Coriander Archives - Coconut and Berries

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.

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.

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.

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.

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 advise 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.

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

Preheat oven to 190C/375F.
In a large roasting pan, toss the sweet potato and celeriac with the olive oil and sprinkle with salt and pepper.
Roast for 25-30 minutes, until tender and golden brown at the edges.
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.
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.
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.
Finish with toasted almonds if desired.

http://www.coconutandberries.com/2015/04/01/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!

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Nutty Quinoa with Inca Berries

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!

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.

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.

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!

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

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.
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.
Meanwhile, toast the cashews in a small pan over medium heat.
Stir through half the cashews and half the coriander, reserving half of each for topping.
Transfer to a serving platter or individual serving bowls/plates and scatter with reserved cashews, coriander and Inca berries.
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/

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

Chili Quinoa-Bean Bites (with Chipotle Mashed Sweet Potatoes)

So, the countdown has begun until I leave Bath and head back to London! I mentioned I’ve been working on my dissertation, and handing that in marks the end of my master’s course which was the reason I moved here last September.

I’ve got mixed feelings about the move. I’m excited to be back in London where a lot of my friends and family are based, and to get into London life after several years away studying, but I’ve really really loved my time here in Bath and know moving day is going to be emotional!

Although it’s not far to move, my kitchen feels a little like it’s exploded lately and so I’m trying hard to only buy fresh ingredients at the moment and use up the (many!) pantry ingredients I’ve accumulated ( so as not to fill a whole car just with the contents of my kitchen). I’m thinking of it as a kind of challenge to come up with recipes using what I’ve got and and then it’s fun and doesn’t feel limiting.

The ingredients I tasked myself with using were:

- Quinoa: I seem to have 2 jars-plain and tricolore…

- Kidney beans: I still don’t use them often despite my attempts to diversify on the bean front.

- Chickpea flour: I’ve somehow ended up with 2 bags of this stuff too!

I actually already have a recipe on the blog which uses all 3 of these ingredients- my Kidney Bean, Sweet Potato & Quinoa Patties. But, you know me, I like to try new things, and so I came up with these Chili Quinoa-Bean Bites. They’re crisp on the outside and soft in the middle, with pops of sweet, juicy corn and a bit of a kick from the chilli (not too spicy though!).

I’ve finished my jar of kidney beans and made a dent on the quinoa at least. I’ve still got a way to go on the chickpea flour though…

The bites themselves are easy to make and a yummy little appetizer, salad topper, or serve them up taco style like I did. I used my recipe for chickpea flour “tortillas” since I was working on the chickpea flour and didn’t want to buy any corn ones especially. I love how versatile that recipe is.

Chili Quinoa-Bean Bites (with Chipotle Mashed Sweet Potatoes)

Yield: Approx 30 Bites (Serves 4-6, depending on sides)

Chili Quinoa-Bean Bites (with Chipotle Mashed Sweet Potatoes)

Ingredients

1 C Tricolore/Red/White quinoa
2 C Vegetable broth
1-1/2 C Cooked kidney beans (1 Can)
1/3 C Cooked corn (canned or frozen and defrosted are also fine)
1 Tbsp Olive oil
1 Tbsp Paprika
1 tsp Dried oregano
1/2 tsp Chili powder
1 tsp Salt

Chipotle Mashed Sweet Potatoes

2 Medium Sweet Potatoes, peeled and diced into 1" cubes
1 Tbsp Olive oil
1 tsp Chipotle chili powder
1/2 tsp Salt

Instructions

For the Quinoa-Bean Bites

Rinse the quinoa well then add to a pot with the vegetable broth. Bring to a boil then reduce the heat and simmer, covered, for approx 15 minutes, until all the water is absorbed. Leave covered for at least 10 minutes or longer then fluff with a fork.
Meanwhile, mash the beans with a strong fork or whizz in a food processor until fairly well mashed but with some texture.
Preheat oven to 350F/180C.
In a large bowl, mix the quinoa, beans and all the remaining ingredients together until well combined.
Using moistened hands, shape the mixture into walnut-sized balls and place on baking trays lined with parchment paper.
Bake the quinoa-bean bites for approx 20-25 minutes, turning halfway through cooking time, or until crispy on the outside.

For the Chipotle Mashed Sweet Potatoes

Steam the sweet potatoes for approx 15-20 minutes, until very soft.
Add the olive oil, chipotle chili powder and salt and mash well with a fork.
Serve alongside the Chili-Quinoa Bites or spread on tortillas and top with the bites and your favourite taco fixings.

http://www.coconutandberries.com/2014/08/11/chili-quinoa-bean-bites-chipotle-mashed-sweet-potatoes/

Please tell me I’m not alone with my out of control pantry!

African-Inspired Peanutty Millet

It seems so strange to me that just a few years ago I never used nut butters. Though I ate peanut butter as a child, that’s the only one I’d had. Now they’re very much a staple in my diet and I eat them almost every day. Nuts are so fantastic for you- packed with protein, fibre and essential fats and they all have their own extra nutrition credentials- calcium, selenium, zinc, iron, magnesium, etc. And they’re super tasty of course!

Nut butters are great for cooking and add flavour and richness. And though I do use oil in moderation, I like to use more whole foods where possible so nut butters are an ideal oil alternative.

Meridian is my favourite UK brand. Their nut butters are pure and simple, made from just roasted nuts, no salt or sugar, and best of all, no palm oil (unlike the majority of brands)! (See here for more info on why we should all be avoiding palm oil).

There are so many options available these days and Meridian make peanut, almond, cashew and hazelnut butters as well as tahini, sunflower seed and pumpkin seed butters! It’s impossible for me to pick a favourite but since I’d been neglecting the classic peanut butter recently I brought it back into my life with this tasty African-inspired Peanutty Millet.

This is another fab weeknight dinner recipe as it’s quick and satisfying. I loved the leftovers cold for lunch the next day too so it would be a nice one for if you pack food for work or school.

Millet, peanuts, ginger and the other spices I’ve used here are typical of West-African cuisine and all meld together nicely to provide lots of interesting texture and flavour.

African-Inspired Peanutty Millet

Cook Time: 30 minutes

Yield: 4 Servings

African-Inspired Peanutty Millet

Ingredients

2/3 C Dry millet (Approx 2 1/2 C Cooked Millet)
1 Tbsp Coconut oil
1 Small onion, diced
4 Cloves garlic, minced
1 " Ginger, minced
1 Red chili, seeds removed and minced
1 Small cauliflower, broken into florets
1 tsp Cumin
1 tsp Coriander
1 tsp Paprika
1/4 tsp Cinnamon
3/4 tsp Salt
2 Tbsp Peanut butter
1 Medium tomato, chopped
1 Tbsp Tomato purée
2/3 C Water (+ 1/4C)
3-4 C Spinach (loosely packed)
1/4C Chopped roasted peanuts

Instructions

Cook your millet if you're not using leftover cooked millet.
Toast the millet in a dry pan for 4-5 minutes until it smells fragrant (optional). Add 1 1/3 C water (1: 2 ratio millet to water). Bring to boil, then turn down heat and simmer on low for approx 15 minutes or until water is absorbed. Leave to sit, covered, off the heat, for 10 minutes then fluff with a fork. Set aside.
Heat the oil in a large pan over medium heat. Cook the onion, garlic, ginger, chili and cauliflower for approx 5 minutes.
Add the spices and salt and stir well to coat the vegetables.
Add the tomatoes, peanut butter and water, stir well and cover. Simmer for approx 10 minutes or until the cauliflower is tender but not mushy. If the mixture looks a little dry add the remaining 1/4 C water. Add the spinach and cook just until wilted.
Stir through the millet, making sure it's all well coated with the sauce.
Serve topped with the roasted peanuts.

Notes

If you don't have/ don't want to use millet, brown rice works as a substitute.

http://www.coconutandberries.com/2014/05/29/african-inspired-peanutty-millet/

Meridian nut butters are widely available across the UK in supermarkets and health food stores.

What’s your favourite nut butter? Or are you like me and love them all!

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Disclaimer: Meridian Foods sent me a selection of nut butters to sample but, as always, all opinions are my own. I was not compensated in any other way for this post.

Sesame Hummus Bites with Mango-Tahini Sauce

I ate a lot of hummus during my time away. I packed lunch every day to take to work, and while sometimes I was prepared enough to make grain/bean/veggie salads to-go, I often resorted to the lazy option and ate hummus/salad sandwiches for several days straight.

I’m sure I’ve already mentioned how much I dislike eating the same thing over and over again, but even worse was that I had no food processor in Geneva so had to rely on supermarket hummus most of the time. I don’t know how it’s possible to make hummus bad but this really was terrible! Fortunately, the good farmers’ market seedy spelt bread almost made up for it.

That said, it’s nice to return home to my kitchen ingredients and equipment (I especially missed my food processor, blender and decent knives!) and the first thing I made was hummus. Well, sort of.

I’m sure I’m not alone in eating hummus with a spoon sometimes…please tell me I’m not! But it’s not exactly something you can do at a table/in public. So these bites were devised as a more acceptable way of getting hummus to mouth efficiently, without crackers, bread or anything else getting in the way.

A simple, light version of our beloved chickpea dip, with green onions, herbs and carrot folded in for extra flavour and texture, shaped into bite-size balls and rolled in toasted sesame seeds. Perfect for popping into your mouth. No spoon necessary!

They’d be a fun alternative to your classic hummus & crudités platter appetizer. Kick them up a notch and serve them alongside my Mango-Tahini Sauce for dipping.
Tahini on tahini? Yes please!

My favourite way to serve them is over a giant rainbow salad. Great for clearing out all the odds and ends in your fridge and getting lots of colour and variety into your diet. I just fill a bowl with whatever veggies I have on hand, top with several of the Sesame Hummus Bites and drizzle generously with Mango-Tahini Sauce. Much more fun than a dollop of hummus.

Sesame Hummus Bites with Mango-Tahini Sauce

2014-05-05 07:47:41

Yields 20

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Prep Time

20 min

Prep Time

20 min

Sesame Hummus Bites

1-1/2 C Cooked chickpeas (1 can)
2 Tbsp Tahini
3 Tbsp Lemon juice
3 Tbsp Water
1/2 tsp Salt
1/2 tsp Paprika
Pepper
1 Medium carrot, grated
2 Green onions, finely chopped
Handful of fresh coriander, chopped
1/2 C Sesame seeds (white, black or a mixture)

Mango-Tahini Sauce

1 Mango, cubed (approx 2 C)
1/4 C Lime juice
1/4 C Tahini
2 Green onions, chopped (white part only)
1/2 tsp Salt
A few pinches of cayenne pepper (optional)

Instructions

For the hummus bites, in a food processor blend the chickpeas, tahini, lemon, water, paprika, salt and pepper until you have a smooth, thick hummus-like consistency. Transfer to a large bowl, add the carrot, green onion and coriander and mix well to incorporate.
Roll mixture into small balls, using slightly moistened hands. The mixture shouldn't be particularly sticky.
Meanwhile, toast sesame seeds in a dry pan over medium heat for approx 5 minutes, or until fragrant.
Pour the sesame seeds into a wide dish and gently roll the hummus bites in them to coat.

Mango-Tahini Sauce

Blend all ingredients in a high-powered blender until smooth.

Notes

You will have extra sesame seeds but I find it's easier to coat the bites if you're rolling them in a larger amount.

Coconut and Berries http://www.coconutandberries.com/

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