Tea Buns and Rhubarb Jam

You can't have a cup of tea without something to go with it. Well I can't anyway. Nanny Jessie gave us a big bag of frozen rhubarb to make jam and I can't think of anything I'd like more than warm tea buns to spread it on.  The kettle is a boilin' now.


Tea Buns
2 Cups of flour
1/4 Cup of bran
1/4 Cup of wheat germ
3 Tbsp of ground flax seed
1 Tbsp of baking powder
1/2 tsp sea salt
4 Tbsp non-hydrogenated margarine
3/4 Cup of soy milk
3 Tbsp of agave syrup

Preheat oven to 400º ( I have a hot oven and used 450º. It was way too hot. I also left mine in for 12 minutes and burned the bottoms. )

Combine all dry ingredients in large bowl. Add margarine and combine with a fork until mixture tuns into crumbs. Add soy milk and agave syrup. Mix until smooth. It will still be sticky.
Turn onto floured surface and roll or flatten to about 1/2 inch thickness. Use a cup to cut out rounds. Place on an un-greased baking sheet and bake for 10 minutes. Ovens vary so check after 10 minutes to see if the bottoms are brown.
Serve warm :)

Rhubarb Jam
Rhubarb
Strawberries or apple
Stevia to sweeten to taste (or sugar if you want to go there.)

It doesn't really matter how much rhubarb you have, you can make jam. I used a giant freezer bag of frozen rhubarb. I like to add either strawberries or apple to give another layer of flavor. 3-1 ratio of rhubarb to strawberries.
Put the rhubarb and strawberries in a pot and heat on a medium low heat until it breaks down. About 12-15 minutes. Reduce further on a low heat and add your stevia or sugar to taste. I added 3 tsp of stevia.

Sweet and Savory Carribean Potato Cakes

Sweet and Savory Caribbean Potato Cakes

1 medium sweet potato
2 medium white potatoes
1 small zucchini 
1/2 medium onion
1/4 minced jalapeño (You could use a full one if you didn't have picky kids)
3 tbsp minced garlic
1/4 tsp allspice
2 tbsp savory
1 tbsp brown sugar
4 tbsp olive oil or canola oil
2 cups panko breadcrumbs




Parboil all your potatoes for about 10-12 minute  ( I left the skins on the white ones).


Chop onions and garlic and jalapeño. Saute onions in 1 Tbsp oil over medium high heat. Add jalapeños, garlic. Saute for another minute. Add allspice, savory and brown sugar. Saute until brown sugar as dissolved.


Grate zucchini in food processor. Grate sweet potato and white potatoes on same setting.
Throw potato mixture and onion garlic mixture into a large bowl and fold together. Form into balls and press in the breadcrumbs.


Heat oil in large skillet over medium high heat, reducing heat as cooking progresses. Cook potato patties until golden brown. Flip once. Keep warm in 200 degree oven.


Serve with a salad and you're good to go!

Savory Sausages with Gravy and Potatoes

Sausages:

I cup cooked brown rice
1 Cup TVP cooked with all spices and stock
1 Cup water or stock
1 tsp red pepper flakes
1 tsp crushed rosemary
2 tsp cumin
2-3 tbsp savory
1 tsp thyme
1 tsp parsley
1 1/2 tsp salt
1 tsp sugar
1 tbsp minced garlic
1/4 tsp nutmeg

1/2 cup rolled oats
1 tsp onion powder


Flax eggs:
1/4 Cup ground flax seed
1?4 cup boiled water
OR
1 egg

1 tbsp margerine

Cook TVP with veg stock and spices. Set aside.

Pulse the oats until broken up ( about 10 times) times in food processor then add cooked rice. Pulse for 5 or 6 and then add all other ingredients. Pulse for another 10.
With floured hands make into patties or sausage links. Bake in a 400 degree oven on a baking sheet with parchment paper. I don't know how long I had them in for but they were hard on the outside and not mushy on the inside. 30 minutes maybe?

Makes 10 sausages links.

Serve with potatoes and mushroom gravy*


Mushroom gravy:

1 lb mushrooms
4 stalks celery
1/2 onion
1 1/2 cups vegetable broth
worchestershire sauce
salt to taste

Saute veggies on a pan until soft. Dump into food processor and process till smooth. Add broth and process more. Add back onto the pan and simmer. You can add cornstarch if you want it thicker.
I was pleasantly surprised how this one turned out! Meat and Potatoes baby!!

Asian Chickpea Wasabi Green Salad

Mixed Greens for 4-6 people
1 Carrot shredded
1 Cup Broccoli
1/2 Cup slivered toasted almonds
1 Can Chickpeas rinsed and drained
3 TBSP soy sauce
 1/2 tsp wasabi (or more to taste)
1 tsp sugar

Dressing:
1 Tbsp tahini
5 tbsp olive oil
1 tsp sesame oil
2 tsp rice vinegar
1 tbsp garlic minced
1 tsp mustard powder
sugar or agave syrup to taste

Shred carrot in food processor or with a grater. Set aside.
Saute chickpeas with wasabi, soy sauce and sugar over medium heat. Reduce heat to minimum to keep warm.
Blanch broccoli. Set aside in fridge

Dressing: In a jar combine all ingredients and shake till mixed.

Assemble the salad starting with the greens on the bottom. Next place brocolli over lettuce.
Next pile chickpeas in the middle, top with the shredded carrot, sprinkle almonds on top and drizzle with dressing all over! Yum