Creamy Beet Rose Rice Pudding with Pomegranate (vegan)

The inspiration for this Creamy Beet Rice Pudding with Pomegranate Seeds  has two sources.   The recipe idea itself came about after a conversation with my work colleague.  She came back from town with what was supposed to be her lunch.   She says out loud to me 'I wanted a change from beetroot salad and I wanted something warm, so I have rice pudding from...'.  I started thinking -  Beetroot and rice pudding.  Then under her breath she grumbled and 'you still  owe me a beetroot cake'.

Well still no beetroot cake for her, but did make the Creamy Beet Rice Pudding that I was imagining and rating in my head.  I was inspired further to add the Pomegranate Seeds as I had also just watched Pan's Labyrinth in readiness for Food'n'Flix.

I have my own DVD of Pan's Labyrinth from Guillermo Del Toro along The Orphanage, The Devils Backbone and Cronos.  Its a dark fantasy Gothic supernatural fairytale set against the backdrop of fascist regime in Spain in 1944.  Ofelia the lead character discovers a labyrinth and meets a faun who tells her she is a Princess and sets her three challenges if she wishes to return to her Kingdom.    I had forgotten how graphic the movie was and although its a dark fairytale with good versus evil, its not a fairytale designed for children. Its been described as Alice in Wonderland for adults. 

Autumnal Red Rice Tomato Salad with Pomegranate Dressing

The last time I used the Red Camargue was for a Roasted Butternut Squash and Pepper Salad and then when rediscovered it whilst looking for another grain and thought, why not.  I actually ended up using the red rice for two dishes: as an accompaniment and then with left-overs, I decided to make this salad with it, making the most of our homegrown tomatoes.  

This Red Rice Tomato Salad turned out to reflect the weather outside, autumnal.  The colours of the trees are certainly changing from lush greens to handsome shades of brown: sepia, ochre russet, terracotta, tawny and gold.

I don't normally do dishes like this for the two of us, unless I have guests, as its one to impress as its quite colourful and pretty .  Its also a little fussy and involves lots of little ingredients to build the Salad, but once its done, its worth it as it makes you feel kinda special. 

The salad is not just visually pretty, but it packs quite a punch too but in the nicest of ways, so not to offend.  No hot spices in this salad, it is simply enhanced by the natural juices coming from the tomatoes, but also a light dressing of pomegranate finished by a light scattering of Za'atar or Dukkah if you have it, its not essential though as it just adds another layer of texture and flavour.  

Slice of Rhubarb, Vanilla and Pomegranate Tart

Okay, I think I've teased you enough.  Finally here to much request is the recipe for my Rhubarb, Vanilla and Pomegranate Tart posted late last month and made with rhubarb from my garden.

I've made my own shortcrust pastry, but for the recipe here I've advised you to make your own. As for the pomegranate seeds, I am not going to tell you how to get them out of the pomegranate, you are going to have to figure out that one yourself!

Vegan Rhubarb, Vanilla and Pomegranate Tart

Remember the rhubarb that I harvested from my garden early this month?  Well, here is one pretty awesome dish that I made with some of it - Rhubarb Vanilla and Pomegranate Tart.  I am really really chuffed with it. 

Once the tart had cooled down and removed from its fluted tin, I thought it looked pretty plain and required something more to make it visually appealing.  Fortunately for me I had some pomegranate seeds in the fridge.  I decided to scatter some over the creamy vanilla tofu topping.  It gleamed and shimmered like edible rubies and looked absolutely beautiful.  But we all know that beautiful looking tarts, and a vegan one for that are not there just for the admiring, this tart had to be sliced carefully, first to see if it had set and yes it had.  And secondly for the taste test.

And I have to say, hand on heart it was very very good too.  My spoon hit the creamy vanilla tofu topping, then the soft rhubarb and then the hard crust. The rhubarb sitting at the bottom, did not make the pastry base soggy at all.  All in all the flavours and textures came together wonderfully.   

Vegan Pomegranate and Parsnip Cake

D very rarely buys me flowers or surprises me with a box of chocolates.   I am not saying he's not romantic.  He just shows his affection for me in different ways, such as coming home with a bit of kitchenalia such as that manual flour sifter a few years back; or more recently coming home with a bottle of pomegranate syrup.  

The pomegranate syrup is designed for flavouring coffee or dousing over ice-cream, but I had other ideas for it.  I decided to add it to cake.  Pomegranate is a very Christmassy festive seasonal ingredient.   

As well as flavouring the vegetable cake with pomegranate syrup, I also decided to pick up some fresh pomegranates and painstakingly tweak out the little red seeds, so that I could top of the Pomegranate Parsnip cake with these edible shimmering precious stones and make it look visually stunning.  Not only do you get the flavour from the syrup, you get a fresh squirt of pomegranate juice when you bite into the cake too.  Yum.