Roasted Roots & Lemony Bean Purée

Roasted Roots with Lemony Bean Purée

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.

Root Vegetables, diced

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!

Roasted Root Vegetables

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

 

Roasted Roots & Lemony Bean Purée
Serves 4
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For the roasted roots
  1. 175g/6oz EACH peeled and diced small
  2. Swede (rutabaga)
  3. Parsnip
  4. Carrot
  5. Beetroot
  6. Butternut Squash
  7. 1 Tbsp Olive oil
  8. 2-3 Cloves of garlic
  9. Salt & pepper, to taste
For the bean purée
  1. 3 C Cooked white beans/2 Cans, drained and rinsed
  2. 1 C Vegetable broth
  3. 2 Sprigs of fresh rosemary
  4. 2 Tbsp Lemon juice
  5. Zest of 1 lemon
  6. 1T Extra-virgin olive oil
  7. Salt & pepper, to taste
Instructions
  1. Preheat oven to 200C/400F
  2. 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.
  3. Meanwhile, make the bean purée. In a medium saucepan, combine the beans, broth and whole sprigs of rosemary. Simmer on low for 10 minutes.
  4. Remove the rosemary, drain but reserve the broth.
  5. 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.
  6. Serve a large spoonful of the purée topped with the roasted roots and a sprinkle of parsley (optional)
Notes
  1. 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.

Roasted Roots & Lemony Bean Purée

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Italian Tempeh & Sweet Pepper Pasta

Italian Tempeh & Sweet Pepper Pasta

Italian Tempeh & Sweet Pepper Pasta

Pasta time! I’ve told you before how I rarely eat pasta. Not because I have anything against it but simply because it usually sounds a little boring to me and probably reminds me of my many many meals of plain pasta in my younger, much fussier days. In fact, I’m not sure I’ve eaten any since I posted my last pasta dish…though that was one I really enjoyed. 

Italian Tempeh & Sweet Pepper Pasta

I’m not sure what encouraged me to get out the pasta again but tempeh was on sale at my local HFS and I couldn’t shake the idea of a hearty tempeh pasta sauce with Italian seasonings.

I’m still playing catch up on life at the moment so this easy, filling meal fit the bill perfectly. I didn’t pack this one too heavily with vegetables so I’m sure it would go down well with those less used to a plant-strong diet too…

Italian Tempeh & Sweet Pepper Pasta

Italian Tempeh & Sweet Pepper Pasta
Serves 4
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 1T Olive oil
  2. 1 Medium onion, diced
  3. 1 Red pepper, diced
  4. 1 225g/8oz pkg Tempeh
  5. 1 Clove of garlic, minced
  6. 2t Fennel Seeds
  7. 2t Dried Oregano
  8. 1/2t Chili Flakes (optional)
  9. 1/2t Sage
  10. 1 1/2T Tamari
  11. 1 Can Chopped tomatoes
  12. 1C Vegetable broth OR water
  13. 1T Coconut sugar
  14. 1T Red wine vinegar
  15. Approx 300g/10oz Pasta (I used Rizopia GF Brown Rice Penne)
  16. Handful of basil for garnish.
Instructions
  1. Heat the oil in large frying pan over medium heat. Add the onion and pepper and cook for 5 minutes, or until softened.
  2. Crumble in the tempeh, leaving some larger pieces.
  3. Add the garlic and herbs and continue to cook for another 5 or so minutes to allow the tempeh to brown slightly.
  4. Add the tomatoes, vegetable broth or water and the coconut sugar. Turn down the heat and simmer for 10 minutes while you cook the pasta according to the package instructions.
  5. Turn off the heat and add the red wine vinegar. Check for seasoning and stir through the cooked pasta.
  6. Serve immediately, garnished with basil.
Coconut and Berries http://www.coconutandberries.com/

 Serve with something green for a balanced meal!

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Hope everyone’s having a good week. 

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Lentil, Cashew, Quinoa Stuffed Peppers

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Lentil, Cashew, Quinoa Stuffed Peppers

Lentils, cashews, quinoa…kale! Does it get more vegan than that? Well, who cares about the stereotypes, all these nutritious foods are some of my favourites.

I’m using them together in these scrummy stuffed peppers.

Lentil, Cashew, Quinoa Stuffed Peppers

You won’t find the recipe on Coconut and Berries  though as I’m guest-posting on The Sweet Life today. Sarah is rather occupied at the moment as she’s just brought another babe into the world, little Nash, brother to the gorgeous Eden. I was more than happy to help out my blogger pal.

Lentil, Cashew, Quinoa Stuffed Peppers

Please head on over to The Sweet Life for the recipe and have a good browse through Sarah’s delicious and decadent recipes while you’re there.

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White Bean & Pesto Millet Risotto

White Bean & Pesto Millet Risotto

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. 

White Bean & Pesto Millet Risotto

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

White Bean & Pesto Millet Risotto
Serves 4
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Cook Time
30 min
Cook Time
30 min
Ingredients
  1. 1T Olive oil
  2. 1/2 Large Onion
  3. 2 Cloves of Garlic, minced
  4. 1C Millet
  5. 4-5C Vegetable broth
  6. 1C Cooked White beans
  7. Zest of 1 lemon
  8. 2T Lemon juice
  9. Salt & Pepper, to taste
  10. 3-4T Pine nuts, toasted
  11. 3-4T Basil pesto (homemade or jarred- I made a hempseed pesto inspired by : this recipe
Instructions
  1. In a large frying pan, heat the oil over medium-high heat.
  2. 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.
  3. Meanwhile, in a separate pan, heat the vegetable broth over low heat.
  4. 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.
  5. Check the millet for done-ness and if it needs any more cooking continue to add the remaining broth.
  6. Otherwise, add the lemon zest and juice and salt and pepper to taste. Warm through.
  7. 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/

White Bean & Pesto Millet Risotto  

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

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Green Power Burgers

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I hope you love green foods as much as me! The colour alone makes me happy but they’re of course full of good nutrients to make you feel good physically too. You don’t have to eat a leafy salad to get your greenery in if that’s not your cup of tea. Try my “Green Power Burgers”! Tasty and satisfying and made with only whole foods.

Green Power Burgers (GF)

You won’t find the recipe here today but please pop over to Ricki Heller’s site where I’m guest posting. Ricki is one of my all-time favourite bloggers and recipe-developers so I’m particularly pleased to be sharing my recipe over there. I’d love your support and comments there! Thank you.

Green Power Burgers (GF)

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