This week's posts are inspired by The Legacy of Buchanan's Crossing by Rhea Rhodan. If you haven't picked up a copy of her book, please do! The Legacy of Buchanan's Crossing just won the EPIC ebook Award 2015 for Fantasy Romance.
Cayden Sinclair: BBW—big, beautiful witch—struggling to control her power and become worthy of her legacy.
Clint MacAllen: Blinded by ambition and desperate to save his failing construction company; he’s not expecting to find redemption wrapped in goth and toting a truckload of crazy.
J Milton: Mega-developer with plans for the Crossing.
Buchanan’s Crossing: One of the last magical strongholds on earth.
Each has everything to lose. All will stop at nothing to win.
Available as an e-book from these and other major etailers. Coming soon in print!
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I left this week's #MeatlessMonday recipe up to Rhea who wanted to pick something Scottish. And what's more Scottish than haggis? Traditionally served with "neeps" and "tatties" (turnips and potatoes), Rhea graciously offered up a vegetarian version of the recipe—because you don’t need magic to make a good Scottish Haggis vegetarian. But don’t tell Cayden’s Gran, okay?
Enjoy!
Vegetarian Haggis
Ingredients:
1 tablespoon vegetable oil
1 medium onion, finely chopped
1 small carrot, finely chopped
5 portobello mushrooms, finely chopped
1 cup vegetable broth
1/3 cup dry red lentils
2 tablespoons canned kidney beans - drained, rinsed, and mashed
5 tablespoons chopped nuts or seeds of choice (peanuts, hazelnuts, walnuts, almonds and/or pumpkin seeds are a few to try)
1/2 tablespoon marmite
1 tablespoon lemon juice
1-1/2 teaspoons dried thyme
1 teaspoon dried rosemary
1 pinch ground cayenne pepper
1 1/2 teaspoons pepper
1 egg, beaten
1 1/3 cups steel cut oats
Directions:
Heat the vegetable oil in a saucepan over medium heat and saute the onion 5 minutes, until tender. Mix in carrot and mushrooms and continue cooking 5 minutes. Stir in broth, lentils, kidney beans, nuts/seeds, marmite and lemon juice. Season with thyme, rosemary, cayenne pepper, and mixed spice. Bring to a boil and reduce heat to low. Simmer 10 minutes. Stir in oats, cover and simmer 20 minutes.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 5x9 inch baking pan.
Stir the egg into the saucepan. Transfer the mixture to the prepared baking pan. Bake 30 minutes, until firm.
Tomorrow, Rhea Rhodan will guest on Tangled Tuesday and (shhh...) there may even be a contest to enter.
Enjoy!
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| Photo courtesy of Donald Macleod via Flickr |
Ingredients:
1 tablespoon vegetable oil
1 medium onion, finely chopped
1 small carrot, finely chopped
5 portobello mushrooms, finely chopped
1 cup vegetable broth
1/3 cup dry red lentils
2 tablespoons canned kidney beans - drained, rinsed, and mashed
5 tablespoons chopped nuts or seeds of choice (peanuts, hazelnuts, walnuts, almonds and/or pumpkin seeds are a few to try)
1/2 tablespoon marmite
1 tablespoon lemon juice
1-1/2 teaspoons dried thyme
1 teaspoon dried rosemary
1 pinch ground cayenne pepper
1 1/2 teaspoons pepper
1 egg, beaten
1 1/3 cups steel cut oats
Directions:
Heat the vegetable oil in a saucepan over medium heat and saute the onion 5 minutes, until tender. Mix in carrot and mushrooms and continue cooking 5 minutes. Stir in broth, lentils, kidney beans, nuts/seeds, marmite and lemon juice. Season with thyme, rosemary, cayenne pepper, and mixed spice. Bring to a boil and reduce heat to low. Simmer 10 minutes. Stir in oats, cover and simmer 20 minutes.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 5x9 inch baking pan.
Stir the egg into the saucepan. Transfer the mixture to the prepared baking pan. Bake 30 minutes, until firm.
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1 comment:
Many thanks to Clarissa for hosting me this week! I'd love to hear people's experiences with this recipe.
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