Coconut and Berries - Page 47 of 51 - Healthy, Vegan Recipes by Emma Potts

Blueberry-Orange Buckwheat Waffles

Hello, hope everyone’s had a good weekend!

Before I get to today’s recipe, just a reminder that Coconut and Berries is now on Facebook AND Instagram. Head on over and join in the fun!

I sadly didn’t grow up eating waffles and even pancakes were limited to holidays abroad with those extravagant American-style hotel breakfast buffets I loved so much. I almost always went for pancakes with lashings of maple syrup and especially loved watching the chefs cook them in front of you . Occasionally back at home my Mum would buy a container of Betty Crocker “shake to make pancake” mix and treat me and my brothers to a special Sunday breakfast. Anyone else ever have that stuff? It’s probably filled with nasty ingredients, but we certainly loved those pancakes!

Waffles are basically pancakes in a funny shape so I knew I’d like them, so much so that I bought myself a waffle iron a few years ago despite never having tried them. But my iron has only ever been used a couple of times since these past few years I’ve been living in university accommodation (and abroad) where kitchen space is rather limited…

Uni finished, waffles are back in my life! Hurrah! These Blueberry-Orange Buckwheat Waffles are reasonably healthy too. I incorporated buckwheat flour, oats and fruit, reduced the oil with unsweetened apple purée and didn’t overly sweeten the waffles…a generous drizzle of maple syrup sorted that out instead!

They turned out perfectly- crispy on the outside and fluffy on the inside. The citrus and berries made them feel a little more summery and the buckwheat flour and oats give them a nice nutty flavour as well as making them super filling. I’ve shown two in the pictures below but it was a case of my eyes being bigger than my stomach and after one I admit I was pretty stuffed!

Naked waffles, hot and crispy.

If you don’t plan to eat all the waffles in one go, I recommend leaving them to cool on racks rather than stacking them so they stay crispy . They freeze really well too. When completely cool, wrap them up individually in foil or plastic wrap and pop them in the freezer. You can just pull one out when you fancy a special breakfast. I put them in the toaster to defrost and they get nice and crispy, just as good as fresh.

Pre maple syrup drowning…

That’s better!

I use a Cuisinart Belgian Waffle Maker and love it!

Blueberry-Orange Buckwheat Waffles

Yield: 5 large Belgian waffles

Ingredients

1 C Buckwheat flour
1/2 C Plain/all-purpose flour
1/2 C Rolled oats
2 tsp Baking powder
1/2 tsp Baking soda
3/4 tsp Salt
1-3/4 C Almond milk
1/3 C Unsweetened apple purée (apple sauce)
2 Tbsp Coconut sugar (or cane sugar)
2 Tbsp Oil-
2 Tbsp Ground flaxseed
1 tsp Vanilla extract
Zest of 1 large orange
1/2 to 2/3 C Frozen blueberries
I served mine with sliced oranges and more blueberries and topped with maple syrup but a berry sauce and non-dairy yogurt is another tasty option.

Instructions

Combine buckwheat flour through to salt in a large bowl.
In a medium bowl thoroughly whisk liquid ingredients, almond milk through to orange zest. Stir liquid ingredients into dry, just until combined.
Leave batter to stand for 5 minutes while you preheat the waffle iron.
Preheat the waffle iron for a few minutes while the batter is standing. Wipe or spray both grids of the waffle iron with oil.
Ladle the batter onto the centre of the iron, making sure not to cover more than 2/3 of the iron’s surface (They will spread!). Close the iron and bake for 3-5 minutes (will vary with waffle irons- mine beeps when they’re cooked and is fairly accurate) or until the waffles can be removed easily.
Remove to cooling rack and repeat until batter is all used up.

Notes

*I haven’t tried it out myself, but I imagine you could use this batter to make pancakes too if you don’t have a waffle iron. You could probably reduce or remove the oil too as it’s what gives waffles that characteristic crispy exterior and so is unnecessary for pancakes.

*To make these gluten-free sub a gluten-free all purpose flour for the 1/2 C wheat flour and use certified gluten-free oats.

*If you’re not a fan of buckwheat then try another whole grain flour: spelt, barley, wholewheat, teff etc.

http://www.coconutandberries.com/2013/07/15/blueberry-orange-buckwheat-waffles/

Do you have a waffle iron? Any favourite recipes or topping ideas to share?

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

Cauliflower Fried “Rice” with Grilled Asian Tofu

Cauliflower Fried Rice with Asian Grilled Tofu

There are so many food ideas I want to try that inevitably it takes me longer to get to certain things than others. Case in point: Cauliflower “rice” arrived on the scene, at least on my radar, several months ago. It got added to the queue and was only finally made by me a week or so ago. I’ve said this before but if only there were more meals in the day (and time to make them…) so I could get to making all the creative recipes out there , as well as my own recipe ideas, faster!

Before anyone thinks I’m going on some carb-eliminating diet or something, I better just stop and say that I’m in no way cutting grains from my diet. Rice features in a good many of my meals and I have no problem with it at all- Make mine brown basmati though please . Sometimes, however, I’m simply in the mood for a more vegetable-centric meal.

To the cauiflower “rice” base I added plenty of other vegetables, including edamame, a favourite of mine, and also a great source of protein, so even without the grilled tofu on top you’ve got a fairly substantial dish. Simply seasoned with lots of ginger and garlic and a couple of splashes of tamari it’s a snap to put together too.

Cauliflower Fried “Rice” with Grilled Asian Tofu

Yield: 2-3 Servings

Ingredients

For the Tofu (Optional):

(From Veganomicon)
1/2 400g/8oz Block Tofu, Drained, Pressed and cut into thin slices (I got 4 rectangles)
1/4 C Mirin
1-1/2Tbsp Tamari
1 Tbsp Brown rice vinegar
1/2 Tbsp Sesame oil
1/2 tsp Sriracha chili sauce
1/2” Pc fresh ginger, chopped into large chunks (for flavouring the marinade)
1 Clove garlic, smashed (for flavouring the marinade)

For the Cauliflower Rice

1 Small head cauliflower
1 Tbsp Coconut oil
2 Lg cloves garlic
1 Tbsp Minced fresh ginger
1 Red pepper, diced
3/4 C Frozen edamame
1/2 C Corn
2 Tbsp Tamari
3 Spring/Green Onions, thinly sliced
Fresh coriander, for garnish

Instructions

Mix all listed ingredients for the tofu, except tofu itself, in a large, shallow dish. Lay slices of tofu in the marinade and leave for 30 minutes, flipping tofu halfway through.
While marinating prepare the vegetables. Using a food processor, pulse cauliflower florets until you get a rice-like texture, or alternatively chop finely. I got 4 cups of rice. Set aside.
On a hot grill pan, lightly brushed with oil, grill tofu for 3 minutes on 1 side, then flip and cook for a further 2 minutes. Using tongs gently press tofu into the grill ridges, to get nice dark lines. Move to a chopping board and cut each piece diagonally into 2 triangles.
While tofu is cooking, heat oil in a wok or large pan until very hot, toss in ginger and garlic and cook, stirring, for a couple of minutes.
Add red pepper and edamame and continue to cook for a further 2 minutes until pepper is beginning to soften, then add corn and cauliflower and mix together well.
After another 2 minutes, drizzle the tamari over and stir through the spring onion (reserving a small amount for garnish). Continue to cook for another minute until everything is heated through. Sprinkle over reserved spring onions and fresh coriander.
Spoon onto individual plates or bowls and top with a few triangles of the grilled tofu.

http://www.coconutandberries.com/2013/07/13/cauliflower-fried-rice-with-grilled-asian-tofu/

There have been lots of internet food trends which haven’t been hits in my kitchen but I’ll definitely do the cauliflower rice thing again.

Are there any food trends which have stuck with you?

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

Moving up in the world!

Just a quick post to say…

Coconut and Berries now has its own Facebook page. Please click on over with this link or with the side bar widget, like the page and join in the conversation!

Hope to see you there

New recipe coming up tomorrow…

Nectarine Salad with Blackberry Dressing, Basil & Hazelnuts

Stone fruit has got to be one of the best things about summer. Peaches, plums, nectarines, apricots, and cherries, I love them all.

They bring back fond memories of my 6 months living in Barcelona. I’d get sackfuls of peaches from my local “mercat”, dirt cheap, and at weekends I’d often head to the great Boqueria market and explore the stalls with a paper bag of cherries in hand.

They usually just go straight from the fruit bowl to my mouth, but my Mum recently bought at least a dozen peaches and nectarines, knowing what a fruit fiend I am, enough that I felt I could allow a few to end up in an actual recipe.

Along with all this fresh fruit on my kitchen counter, my freezer is still stuffed with berries from last year’s extreme picking sessions! I’m planning on heading to the local farm to pick strawberries soon too but need to clear some space for the incoming fruit! I finished off the last of the raspberries in this recipe, but still have an abundance of blackberries to get through. We made a lot of blackberry and apple compote and crumble over the winter but those hot desserts aren’t seeming too appropriate in this unexpected heat wave we’re having right now.

Something fresh and light sounded just the ticket, and so this “Nectarine Salad with Blackberry Dressing, Basil & Hazelnuts” was born!

Blackberries were whizzed up with sweet balsamic vinegar to make a tangy dressing which I used to top a bed of just-picked salad greens from the garden, along with my nectarines, cut into slivers, and finally a smattering of whole berries, a generous handful of basil leaves and some toasted hazelnuts for crunch.

I was surprised at how intact the berries were even after defrosting. A little tip if you’re going berry-picking and want to freeze them without them sticking together in a giant ice block: spread them in an even layer on parchment paper lined baking trays and freeze like that. When they’re completely frozen you can just pour them into bags and then you can easily use the amount you want over the months to come.

This salad is really just a basic formula and I’m sure other fruits, herbs and nuts would make delicious combinations as well: Perhaps peaches or plums with raspberry dressing and toasted almonds? Or how about apricots, strawberry dressing, mint and pecans? Have fun experimenting!

Nectarine Salad with Blackberry Dressing, Basil & Hazelnuts

Ingredients

For the Salad:
2 Big handfuls salad greens
1 Nectarine, stone removed and fruit cut into thin slivers
2-3 Tbsp Blackberries
1/4 C Basil leaves
2 Tbsp Hazelnuts, toasted and skinned (for a completely raw salad just skip toasting step)
Blackberry Dressing, a few tablespoons
For the Blackberry Dressing:
1/3 C Blackberries, fresh or frozen and defrosted
2 Tbsp Extra-virgin olive oil
1 1/2 Tbsp Balsamic vinegar
1/2 Tbsp Agave nectar (optional- probably not necessary if you’re using sweeter berries like strawberries)
1 Tbsp Water

Instructions

Prepare the dressing first. Whiz listed ingredients up in a blender ( I use a Tribest personal blender), pour into a jar or bowl and refrigerate while you prepare the salad.
To toast hazelnuts, lay on a baking try and place in a hot (350F/180C) oven for 5-10 minutes, until skins are blistered. Watch closely so they don’t burn. Tip onto a kitchen towel, wrap them up and rub vigorously to remove loose skins. Don’t worry if they don’t come off completely.
Place a handful of salad greens on individual plates or in a large bowl, add a layer of nectarine slices and whole berries, scatter over the basil and toasted nuts and finish with a generous drizzle of the dressing.
Serves 1 (or 2 starter-size salads)

http://www.coconutandberries.com/2013/07/10/nectarine-salad-with-blackberry-dressing-basil-hazelnuts/

I’m submitting this salad to the weekly blog hops Wellness Weekends and Healthy Vegan Fridays

What have you been making with the bounty of summer fruit recently? Do any whole foods bring back particular memories for you?

If you’re new to Coconut and Berries, Please sign up for email updates and join me elsewhere: I’m on Facebook, Pinterest, Instagram (@coconutandberries), Google + and Twitter!

Follow Coconut and Berries with Bloglovin or Feedly.

Cheesy Tofu Scramble + Chipotle Sweet Potato Tacos

Cheesy Tofu Scramble + Sweet Potato Tacos

Who doesn’t love eating with their hands? Did you know that Indians eat with their hands because they believe that food is more than “just protein, carbs and fat” … it nourishes the mind, intellect and spirit. Food has to be sensual and mindful and eating with your hands apparently gives you a greater connection with the food.

I’m not sure my thinking is that deep but ditching the utensils and opting for hands instead is definitely more fun somehow! These tacos are not really the ooey gooey type since there are no beans, salsa or the like so it’s possible to eat them pretty neatly, if you’re concerned about sticky fingers!

The starting point for this recipe was Vegetarian Times’ June issue which featured tofu scramble breakfast tacos. I love a tofu scramble but I’m not a savoury breakfast kind of girl so my tacos were served for dinner. Don’t let me dictate when you eat them though, they’ll be delicious at any time of day!

The original recipe looked very mild on spice, with just the suggestion of a little hot sauce to liven things up. I decided to amp the heat up and bulk things out with the addition of chipotle dusted roasted sweet potato, which turned out to be a good choice. I had to top them with avocado too, as for me Mexican food of any kind isn’t complete without my creamy green friend.

Talking food with my uncle not that long ago I was horrified when he pronounced how bad avocado is for you because of how “fatty” it is! That couldn’t be further from the truth. They are of course high in fat but it’s mostly the healthy monounsaturated kind, and our bodies need these good fats for all sorts of functions. They’re also packed with other good stuff too, so much so that on many occasions they’ve appeared on lists of the world’s healthiest foods.

Another superfood boost comes in these tacos from a liberal dose of nutty hemp seeds in the scrambled tofu. These little seeds are a real nutrition powerhouse since they contain all of the essential amino acids which makes them an ideal source of protein.

Nutrition aside, these ingredients just taste good!

Cheesy Tofu Scramble + Chipotle Sweet Potato Tacos

(Inspired by Vegetarian Times)

For the Tofu Scramble:

1/2 Pkg Firm Tofu, Drained + Pressed
1T Tahini
2T Nutritional Yeast
3/4t Onion powder
Salt + pepper
1/2T Coconut OR Olive oil
2T Hemp Seeds

For the Sweet Potato:

1 Medium sweet potato, peeled and diced into 1” cubes
1/2T Coconut/Olive Oil
1t Chipotle chili powder
1/2t Garlic powder
Salt + pepper

Everything else:

6 Corn tortillas, soft or crisp ( I like the Cool Chile Co)
1 Medium avocado, sliced thickly
Fresh coriander, roughly chopped
Spring onions, thinly sliced
Lime slices
Hot sauce (Optional)

Toss sweet potato cubes with seasonings and spread out on baking tray. Roast at 200C/400F for 25-30 minutes until edges are golden brown.

Meanwhile, prepare toppings and warm tortillas. Heat a dry pan until medium hot. Warm each side of the tortilla until toasty but still soft. Wrap in a tea towel to keep warm.

Crumble tofu into a small bowl and mix in tahini, nutritional yeast, garlic powder and salt and pepper. Warm the oil in a pan over med-high heat. When hot, add tofu mixture and cook for 5 minutes, stirring frequently to prevent sticking but allowing it to get some brown crisp bits. Turn off heat and stir through hemp seeds. Set aside.

Allow individuals to layer up their own tacos as they wish- tofu scramble, sweet potato cubes, avocado slices, coriander and spring onions and a squeeze of lime and drizzle of hot sauce.

Serves 2-3

As someone who thinks about food a LOT I’ve been wondering for ages what the difference between fajitas and tacos is. I finally got around to looking it up and for anyone else curious about these things, here’s the answer. I love vegetable fajitas too- and yes I’ve decided I can still call the vegetable version “fajitas” since the word is really referring to the shape (little strip) rather than the ingredient itself. I love this fajita feast over at the Edible Perspective for a more classic-style Mexican vibe. Ashley even has a recipe and detailed instructions for making your own tortillas at home from masa harina. One day when I’m feeling ambitious I’ll give it a go….

What form of Mexican food do you like best? Tacos, fajitas, enchiladas, burritos, chimichangas…? All the different names are pretty confusing, no?

Do you have a favourite hand-held food?