Vegan Rhubarb and Strawberry American Pie

Rhubarb is a vegetable, not a lot of people know that.

It was the first vegetables we harvested from the garden this year.  Sticker rock stalks have been shared with neighbours on our left and right side. 

I have mad a couple of recipes with it, including this Vegan Rhubarb and Strawberry American Pie.  The strawberries also came from our garden.

The recipe for the Rhubarb and Strawberry Pie comes from the awesome Post Punk Kitchen vegan chefs Isa Chandra Moscowitz and Terry Hope Romero in their publication Vegan Pie In The Sky. 

It's been a long while since I made this style of pie and I must admit, I did really enjoyed making it all from scratch. Yes even the pastry, no cheating here and it was totally worth it.

You know the first slice never comes out perfect, all the others did.  But did D bother to retake the picture for me, of course not - he was just interested in shovelling the pie down his throat.  I don't blame him though, it was truly a delicious pie.

Find the recipe here.

Homegrown Rhubarb Strawberry Chia Seed Crumble

I made this Rhubarb and Strawberry Crumble with the addition of chia seeds in the oat topping a few weeks back.

Since then the strawberries in the garden have come to a halt, I have to admit they have not been as productive this year as they have previous years.  Perhaps they are getting old and I need to renew the ground with new strawberry plants.  Also I have noted the wild strawberries from the neighbours garden are creeping into ours, oppressing the growth of the traditional strawberries with vigorous leafage growth. 

The rhubarb plant however is doing fabulously, emerging from the earth in true style . 

Vegetable Palette: Blushing Pinks

Welcome to June's edition of The Vegetable Palette Round Up: natures colours - natures goodness''. 

The theme for June was Blushing Pinks.  (Please scroll to the bottom of the page for the new theme if you would like to take part this month).

The first entry comes from the Veg Hog with Pomegranate and Sea Buckthorn Overnight Oats.  I would feel rather lavish tucking into this rather elegant breakfast, but its nice to have a touch of luxury now and again. I love that it is portable too, perfect to take into work for us early birds.

The second entry comes from Katie from Feeding Boys and a Firefighter with a Fresh and Punchy Beetroot Relish.   This  beautifully majestic looking relish would be awesome with some home-made Black Bean Burgers.  In fact, I may give this a go come this weekend, I especially like the addition of horseradish for extra kick.  

Next may I introduce you to a new contributor to Vegetable Palette, we have Ema from De Tout Coeur Limousin with Rhubarb and Elderflower Compote.  Just look at the sheen and colour!  Ema describes this as a quick and easy recipe, I shall try it for sure as my husband loves all things tangy, tart and sharp.  I love that she has also used seasonal elderflowers, I keep seeing them on drives, but have not managed to harvest any for sweet treats. 

The lovely Jen from Chardonnay & Samphire shares with us Plum and Fig Crumble.  Loving the way the pinkness from the plums oozes to the top, this Crumble is also elevated further with the addition of coconut and almonds for crunch.  I know this is a dessert, but I could easily eat it for breakfast too.

And finally my own contribution of Rhubarb, Rosewater and Rose Petal Streusel Crumble Slices.  Did you know that rhubarb is actually a vegetable, not a fruit?!

If you would like to participate in the Vegetable Palette, then please follow this link on how to participate.  The theme for July is Glorious Reds  -  Think tomatoes, red peppers, red chilli, beetroot, red onion...  Please note I will accept fruit too, but vegetables would be preferred.

Rhubarb - Rosewater and Rose Petal Streusel Crumble Slices

This time last year, I was boasting that my rhubarb was growing fantastically well, but that was while it was at our old rented home.  Since then I've dug it and planted it in its new home and i have to say - its not happy.  Understandably, it wasn't going to reward me well this year, but I had not expected to find it having been attacked quite savagely by some beetle like insects.  

A few days back my fresh leafy salad greens were doing fabulously,  then there was nothing - they had all been ravished by the slugs.  And now my rhubarb attacked by a pest that i have identified as a member of the weevil family, known to gardeners as 'snout beetle' but its official name is Rhubarb Cuculio - Boo hoo.  There were so many of them peddling up and down the rhubarb stalks and it leafy greens that they gave me the creeps.  So if any of my fellow vegetable gardeners/growers are reading, then any advice on how to get rid of the snout beetle pest, so that I have good stalks next year, would really be appreciated.

Anyway, I am thankful to the neighbour who is not that keen on rhubarb and allowed me to help myself to some stalks from his patch; and this is what I made with it.  A gorgeously pink Rhubarb streusel laced with rosewater and then adored further with dried rose petals.  To elevate it further, serve it with double cream or clotted cream; or for something warmer try custard if you wish.  Or if you really want more natural pinkness - then maybe some Rhubarb syrup!

Rhubarb and Custard Cream Cheese Bars

I have had a jar of Duerr's Rhubarb and Custard Jam in my kitchen cupboards for a few good months now, every time I went to use it something came up and then it went back into the cupboards.  I made a decision to bake with it this month, the so-called month of Love, and as my husband loves rhubarb (and custard), I thought I would make him a few delicious treats.  I have already made him Rhubarb and Custard doughnuts - that happen to be vegan and gluten free. 

However, these Rhubarb and Custard Bars are made with cream cheese.  I added a teeny bit of red food colouring to the cream cheese for the pink colouring, as I thought it would look a bit more pretty, and therefore more appealing, hope you agree - but obviously its all about the taste and that did not disappoint.  These bars are not overly sweet, just sweet enough.  They are a cross between a cereal bar and a cheesecake, so definitely one that is a little more luxurious than your average breakfast bar, and not good for the hips, tums and bums, but still very very nice.  

The Duerr's Rhubarb and Custard Jam smells very rhubarb and when you close your eyes and taste it, it really does really taste like those hard boiled retro Rhubarb and Custard sweets - tangy rhubarb and smooth creamy custard.  I loved how it maintained it soft gooey texture once baked, as others I have used in the past burn or become really chewy.   And guess what, its suitable for vegans.  I am sharing some of these Rhubarb and Custard Cream Cheese Bards with Recipe of the Week hosted by Emily at A Mummy Too.

Bookmarked Vegetable Cakes, Desserts and Sweet Recipes

There used to be nights when I would lie awake at night thinking about what to create with my home-grown organic vegetables, For those of you who have been following me since the inception of this blog, will know that I was putting vegetables into everything - Rhubarb and beetroot in curries, courgette and parsnip in cookies, avocado and pumpkin in mousse, spinach and kale in smoothies, beetroot in cakes,waffles and pastry crust, carrot in muesli, flapjacks and jams and jellies, butternut squash in ice-cream, and much more, now I lie awake with real life distractions. I also seem to have lost my mojo, before the inspiration would just come naturally ...life was much kinder then. I know it will return in time.

I was looking over some of my bookmarked recipes from years back.  It occured to me that raw food and vegan blogs have been a fantastic source of inspiration for many mainstream foodies whether or not we like to admit it.  Many raw and vegan food bloggers cook outside of the boundaries incorporating ingredients that mimic meat and dairy products flavours, textures and tastes.  Raw and Vegan cooks have introduced mainstream cooks and chefs to new techniques and ways of cooking with ingredients that they would never had considered.  Avocado Chocolate Mousse for a start - need I say more, and Kale and Spinach in Smoothies that have now evolved now to ice-creams and yogurts. Many of these recipes have been around for years, but are only just being discovered here in the U.K. 

Here are a handful of bookmarked recipes made with vegetables from around blogospere that I hope to make in time.  I have provided links to the original source.  I do hope the bloggers I've linked to don't mind me sharing the images with you. 

Beetroot Ice-cream by White on Rice Couple.

Here are Lagusta's amazing vegan Beetroot Truffles. She has also made other flavours, such as Chipotle, Wasabi, Curry and Miso! 

Beetroot and Coconut Terrine featured on Va Va Voom.  I know this one is savoury, but I am planning on sweetening it up a little when I make it at home. 

Red Chocolate Hot Chocolate by Yuppie Chef!  I was thinking of making this one with beetroot and making Red Beetroot Hot Chocolate!

I also have Beetroot Meringues bookmarked from Canal Cook, as well as vegan ones by Eddie Shepherd; and also Carrot Meringues bookmarked from Love the Garden Competition in 2011.

Here are some sweet recipes made with cauliflower.  For a start Chocolate Cauliflower Shake from The Green Forks which can easily be frozen and turned into a lollipop; and even a Cauliflower Rice Pudding from Maria Mind Body Health. 

Hulk Smoothie aka Green Smoothie from Carissa at Attached At the Nip.  Carissa introduced me to Green Smoothies in 2009.  She has so many variations with mangoes, apples, all with appealing names such as Green Goddess, and Simply Green Juice. 

This amazing vegan Kale Cake with Sweet Potato Filling from Lancaster Fresh Farm CSA website shared in 2011 by a CSA shareholder, Laura Forer.  I so want to make this with my homegrown kale.

Sweet Pea Cupcakes with Soured Cream Frosting from Vanilla Garlic as above (2009) and also Garden Peas and Ricotta Cupcakes  (no image) bookmarked from Cupcake Project (2011).

Another one from the Cupcake Project, this time its Cucumber Cupcakes.  So gorgeous. 

The Baker of Brighton also has Cucumber Cupcakes this time topped with Elderflower Cream.  But if you want to make one big cake, then check out this Cucumber Cake recipe bookmarked from Honest Cooking.  It shows that cucumbers can be substituted for courgettes. 

There is a sweet Turkish cake called Ispanakli Kek made with Spinach.  I had it when I was in Turkey but have never got round to making it at home.  I've had this Sweet Spinach Cake bookmarked by Binnurs Turkish Cookbook.  A similar Spinach Cake and Spinach Cupcake recipe appears in Mom Whats for Dinner !  I was also intrigued by Binnurs Mushroom Cookies.  

Spinach Ice-cream from Chocolate Covered Katie.  I was also recently reminded of this Mint Chocolate Frozen Yogurt with Chocolate Chips also made with spinach by Circardian Wellnesss via Jessica Seinfields book Double Delicious, you can find the original recipe here.

Peruvian Sweet Corn Cake from Peru Delights.  Follow this link for  22 Peruvian Recipes that vegans and vegetarians should try. 

Mexican Sweet Corn Cakes from Marcie at Flavour The Moments.

 Home-made Sweet Potato Latte by Grace Su featured on MichellePhan.com.  Sweet Potato Latte is a Korean cafe speciality that will soon be made in my kitchen come Autumn.  The recipe can be easily adapted, and has also been made with Japanese Purple Sweet Potato. 

Spiced Sweet Potato Doughnuts by Leanne Bakes.

Sweet Potato Cheesecake Squares from Seasonal Veg Head via Everyday Food.

Or maybe something a little more cooling with these Pumpkin Lollies or Popsicles depending on where you are in the world, bookmarked from a Healthy Jalapeno. 

And these don't even include those from my well thumbed raw food, vegetarian and vegan cookbooks such as this one from which I have already baked Celery Cookies.

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 Violet and Parsnip Cakes with 'Cream Cheese'Frosting

As well as house-hunting, job hunting for a stable income, I have decided to continue on an ad hoc selective basis with my accidental career of vegetarian and vegan catering.  This weekend gone, I finally ventured into having my first vegan/vegetarian food stall at a Food and Crafts Market.    
I tried to make food that you wouldn't find ordinarily find at food markets and food that proved popular when I was working at the cafeteria.  I made a number of vegan pies: old favourites like the Paprika Mushroom Pies; Curried Parsnip Samosa Pies; Welsh Pie (made with leeks); and a new one Puy Lentil, Potatoes and Vegan Chorizo - all from scratch.  It was really hard work.  

I also made a number of vegan cakes: some with my homegrown produce: namely blueberries and rhubarb.  With the blueberries I made  a Blueberry and 'White Chocolate' cake; and my child friendly and popular Oreo Surprise cakes (neither pictured here).  With the sticker rock rhubarb sticks from the garden,I made Rhubarb and Rosewater Mini Loafs lightly dusted with icing sugar and studded with real rosebuds.

I also made these individual Violet and Parsnip Mini Loafs (adapted from this recipe).  In the past I've made these parsnip cakes plain and simple, maybe with the addition of some raisins and nuts.  but I've never slathered it with 'cream cheese 'frosting.  The violet not only perfumes the cake, its flavour is really delicate.  If you can't find violet syrup, you can omit it from the recipe. 

Rhubarb Rosewater Compote and Vanilla Lassi

I know many people are indulging in iced teas and iced lattes, frappacinos and the like, but I have been indulging in sweet Lassi's lately.  Remember my Strawberry and Black Pepper Lassi.

Well with plenty of rhubarb still growing in my garden, it was inevitable that a rhubarb flavoured one would appear on my blog.  My husband is not a fan of milky drinks, but he was swayed into trying a sip when he cottoned on to the fact that this lassi was going to be made with home-grown rhubarb.  Well this sip soon turned into a large glass.  He liked it very much, especially the sharp twang from the rhubarb and the yogurt.

Rhubarb and Rosehip Jam Cake

This cake looks really amateur-ish next to my other recent bakey delights such as the Raspberry and Chocoalte Cake and  Strawberry Cake.  Why amateurish?  If you look closer you can see at the top what I can only call 'pot-holes' caused by the excess juices from  the fresh rhubarb.  I could have easily covered it over with some cream cheese frosting, but I decided to scatter over some purple coloured sugar, icing sugar and some sugared almonds to distract attention from the visible flaws. It sort of, well kind of did the job.

I had a jar of Rosehip Jam that I made a long long while ago, so I thought instead of sandwiching the two sponge cakes together with rhubarb and ginger jam which was my original plan, I would do so instead with the Rosehip Jelly. In spite of how it looked, it was truly a lovely combination and tasted quite good. 

The taste reminded me a little of bakewell tart but in sponge form.  Serve a slice of this cake with a massive dollop of whipped cream.

An i I am sharing this Rhubarb and Rosehip Jam Cake with Kate of What Kate Baked who has chosen layer cakes for this month's Tea Time Treats . Tea Time Treats is co-hosted by Karen of Lavender and Lovage.

Rhubarb and Rosheip Jam Cake

Seasonal May Recipes from A2K

Today you will have to forgive me for what is a bit of a cheats entry, but I want to showcase some seasonal dishes that I have made in the past that I think deserve to have the limelight put on them once again, especially for those of you who may be new to my blog and may have missed out on them originally.  

As well as the many Wild Garlic recipes, such as these Wild Garlic Oatcakes.  Here are some others that I made in the month of May years gone.   

If you can't find wild garlic in your area, you will undoubtedly find wild stinging nettle.  Nettle is growing everywhere at the moment, one of my favourite rice dishes was this  Stinging Nettle Risotto. 

For those of you blessed to have your own home grown asparagus, well my husband will envy you very much.  I like many people will have to wait for it to appear on the grocery shelf and then hope to make this beautiful Asparagus Flecked Tart.

If your not that keen on cabbage, I encourage you to try this recipe.  It truly converted me.  It has become one of my favourite meals:  Stir Fried Cabbage with Chilli and Ginger. 

This simple Asparagus and Radish Pasta Salad will make you and your loved one swoon. 

Rhubarb and Ginger Muffins in some of my treasured and cherished teacups and saucers.

Rhubarb, Rose Petals and White Chocolate Flapjacks cut out in a heart shape.  A bit fiddly, but worth it for presentation.

Rhubarb and Rosemary Cookies - a culinary experiment that worked delightfully.  These days I make a cake with both ingredients, I will share that Rosemary and Rhubarb cake with you in the very near future - it also happens to be vegan, the cake that is - not these cookies.

Pink Rhubarb Sorbet - one of the very first Rhubarb recipes to feature on my blog.

And finally, many of you will have recently seen my mini vegan Parsnip, Raisin and Walnut cakes, but well before I started making them I had made a little known and wonderful tart called Rosemary, Lemon and Parsnip Tart.  Its a sweet tart.  I plan on remaking it and introducing it to some unsuspecting diners.  I hope they like it as much as the Parsnip, Raisin and Walnut cakes.