nak'd Bars you can by in the stores. But the flavour is something else...very salty/sweet..and I like it. And knowing it's choc full of goodness you feel quite saintly eating it..lol. In all seriousness...I've enjoyed it. A really good recipe Dev..thank you. ~R~

Fantasy Friday: Rainy Day at the Log Cabin

Log Cabin Play List:

Hall & Oats ~ She's Gone
Catherine Zeta Jones ~ I Move On
The Cure ~ Lovesong
Evanescence ~ My Immortal
Enrique Iglesias ~ Somebody's Me
Natalie Imbruglia ~ Torn
Heart ~ Stranded
George Michael ~ Cowboys & Angels
Sammy Davis Jr ~ Too Close for Comfort
Roy Orbison ~ How Do You Start Over Again?
James Morrison ~ This Boy
Bonnie Raitt ~ Love Sneakin' Up On You
Kenny Wayne Shepherd Band ~ Dark Side of Love
Elvis ~ Love Me

Blimey is it raining here? lol. We are on flood alerts too..always a drag. Buckets at the ready....

So today's posting is all about the rain factor. When I looked outside at the downpour I was reminded of one of the holidays that I shared with ML and it was also our first time taking the Sock Stealer away with us...that was an experience..lol. We rented a small log cabin in Penrith at the Lake District. And to say it was rustic is an understatement...it was a little bit of a shock that first night..but after the first cup of coffee the next morning we both fell in love with the little wooden shack. It stood at the end of three others of the same kind...and across from a large pond so it was a feasting ground for bugs...marvelous! lol. There was a family or compound of squirrels to keep us company and they made friends with the Sock Stealer straight away..and he enjoyed running about with the cheeky little critters. We also had no mobile coverage so were completely cut off from the outside world..and after the first few hours of walking around the area trying to find a signal...we gave up..and found it to be quite lovely.

On the whole we had good weather and explored the area every day and some great walks were had and my favourite memory from this holiday was after a very exhausting walk we climbed down a rough piece of ground to find the most beautiful rock pool and waterfall..so we decided this was a great place to have our lunch and we camped out on a couple of rocks whilst the Sock Stealer cooled his paws in the water. It was a blissful moment. And no I do not remember what the place was called..such a shame..as I would love to go back one day.

We did have one really wet day and I enjoyed that day as much as any other because we just stayed home and put on some good music, played scrabble..cooked some and then watched a movie. I love rainy days like this..but then I also love being out in the rain too. lol. So that is why I have chosen this as the theme for today's post.

Ullswater
For a look at Penrith..click here

So this Friday..it is pouring with rain..the Sock Stealer is hiding under the bed because he is a wet weather wuss! ML is also hiding, in a book because they share the wuss status..I am sat on a dining chair that I have placed out on the porch with a steaming hot cup of black coffee as I enjoy the rain coming down..finding peace in its sound..watching the ducks on the pond also enjoying it. I know that I have little or no chance of getting the other two to go out in this weather so I decide to cook us up a lovely meal..in the rather basic kitchen. And I mean...basic. lol. So after an extended brainstorming session sat out on the porch..I make a trip to the nearest supermarket (which is about 10 minutes away although you would never think you were near any sort of civilisation out on this farm land..lol) and hastily buy the ingredients for my chosen recipes. And of course I stop at a coffee shop on the way back to enjoy a soya milk cappuccino whilst I check in with my mobile and with life back home..lol.

Once back at the ranch it's time to unpack the shopping and get my sleeves rolled up....to make this...

Cauliflower and Butterbean Rogan Josh

This is one of my most favourite spicy dishes..and the rogan josh sauce is so creamy and spicy. A must for the lovers of coconut milk out there....and I love the cauliflower and butterbean mix. It's really very easy to make so don't be put off by the list of ingredients..trust me..it's worth it..and you are worth it! I serve mine with simply cooked brown rice and some green on the side..steamed broccoli or dark green leafys. It fills the home with such a lovely smell and there is always leftovers which are even better heated up the next day as the spices become even more intense. A very delish dish! lol.

So for a dessert to be eaten later in the evening whilst we no doubt are battling it out in Scrabble wars...well I say battling it out...I almost always lose..but I am stubborn and hope that one day I will win..lol. I have chosen

Super Gooey Chocolate Brownies

These sticky brownies are a good the day they are baked..but better the next. They are GF too so no heavy wheat feeling afterwards. ML would enjoy one with cream...whereas I would enjoy one with a decaf coffee. And it also means we would have some for the rest of the holiday as we are burning lots of calories with all the walking..lol.

I would also have made a huge batch of these muffins for easy breakfasts and snack eating whilst out and about...

Warrior Double Bran Muffins

These little robust beauties are wholesome, filling and give you a great energy boost. They keep well in a sealed container and they travel well in a backpack or rucksack..great for walking holidays or festivals. lol.

So that is this Fantasy Friday's day and meals plus snack muffins..lol. OK I am away to do bucket duty to get all the leaks covered in this creaky old house. Urgh!..

Thanks for stopping by and I hope your Friday is less wet than mine...wouldn't be hard!! lol.

~R~

Garlic Puree Croutons

Kitchen Play List: No Doubt ~ Greatest Hits Album

I really like garlic bread. But not the pre-made ones that are bought from supermarkets as it's almost always made with butter which I won't eat and if it's made with oil it loses most of its flavour during the production. That's just my opinion. But I do enjoy homemade garlic bread in all its various forms. And this recipe is fantastic as it's simple to make and with very few ingredients and works really well on a platter as part of a buffet table.  The recipe is from The Mediterranean Vegan Kitchenby Donna Klein. 

The first time I made this garlic puree I wasn't convinced at all. The whole time the garlic cloves were boiling...I thought it surely couldn't end up being tasty..but as the plate of croutons disappeared I realised that I was very wrong. Then I tried one myself and was completely bowled over by the taste. The garlic puree is mellow and smooth and as it's melted into the crispy crouton the textures are amazing. Always good to have that extra bit of crunch! lol. So please don't be put off by the cooking process...keep the faith...and try the end product...its all the flavour of garlic bread without the huge dollops of butter or preservatives you find in the shop bought ones, with just 1/2 tbsp of olive oil it's a real treasure of a recipe. Thank you Donna Klein! 

Garlic Puree with Croutons
(Recipe from The Mediterranean Vegan Kitchen by D/Klein)

2 heads of garlic, separated into cloves, skins on
1 cup of veggie stock
2 cups of water
1/2 tbsp extra virgin olive oil

1 large long baguette, sliced into 1/2" slices

In a small saucepan, combine the garlic, stock and water,bring to a boil over high heat. Reduce the heat and simmer, uncovered, birskly for 1 hour. Or until almost all of the liquid has evaporated. 

Pre-heat your oven to 400'f/200'c/Gas Mark 6 and arrange the sliced baguette evenly over a baking sheet. Bake in the middle of the oven for 5 minutes...or until lightly toasted. Take out of the oven and then onto cooling racks to stop them going soft.

Drain the garlic cloves and retain the leftover stock/water. Gently push the garlic from each clove into a bowl and discard the skins. Using a stick blender or fork break up the garlic and add in the leftover stock/water and the oil and keep blending or beating until the garlic mix is smooth. 

With a 1/2 tsp measure spoon some garlic puree on each crouton and spread to cover.  Serve at room temprature. 

Enjoy!