Thursday, 17 April 2014

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~
 

Saturday, 12 April 2014

Betsy's Indian Pigeon Peas over Fragrant Rice

Rocket & Roses HQ Play List:

Queen play list on my iPod (I was Freddie-ing all over the kitchen)

Whew...what a busy day. A regular Saturday for us, with the family visit from my sister and her little ones. All were in fine form and ready for fun. Little Layla was happy to raid the toy chest and we all enjoyed a Nemo moment or two. Still love little Squirt and his pappa..lol. Myles and I sat down together at the desk and I helped him create a spark for a story and I was bowled over by his writing abilities and his natural creative spark. His finished story was brilliant and I truly hope it's something he keeps doing. I sure as heck will keep encouraging him. Little Noo was absent for a while as my sister took her to buy her, her first pair of walking boots. She is joining us on my upcoming birthday Waterfall walk and picnic. She is so excited and came back looking very happy at having some time alone with her lovely Mum. She proudly showed off her new boots (which were very cool but still practical), her new walking t-shirt and her new walking fleece..you know just in case it gets a bit chilly on the walk. lol. She raided the sale racks at the Outdoor store. She is so prepared I fear shes gonna burn out before we get out of the cars!Then the rest of the afternoon was spent with my sister and I catching up sat at the table whilst the girls built Archie a new dog bed and then played outside. ML and Myles took advantage of some time together and fought side by side on the Wii..Star Wars...again. Sheesh.

However, this morning before they all arrived I managed to make a Buckwheat Pancake for breakfast, knock up a noodle salad for my lunch and then made today's recipe. I found it on good old Pinterest and it is the adapted creation of Betsy over at TheBloomingPlatter.com. For her original posting for this recipe simply click..here. I really love pigeon peas and I had every other ingredient for both recipes so I was sold. The rice was hardly work at all and in 20 minutes I had a pan of beautifully cooked and scented basmati rice. The flavours are delicate but divine. The spiced pigeon peas are indulgent and moreish. The sauce is intensely flavoured and peas are succulent. I had the help of little Noo when I was plating up the food and she added her own little flare on the presentation and then insisted on a photo with her finished product..lol. She was wowed by the rice 'magic' as it came out of it's mould. Cute as ever...

Betsy's Indian Pigeon Peas over Fragrant Rice

Betsy's Indian Pigeon Peas over Fragrant Rice    Serves 4
(Recipe from TheBloomingPlatter.com) 

1 tbsp canola oil 
1 tbsp coriander seeds 
1 tbsp cumin seeds 
1 small red chilli, seeds and membrane removed, finely chopped
1 onion, finely chopped
2 large garlic cloves, sliced 
1/2 tsp turmeric 
1 cup diced tomatoes in juice
1 can of coconut milk
1 can of pigeon peas, rinsed and drained 
salt to taste 
garnish: cashews and fresh coriander leaves 

In a large skillet over a med-high heat, heat oil until shimmering. Add coriander and cumin seeds and stir fry until just fragrant, about 30 seconds. Add chilli, onion and garlic and saute until softened. Stir in turmeric until completely distributed. Stir in tomatoes and coconut milk and cook, stirring occasionally, until reduced to a 1/3 - 1/2 and thickened. Stir in peas and heat through. Check for salt and add only if needed. 

Fragrant Vegan Rice      Serves 4
(as above)

2 cups of water
coarse sea salt 
1 cinnamon stick, broken in half
1 tsp cardamon seeds 
2/3 cup basmati rice (I used brown basmati)

In a large saucepan, bring first four ingredients to a boil, stir in rice, reduce heat to a simmer, cover and cook for 15-20 minutes or until rice is tender and all water is absorbed. Check periodically to make sure that the rice isn't sticking but otherwise leave undisturbed. 

To serve: Spoon the pigeon peas over the fragrant rice and then scatter with the cashews and coriander leaves. 

Enjoy! 

The little Noodle herself with her finished plate.

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

~Red~ 

NB: This recipe is not mine and therefore take no credit for it whatsoever. It is the adapted creation of Betsy @  TheBloomingPlatter.com and I thank her for sharing it. ~R~

Friday, 11 April 2014

Rocket & Roses Brown Rice Salad with Spring Onion & Ginger Dressing

Rocket & Roses HQ Play List:

Blondie ~ Rapture
Garbage ~ Temptation Waits
Terra Naomi ~ Umbrella
Dixie Chicks ~ I Can Love You Better
Glenn Fry ~ Smuggler's Blues
Haydn: Cello Concerto in D
Melissa Etheridge ~ Meet Me In The Dark
Soul Asylum ~ Sometime To Return
Buble ~ Me And Mrs Jones
Gin Wigmore ~ Don't Stop
Dead Boots ~ On The Rocks
Seasick Steve ~ Just Like A King
Clawfinger ~ Sad To See Your Sorrow
Janiva Magness ~ I Want A Love

Just a quick posting today as I am enjoying a splendid morning with my nieces. Currently little Noo is sat next to me at the table writing a story about butterflies in a book we made together and little Layla is engrossed in Lilo & Stitch for the hundreth time..lol. Soon we are away to the kitchen to cook spaghetti and veggieballs together, ready for their Mummy and Myles to arrive for lunch. No doubt it will take me twice as long to make the usual raw veggie tray because the little monkeys will eat them as quickly as I can chop them. lol. I have Noo slightly addicted to raw broccoli...lol..score for Auntie Red,eh? No doubt in true little one fashion she will refuse them today; just to prove me wrong. And the tray will also include their new favourite raw veggie..butternut squash.

Yesterday I had a really great lunch. I started it off with some cold, cooked brown rice and then I layered it up with veggies and beans and then made a new dressing. I've wanted to test spring onions soaked in citrus juice to see if it made it more palatable for me when raw. And it worked! I enjoyed the many different textures to this salad and I loved the dressing. The vibrant colours seemed to bounce out of the bowl...



Rocket & Roses Brown Rice Salad with Spring Onion & Ginger Dressing

Rocket & Roses Brown Rice Salad with Spring Onion & Ginger Dressing  Serves 2
(Original recipe from the Rocket & Roses Vegan Kitchen)

130g cooked brown rice 
1 large carrot, peeled and grated 
1 med diakon/mooli, peeled and grated 
1/4 small red cabbage, hard core removed and finely sliced 
15 mangetout, trimmed and halved 
1/2 cup edamame beans, cooked then cooled 
1 hot red chilli, finely chopped (de-seeded if you wish..)

For the dressing:
3 spring onions, trimmed and thinly sliced
1 1/2" fresh ginger, peeled and micro grated
2 tsp Bragg Liquid Animos (or soy sauce/tamari)
1 tsp toasted sesame oil
Juice of one lime
1 small garlic clove, core removed and micro grated

In a small bowl add all the dressing ingredients together and mix well..pushing the spring onion down into the liquid and set to one side. 

In a serving bowl place all the prepped veggies and brown rice. Toss well to evenly combine. When the dressing has had a minimum of 15 minutes 'mulching' time, pour onto the rice and veggies and toss to evenly distribute and serve...

Enjoy!

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

~Red~  *waves* from little Noo and Layla bug...x 

Thursday, 10 April 2014

Rachel's Butternut Squash & Spinach Risotto

Rocket & Roses HQ Play List:

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

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


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


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

Rachel's Butternut & Spinach Risotto (using short grain brown rice)
 
Rachel's Butternut Squash & Spinach Risotto  Serves 2-3
(Recipe from RachelCotterill.com)

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

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

Finely chop the onion, garlic and red pepper. 

Wash and roughly chop the spinach.

Heat the oil in a large, heavy based saucepan.

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

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

Season liberally with black pepper. 

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

Serve immediately. 

Enjoy! 

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

~Red~ 

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

  


Wednesday, 9 April 2014

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

Rocket & Roses HQ Play List:

Beethoven: Violin Sonata #5 'Spring' 

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

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

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

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

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

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

For the drizzle:

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

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

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

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

Enjoy! 

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

~Red~ 

 

Tuesday, 8 April 2014

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

Rocket & Roses HQ Play List:

The White Stripes ~ Elephant Album

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

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

Rocket & Roses Spring Onion & Ginger Buckwheat Pancakes

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

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

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

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

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

Enjoy! 

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

~Red~ 


Monday, 7 April 2014

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~