Healthy Vegan - Roasted Red Onion 'Lotus Flower'
The snow from last week has all melted away - although when I look outside the window the snow head and melted body of a snowman remains still intact in one of the neighbours front garden, an indication of how cold it is still here.
We managed to get the car started, turned around and carefully down the skiddy icy road and get into work. I have been feeling a little seasonally under the weather, however each morning I somehow manage to drag my sorry backside out of the bed and get into work. When I am there I wonder why I have bothered when a half the office staff have rung in sick. I have only ever been off sick one day in the four years I have been working there.
Work has been terribly busy, but it is slowing down finally for more reasons than one. I am not so secretly looking forward to the break come Christmas and the New Year.
Our meals in the evening have been relatively quick. We have had vegan Puttanseca three times last week and Double Potato Bake with Peppers twice. Part of this meal are roasted red onions which I decided to present as a 'Lotus Flower', simply for some inner entertainment.
I have been wanting to make roasted Red Onion 'flowers for a while. I marvelled at how it actually looked like a lotus flower. Making red onion 'flowers; like Blooming Onions was apparently the rage about four years ago. I can see it aesthetic appeal.
I only wish the evening light was kinder and I had energy to present it more elegantly on the plate, but both hunger and impatience resulted in this quick photograph when the vegetables came out of the oven.
Roasted Red Onion 'Lotus Flower'
Serves 4 as an accompaniment
Ingredients 4 red onions,
4 tablespoons olive oil
2 teaspoons salt
1 teaspoon dried parsley
Method
Preheat oven to gas mark 6/200oc.
Slice the onions, right down to the centre into quarters and then eights, ensuring that you keep in tact the bottom of the onion bulb.
Carefully with a spatula transfer the onion to a baking sheet, brush with the oil and sprinkle with the salt and dried parsley.
Bake for 40 minutes until tender and floppy.
Serve immediately.
We managed to get the car started, turned around and carefully down the skiddy icy road and get into work. I have been feeling a little seasonally under the weather, however each morning I somehow manage to drag my sorry backside out of the bed and get into work. When I am there I wonder why I have bothered when a half the office staff have rung in sick. I have only ever been off sick one day in the four years I have been working there.
Our meals in the evening have been relatively quick. We have had vegan Puttanseca three times last week and Double Potato Bake with Peppers twice. Part of this meal are roasted red onions which I decided to present as a 'Lotus Flower', simply for some inner entertainment.
I only wish the evening light was kinder and I had energy to present it more elegantly on the plate, but both hunger and impatience resulted in this quick photograph when the vegetables came out of the oven.
Roasted Red Onion 'Lotus Flower'
Serves 4 as an accompaniment
Ingredients 4 red onions,
4 tablespoons olive oil
2 teaspoons salt
1 teaspoon dried parsley
Method
Preheat oven to gas mark 6/200oc.
Slice the onions, right down to the centre into quarters and then eights, ensuring that you keep in tact the bottom of the onion bulb.
Carefully with a spatula transfer the onion to a baking sheet, brush with the oil and sprinkle with the salt and dried parsley.
Bake for 40 minutes until tender and floppy.
Serve immediately.
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