Roasted Celeriac & Sweet Potato with Saffron Quinoa & Herby Drizzle

Roasted Celeriac & Sweet Potato with Saffron Quinoa & Herby Drizzle

Roasted Celeriac & Sweet Potato with Saffron Quinoa & Herby Drizzle

We’re revisiting an old, forgotten friend today – celeriac! It’s one of those vegetables that’s easy to forget about and I’ve shared just 2 celeriac recipes on the blog until now.

Knobbly Celeriac

My Simple Celeriac Soup is a lovely, mild-tasting recipe that goes down well with everyone. My Celeriac, Pear & Rocket Salad is a little more quirky and more suited to those into bold/punchy flavours.

Today’s recipe features celeriac the way I cook it most often – roasted.

Roasted Celeriac & Sweet Potato

Roasting a pan of root vegetables is definitely one of my favourite ways to start a meal. I’m clearly a fan of veggies almost any which way but have found that when feeding slightly more veg-sceptical people, roasting is definitely the way forwards!

Celeriac has a nutty, sweet taste that just gets accentuated with a stint in the oven. Adding sweet potatoes to the mix softens the flavour too.

Roasted Celeriac & Sweet Potato with Saffron Quinoa & Herby Drizzle

To turn my roasted celeriac & sweet potato into a complete meal, I served them over quinoa infused with saffron to give it a hint of something extra and topped it all with a good drizzle of herby dressing.

Roasted Celeriac & Sweet Potato with Saffron Quinoa & Herby Drizzle

I’m pretty smitten with this herby sauce/dressing. I adore using fresh herbs in my cooking but very rarely manage to use them all up before they start to get rather sad looking. This recipe is a fantastic way to use up any of those herbs in the fridge that are on on their last legs.

I like a mix of parsley and coriander (cilantro) best – convenient as those are probably the herbs I use most. Feel free to use your favourite leafy herbs though. Dill, basil, mint and tarragon are other great options. I would advice against using woody herbs like rosemary or thyme.

Just blend up those herbs with some lime or lemon, garlic, a little spice, salt and olive oil to make a sauce that’s good on greens, grains, beans…anything which could do with a bit of jazzing up.Roasted Celeriac & Sweet Potato with Saffron Quinoa & Herby Drizzle

I finished this dish with some fresh rocket and a handful of toasted almonds. Again, it’s super versatile so use what you have to hand. If you want to bulk it up even more, how about adding some toasted chickpeas or mixing lentils in with the quinoa?

Roasted Celeriac & Sweet Potato with Saffron Quinoa & Herby Drizzle

Yield: Approx 4 Servings

Roasted Celeriac & Sweet Potato with Saffron Quinoa & Herby Drizzle

Ingredients

  • 1 Tbsp Olive oil
  • 1 Large Sweet Potato, peeled and cut into 1" chunks
  • 1 Large head of Celeriac, peeled and cut into 1" chunks
  • Salt & pepper
  • Saffron Quinoa:
  • 1/2 Tbsp Olive oil
  • 1 Shallot
  • 1 C Quinoa (well-rinsed)
  • 2 C Vegetable broth
  • 1/4 tsp Saffron
  • 1/2 tsp Salt
  • Herby Drizzle:
  • 1 C Loosely packed fresh herbs (I like a mix of parsley & coriander)
  • 2 Tbsp Lime OR Lemon juice
  • 1 tsp Ground cumin
  • 1/2 tsp Smoked paprika
  • 1 Small clove of garlic
  • 1/4 C Extra-virgin olive oil
  • 1/4 tsp Salt
  • Rocket (optional)
  • Toasted, flaked almonds (optional)

Instructions

  1. Preheat oven to 190C/375F.
  2. In a large roasting pan, toss the sweet potato and celeriac with the olive oil and sprinkle with salt and pepper.
  3. Roast for 25-30 minutes, until tender and golden brown at the edges.
  4. Meanwhile, cook the quinoa. In a medium-size pot, cook the shallot in the olive oil for a few minutes, until softened. Add the quinoa, vegetable broth and saffron, cover and bring to the boil. Reduce heat and leave to simmer for 15 minutes, or until all the liquid is absorbed. Leave covered for 10 minutes then fluff with a fork.
  5. For the herby drizzle, blend all ingredients until smooth. I love my Tribest personal blender for small amounts like this. Refrigerate until ready to use.
  6. To serve, place a handful of rocket in each bowl, then add a scoop of quinoa. Top with roasted celeriac and sweet potato and a generous drizzle of the herby dressing/sauce.
  7. Finish with toasted almonds if desired.
http://www.coconutandberries.com/2015/04/01/roasted-celeriac-sweet-potato-with-saffron-quinoa-herby-drizzle/

Roasted Celeriac & Sweet Potato with Saffron Quinoa & Herby Drizzle

This is a nice healthy one to enjoy over the next couple of days, especially if you’re predicting an indulgent Easter weekend!

I’m heading back to my family home for the next few days and looking forward to a little break from the busy-ness of London, some country air and family time. It’s my birthday on Friday too so I get to enjoy birthday and Easter celebrations all at once!

Wishing you all a lovely holiday!

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.

Greens 24/7 Review, Recipe & Giveaway

Hello Sunshine Smoothie

Hi folks, long time no speak! I started a new job this month with pretty crazy hours and unfortunately blogging has had to go on the backburner…

I’ve been trying to be ultra organised and do a lot of food prep at the weekends as I get home after 8pm most evenings during the week and am usually too tired and hungry to cook a meal entirely from scratch, let alone come up with creative recipes to share with my readers.

I’m making good use of my cookbook collection though and have been making a few new recipes a week. 

Greens 24/7

Greens 24/7 is one of the latest additions to my collection and has been proving perfect for healthy, satisfying meals during these busy times. We all know that greens are incredibly good for us but despite knowing that it can still be hard to eat them as much as we should.

Luckily I love green vegetables so chowing down on a ginormous leafy salad isn’t a hardship for me but I know not everyone feels the same way. Author, Jessica Nadel of Cupcakes and Kale makes it easy for everyone to eat (and enjoy!) more greens and shows us how to incorporate them into all our meals – breakfast, lunch & dinner, as well as snacks and special occasion treats.

Hello Sunshine Smoothie | coconutandberries.com

Hello Sunshine Smoothie

Though I eat a good quantity of green vegetables, what I struggle with is reaching for my old green favourites over and over again – broccoli (my no.1!), kale, avocado, etc. But variety is key when it comes to a healthy diet and Greens 24/7 has been pushing me to go beyond the familiar and cook with vegetables I don’t use often enough.

The “Green fact files” give us the lowdown on the most frequently used greens in the book, including what makes them so good for us, as well as top tips for preparation. You’ll also find a brief introduction to “The other greens” and “The other ingredients”, and a few “Typical day greens meal plans” in the front pages before the 100 recipes.

Chard, Coriander and Cashew “Cheese” Pizza | coconutandberries.com

Chard, Coriander and Cashew “Cheese” Pizza

The recipes themselves are fantastic. I love that they manage to be fairly simple and not too time-consuming while still being creative and tasty. I’ve made quite a few already but have many more near the top of my “must try “list. The Chocolate Superfood Shake and Hello Sunshine Smoothie are both delicious. They’re supposed to serve 2 but I like a bigger breakfast so I drink both servings or have them as a snack or dessert. Next recipe to try from the Breakfast chapter is the Cinnamon-Courgette Waffles!

Shredded Rainbow Salad with Lemony Avocado Dressing | coconutandberries.com

Shredded Rainbow Salad with Lemony Avocado Dressing

From the Soups and Salads chapter I made the Shredded Rainbow Salad which is filled with some of my favourite things – red cabbage, kale, edamame, avocado and carrots but the dressing fell a little short for me. I’ve got my eye on the White Bean and Three Green Soup and the Beetroot Greens, Pear and Maple Walnut Salad.

Stuffed Baked Sweet Potatoes with Broccoli, Swiss Chard and Hummus | coconutandberries.com

Stuffed Baked Sweet Potatoes with Broccoli, Swiss Chard and Hummus

The Green Main Meals chapter is probably my favourite – I want to make every single one of the recipes! These stuffed potatoes were a super filling and tasty meal. Broccoli & Swiss chard get a zingy gingery makeover which works wonderfully with the sweet potato and creamy homemade hummus – don’t forget the hot sauce!

My favourite recipe so far has been the Chard, Coriander and Cashew “Cheese” Pizza. I love making my own pizza at home and pesto-topped ones are a really nice change from the usual tomato-based versions. There are a few components here – the pesto, cashew cheese and vegetable toppings so it’s better for a weekend, especially if you like to make your own pizza dough like me. Definitely worth the effort.

Next to try from this chapter are the Ginger Bok Choy and Sweet Peas with Miso-Glazed Tofu and the Spinach and Mushroom Galette.

I’m yet to delve into the Green Sides and Small Bites and Green Cakes and Desserts chapters but it’s only a matter of time. Pesto Polenta Fries and Vanilla-Mint Cheesecake are calling to me.

 

The publishers have generously allowed me to share a recipe from the book with you all and give one copy away! Enter via the Rafflecopter widget below.

Hello Sunshine Smoothie

Hello Sunshine Smoothie

Ingredients

  •  1 sweet apple (e.g. Gala, Fuji)
  • 1 kiwi
  • ½ English cucumber
  • ½ banana
  • 1 cup (35 g) Swiss chard leaves
  • 1 cup (250 ml) coconut water
  • 3–4 ice cubes

Instructions

  1. 1. Peel, core, and quarter the apple. Peel the kiwi.
  2. 2. Place all the ingredients in a blender and blend until smooth. Pour into glasses and serve immediately with a slice of kiwi to garnish.

Notes

Calories (per serving ) 103 Protein 1.1 g Total fat 0.4 g Saturated fat 0 g Carbohydrates 21.6 g Dietary fiber 4.1 g Sugars 17.6 g Vitamins A, B6, C

Greens 24/7 by Jessica Nadel, with photography by Jackie Sobon. Published by Apple Press. 

http://www.coconutandberries.com/2015/01/31/greens-247-review-recipe-giveaway/

Other things to note:

- All recipes are vegan, many gluten-free and most with an easy gluten-free option.

- There are 2 versions of the book – UK and US. The UK version helpfully includes gram and millilitre measurements for those who aren’t used to cup measurements.

- Nutritional information is included for each recipe.

- In most recipes greens can be mixed and matched to adapt for availability and seasonality.

- About 50% of the recipes are accompanied by pictures.

 

a Rafflecopter giveaway

What’s your favourite green vegetable and way to prepare it? 

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Sweet Potato, Beetroot & Ginger Tempeh Sushi

Sweet Potato, Beetroot & Ginger Tempeh Sushi

Sweet Potato, Beetroot & Ginger Tempeh Sushi

A lot of people think sushi is all about raw fish, but it doesn’t have to be that way. In fact, the word “sushi” actually refers to the seasoned rice which can, but doesn’t have to be, paired with seafood.

If you’ve never tried making your own sushi, I definitely recommend giving it a go — It’s fun, cheap and you can get creative with what fillings you add.

Sweet Potato, Beetroot & Ginger Tempeh Sushi

Today I’m sharing this twist on classic veg maki rolls, with sweet potato, beetroot & ginger tempeh — my favourite for the winter season!

You won’t find the recipe here though as I’m guest posting on Running on Real Food! Go check out the recipe and, if you’re not familiar with Deryn’s blog, make sure to have a good browse while you’re there. 

Thai Green Curry Noodles with Sweet Potato & Tofu

Thai Green Curry Noodles with Sweet Potato & Tofu

Thai Green Curry Noodles with Sweet Potato & Tofu

I was lucky enough to visit Thailand many years ago but back then I wasn’t all that interested in food so don’t remember much about that side of things, other than it being very spicy! So, I’m not claiming that this recipe is authentic but it certainly is tasty (and not too spicy at all!).

Thai Green Curry Noodles with Sweet Potato & Tofu

I doubt many people have the inclination to go hunting in specialist stores for authentic Thai ingredients, or to start making curry paste from scratch on a weeknight anyway so I’m hoping you appreciate the simplicity here.

I’d been alternating brown rice and quinoa for too long so was all too happy to break open a packet of noodles for a change. One of my favourite companies, Clearspring, who you’ve heard me mention dozens of times before, have just launched a new range of products, including these fabulous gluten-free brown rice noodles. It hasn’t been easy to find wholegrain noodles until now so I’m particularly pleased about these. They even do an extra thick version

DSC_0855 (533x800)

For convenience I used a ready-made green curry paste, which, along with coconut milk, makes a lovely flavourful sauce. Just watch out for shellfish in the ingredients as that seems to be a typical ingredient in many of them.

The sweet potato is especially good in this as after a short simmer it soaks up some of the sauce and almost melts in your mouth. The other vegetables are up to you and the tofu is entirely optional but I like to balance out my meals with some protein. You could always use chickpeas if you can’t eat soy.

Thai Green Curry Noodles with Sweet Potato & Tofu

If you enjoy these Thai Green Curry Noodles and are looking for MORE Thai (ish) recipes, take a look at my Thai Tempeh & Vegetable Red Curry, Miso-Curry Roasted Squash with Crispy Chickpeas & Kale or Green Curry Tempeh Patties with Coconut-Lime Sauce

Thai Green Curry Noodles with Sweet Potato & Tofu

Yield: 4 Servings

Thai Green Curry Noodles with Sweet Potato & Tofu

Ingredients

  • 1 Tbsp Coconut Oil
  • 1 Onion, sliced thinly
  • 250g/8 oz Tofu, pressed to remove water and cut into 1" cubes
  • 2 Cloves of Garlic, minced
  • 3-4 Tbsp Green Curry Paste (check the ingredients list for shellfish!)
  • 1/2 Tbsp Tamari
  • 1 Can of Coconut Milk (preferably not "light")
  • 1/2-1 C Water
  • 1 Red or Green Pepper (or 1/2 of each colour),sliced into strips
  • 1 Medium Sweet Potato, cut into 1 " cubes
  • Juice of 1 Lime
  • Green Onions, chopped (optional)
  • 300-350g/ 10-12 oz (or enough for 4 people) Brown Rice Noodles

Instructions

  1. Heat the oil in a large pan over medium heat. Add the onion and tofu and sauté for 5-10 mins, flipping tofu occasionally, until the tofu is brown all over.
  2. Add the garlic and green curry paste and cook, stirring, for a further minute. Add the coconut milk and 1/2 C of water (to start with. If it's looking a little dry while cooking, add an extra 1/2 C) and bring to a boil.
  3. Add the peppers and sweet potato, reduce heat and simmer, covered, for 10-15 minutes, or until the sweet potato can be pierced easily with a fork. Add the lime juice and stir well.
  4. While the curry is simmering, cook the rice noodles according to package instructions.
  5. To serve: Either mix the noodles in with the vegetables, tofu and sauce or top the noodles with the curry.
  6. Finish with chopped green onions.
http://www.coconutandberries.com/2014/09/25/thai-green-curry-noodles-sweet-potato-tofu/

Before I leave, just a friendly a reminder for my UK readers that it’s London VegFest this Saturday and Sunday (28th and 29th September)! It’s looking like it’s going to be the biggest UK VegFest yet, with lots of great companies bringing along their products for sampling, interesting talks and demonstrations from vegan athletes, chefs, lifestyle and wellbeing experts, competitions, workshops and plenty of food and fun! If you don’t have plans this weekend, definitely don’t miss out! Advance ticket purchases recommended.

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.

Warm Lentil Salad with Sweet Potato & Olives

Warm Lentil Salad with Sweet Potato & Olives

Warm Lentil Salad with Sweet Potato & Olives | coconutandberries.com

Yes, it’s another lentil salad. And as it happens, there are already a few on Coconut and Berries (Butternut & Lentil Salad with Tahini Dressing, Quick & Easy Lentil Yogurt Salad, Moroccan Puy Lentil Salad with Carrots & Mint….) But in my opinion, there’s always room for another one, especially when it’s this good! I hope you feel the same way. 

Sweet Potato

This lentil salad really is all the good things in one bowl!  So I’ve just declared my lentil love, but sweet potatoes and olives are other favourites to use in my cooking and it  turns out that they’re utterly wonderful together.

I tend to combine sweet potatoes with warm spices to bring out their sweetness but this time I went for contrasting flavours and paired them with salty marinated olives. The earthy lentils carry the strong flavours really well (I acually find olives a bit much on their own but I really enjoy them in things).

Sweet Potato

It’s all very simple to put together. Sweet potatoes roast pretty fast and lentils cook up pretty quickly. The salad is lovely warm too so it’s only a quick assembling job and you’re ready to dig in.

Warm Lentil Salad with Sweet Potato & Olives | coconutandberries.com

As always, I recommend Puy lentils for salads as they hold their shape better than other kinds, but I went to make this salad and realized I was out so I had to use regular green lentils here. If you use green, just make sure not to overcook them as they can quickly turn to mush!

Warm Lentil Salad with Sweet Potato & Olives

Yield: 4 Servings (6 as a side)

Warm Lentil Salad with Sweet Potato & Olives

Ingredients

  • 2 Medium sweet potatoes, peeled and diced (into approx 1" pieces)
  • 3 Tbsp Olive oil, divided
  • 1 Medium onion, finely chopped
  • 2 Cloves of garlic, minced
  • 1-1/2 C Puy OR Green lentils
  • Few sprigs of fresh thyme OR 1/2 tsp dried thyme
  • 3 C Water
  • 3 Tbsp Red wine vinegar
  • Heaping 1/2 C Marinated olives
  • 2 Tbsp Chopped parsley
  • Salt & Pepper, to taste

Instructions

  1. Preheat oven to 200C/400F. Toss the diced sweet potato in 1-1/2 Tbsp oil and a sprinkle of salt and spread on a baking sheet. Roast for 20 minutes, Stir, then roast another 10 minutes until golden brown and soft.
  2. Meanwhile, sauté the onions in 1/2 Tbsp oil over medium heat for 5-8 minutes, add the garlic and cook for a further 2 minutes. Add the lentils, thyme and water. Bring to a boil then simmer, covered for 20-25 minutes (or 15-20 if using green lentils).
  3. Drain any remaining water and pour into a large bowl. Add the red wine vinegar, remaining Tbsp oil (+ more if you like), parsley and salt and pepper to taste. Toss well. Add the roasted sweet potato and toss again gently to combine. Scatter with the olives and serve.
http://www.coconutandberries.com/2014/09/09/warm-lentil-salad-sweet-potato-olives/

Warm Lentil Salad with Sweet Potato & Olives | coconutandberries.com

 P.S. I ve just submitted my dissertation so hopefully I’ll be able to get back to my regular blogging schedule! Sorry it’s been a bit quiet lately.

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.