Maple-Orange Roasted Chickpeas & Carrots ( & Brown Rice Bowl)

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Maple-Orange Roasted Chickpeas & Carrots | coconutandberries.com

I haven’t had much chance to cook with home-grown vegetables this summer since I haven’t been at my family home to enjoy the garden. Last year I loved spending lots of time outside helping my Mum out with the gardening, and cooking and eating everything too of course. I shared some pictures of the garden/ our harvest here.

Though I haven’t been home lately, my Mum was in London over the weekend and brought me a ton of veg! I have a feeling she’s struggling to stay on top of eating everything without me there! A few of my next recipes will be featuring the home-grown produce.

First up- these Chantenay carrots!

Home-grown Chantenay Carrots

These fresh-from-the-earth, imperfect specimens are so much more appealing than the luminous orange, uniform carrots you find in the supermarkets, aren’t they?

Maple-Orange Roasted Chickpeas & Carrots | coconutandberries.com

I gave them the roasting treatment to get them nice and tender and brought out their natural sweetness even more with a maple-orange glaze.

I added chickpeas to the mix too. If you haven’t had roasted chickpeas yet, you definitely need to try them. If you cook them a bit longer than I did here they get really crunchy and make a great snack. I cooked them alongside the carrots here which was just long enough for them to be crisp on the outside but still creamy inside.

Maple-Orange Roasted Chickpeas & Carrots | coconutandberries.com

The Maple-Orange Roasted Chickpeas & Carrots are a nice side-dish, or you could roast some potatoes at the same time and turn it into a one-pan meal, or do what I did and use them in a “bowl meal”. My other components were tamari-seasoned brown rice and steamed spinach.

Maple-Orange Roasted Chickpeas & Carrots | coconutandberries.com

 

Maple-Orange Roasted Chickpeas & Carrots

Yield: 2-4 Servings

Maple-Orange Roasted Chickpeas & Carrots

Ingredients

  • 1-1/2 C Cooked chickpeas (1 Can, drained and rinsed)
  • 175g/6oz Chantenay carrots, halved or quartered if large (you can also use regular carrots chopped into chunks)
  • 1 Tbsp Olive oil
  • A few sprigs fresh thyme
  • 1-1/2 Tbsp Maple Syrup
  • Zest and juice of half an orange
  • Sea salt

Instructions

  1. Preheat oven to 200C/400F
  2. In a roasting dish, toss the chickpeas and carrots with the olive oil. Sprinkle liberally with sea salt (the salt balances the sweetness) and the leaves removed from the sprigs of thyme.
  3. Cook for approx 20 minutes, stirring halfway through cooking time. Add the maple syrup, orange juice and zest to the pan and toss well.
  4. Cook for a further 5 minutes, or until carrots are tender and beginning to brown at edges and the chickpeas are crisp.
http://www.coconutandberries.com/2014/08/31/maple-orange-roasted-chickpeas-carrots-brown-rice-bowl/

Maple-Orange Roasted Chickpeas & Carrots | coconutandberries.com

Have you been growing your own vegetables this year? If so, what’s been the most successful?

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Tempeh Kofte with Roasted Aubergine and Minted Yogurt

Tempeh Kofte with Minted Yogurt | coconutandberries.com

Tempeh Kofte with Minted Yogurt | coconutandberries.com

Thanks for all your patience with my less-than-regular posting lately. If you follow me on Facebook, you might have caught my message that I’ve been moving house, and so blogging had to go on the back-burner while I got myself sorted. I’m now officially in my new home and have even cooked my first proper meal (i.e. not food defrosted from the freezer, or hummus, veggies & crackers…)!

Tempeh Kofte with Minted Yogurt | coconutandberries.com

I went back to my favourite Middle Eastern flavours for this meal with tempeh kofte.

Apparently the name kofte comes from the Persian word “to grind”, so, although they’re traditionally made from meat, they certainly don’t have to be. My version uses tempeh “ground” in a food processor. There are countless varieties out there, many of which use different seasonings and are shaped, cooked and served differently.

Tempeh Kofte with Minted Yogurt | coconutandberries.com

Seeing as I’m just getting used to my kitchen, I didn’t want to attempt anything too ambitious and kept this recipe fairly quick and simple.

The kofte turned out really tasty, especially tossed with melt-in-the-mouth roasted aubergine, crisp fresh parsley, red onion, and a good dollop of minted yogurt. Try stuffing them into warm pitta or flatbread, serving them dipped in the minted yogurt as an appetizer, or atop a big leafy salad. 

Tempeh Kofte with Minted Yogurt | coconutandberries.com

I’ve got to adjust to a whole new photography setup too! 

Tempeh Kofte with Roasted Aubergine and Minted Yogurt

Yield: 2-3 Servings (depending on accompaniments)

Tempeh Kofte with Roasted Aubergine and Minted Yogurt

Ingredients

    Tempeh Kofte
  • 1/3 C Pine nuts, toasted
  • 2 Cloves of garlic, roughly chopped
  • 1 x 225g/8oz pkg Tempeh
  • 1/2 tsp Agave nectar OR other liquid sweetener
  • 1 Tbsp Dried thyme
  • 2-1/2 Tbsp Harissa paste*
  • 1/4 tsp Salt
  • Minted Yogurt
  • 1/2 C Coconut yogurt (or soy but will be runnier)
  • 1/4 C Finely chopped mint
  • 1 Tbsp Lemon juice
  • To Serve
  • 1 Large aubergine (eggplant), chopped into 1" chunks
  • 1 Tbsp Olive oil
  • 1/4 Red Onion, thinly sliced
  • 1/2 Bunch of fresh parsley, roughly chopped

Instructions

  1. Preheat oven to 200C/400F.
  2. Toss the aubergine with the olive oil and spread on a baking sheet. Cook for approx 20 minutes, or until very soft.
  3. For the kofte
  4. Pulse the toasted pine nuts and garlic in a food processor until coarsely chopped. Add the remaining ingredients and process until the tempeh is broken down and everything is combined.
  5. Shape mixture into small balls (10-12) using moistened hands to prevent sticking.
  6. Dry-fry in a non-stick pan/sauté in a drizzle of oil/ or skewer, brush with oil and cook on the grill.
  7. Stir together the ingredients for the minted yogurt.
  8. Toss kofte with roasted aubergine, parsley and red onion and serve as desired, with a dollop of minted yogurt.

Notes

*Harissa paste can vary quite a lot in heat. Mine was fairly mild. Adjust according to preference.

http://www.coconutandberries.com/2014/08/28/tempeh-kofte-roasted-aubergine-minted-yogurt/

Tempeh Kofte with Minted Yogurt | coconutandberries.com

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Review: Superfoodies Granola

Superfoodies Granola | coconutandberries.com

Very happy to introduce a brand-new product to you today- Superfoodies granola!

Review: Superfoodies Granola (raw, vegan, gluten-free, organic & paleo-friendly!) | coconutandberries.com

Long-term readers will know that I’m a big fan of raw foods. Not that I eat exclusively raw by any means, but salads, smoothies, raw desserts and snacks are some of my favourite foods. I’ve actually just added a “Raw” category to my recipe database so you can find all my raw recipes in one place.

I do have quite a lot of kitchen equipment…but one thing I don’t yet have is a dehydrator. If you’re familiar with raw food, you’ll know that a dehydrator is a magical device that enables you to make foods which are still 100% raw and which therefore retain all their natural goodness and flavour, yet have the texture of cooked foods: Raw cookies, breads and crackers, tart crusts, pizza bases, kale chips and other veggie chips, burgers, fruit leather…the list goes on.

Superfoodies Granola (Goji & Acai) | coconutandberries.com

“Red” granola with soy yogurt, blueberries and nectarine

I’d especially love to be able to make my own raw granola (rawnola!), but in the meantime I’m very happy with this one from Superfoodies. It’s 100% raw, organic, vegan, gluten-free and even paleo-friendly.

The ingredients are basically just nuts, seeds, dates and superfoods! All super nutritious and super delicious!

Superfoodies Granola (Cacao Nibs & Maca) | coconutandberries.com

“Brown” granola with banana and coconut milk

Superfoodies granola comes in 3 flavours- Goji & Açai, Cacao nibs & Maca and Coconut & Spirulina.

It’s super crunchy and doesn’t go soggy even when drowned in almond milk. I loved that it has really big clusters too. It means it’s just as good for eating straight out of the bag as a snack as it is with your favourite non-dairy milk or yogurt for breakfast, or as a smoothie topper.

The “Brown” one is my personal favourite. It’s rich, chocolatey and not too sweet. 

Superfoodies Granola (Coconut & Spirulina) | coconutandberries.com

Young Coconut Smoothie topped with “Green” granola

Review: Superfoodies Granola (raw, vegan, gluten-free, organic & paleo-friendly!) | coconutandberries.com

You can buy Superfoodies granola online through Detox Your World (shipping is Europe-wide) and I think they’re soon to launch in health food stores (if they haven’t already.

Have you tried (or made!) raw granola?

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[Disclosure: Superfoodies provided me with these products for review purposes, but, as always, all opinions are my own]

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Chickpea Flour Scramble with Avocado & Chives

Chickpea Flour Scramble with Avocado & Chives |coconutandberries.com

Chickpea Flour Scramble with Avocado & Chives | coconutandberries.com

The “Chickpea Flour Scramble” won’t be new to many of you, If you’ve been paying attention, you might remember that I mentioned it in my “All About Chickpea Flour” post a few months ago and originally got the idea from blogger friend, Ricki Heller.

Chickpea Flour Scramble with Avocado & Chives | coconutandberries.com

For those of you who ARE new to it, well, it’s pretty revolutionary! I didn’t grow up eating eggs (I never liked them) but I appreciate that scrambled eggs are a very easy option for breakfast, lunch or dinner. Tofu scrambles are of course a vegan classic and a great alternative, but not everyone eats soy, or, like me, just doesn’t keep tofu on hand all the time.

In comes the chickpea flour scramble!

I’ve already sung the praises of chickpea flour, but in short: it’s high protein, gluten-free, supposedly more digestible than other legume flours, and non-perishable so very convenient.

Chickpea Flour Scramble with Avocado & Chives | coconutandberries.com

The chickpea flour scramble is mega easy to make. You pretty much do what you would for scrambled eggs, and it comes together just as quickly.

This simple version  with a lightly cheesy flavour, topped with creamy avocado and chives and served over whole wheat sourdough toast, is my current favourite. Despite never having been into savoury breakfasts, I’ve actually been loving this for my morning meal lately! 

Chickpea Flour Scramble with Avocado & Chives

Serving Size: 1 Serving

Chickpea Flour Scramble with Avocado & Chives

Ingredients

  • 1/4 C Chickpea Flour
  • 1-1/2 Tbsp Nutritional yeast
  • 1/3 C Almond milk OR Water
  • 1 Tbsp Tahini
  • Large Pinch of salt (preferably black salt for that "eggy" taste)
  • 1/2 Small avocado, diced
  • 1 Tbsp Snipped chives
  • Black pepper
  • Wholegrain/GF bread, toasted
  • Coconut oil OR Vegan butter

Instructions

  1. Heat a small frying pan over medium heat with a drizzle of oil.
  2. Whisk together the chickpea flour, nutritional yeast, almond milk or water, tahini and salt.
  3. Pour into the hot pan as if forming a large pancake. Allow to cook until edges look dry then break up with a wooden spoon as if making scrambled eggs. Keep stirring until the mixture begins to dry and form clumps. When done, the mixture should be fairly dry and still a little soft (not yet browned).
  4. Spoon over buttered toast (I like to "butter" mine with coconut oil), scatter over the avocado, sprinkle with chives and grind over some black pepper.
  5. Serve immediately.
http://www.coconutandberries.com/2014/08/20/chickpea-flour-scramble-avocado-chives/

 

Chickpea Flour Scramble with Avocado & Chives | coconutandberries.com

Other “eggy” recipes on the blog:

Vegan Persian Frittata

Pesto-Ricotta Tofu Omelettes with Cherry Tomatoes

Vegan Roasted Vegetable Frittata

 Asparagus & Fennel Quiche (with a quinoa crust)

Cheesy Tofu Scramble & Chipotle Sweet Potato Tacos

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Nutty Quinoa with Inca Berries

Nutty Quinoa with Inca Berries

Nutty Quinoa with Inca Berries | coconutandberries.com

Have you tried Inca berries? You might well have, you just don’t know it…

Inca berries or golden berries, those shrivelled, orange-coloured fruits you see below, also go by the more common name of “physalis”. Still not ringing a bell?  I bet you’ve  seen them in their fresh form garnishing desserts in restaurants. When they’re ripe, the outer layer gets dry and papery and the berries turn bright orange- definitely a pretty plate adornment!

Inca Berries/Golden Berries

Here’s a picture I took last year of physalis growing in our greenhouse! We sowed the seeds a little late so the fruit didn’t get the chance to fully ripen before summer was over but this year they’re apparently  doing much better. My Mum brought me a little container of the “berries” when we met last week but I somehow managed to leave them behind in London so no pictures unfortunately.

Growing physalis in the UK

Although we’ve successfully grown them in the UK, they’ve been cultivated for thousands of years in the Incan Empire (hence the name) where they’re particularly valued for their nutrient content- They’re especially high in beta-carotene, protein, bioflavonoids, and vitamin A- giving them “superfood” status.

Nutty Quinoa with Inca Berries | coconutandberries.com

Nutrition aside, in this pantry clear-out project of mine, I found 2 bags of the dried Inca berries (why is it that I have 2 of everything?!)! I’m not wholly convinced by them eaten on their own but they’re a tasty addition to recipes. They’re chewy, sweet and tart with a lingering citrusy flavour.

They certainly gave this simple quinoa dish some pizzazz!

Nutty Quinoa with Inca Berries | coconutandberries.com

I decided to let the individual ingredients shine here and keep the seasoning really simple- with just a little caraway for a hint of sweet spiciness and coconut oil to bring out the nutty flavours.

With the quinoa, black beans and cashews you’ve got yourself a protein-rich and really satisfying meal. I like this for lunch or as a hearty side-dish.

Nutty Quinoa with Inca Berries

Yield: 4 Servings

Nutty Quinoa with Inca Berries

Ingredients

  • 2 Cloves of garlic, minced
  • 2 Tbsp Coconut oil, divided
  • 1 tsp Caraway seeds
  • 1 C Quinoa, rinsed
  • 2 C Water
  • 1/2 tsp Salt
  • 2 C Water
  • 1-1/2 C Cooked black beans/ 1 Can, drained and rinsed
  • 1/2 C Cashews, roughly chopped
  • 1/4 C Roughly chopped coriander (cilantro)
  • 1/2 C Inca Berries

Instructions

  1. Heat 1 Tbsp coconut oil in a pan over medium heat. Add the garlic and caraway and cook stirring for a couple of minutes, until fragrant.
  2. Add the rinsed quinoa, water and salt, cover, bring to the boil then reduce to a simmer and allow to cook undisturbed for 10-15 minutes, or until all the water is absorbed. Stir through the black beans and the other Tbsp coconut oil, cover again and leave to sit for 10-15 minutes.
  3. Meanwhile, toast the cashews in a small pan over medium heat.
  4. Stir through half the cashews and half the coriander, reserving half of each for topping.
  5. Transfer to a serving platter or individual serving bowls/plates and scatter with reserved cashews, coriander and Inca berries.
  6. I like this best served slightly warm or at room temperature, rather than chilled.

Notes

* I appreciate that superfoods are expensive and not necessarily staples in everyone's kitchen. If you don't have/don't want to use Inca berries, I'd suggest dried cherries, cranberries or golden raisins as substitutes.

http://www.coconutandberries.com/2014/08/18/nutty-quinoa-inca-berries/

Nutty Quinoa with Inca Berries | coconutandberries.com

Other recipes using Inca berries from around the web:

High Raw Beet & Hemp Granola from Choosing Raw

Winter Greens & Walnut Salad from Thrive Forward

Green tea with Golden Berries from Meghan Telpner

Superfood Chocolate Cups from Navitas Naturals

 

If you’re new to Coconut and Berries, please sign up for email updates and join me elsewhere!  I’m on FacebookPinterest, Instagram (@coconutandberries), Google + and Twitter! You can also follow Coconut and Berries with Bloglovin or Feedly.

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