STEEMIT CULINARY CHALLENGE #15 "Earth's Roast" (Vegetarian) - Original Recipe by woman-onthe-wing

$7.33

STEEMIT CULINARY CHALLENGE #15 "Earth's Roast" (Vegetarian) - Original Recipe

<html>
<p><img src="http://i.imgur.com/TCk0nYO.jpg" width="640" height="480"/></p>
<p><br></p>
<p>For the 'Roast It' theme this week I took my ingredients from the benevolent hands of Mother Earth, plus a few eggs from a (hopefully happy) free-range chicken, and a splash of organic milk from a (hopefully happy) goat. &nbsp;It's a pity you can't taste this one because it's the nicest combination of flavours and textures I've ever created in a veggie roast. &nbsp;I would normally use a variety of chopped nuts as the main texture, but today I decided that hemp seeds would be the dominant texture. &nbsp;And to compliment these seeds I opted for ground almonds, the tiny amaranth grain, smooth chickpeas and green lentils, along with a thoughtful selection of vegetables, herbs and spices. &nbsp;Hemp seeds are exceptionally nutritious, containing all 9 essential amino acids, high in dietary fiber, rich in beneficial fatty acids, protein, vitamin E and other minerals, so they're great to use wherever you can in cooking and baking.</p>
<p><br></p>
<p>In the centre of the plate you will see there a Yorkshire pudding - a must have with your Sunday dinner, especially if you come from the Yorkshire Dales, England, as I do! &nbsp;No matter what the roast, you gotta get your Yorkshires with it :-) &nbsp;And of course they'd be a little dry without gravy to fill the hole, so here I have made leek and onion gravy. &nbsp;Since I discovered several years ago that stock cubes and gravy granules contain harmful artificial ingredients I always make my own, which is very easy, and you can use different vegetables as the base flavour depending on what you are serving it with. &nbsp;Leeks I find are a lovely compliment to the nutty flavours of the roast, and the subtle sweetness of the roast swede - which I prepared instead of roast potatoes as they are way too filling with the hemp roast and the Yorkshires!</p>
<p><br></p>
<p><strong>What you will need:</strong></p>
<p><br></p>
<p><strong>For the hemp roast:</strong></p>
<p>1 small sweet potato (approx 150g)</p>
<p>1 large red onion</p>
<p>5 cloves garlic</p>
<p>50g green lentils</p>
<p>50g amaranth</p>
<p>1 cup cooked chickpeas</p>
<p>50g ground almonds</p>
<p>75g hemp seeds</p>
<p>25g fine wholewheat flour</p>
<p>2 large free-range eggs</p>
<p>1 tsp wholegrain mustard</p>
<p>1 tsp black pepper</p>
<p>1 tsp rosemary</p>
<p>1 tsp thyme</p>
<p>1 tsp sage</p>
<p>1 tsp cumin</p>
<p>1/2 tsp nutmeg</p>
<p><br></p>
<p><strong>For the Yorkshire puddings:&nbsp;</strong></p>
<p>50g fine wholewheat flour</p>
<p>1 large free-range egg</p>
<p>1/4 pint milk &amp; water</p>
<p><br></p>
<p><strong>For the gravy:</strong></p>
<p>1 large onion</p>
<p>4 cloves garlic</p>
<p>1 leek</p>
<p>2 tblsp fine wholewheat flour</p>
<p>1 tblsp tomato puree</p>
<p>2 tsp wholegrain mustard</p>
<p>1 tblsp red wine</p>
<p>1 tsp salt</p>
<p>1 tsp black pepper</p>
<p>1 tsp honey</p>
<p>1 pint water</p>
<p><br></p>
<p><strong>Side vegetables:</strong></p>
<p>Swede</p>
<p>Broccoli</p>
<p>Sprouts</p>
<p>Carrots</p>
<p><br></p>
<p><strong>Method:</strong></p>
<p><br></p>
<p>Peel and roughly chop the sweet potato, onion and garlic. &nbsp;Mince in a food processor or manual veg chopper. &nbsp;Put into a large bowl.</p>
<p><br></p>
<p><img src="http://i.imgur.com/WKIXYJv.jpg" width="640" height="480"/></p>
<p><img src="http://i.imgur.com/DCSDrHw.jpg" width="640" height="480"/></p>
<p><br></p>
<p>Put the green lentils and amaranth into a saucepan and cover with cold water. &nbsp;Bring to the boil and then simmer for about 20 minutes until softened. &nbsp;Drain using a sieve (not a colander or you'll lose the tiny amaranth through the holes!)</p>
<p><br></p>
<p><img src="http://i.imgur.com/mJUlP3S.jpg" width="640" height="480"/></p>
<p><img src="http://i.imgur.com/L5xExWy.jpg" width="640" height="480"/></p>
<p><img src="http://i.imgur.com/iEjDr27.jpg" width="640" height="480"/></p>
<p><br></p>
<p>Mash the chickpeas and add to the bowl of minced veg, along with the lentils and amaranth.</p>
<p><br></p>
<p><img src="http://i.imgur.com/uzzFc22.jpg" width="640" height="480"/></p>
<p><img src="http://i.imgur.com/jCua4SL.jpg" width="640" height="480"/></p>
<p><br></p>
<p>Add the hemp seeds and ground almonds to the bowl.</p>
<p><br></p>
<p><img src="http://i.imgur.com/Iwqyg0f.jpg" width="640" height="480"/></p>
<p><img src="http://i.imgur.com/8h4kX2l.jpg" width="640" height="480"/></p>
<p><br></p>
<p>Finally add the flour and eggs to the bowl, along with the wholegrain mustard, pepper, rosemary, thyme, sage, cumin and nutmeg, and mix thoroughly.</p>
<p><br></p>
<p><img src="http://i.imgur.com/3On73qs.jpg" width="640" height="480"/></p>
<p><img src="http://i.imgur.com/O5NMdie.jpg" width="640" height="480"/></p>
<p><br></p>
<p>I would normally use a loaf tin for nut roasts, but as I've got my creative cap on I decided to make a different shape. &nbsp;It'd be easier to use a ring cake tin, but since I don't have one I put a bowl in the centre of a lined cake tin. &nbsp;Job's a good 'un :-)</p>
<p><br></p>
<p><img src="http://i.imgur.com/5hwRZzY.jpg" width="640" height="480"/></p>
<p><br></p>
<p>Spoon the mixture into the tin and press down firmly. &nbsp;Pop into a preheated oven at 190 degrees Celsius and roast for about 45 minutes until golden brown and firm to the touch.</p>
<p><br></p>
<p><img src="http://i.imgur.com/qzWB5l6.jpg" width="640" height="480"/></p>
<p><br></p>
<p>Whilst the roast is doing you can prepare the Yorkshire pudding mixture. &nbsp;Put the flour into a large bowl and make a well in the centre. &nbsp;Crack the egg into the well and beat using an electric whisk, gradually adding the milk &amp; egg mixture and incorporating the flour a little at a time. &nbsp;Beat until the mixture is smooth.</p>
<p><br></p>
<p><img src="http://i.imgur.com/1TruVsC.jpg" width="640" height="480"/></p>
<p><img src="http://i.imgur.com/iW5UeLg.jpg" width="640" height="480"/></p>
<p><br></p>
<p>Put half a teaspoon of coconut oil in 5 or 6 muffin moulds and pop in the oven for 5 minutes to get really hot. &nbsp;Then pour the Yorkshire pudding mixure into the moulds (about half way) and put back into the oven at 190-200 degrees Celcius for about 25 minutes until risen, golden and crunchy.</p>
<p><br></p>
<p><img src="http://i.imgur.com/equMEZo.jpg" width="640" height="480"/></p>
<p><img src="http://i.imgur.com/VEbUyyR.jpg" width="640" height="480"/></p>
<p><br></p>
<p>To make the gravy, peel and roughly chop the onion, garlic and leek. &nbsp;Rinse the leek in a colander (leeks usually have dirt between the layers, and it's easiest to wash after slicing up). &nbsp;Mince all in a food processor/manual veg chopper.</p>
<p><br></p>
<p><img src="http://i.imgur.com/x38hHfV.jpg" width="640" height="480"/></p>
<p><img src="http://i.imgur.com/gkhdw2q.jpg" width="640" height="480"/></p>
<p><br></p>
<p>Saute the veg with a teaspoon of coconut oil in a saucepan until softened.</p>
<p><br></p>
<p><img src="http://i.imgur.com/1ysha2E.jpg" width="640" height="480"/></p>
<p><br></p>
<p>Remove from the heat and add the flour, tomato puree, wholegrain mustard, red wine, salt, pepper and honey and mix thoroughly. &nbsp;Next add the water and return to a moderate heat, stirring frequently until thickened (about 10 minutes).</p>
<p><br></p>
<p><img src="http://i.imgur.com/GyDZH1F.jpg" width="640" height="480"/></p>
<p><img src="http://i.imgur.com/UcXYI0c.jpg" width="640" height="480"/></p>
<p><br></p>
<p>Prepare the vegetables - I have used swede, broccoli, sprouts and carrots. &nbsp;Cut a chunk of swede, peel and chop into bite-size cubes. &nbsp;Put in a roasting tray with a tablespoon of coconut oil and roast at 200 degrees Celsius for about 25 minutes. &nbsp;Steam the broccoli, sprouts and carrots (which I peeled and cut into batons - see below) for about 20-30 minutes.</p>
<p><br></p>
<p><img src="http://i.imgur.com/vnxeSlA.jpg" width="640" height="480"/></p>
<p><img src="http://i.imgur.com/5s5U6iT.jpg" width="640" height="480"/></p>
<p><img src="http://i.imgur.com/Qh7OxOa.jpg" width="640" height="480"/></p>
<p><br></p>
<p>Arrange everything on your plate, and serve with the gravy in a little jug.</p>
<p><br></p>
<p><img src="http://i.imgur.com/TCk0nYO.jpg" width="640" height="480"/></p>
<p><img src="http://i.imgur.com/xYODpPm.jpg" width="640" height="480"/></p>
<p><img src="http://i.imgur.com/LeTPhkw.jpg" width="640" height="480"/></p>
<p><br></p>
<p>As usual, much appreciation to <a href="https://steemit.com/@englishtchrivy">@englishtchrivy</a> for hosting this challenge and giving us all a good reason to get creative!&nbsp;<br>
&nbsp;</p>
<p>Many thanks also to this week's judge <a href="https://steemit.com/@felixxx">@opheliafu</a>, and to the sponsors <a href="https://steemit.com/@smooth">@smooth</a>, <a href="https://steemit.com/@sirwinchester">@sirwinchester</a> and <a href="https://steemit.com/@knozaki2015">@knozaki2015</a>, and not forgetting everyone else involved in this challenge. &nbsp;Thank you all for giving this housewife/mama something exciting to get stuck into each week!!!<br>
&nbsp;</p>
<p>For more healthy vegetarian, sugar-free, additive-free recipes for meals and snacks, please follow me! &nbsp;Thank you!</p>
<p><br></p>
<p><img src="http://i.imgur.com/smagDRh.jpg?1" width="400" height="117"/></p>
<p>Logo kindly created for me by @papa-pepper<br>
</p>
<p><br></p>
</html>

👍 tombstone, wackou, dimimp, wang, steemservices, thylbom, ats-david, michaeldodridge, badassmother, opheliafu, jamesbrown, anyx, michelle.gent, bacchist, marius19, vcelier, steempire, steem-id, steemsports, gringalicious, pkattera, jchch, engagement, hisnameisolllie, schro, gamer00, boxcarblue, mariandavp, ilanaakoundi, englishtchrivy, steemperor, meesterboom, fubar-bdhr, piranhax, tee-em, shortcut, good-karma, fyrstikken, l0k1, lily-da-vine, grandpere, the-future, celsius100, writingamigo, asmolokalo, unipsycho, dodders007, greymass, penambang, jamtaylor, supergoodliving, furion, homeartpictures, woman-onthe-wing, lydon.sipe, paxmagnus, liliana.duarte, kiwideb, nekromarinist, shady, sabinson6, littlescribe, surpassinggoogle, burnin, and 100 others

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@livemoral · Feb 12 '17

Important: Please See Our Very Important Post Below Regarding The Blockchain Witnesses:
https://steemit.com/witness/@iloveupvotes/witness-guide-suggestions-and-witness-warnings

👎 iflagtrash

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iflagtrash	0 B		-20,658,075,793	-1%

@thelightreports · Feb 12 '17

I upvoted you just for the effort you put into the post and pics!

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@woman-onthe-wing · Feb 12 '17

Thank you, what can I say, I love to get creative!!! :-)

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@englishtchrivy · Feb 13 '17

@woman-onthe-wing at first glance I was thinking - have you gone carnivorous? :D
it almost looked like a bent spare rib till one gets to read - the magic that you do.
I wonder what that would taste like.

I wish you good luck!

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1 reply

@englishtchrivy · Feb 18 '17

@woman-onthe-wing Congratulations!
It's another win!
<center>http://i.imgur.com/fjSWtgi.jpg</center>

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1 reply

@gringalicious · Feb 13 '17

Beautiful food post as always, and of course a superb entry into the challenge.

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@woman-onthe-wing · Feb 13 '17

Thank you @gringalicious!

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@opheliafu · Feb 13 '17

A mouthwatering dish! Great cooking @woman-onthe-wing!

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@woman-onthe-wing · Feb 13 '17

Thank you @opheliafu!  I enjoyed it very much!  I will definitely be using hemp seeds a lot more now

👍 opheliafu

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@gringalicious · Feb 18 '17

Bid huge congrats on 1st place in the contest.  Your hard work is being noticed!

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@woman-onthe-wing · Feb 18 '17

Thanks very much, that's sweet of you to say so :-)

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