Stuffed mushrooms, braised red cabbage, and chocolate cake

More odds and sods from the Flicking the Vs kitchen, most of it still brussel sprouts themed (a brussel sprout is for life, not just for Christmas dinner, I believe. They're too good to keep just for one meal a year.)

First up, roasted brussels as a side for some stuffed Portobello mushrooms.

How long since you last had stuffed mushrooms? Probably not for a long time - I think the last time they were popular, He Man was on the telly and Margaret Thatcher was in Downing Street. It felt like a good time to dig them up when I found three big Portobellos in need of some attention in the back of the fridge.

Keeping with the old-school theme, the stuffing for the mushrooom is just a packet stuffing mix with some fried shallots and nuts added in. I piled all that good stuff into the mushrooms, baked them for 15 minutes or so, and then decorated it with a little cashew cheese.

Next up, one of my favourite things I've cooked of late - polenta with braised red cabbage and borlotti beans. The cabbage was cooked with lots of white wine, white wine vinegar, garlic, onion, and herbs, and the borlotti beans have taken on their beautiful colour too to make an incredibly pretty feast.

I loved the taste of this simple stew and topping, but I loved the colour more. I guess I just need more purple food in my life!

I was going for a hearty Alpine type dish when I decided to cook gnocchi and cabbage together, but the end result didn't quite live up to my plan. I steamed the cabbage for a couple of minutes, then sauteed it, and did the same with the gnocchi. I finished it off with some chopped walnuts, and a hearty amount of salt and pepper.

It was sadly a bit bland. I think a more iron-y, flavourful cabbage like Savoy or January King, would help, maybe some caraway. Either way, back to the drawing board.

A more successful kitchen trial from my mum, who's decided to start learning how to make vegan cakes (far be it to stop her from embracing a whole new world of knowledge, right?!) 

Here's a slice of chocolate cake she made and brought up last time she was here, and very nice it was too. She tells me she used this recipe from Nigella Lawson, and though I recommend the resulting cake, you may not wanting to read the annoying editorial that goes with it. Highlight: "I never ever thought I would be in raptures about the joyfulness of a – yes – vegan chocolate cake".  Thus spake someone who has not really eaten much in the way of vegan cake, I presume. Sigh. Still, when I'm shoving something so tasty in my mouth, I don't mind what dingbat came up with the recipe.