Basil Archives - Coconut and Berries

Sun-Dried Tomato Pesto & Asparagus Quinoa Salad

After making my Mini Vegan Pizza Potato Skins the other week, I had a little jarred sun-dried tomato paste left which I used to make a quick quinoa dish for lunch. I hadn’t anticipated it being that special but I loved it so much that I decided I’d have to make something similar to share with you all here.

Since I’d finished up all the sun-dried tomato paste and also because I wanted everyone to be able to make this recipe, I made my own sun-dried tomato pesto from scratch. I’m calling it a “pesto” rather than a “paste” as I left it a little chunkier and added some pine nuts to the mix for even more flavour and texture.

If you can get your hands on a readymade vegan version then you could of course use that but this recipe requires only a few easy-to-find ingredients and a minute in the food processor so it’s really not much effort.

Sun dried tomatoes have such an incredible sweet, savoury flavour that this pesto adds a bit of pizzaz to anything it touches.

I mixed a good few spoonfuls of the pesto into fluffy quinoa, along with some fresh vegetables, for a delicious meal that is just as good eaten immediately as it is the following day from your lunchbox!

I’m trying to eat as much asparagus as I can before the season’s over and it is particularly lovely in this dish but Tenderstem broccoli or French green beans would also be good options. Cherry tomatoes add little juicy pops of sweetness throughout and balance the rich flavours nicely.

I especially love this quinoa Salad over a couple of handfuls of fresh spinach with a squeeze of lemon and a dollop of homemade hummus!

Sun-Dried Tomato Pesto & Asparagus Quinoa Salad

Yield: 4 Servings (6 as a side)

Sun-Dried Tomato Pesto & Asparagus Quinoa Salad

Ingredients

1/2 C Sun-dried tomatoes, divided (dry-packed kind)
1/2 C Basil (loosely-packed), divided
1 Clove of garlic
2 Tbsp Toasted pine nuts
1 Tbsp Nutritional yeast
3-4 Tbsp Olive oil
3/4 C Quinoa
Couple of big handfuls of spinach
1 C Cherry tomatoes, halved
1 Bunch of asparagus (approx 200g), woody ends snapped off/trimmed
1 Tbsp Lemon juice
Salt & Pepper
Hemp seeds (optional)

Instructions

Rinse the quinoa well then place in a pan over medium heat with 1 1/2 C water. Bring to the boil then reduce heat and simmer for 10-15 minutes until all the water is absorbed. Stir in the spinach then re-cover and leave for at least 10 minutes before fluffing with a fork.
Soak the sun-dried tomatoes in hot water for 30 minutes while the quinoa is cooking, then drain (reserving a little water).
Add 2/3 of the sun-dried tomatoes to a food processor with half the basil, the garlic, pine nuts, nutritional yeast and salt and pepper and pulse to combine. Stream in the olive oil while the motor is running and process until a thick paste (leave a little texture). You can add a Tbsp or so of the tomato soaking water for a looser consistency.
Steam the asparagus for 2-3 minutes then refresh in cold water and chop each stem into 2 or 3 pieces.
Roughly chop the remaining sun-dried tomatoes and basil.
Stir the pesto into the quinoa, followed by the asparagus, cherry tomatoes, sun-dried tomatoes, basil & lemon juice.
Check for seasoning and sprinkle with hemp seeds (if desired).

http://www.coconutandberries.com/2015/05/25/sun-dried-tomato-pesto-asparagus-quinoa-salad/

What are your favourite recipes for packed lunches or to take along to picnics and BBQS?

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Vegan Gnocchi Bake with Spinach, Tomatoes & Moxarella

I’m aware this doesn’t look or sound like the most appropriate dish for spring-time - more like winter comfort food! But there is a reason behind me making it…

I’ve been on a huge smoothie kick lately (more on that to come) and more often than not have been starting my days with a blended breakfast! I like to keep a good selection of frozen fruit and ice on hand so I can whizz up whatever takes my fancy at any time, but considering my freezer is pretty teeny, it’s getting very tight in there!

I’m sure it’s a familiar story: impulse purchases thrown in the freezer only to be forgotten for months, half batches of muffins stashed away to stop me from eating them all in one go, mysterious foil-wrapped items, and of course those neat containers of homecooked beans and grains, which would have been sensible to have on hand - only if there was actually space for them…

All that to say, I’m giving my freezer a spring clean! Among the items I dug out was a nearly full package of gnocchi.

Serving it with pesto was the obvious choice but I’m a bit pesto-ed out right now. This Vegan Gnocchi Bake is nearly as easy to make and the little extra time it takes is well worth it.

I made a thick, rich tomato sauce with plenty of vegetables to generously coat those little Italian dumplings. This would be delicious eaten as is but the Moxarella took it over the top! I came across this recipe a long while back on the blog Vedged Out and was stunned at how authentic it looked.

It browns and stretches just like regular mozzarella! Mega bonus points for having just a few ingredients and for being nearly instant. It’s fantastic as a topping for this Gnocchi Bake but I also can’t wait to try it on pizza!

Vegan Gnocchi Bake with Spinach, Tomatoes & Moxarella

Yield: 3-4 Servings

Vegan Gnocchi Bake with Spinach, Tomatoes & Moxarella

Ingredients

1 Tbsp Olive oil
1 Onion, diced
1/2 Orange or yellow pepper, diced
1 Clove of garlic, minced
1 x 400g/14oz Can of chopped tomatoes
Handful of cherry tomatoes, halved (optional)
1/2 C Water
1 tsp Coconut sugar
1/2 tsp Salt
400g/14oz pkg Vegan gnocchi*
50g/2oz Spinach, chopped
Handful of basil leaves, roughly chopped
1 x recipe Vegan Moxarella*

Instructions

Heat the oil in a large saucepan over medium heat. Add the onion and pepper and cook, stirring occasionally, for 5-8 minutes, or until soft. Add the garlic and cook for a further minute.
Add the canned tomatoes, cherry tomatoes (if using), sugar and salt and bring to a simmer. Leave to simmer, uncovered, for 5 minutes, or until flavoursome and quite thick.
Add the gnocchi, stir well and cover the pan. Leave to simmer on medium-low heat for 10 minutes, or until gnocchi is heated through, stirring occasionally to ensure it doesn't stick to the bottom. Remove from the heat, add the spinach and basil and leave covered until wilted.
Preheat the grill (broiler).
Pour the contents of the saucepan into an ovenproof dish, top with dollops of the Moxarella (you may not need/want all of it) and place under the grill for approx 5 minutes, until just beginning to brown.
Serve immediately with a big green salad.

Notes

*A lot of store-bought gnocchi is vegan but check the package to be sure as it can sometimes contain egg.

*I halved the salt in the Moxarella recipe.

http://www.coconutandberries.com/2015/04/21/vegan-gnocchi-bake-with-spinach-tomatoes-moxarella/

Hope you enjoy the recipe! Stash it away for a chilly day if you’re already in salad and light meal mode.

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Almond-Oat Flatbread with Tomatoes & Basil Cream (GF, Vegan)

Let’s have one last hurrah for summer! Now we’re into September I fear we may have to accept that summer is pretty much over. Luckily we have tomatoes a good way into September so we can go on living the good life for a bit longer.

Not that autumn’s bad of course. There were some gorgeous apples and pears at the farmers’ market on Sunday (my new local!)…and kale is also coming back into season!

But let’s just take a moment to contemplate the beauty of the tomato. These stunners weren’t actually farmers’ market produce but were more home-grown! They were in the veg delivery from my Mum’s garden along with those carrots that got made into my Maple-Orange Roasted Chickpeas and Carrots. Not all of the tomatoes were hits this year. A couple of the new varieties we tried turned out a little lacklustre and mealy, but these big beefsteak tomatoes were really juicy and flavourful. They were the perfect topping for my flatbread.

I’m calling this a flatbread but it’s pretty different to your typical “bread”. It’s ultra easy to make. No waiting around for rising or kneading dough involved, just a few simple, wholesome ingredients- almonds, oats, flax, salt and a touch of olive oil. I added some chopped herbs I had hanging around in the fridge but they’re entirely optional.

It bakes up nice and crisp and, though it’s fairly delicate, it’s sturdy enough to be able to pick up a wedge and eat it with your hands. I’m absolutely in love with the nutty flavour and can see myself baking up a double or triple batch and turning it into a thick cracker of sorts to serve with hummus or nut butter. Yum.

You really could top it with anything. The sweet sweet tomatoes and basil were a beautiful contrast though and this basil cream is unbelievably simple (just 3 ingredients, including salt!) and makes it all even more delicious.

It doesn’t look particularly large but it’s very filling so is perfect to serve two along with a big green salad.

Almond-Oat Flatbread with Tomatoes & Basil Cream (GF, Vegan)

Yield: 2 Servings

Serving Size: 1/2 Flatbread

Ingredients

For the Almond-Oat Flatbread

3/4 C Almond meal (just grind whole almonds in your food processor or high-powered blender)
3/4 C Oat flour (I also make my own, just grinding whole oats in my blender)
1/2 tsp Baking powder
1/4 tsp Salt
1 Tbsp Ground flax + 3 Tbsp Water + 1-2 Tbsp Water, if necessary
1 Tbsp Olive oil
1-2 Tbsp Chopped fresh herbs (optional)

For the Basil cream*

1/2 C Cashews, soaked at least 30 minutes and drained
1/2 C Water
1/2 tsp Salt
Handful of Fresh basil (I used 12 medium-large leaves)

Toppings

1-2 Beefsteak or other Large slicing tomatoes, thinly sliced
Handful of Fresh basil leaves
Basil Cream

Instructions

For the flatbread:

Preheat oven to 180C/350F
In a small bowl, stir together the flax and water and set aside to thicken.
Combine all the dry ingredients in a medium bowl (almond meal, oat flour, baking powder, salt and herbs if using).
Add the flax mixture and olive oil and stir well to combine. I find it easiest to use my hands. If it is a little dry and crumbly add a little extra water, half a Tbsp at a time, until it comes together into a dough. It should be a tiny bit sticky.
Roll out between two sheets of parchment paper until fairly thin (1/4cm-ish) and shape into an oblong (or whatever shape you like!).
Remove top sheet of parchment paper and bake for 20-25 minutes, until just beginning to turn golden at the edges and firm to the touch.
Prepare the basil cream while the flatbread is baking.
Simply blend all the ingredients until completely smooth. Pour into a bowl and refrigerate to store.
Once the flatbread has finished baking, arrange the sliced tomatoes on top, drizzle generously with the basil cream and scatter over the basil leaves

Notes

*You will not need all the basil cream but leftovers are great as a dip for crudités or a pasta sauce with a little nutritional yeast stirred in.

http://www.coconutandberries.com/2014/09/05/almond-oat-flatbread-tomatoes-basil-cream-gf-vegan/

Make this Almond-Oat Flatbread over the weekend and don’t forget to share your pictures. I love seeing them. Just tag @coconutandberries and use the #coconutandberries so I don’t miss it!

Oh, and tell me, what fruit or vegetable are you most excited to see in autumn?

Green Power Soup (Broccoli, Basil & Pumpkin Seed)

I won’t start gushing again about how much I love green food as I have done already and once I get started I won’t stop!

Today’s recipe is the sister post to my beloved “Green Power Burgers” and is equally delicious but even quicker and easier to put together. I think I’m a fan of most green foods (uh-oh,here I go again…) but I do have a few which stand out…

Broccoli! My very faithful friend. I always turn to broccoli when I’m feeling too tired or lazy to come up with an inventive meal since I know I’ll be happy with anything featuring it prominently. It’s formed the base of many “bowl” meals over the years: lightly steamed and served with some quinoa and pesto or hummus (I always keep homemade on hand), and I’m a happy camper!

Sprouts! Newer to my kitchen but something I’ve learnt to love. I fell out of the habit of growing my own sprouts at home until this post by Ricki reminded me of them and what a fantastic addition they are to our diets. The idea of “sprouting” might sound a little intimidating but I assure you it’s not hard and is actually pretty fun, especially if you don’t have a garden where you can grow things.

I wrote more about sprouts and sprouting here.

Pumpkin Seeds and Basil are our other green friends in this soup and add more great nutrition and flavour (as much as I want my meals to be healthy, I also want them to taste good!).

My Green Power Soup is velvety smooth, full-flavoured and very filling.

Green Power Soup (Broccoli, Basil & Pumpkin Seed)

Yield: 4 Servings

Green Power Soup (Broccoli, Basil & Pumpkin Seed)

Ingredients

1 Tbsp Olive oil
1 Medium onion, chopped
1/2 C Pumpkin seeds
2 Garlic cloves, minced
4 C Broccoli (1 Medium head, broken into florets)
4 C Vegetable broth
1/3 C (loosely packed) Chopped fresh basil
1-2 Tbsp White miso*
Approx 1 C Sprouts (I used mung bean and china rose radish)

Instructions

Warm the olive oil in a large pot over medium heat and add the onion and pumpkin seeds. Cook, stirring regularly for approx 10 minutes, or until the onion is translucent and pumpkin seeds smell fragrant (watch carefully so that they don't burn!)
Add the garlic and continue to cook for a further minute.
Add the broccoli and vegetable broth. Bring to a boil then reduce heat to a simmer and cook, covered for 10-15 minutes, or until the broccoli is soft.
Remove from heat and stir in the basil and miso.
Leave to cool somewhat then pour into a high-powered blender ( I used my Froothie!) and blend until very smooth.
Return to pot to warm through.
Top each bowl with a handful of sprouts to serve.

Notes

*I use a low sodium broth so prefer nearer 2 tbsp miso.

http://www.coconutandberries.com/2014/08/08/green-power-soup-broccoli-basil-pumpkin-seed/

What’s your favourite green food/meal?

Apple, Avocado & Basil Smoothie (with iNVO Coconut Water)

You know I’m into coconut everything, so I’m slightly embarrassed that it’s only been in these past few months that I’ve discovered coconut water. It was love at first sip though and I immediately made it my mission to test out all the brands available in the UK (that I could get hold of at least).

If you don’t know about coconut water yet, here’s a bit of info:

It’s simply the water you find inside fresh young coconuts. It’s slightly sweet and seriously refreshing. There’s some science behind that too. Coconut water is what’s called isotonic. This means it contains essential salts and minerals in a concentration and proportion very similar to those found in human cells and is therefore very easily absorbed to rapidly replenish and hydrate the body. Pretty snazzy, no?

It’s especially great for athletes or just for anyone looking for a refreshing drink on a hot day.

Now, since coconuts obviously don’t grow over here, they have to come over from Thailand or other coconut growing countries [N.B. I was pleased to see iNVO’s focus on sustainable farming . Something particularly important in less-developed countries which are susceptible to exploitation by the West]. To preserve the coconut water for its journey, most companies pasteurize it using heat so it’s actually no longer raw and the delicate compounds are significantly altered.

Not so with iNVO coconut water! The winning brand in my testing! iNVO uses pressure instead of heat, a unique method which keeps it tasting incredibly fresh. It’s the closest you’re going to get to sticking a straw in a fresh coconut!

See that pretty pink colour? That’s proof that it’s never ever heated. It turns pink due to the oxidation of the polyphenolics (antioxidants!) naturally present in the coconut water.

iNVO also comes in Thai Lime and Pineapple flavours (just fruit juice added, nothing else) which are equally delicious. Beyond drinking the stuff straight from the bottle, I love using coconut water in smoothies, and this is one of my very favourites. It’s perfect for when you want something super refreshing and nutritious. Like when you’ve had too much chocolate peanut butter pie…

An Apple, Avocado & Basil Smoothie might sound a little wacky but I promise it’s delicious. Fresh herbs are full of nutrition too so it makes sense to load up on them and not just reserve them for garnishes. I find basil slightly sweet so it’s particularly good paired with fruit.

Avocado, cucumber, apple and lemon all lend something of their own- creamy, cooling, sweet and cleansing!

Apple, Avocado & Basil Smoothie (with iNVO Coconut Water)

Yield: 1-2 Servings

Ingredients

1 Medium apple
Handful of basil
1/2 C Coconut water
1/4 Cucumber (3"), washed but no need to peel
1 Tbsp Lemon juice
1 Tbsp Coconut nectar (optional)
1/2 Ripe avocado
1/3 C Ice

Instructions

Blend all the ingredients, except the avocado and ice, in a high-powered blender until the basil is fully broken down. Add the avocado and ice and blend again until smooth and creamy.
Serve immediately.

http://www.coconutandberries.com/2014/06/27/apple-avocado-basil-smoothie-invo-coconut-water/

You can find iNVO both in the UK and USA. In the US, check out Jamba Juice and Whole Foods market, and in the UK, you’ll find it in Harrods, Pod, Crussh Juice Bars, As Nature Intended and various other shops and cafés, as well as online from Goodness Direct.

Let me know if you agree that it’s the best coconut water on the market right now!

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.

[Disclosure: iNVO provided me with some free samples for review purposes but I received no other compensation and, as always, all opinions are my own]