Sweet & Sticky Orange Sesame Roasted Beetroot

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These didn’t last long, say no more!!!
(they’re a bit naughty really)

Shopping List
Beetroots – I used the most amazing beetroots, see pic below, but any can be used
Oranges
Roasted Sesame Seeds
Rice Syrup
Olive Oil
Sea Salt

Slice the beets how you like, I sliced them like this so you could see the spirals.  Place in a baking tray, cover in a little oil and salt and stick them in the oven until beginning to brown. (about an hour, depending on how large you slice)
While the beets are roasting, squeeze the juice from your oranges (I used 5) pour the juice into a wok with a spoonful of rice syrup and simmer until it becomes liquid and clear.
Stir in the toasted sesame seeds, pour over the roasties and serve :-)

IMG_2495    aren’t they amazing!!!!!!

makes me go all googly eyed…..

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Rice Balls

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Rice Balls are the most fantastic way to use up left over rice (or millet, or buckwheat etc) a rather versatile recipe, you really can let your imagination run wild with this one, everyone on the yoga retreat seems to love them!

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Cooked Rice 
Onions
Carrots
Sesame Seeds
Balsamic vinegar
Tahini
Salt
Oil

Chop the onions into really small pieces and grate the carrot, then sauté the onions until soft, add the balsamic and reduce a little (sauté until the liquid has become less).  Stir in the grated carrot and a spoonful of tahini.  You really could add anything else you like, we had a little left over grated turnip so this went in along with some left over sweet potato.  Add a little salt, give it a good stir and taste now, adding a little more tahini or balsamic – or even a little soya sauce could be nice?  Then stir in the rice and stir well, heat until hot and then leave to cool for a little while.  When cool enough to hold in your hand, take a large scoop and roll into a ball, cover in some sesame seeds and place in an oiled baking tin.  When done, put in the oven and bake at a reasonably high heat until golden brown.
These I made similar to the above but added some a mashed up kidney bean dish from the day before, I also didn’t have sesame seeds so rolled them in hemp hearts…
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Adzuki Bean Hotpots & Pies

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adzuki bean hotpot

Super warming, hearty and delicious Adzuki Beans,  this yummy vegan bean recipe is great for devouring on a cold day after a long yoga practice, and tastes just as good the next day in a pie!!!!  Lots of options to add different ingredients so I’ve listed a few here.

Shopping List
Adzuki Beans
Kombu
Sweet Potato
Carrots
Brown Rice Miso
some optional extras – leeks, spinach, radish, daikon, what every you fancy!

Cook the beans with kombu.  Chop up the carrots and sweet potato into little bite sized chunks, place in a baking tray with a little salt and cooking oil and roast until delicious. (turn every 15 mins or so to prevent burning)  When the beans are cooked and the roasties are done stir together in a big pot (remember to remove the kombu if you find it)  Take a little hot water and a large spoon of miso and mix together then add to the bean mix.  Have a taste, add more if needed. If you like a lot of flavour live me add a lot more :-)

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adzuki bean hotpot & brown rice

In the above version I did the same recipe but also added steamed mushrooms, stir fried daikon (or radish would do) and stirred in some spinach when all done.  I may also have added a little hijiki seaweed – this would need to be simmered in water for 20 mins before adding the to the beans (ignore the seaweed smell when cooking, it doesn’t taste like this when in the stew)

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adzuki bean & sweet potato bake

In the picture above I used the leftover bean mix the following day, covered in sliced sweet potato and popped in the oven until brown.  Of course the miso will loose its beautiful healthy bacteria benefits when in the oven but its still delicious.  And you could always make a miso gravy.

In the picture below I covered the aduki bean mix in a mash of roast pumpkin, steamed celeriac and a little coconut cream.  Was very yummy :-)

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adzuki bean pie