Leek Roly-Poly

Leeks support the cardiovascular system because they have a significant concentration of the B vitamin folate, a key B complex vitamin needed to help balance our levels of homocysteine, an amino acid in the blood. Leeks play a direct role in protecting our blood vessels and blood cells from oxidation damage, contain high fibre content, and are fat-free. They belong to the allium vegetable family as do onions garlic, shallots and scallions, with a less invasive flavour. Leeks provide measurable protection against several different types of cancer and have health benefits for those suffering from obesity and rheumatoid arthritis.

Leek Roly-Poly

Ingredients:

  • 1 packet of Filo pastry

  • 2 leeks

  • 1 tightly packed cup of finely chopped parsley

  • 1 tablespoon crushed garlic

  • 1 small sweet potato

  • 1 medium-size carrot

  • 3 tablespoons soy sauce

  • About a cup or a spray can of olive oil

  • Pepper & salt to taste

  • 3 tablespoons sushi rice

  • 4 cups Bonsoy or other soy milk

  • 2 cups crushed/broken cashews

  • 1 cup crushed/broken walnuts

Method: Wash and slice leeks thinly, removing tough outer leaves as you slice. Grate the carrot & sweet potato. Heat about ¼ cup oil, saute the leeks until soft, then add all the other ingredients except the salt & pepper, filo pastry, and nuts. Simmer over very low heat till the rice is soft and the mix is thick. Line a baking tray with baking paper, take two sheets of filo, lay them flat then brush or spray the top liberally with oil, add another two sheets of filo, brush with oil and repeat the process again (6 sheets filo in all). Carefully spread cooled leek mix evenly on filo, add another two sheets of filo brushing the top sheet with oil, add another two sheets of filo. Spread nuts on top. Working from the short end of filo, carefully roll it. Place seam side down on the baking tray, brush the surface with oil. Bake in a moderate oven for about ½ hour or till the top is lightly browned. Eat hot either by itself or accompanied by baked veggies, a green salad and fresh herb sauce.

Herb & Lemon Sauce

Ingredients:

  • 2 1/2 cups rice milk

  • 1/2 cup plain flour

  • 1 teaspoon English mustard

  • 1 dessert spoon honey

  • 1/4 cup lemon juice

  • 1/4 teaspoon finely grated lemon rind (optional)

  • 1/4 cup finely chopped fresh herbs in season preferably thyme or oregano

  • 1 teaspoon margarine (optional)

  • salt and black pepper to taste

Method: Mix the flour with 1 cup milk till smooth, then add the remaining milk, stir till smooth. Add the remaining ingredients and continue stirring over low heat till the liquid is thickened. Remove the pan from the heat, cover with lid, let it stand for at least an hour, reheat to serve.

Note; Herb and Lemon Sauce is also super complimentary to cauliflower, potatoes and baked onions.

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