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Little Lemon Pots

I know I talk about the weather all the time but you’ll have to forgive me that. I’m British after all, it’s what we do.

Besides, this weekend’s been rather exceptional so I can’t help but mention it. Glorious sunshine, blue skies and up to 16C! It’s been so lovely wandering around town seeing everyone with smiles on their faces and the park packed with people making the most of it. Bliss!

I’m done with weather talk now but this recipe really is just right for springtime…

I was thinking about the desserts my Mum made when I was growing up and which my brothers and I liked best. We each had our favourites: There was the dark and sinful Chocolate “I Dare you”, the gooey Honeycomb Pudding (my favourite), and the elegant Baked Lemon Tart. These were reserved for Sunday family lunches or special occasions.

These little lemon pots weren’t one of our Sunday lunch desserts but something my Mum would make for dinner parties as a simple but always popular option. There’d usually be a couple of desserts for these parties which meant occasionally the odd lemon pot or two was left over for my brothers and I to enjoy the next day! The original recipe wasn’t vegan in the slightest, calling for mascarpone and several eggs I seem to remember, but my vegan version has all the same appeal- light and lemony with just enough sweetness and richness.

I used silken tofu for the base as it works wonderfully for light creams and mousses and is a nice alternative to heavier nut-based desserts. I played around to get, what I think, is just the right balance of sweet/tart, but feel free to adjust according to preference.

Little Lemon Pots

Yield: 4 Servings

Little Lemon Pots

Ingredients

1 350g/12.3oz pkg Silken tofu, drained
1/4 C Agave OR Coconut nectar
Zest of 1 lemon
5 Tbsp Lemon juice
1 tsp Vanilla extract
3-4 Tbsp Coconut butter
Pinch of turmeric (optional, for colour)

Instructions

Add the tofu, sweetener, lemon zest and juice and vanilla to your blender jar and blend until perfectly smooth.
Add the coconut butter and turmeric, if using, and blend again.
Divide between 4 ramekins and refrigerate for at least 2 hours before serving.
Serve with fresh berries.

http://www.coconutandberries.com/2014/03/08/little-lemon-pots/

What desserts were your childhood favourites?

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Roasted Roots & Lemony Bean Purée

We’re still hovering between winter and spring here and, as I said I would, I’m making the most of the seasonal vegetables before they disappear. I’ve been cooking like a mad thing lately but don’t have much to show for it. I’m testing for fellow blogger, Ricki Heller’s upcoming cookbook right now so a lot of my cooking energy hasn’t been directed to my own blog recipes. I’ve been sharing pictures of what I’ve been making on instagram so get over there and check out my profile if you’re interested in getting a cookbook preview! I’m having a lot of fun doing it.

In any case, I hope you like this simple recipe I’ve got for you today.

I so frequently make beany/lentil stews and serve them over, either a grain, sweet potato or mash. Just for a change, I thought I’d flip it and serve my chunky roasted roots over a smooth, bean purée. I really enjoyed it and look forward to trying more variations. I’m thinking a ratatouille over this lemony bean purée would be lovely come summer vegetables…I’ve got a couple more ideas but I might save those for blog recipes!

I kept it very basic and just went with a good mix of root vegetables- swede, carrots, parsnip, butternut squash and my beloved beetroot- and roasted them with olive oil, smashed garlic, salt and pepper. The smooth bean purée is infused with rosemary and a little zingy with the lemon zest and juice, a nice foil to the earthy vegetables.

Roasted Roots & Lemony Bean Purée

2014-03-05 14:36:59

Serves 4

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For the roasted roots

175g/6oz EACH peeled and diced small
Swede (rutabaga)
Parsnip
Carrot
Beetroot
Butternut Squash
1 Tbsp Olive oil
2-3 Cloves of garlic
Salt & pepper, to taste

For the bean purée

3 C Cooked white beans/2 Cans, drained and rinsed
1 C Vegetable broth
2 Sprigs of fresh rosemary
2 Tbsp Lemon juice
Zest of 1 lemon
1T Extra-virgin olive oil
Salt & pepper, to taste

Instructions

Preheat oven to 200C/400F
Toss the root vegetables with the oil and spread in a single layer in a large roasting dish. Squash the garlic with the flat of a knife and add to the roasting dish. Season with salt and pepper. Cook for 35-40 minutes, until vegetables are tender and beginning to brown at the edges.
Meanwhile, make the bean purée. In a medium saucepan, combine the beans, broth and whole sprigs of rosemary. Simmer on low for 10 minutes.
Remove the rosemary, drain but reserve the broth.
Return the beans to the pan and add the olive oil, lemon juice and zest. Blend with an immersion blender to a smooth purée. Add some of the reserved broth as necessary to reach your desired thickness. Season to taste.
Serve a large spoonful of the purée topped with the roasted roots and a sprinkle of parsley (optional)

Notes

If you are concerned about the beetroot "bleeding" and staining the other vegetables, roast it in a separate dish and add to the other vegetables just before serving.

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

I’m submitting this recipe to the weekly link-ups, Wellness Weekends and Healthy Vegan Fridays.

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Chunky Chickpea Dip with Roasted Lemon & Tomatoes

I didn’t think it could ever happen, but it did. I got sick of hummus.

I am still in full agreement with fellow blogger and cookbook author, Dreena Burton, that “hummus is a food group”. It just turns out that you can have too much of a good thing .

When this whole candida saga began I was a little clueless about how to replace my typically fruit-heavy breakfasts with savoury and preferably grain-free options. I found my saviour in hummus and ate it in abundance with veggie sticks and raw crackers every morning without fail. I’d then go on and eat the same for lunch.

It did briefly cross my mind that I might turn into a chickpea, or at least turn orange from all the carrots I was eating for dipping (!) but I burnt out on it before I noticed any change in my skin colour…

I found alternative meal options and hummus got the boot.

However, after several weeks apart, I eventually began to miss my old friend. This chunky chickpea dip is my way of easing back into hummus world.

Warm chickpeas are gently crushed with olive oil and tossed with baby tomatoes and whole lemon slices, roasted to mellow their sharpness and bring out their sweet flavour. A sprinkle of fresh parsley and toasted cumin seeds seal the Middle-Eastern deal.

Hummus-esque but not hummus.

I loved this piled onto raw crackers- these from Pura Vida are especially tasty. But this would be delicious on toasted bread as well or scooped up with crunchy lettuce leaves. Recipe Card

Chunky Chickpea Dip with Roasted Lemon & Tomatoes

2014-02-03 10:54:53

Serves 4

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Ingredients

1 1/2C Well-cooked chickpeas, freshly cooked (see note for canned chickpeas)
1C Baby plum or cherry tomatoes, halved
1t Olive oil
1/4t Fine salt
1/2 Lemon, sliced into half moons
1T Lemon juice
2T Olive oil
Handful of fresh parley, roughly chopped
Salt and pepper, to taste
3/4t Cumin seeds

Instructions

Preheat the oven to 180C/350F
Mix the tomatoes with the teaspoon of olive oil and the salt. Place on a lined baking tray, cut-side up. Roast for 10 minutes, add the lemon slices and cook for a further 20 minutes. Remove from oven and set aside.
Toast the cumin seeds in a small pan for 1 minute, until fragrant, then lightly crush in a pestle and mortar or the flat of a knife.
While the chickpeas are still warm, add to a bowl along with the olive oil and lemon juice and gently mash with a potato masher. You want to keep plenty of texture.
Stir through the roasted lemon slices and tomatoes, fresh parsley and cumin seeds. Season to taste.
Serve at room temperature or cold with crackers or crusty bread.

Notes

- If using canned chickpeas or chickpeas that have already been cooled, simmer in a pan of boiling water for 5 minutes or so until soft. Drain and then proceed to gently mash.

Adapted from Waitrose magazine

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

I’m submitting this recipe to the weekly link-ups, Wellness Weekends and Healthy Vegan Fridays

Have you got sick of any of your favourite foods from over-doing them?

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White Bean & Pesto Millet Risotto

Time for a cozy meal! I’ll try not to bore you by going on for too long about how sick I am of this weather. I should be grateful for the temperature staying above 0 degrees C for almost the whole winter. It’s just this rain I’m just a teensy bit bored of. Anyhow, it’s a good reason to cook a lovely warming dinner.

Yes, I’ve said I don’t like risotto in the past but this isn’t your traditional risotto. I used millet in place of the traditional rice for a change as I’m always looking for new ingredients to try. While millet is still a staple for a large part of the world- especially in Africa and Eastern Europe- this traditional grain has been relegated pretty much exclusively to birdfeed elsewhere. But, it’s making a comeback and I’m here to encourage you to give it a try! It’s a nutritious, gluten-free grain, high in protein and easily digestible so great for those of us who need a little help in that department.

It’s also very tasty and has a delicious mild, slightly sweet and nutty flavour. I’m looking forward to adding it to my repertoire.

This risotto is rich and comforting without a drop of butter or cream in sight. The millet itself imparts some creaminess when cooked, stirring frequently, like a traditional risotto, and the addition of white beans add to this as they soften up and mingle with the grains while cooking.

To perk up this dish (and us on these grey days!) I stirred in plenty of lemon and topped each bowlful with a swirl of pesto, the ultimate flavour-booster.

White Bean & Pesto Millet Risotto

2014-01-29 16:02:04

Serves 4

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Cook Time

30 min

Cook Time

30 min

Ingredients

1T Olive oil
1/2 Large Onion
2 Cloves of Garlic, minced
1C Millet
4-5C Vegetable broth
1C Cooked White beans
Zest of 1 lemon
2T Lemon juice
Salt & Pepper, to taste
3-4T Pine nuts, toasted
3-4T Basil pesto (homemade or jarred- I made a hempseed pesto inspired by : this recipe

Instructions

In a large frying pan, heat the oil over medium-high heat.
Add the onion and cook for 4-5 minutes until translucent. Add the garlic and cook for another minute, and then the millet and toast, stirring for a further 2 minutes.
Meanwhile, in a separate pan, heat the vegetable broth over low heat.
Add 1/2C vegetable broth to the frying pan, allow to simmer, stirring frequently until almost all the liquid is absorbed. Add the white beans, smashing about half with the back of your spoon. . Continue adding the vegetable broth by the 1/2C until you have used about 4C of liquid. This will likely take at least 25 minutes.
Check the millet for done-ness and if it needs any more cooking continue to add the remaining broth.
Otherwise, add the lemon zest and juice and salt and pepper to taste. Warm through.
Divide the risotto between bowls/plates and top with a swirl of pesto, toasted pine nuts and extra lemon zest (optional)

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

Have you used millet? Any recipes to share with us?

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Lemon-Coconut Fudge Bites

Hello again everyone! I’ve missed posting here this last week but wanted to take break and disconnect completely over Christmas. Hope you all had a lovely holiday wherever you are in the world. Things are gradually getting back to normal here, although I’ve still got a week before I head back to my little flat in Bath for the next semester.

I may be one of the few who wasn’t eating cookies and desserts aplenty over Christmas, but I promise I’m definitely not feeling smug about it! I would have loved to be eating chocolate and Christmas pudding like everyone else. But I haven’t been feeling my best for a little while now and so I’ve been trying out an anti-candida diet to hopefully bring me back to balance. The diet doesn’t allow any sugars (the only sweeteners I can use are yacon syrup and stevia), including those from fruit, as well as gluten, dairy, yeast, fungi and a bunch of other things.

For a major sweet tooth like me it has to be said it was a bit of a challenge figuring out what to eat, especially when it came to finding a replacement for my daily post-lunch dark chocolate fix.

These zingy little fudge bites are doing the trick of satisfying any sweet cravings nicely, and one is more than enough as they’re pretty rich from the coconut and almond butters.

After chocolate Lemon desserts are always my favourites anyway…

Lemon-Coconut Fudge Bites

Yield: 10 Bites

Ingredients

1/2 C White Almond Butter OR Cashew Butter
3 Tbsp Melted Coconut Butter
Zest of one Lemon
3 Tbsp Lemon Juice
1 1/2 Tbsp Liquid Sweetener (Agave nectar, Brown Rice Syrup etc.) I used 1T Yacon Syrup + 5 drops stevia
Shredded Coconut for sprinkling

Instructions

Add all ingredients to a glass bowl, except the shredded coconut, and stir well to combine.
Divide between 10 mini silicone moulds OR pour into a dish lined with parchment paper and slice into cubes once set. Sprinkle with shredded coconut and freeze until firm.
These are the perfect consistency straight from the freezer, in the fridge they’re a little too soft for my tastes.

http://www.coconutandberries.com/2013/12/29/lemon-coconut-fudge-bites/

I’m submitting this recipe to the weekly link-up, Wellness Weekends

Today I’ve actually discovered there might be another cause of my health problems so I’m praying that’s the case and I can go back to eating normally soon!

In the meantime, what are your favourite SAVOURY snacks?

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