Stuffed Sweet Potatoes

Ingredients

  • 2 x Sweet potatoes
  • 1.5 x Tbsp fennel seeds
  • 2 x Pre packed/cooked beetroots cubed
  • Salt and pepper
  • 1/2 x A tin of chickpeas
  • 2 x Tbsp of fresh chives finely chopped
  • 2 x Heaped tbsp of sweetcorn
  • 1 x Tbsp of soy sauce
  • 1 x Tsp English mustard
  • A few hazel nuts and spring onions to garnish.

Directions

1. Prick the sweet potatoes and put them in a pre-heated oven. 200°c for 30 minutes.
2. Bring the potatoes out of the oven and cut each one down the middle. Remove the flesh from the skin and place it in a separate bowl.
3. In a frying pan toast the fennel seeds for a few minutes and then put to one side.
4. Mix the diced beetroot with half of the sweet potato mixture and the fennel seeds. Season with salt and pepper.
5. Now in a separate bowl mix the other half of the sweet potato flesh with the sweetcorn, chickpeas, mustard, soy sauce and the chives.
6. Fill the sweet potatoes with half of each of the mixtures and place under the grill for 10 minutes.
7. Now serve using hazel nuts and chives to garnish.

 

Birthday Beetroot Brownie Cake

Ingredients

Brownies

  • 1/4 x A cup of apple sauce
  • 2 x Tsp of vanilla essence
  • 1/2 x A cup of vegan butter
  • 1 and 1/2 x Tsp of baking powder
  • 2 x Tsp cinnamon
  • 1/2 x A cup of sugar
  • 1/2 x A cup of sweetener
  • 1 and 1/4 x Cups of plain flour
  •  1/2 x Cup of cocoa powder
  • 1/4 x Cup of soya milk
  • 1 x Cup of beetroot puree
  • Salt

Frosting

  • 1 and 1/4 x Cups of powdered icing sugar
  • 1 x Tbsp of vegan butter
  • 1 x Tbsp of soya milk
  • 2 x Tsp of vanilla essence
  • 1 x Tsp yellow food colouring

 

Directions

  1. Place all of the brownie ingredients into a blender and mix until a smooth batter has formed.
  2. Line a baking tray with baking paper.
  3. Pour the brownie mix into the baking tray and cook in a pre-heated oven at 200°c for 45 minutes. You can check it is cooked by placing a cocktail stick into the middle of the brownie. If when you pull it out there is no cake stuck to it…it is cooked.
  4. Take the brownie out of the oven and allow to cool. Using a heart shaped cutter, cut 4 heart shapes.
  5. Now to make the frosting, use an electric whisk to mix all the ingredients together.
  6. Now spoon a layer of frosting onto a piece of the brownie and stack another brownie on top and repeat using all of the brownies. Voila…you got yourself a Birthday beetroot Brownie cake.

A beetroot treat I made for my fabulous friend Sophie’s 30th Birthday! Its very easy to make and can be whipped up in a few hours.

This is a little poem I wrote for Sophie’s Birthday…

I’ve known this Yorkshire lass for ages, her name is Sophie Grey….today is very special for her… It’s her 30th Birthday.

Hope your having a great day and are being treat like a king…hope you got loads of gifts, chocolates, booze and bling!!

Make sure you go out and rave, like in the past we did…Make sure you enjoy your day, you deserve it R kid!

 

Flower Burger…. and Bop

Makes 8 burgers

Ingredients

  • 600g x Peeled and cubed sweet potato
  • 250g x Pre-cooked whole grain rice (one packet of the precooked rice)
  • 1 x Tin of chickpeas drained
  • 4 oz x Coconut powder
  • 8 oz x Walnuts
  • 2 x Tbsp of liquid seasoning
  • 1 x Tsp chilli powder
  • 2 x Tbsp of brown mustard seeds
  • 2 x Tbsp of cumin seeds
  • 2 x Tbsp coriander seeds
  • 2 x Tbsp fennel seeds
  • 1 x Jar of sliced beetroot
  • 1 x Handful of fresh and chopped coriander
  • Salt
  • Pepper

Directions

  1. Place the peeled and cubed sweet potato into a microwavable bowl with a tbsp of water. Cook in the microwave for 8 to 10 minutes until the potato is cooked.
  2. Place the coriander, cumin, fennel, and mustard seeds into a pan and toasts for a couple of minutes. Be sure to stir them regularly to avoid burning.
  3. Once the sweet potato has cooked place the packet of rice in the microwave to cook. Follow the cooking method on the packet for exact times.
  4. Whilst the rice is cooking, drain the chickpeas and cook the excess moisture off them in a pan. I cooked them for a couple of minutes.
  5. Now place all of the ingredients (except the beetroot) in the bowl and use a hand blender to blitz the ingredients into a paste. Due to the ingredients being quite dry and starchy they bind together perfectly.
  6. Now take a handful of the mixture and hand mould into a burger shape and then use a flower mould to cut the burgers into flower shapes.
  7. Place the burgers on tin foil and grill them for 10/15 minutes. Turn them when they start to go golden brown.
  8. Take a slice of beetroot and use a water bottle cap to cut perfect circles for the centre of the flower.
  9. Serve the Flower Burgers on a bread bun, with salad or next to chips. We actually ate ours with salad and melted some cheese and sweet chilli sauce on ours which was very nice.

 

 

 

My friend Lisa is a feeder… it is impossible to leave her house without feeling stuffed. Prior to my visit to see them I said I will make some food for everyone…but bless her she could not go to the shop without buying 101 things to cater for a vegan guest. She messaged me a massive list of a wide variety of foods that she had bought and set me a challenge (like Ready Steady Cook) to cook something with the ingredients… Flower Burgers are what I created.

Now you are probably wondering why I called the burgers Flower Burger and Bop… It relates to the help I had in the kitchen at the time of preparation. My beautiful god daughter Emi (nickname Bop) helped with the stirring and eating of the ingredients as we were going along… So this is where I decided upon the name…. Flower Burger and Bop. It also quite nicely sounds like my blog name Flower Bird and Dock.

This is my little helper Bop…

 

 

These burgers got a thumbs up all around and tasted equally as impressive as they look. So why not impress your friends with these fancy flower burgers.

Sweet Potato and Beetroot Flan…A Sweet Beet Treat!!!

Sweet potato and Beetroot Flan

Ingredients

  • 4 x Tsp of Agar Agar
  • 3 x Peeled sweet potatoes (1 x extra sweet potato if you would like to add the sweet potato flower)
  • 1 x Half a cup of soya milk
  • 1 x Quarter of a cup of soya cream
  • 1 x Tsp salt
  • 2 x Cloves of garlic, finely chopped
  • 1 x Heaped tbsp of fennel seeds
  • 1 x Tsp pepper
  • 1 x Tsp cider vinegar
  • 1 x Tbsp of vegan gravy granules
  • 1 x Large onion diced
  • 2 x 250g Packs of precooked beetroot, cut into chunks
  • Garnish with coriander leaves

Directions

  1. Slice the peeled sweet potato and boil for 5 minutes until partially cooked. Then drain the water, add a pinch of salt and place the potato slices in a silicone tray. Microwaved the sweet potato to help dry them and stick them together.
  2. Place the sweet potato in the oven on 225 degrees and cook for 20 minutes.
  3. In a large pan brown the diced onion and then add the garlic.
  4. Add the fennel seeds, soya cream, soya milk, pepper, salt, cider vinegar and gravy granules and allow to simmer for 5 minutes.
  5. Now ad the beetroot, being sure to cut off any hard pieced of root.
  6. Blitz the mixture with a hand blender.
  7. Now add the agar agar and allow the mixture to simmer for 5 minutes. This allows the Agar Agar to dissolve properly.
  8. Get the sweet potatoes out of the oven and pour over the beetroot mixture. Place in the fridge and allow it to set for around 1 hour.
  9. For an added touch of beauty mash a sweet potato and cut a flower shape into it using a mold. Add this to the top of the flan and decorate it with coriander leaves.

 

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