National Vegetarian Week

This week is National Vegetarian Week and as part of my commitment to great Vegetarian food I wanted to share a recipe for each day.

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I shall endeavour for it to be Vegan. But we all have to start somewhere and if you are not vegetarian then just give a few recipes a go! I honestly believe you will be surprised.

Below are links to some of my previously blogged recipes and I will add more this week (as I can – I still have ‘no camera’ issues).

If you have any questions or queries then please do ask.

I myself an not exclusively RAW, Vegan, Paleo or Vegetarian but I appreciate that they are a great addition to our weekly food habits.

I hope you enjoy them

🙂

And so to start:

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https://scarletrosita.wordpress.com/2013/02/14/baba-ganoush/

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https://scarletrosita.wordpress.com/2013/02/25/meaty-spicy-rice-a-vegan-treat-we-all-love-to-eat/

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https://scarletrosita.wordpress.com/2013/02/21/pistachio-cake-vegan/

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https://scarletrosita.wordpress.com/2013/02/11/millet-and-mushroom-loaf-vegan-gluten-wheat-free/

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https://scarletrosita.wordpress.com/2013/02/06/creamy-dreamy-onion-soup-vegan-and-gluten-free/

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https://scarletrosita.wordpress.com/2013/01/29/deeply-tasty-borlotti-bean-noodles-with-cashew-nuts/

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https://scarletrosita.wordpress.com/2013/01/25/potato-cakes-option-for-vegan-and-gluten-wheat-free/

Have a great week

😀

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Millet and Mushroom Loaf (Vegan, Gluten & Wheat Free)

Inspired by Cranks, Millet & Vegetable Gratinee but this is Vegan, gluten and wheat free and can be made with no addd fat)

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Millet and Mushroom Loaf (Vegan, Gluten & Wheat Free)

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4 oz Millet
500ml / 1 pt vegetable stock
1 tbsp sunflower oil
2 leeks
4 stalks of celery
1 large carrot
8 oz mushroom
1 sweet potato
1 tsp sage
1 tbsp tarragon
1 tsp parsley
1 lemon, zest and juice

Dry-roast the millet briefly in a heavy-bottomed pan until there is a slightly toasted smell to it, add enough water to cover it and add pinch of sea salt.
Cover and bring to a boil.
Simmer over a medium heat for 30-35 minutes. Drain, run some cold water through it and set it to one side.

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Chop the leeks, carrot, potato and celery finely.
Sauté them in the oil until they soften and start to brown.

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Slice the mushrooms and saute them separately so they can take on a nice brown colour.

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Add in the lemon and herbs.

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Blitz the millet and and the vegetables together to make a softish dough.

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Taste and adjust seasoning.

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Line a loaf tin with parchment paper and spray or brush with a little oil. Fill the tins.

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Bake at 350 for about 20 minutes or put in microwave for about 2 minutes.

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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
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