‘Meaty’ Spicy Rice – A Vegan Treat We All Love To Eat!

Here we are on a Monday again and I love the idea of trying to go one day a week without any meat. I’m not a Vegan (as I have said many times, I just love good food) and I know I can get so many more exciting flavours and dishes going with all the fruits, vegetables, nuts, seeds and legumes there are out there.

But I do know that sometimes best intentions are scuppered by a lack of experience or options.

This dish is for people that want to try a ‘Meatless Monday’ (or any day really) but like the texture of meat and would miss the ‘meat’ on the plate

It is full of flavour, super simple and uses ingredients you will have in your food cupboards. (Really, nothing too out there at all)

If you are living in a lovely part of the world where things are growing (it is snowing AGAIN here) then please feel free to top with a big handful of chopped parsley, or better still, fresh coriander leaves, mint and rocket … oh yeah!

And .. wait… AND it is outrageously cheap to make

For more ideas, have a look at this fantastic blog that is just starting πŸ™‚

http://billievita.wordpress.com/2013/02/24/jour-1/

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‘Meaty’ Spicy Rice – A Vegan Treat We All Love To Eat!
serves 6

1 large white onions
3 medium sized carrots
2 stalks of celery
4 cloves of garlic
1 Butternut Squash/sweet potato/swede/parsnip (what you have preferably in season πŸ™‚ )
2 tbsps of olive/sunflower oil
2 tbsp Tomato puree
1 Bay leaf
1 tsp Dried Oregano
1 tsp Dried Parsley
1 tsp Coriander spice
2 tsp Cumin spice
1 litre / 2 pt water or vegetable stock (from a cube is ok but if you have any of the superb but totally underrated cabbage water – then use that)
2 cups/240g/8oz Rice (I prefer brown for this dish as it adds to the ‘meat’)
1 cup/ 120g/4oz Couscous
400g / 14 oz Can Kidney Beans (or whichever is your favourite) drained
2 cups frozen peas
60ml/2 fl oz Good quality Olive oil

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Peel the onions, carrots, squash (remove the seeds) and garlic. Wash and trim the celery. And chop everything up but not too small, through the halved onion cut though it 4 times in one direction and four times in the other, that’s enough, you want to have something to chew on.

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Heat the 2 tablespoons of oil in a large, heavy frying pan and over a medium heat.

Saute the onions, carrots, celery and squash (or whatever you have chosen) until they start to soften and turn translucent.

Add in the garlic and give it a good stir

Now add the tomato puree and the stock, Bay leaf and Oregano, Parsley, Coriander and Cumin.

Let them cook for a minute.

Now add stock/water/amazing cabbage water and bring up to the boil.

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Add in the beans and then add in the rice. Give it a good stir and bring it up to the boil.

Now turn down the heat to a simmer, pop on the lid and allow it to cook for 5 – 35 minutes (check what the rice packet says – Basmati will take 10 minutes but my brown rice needed 40 minutes)

Just check the pan every 10 minutes as depending on the heat you’ve used, the type of rice, the moistness of the vegetables, you will probably have to add some water now or take the lid off to allow it to dry a little The fluid level should be just visible under the top layer of food.

Add the peas. Bring up to the boil again.

Now add in the olive oil and the cous cous. A nice big stir, lid on – now go wash the pans, go look out the window, pour a cuppa tea or a glass of beer.

You are ignoring the pan completely for 10 minutes.

Now it is ready, run a fork though it to loosen the grains. Dish up.

This will surely be the dish that will convert the ‘Vegan Curious Meat Eater’.

πŸ˜€

My photos show me cooking a much larger quantity than the above recipe πŸ™‚

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Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest

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For The Love Of Juice!

I went to see one of my good friends yesterday. She is an inspiration to me and has taught me very much about food. I know I can trust her judgements and advice.

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So how over the moon, delighted was I to walk into her kitchen and see an ‘old school’ Classic Vita-mix sitting on her counter, then to tip me over the edge she had made me a fresh smoothie to boot.

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The combination of fresh vegetables, ginger and edible weeds from her garden had me buzzing around!

I truly believe that fresh juices are an absolute miracle tonic and taste delicious. Today I am just giving you an insight into my breakfast juice ‘today’. I like to play and let my inner physician (I call her Dr Scarlet Rosita) lead me to what I actually need (plus a healthy dose of what needs using in the fruit bowl and veg draw).

πŸ˜‰

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For The Love Of Juice!

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1 pear (sugar better tolerated as it has a softer impact on blood sugar levels)
1 eating apple (scrubbed)
1 orange (half the pith removed)
1 lime (3/4 of the pith removed)
1 stalk celery (scrubbed)
1 kg carrots (scrubbed)
1 beetroot (scrubbed)
1 tsp Spirulina powder
1 tsp wheatgrass powder

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Pass through your juicer.

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Add the powders.

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Stir ….

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Drink!

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(If you want to add lots of ice then you can, I have a delicate stomach and I would make myself ill consuming large amounts of ice-y anything πŸ™‚ )

This is a very sweet juice that is great if you are just starting and some of the more bitter flavours are a challenge and perhaps you can build up to those.

Anyway I have been pinging around the kitchen like a toddler.

psst + I just had a slice of that Spelt loaf as my lunch Mmmmmmmmmmmmmmmmmm πŸ˜€

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest

Creamy, Dreamy Onion Soup (Vegan and Gluten Free)

It started to snow again last night, big fat ones, so big they struggled to float down to the ground. The news reported that Norfolk was experiencing some of the biggest snowflakes ever recorded. Like a benign apocalypse.

In such cases what else is there to do … make soup – natch! Warming, comforting, aromatic and with a delightfully alcoholic pungency.

It’s up to you if you want to add the alcohol, but I like that unique flavour.

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This soup is begging for a good flavoured bread and I suggest you make a cheeky loaf to go with it, try
https://scarletrosita.wordpress.com/2013/01/21/rye-wheat-caraway-biga-sourdough-bread/
it is well worth it.

Creamy, Dreamy Onion Soup

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1 kg / 2 lb Red Onions
2 large carrots
2 stalks of celery
2 tbsp olive oil
4 tsp dried parsley
3 cloves of garlic
1 tbsp cornflour
1 lt / 2 pts soya milk (or rice, oat, even almond milk – scrummy)
1lt / 2 pts vegetable stock ( from a good Vegan source I like Marigold) or water
125 ml / 4 fl oz Vermouth or cider, or White wine at a push.

Peel the carrots and chop into even sized chunks.
Wash and cut up the celery.

Peel the onions and cut into even sized chunks, I say cut them in half though their belly (like where a belt would sit) then cut then into quarters (2 cuts) from top to bottom.
Peel the garlic and cut into 4 pieces.

Heat the oil in a large pan and add in the carrots, celery and onions and let them start to cook to the point where they are just starting to colour up (good flavour on it’s way!) Add the garlic.

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Add in the milk and stock, keeping a teacupful of the milk to one side.

Add the parsley and the alcohol you want to use and bring the mix up to the boil.

(Seriously- could this be easier?)

Let it cook for 25 – 30 minutes. You want the carrots cooked until very soft.

Mix the remaining milk with the cornflour to a smooth paste. Add it to the soup whilst it boils and you stir. It will thicken up nicely.

Now you can use an immersion blender (which I prefer) or you can liquidize the soup in batches or pass it through a Moulie.

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Return to the pan and warm through. Don’t worry if it seems a lot, you will easily eat it all

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Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest

Post Christmas/ I Over Did It, Satisfying & Cleansing Soupy Stew

Well, I don’t know about you, but those 8 course dining with friends and family events have somehow made my jeans fit tighter! It’s the extra Brussels spouts and carrots I reckon πŸ˜‰
We’re all the same, course we are, we participate in the feast and now we think of a fast. But the dieting generally just feels like a torture, so I make this.
I am not telling you when or how often you should eat it, but it is very good, all natural, better than any of the slimming products you can buy (as you will have made it from fresh in your own kitchen), tastes great and if you finish it with some shredded savoy cabbage for the last 5 minutes you have a seriously nutritious meal there.
I think it tastes really good, really satisfying, everyone who tastes it is amazed at how flavourful it is and eaten with some of my RAW! Linseed crackers or RAW! Onion Flatbread you are doing yourself lots of flavours …. I mean favours πŸ˜€

Overdone it soup in mug 2
Post Christmas/ I Over Did It, Satisfying & Cleansing Soupy Stew

3 onions
4 carrots
3 parsnips
1 butter nut squash
3 stalks of celery
4 cloves of garlic
1 tbsp Olive oil or Sunflower oil
400 g /14 oz (drained) red kidney/ borlotti/ cannelli/ haricot/ flagolette beans (I use canned but if you want to go from dried that’s fine – I shall be adding info on how to do this quickly and safely on the Chefy-tips page)
2 lt / 4 pints Vegetable stock (from a cube is just fine)
Overdone it soup veg
Peel or wash all the vegetables.
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Chop the vegetables into a medium sized dice, doesn’t have to be too small, small enough so that when you have a piece on the spoon it is not so large that you can’t comfortably chew it.
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Heat the oil in a 3 lt / 6 pt pan.
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Add the onions, celery and carrot, let them cook on a high heat until they are just starting to colour.
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Add the parsnips and squash and get them hot as you stir.
Put the lid on and bring to the boil.
Pour in the hot stock and kidney beans.
Lower to a simmer and cook for about 30 minutes until the vegetables are nice and tender and the liquid has thickened very slightly.
Overdone it soup in pan
Overdone it soup in mug 2
That’s it, it’s done.
Spoon, Eat, Yum …. HEALTH HEALTH HEALTH darling πŸ™‚
Overdone it soup in mug3

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest