Cranberry Three Seeded Roast

by Edward Daniel
Caption of Cranberry Three Seeded Roast. Image by Edward Daniel (c).

Cranberry Three Seeded Roast is one of those lush recipes; wholesome and nourishing it has all the ingredients to make a heart-warming dish.  What I love are the seeds, pearl barley and flavoursome tarragon and cranberries. Reminds me holiday festivities.

Caption of Cranberry Three Seeded Roast. Image by Edward Daniel (c).
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Serves: 5 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 4 shallots, chopped
  • 3tbs coconut oil
  • 4 garlic cloves, chopped
  • 200g pearl barley
  • 650ml stock
  • 350ml white wine
  • 300g mushrooms
  • 100g pumpkin seeds
  • 100g sesame seeds
  • 100g sunflower seeds
  • 6 sundried tomatoes
  • 1-inch ginger, grated
  • few sprigs of tarragon
  • 200g cranberries
  • 25g raw unrefined cane sugar
  • 200ml water

Instructions

  1. Pre-heat oven to gas mark 180 degrees Celsius.
  2. In a large pot, sauté the shallots in the oil until translucent. Add the garlic cloves and mushrooms. Cook for a few minutes. Add the ginger.
  3. Stir in the barley and coat in the oil. Add in the stock a ladle at a time. Stir regularly and simmer over a gentle heat until the liquid is absorbed. Continue adding the stock, until the barley is tender. This process will take about 45 minutes. Once done switch off the heat.
  4. In a chopper, chop the seeds and the sundried tomatoes. Add to the pearl barley with the ginger and tarragon. Add salt and pepper to taste.
  5. Add the remaining ingredients including the shallots.
  6. Take a cake tin and grease with oil and line with greaseproof paper.
  7. In a pan, dissolve the sugar in the water. Add the cranberries. Cook until the cranberries start to pop. Switch off the heat and layer at the bottom of the cake tin.
  8. Fold in the seed barley mixture and smooth over to all sides. Cover with aluminium foil and place in the oven.
  9. Roast the seeded roast in the oven for 30 minutes. Remove from the oven and set aside.
  10. Serve warm.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".

 

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