Mint Archives - Coconut and Berries

Purple Sprouting Broccoli & Puy Lentil Salad with Almond Feta & Mint

Most people, including me, would probably name asparagus when asked to think of their favourite spring vegetable. But, while Spring has officially started (I think…), it will most likely be a few weeks until British asparagus appears.

I’m definitely looking forward to then but in the meantime was very happy to spot another of my seasonal favourites at the farmers’ market a couple of Sundays ago – purple sprouting broccoli! It was a rainy day and I had a hood up but the bright violet florets caught my attention and a bagful made its way home with me and into lunch!

If you haven’t had PSB before, it’s a little sweeter than regular Calabrese broccoli and you can eat the whole lot, leaves and all. Just trim off any tougher ones and woody stems.

Lentils are always reliable and cook nice and quickly so this meal came together in a flash. I mixed the lentils with a simple, lemony vinaigrette and plenty of herbs to keep things fresh and then topped them with steamed broccoli and salty crumbled almond feta.

For the feta, I used my Baked Cashew Cheese recipe but substituted blanched almonds for the cashews – both work nicely.

This is one of those great salads which holds up really well for a couple of days in the fridge and is perfect for lunchboxes too.

If you haven’t made any nut cheese in advance, another tasty option is to sprinkle some capers over the salad instead. They’ve got a salty kick to them so have a similar effect to the nut cheese.

Purple Sprouting Broccoli & Puy Lentil Salad w/Almond Feta & Mint

Serving Size: 2-3 Servings

Ingredients

Salad:

3/4 C Puy lentils
1 Bay leaf
Approx 150g Purple sprouting broccoli OR Asparagus, woody ends removed
1/3 C finely chopped red onion
½ C roughly chopped herbs (mint+ parsley)
Almond Feta, crumbled

Dressing:

1 ½ Tbsp lemon
1 ½ Tbsp olive oil
1 tsp Maple syrup
1 tsp Dijon mustard
Salt & pepper, to taste

Instructions

Rinse the lentils and place in a medium pan with the bay leaf and plenty of water. Cook for 20-25 minutes, or until tender but not mushy. Drain and leave to cool.
Steam the purple sprouting broccoli or asparagus for a couple of minutes. It should be bright green and still quite firm. Rinse in cold water to stop further cooking.
Whisk together the dressing ingredients and toss with the lentils, red onion and herbs.
Top the lentil salad with the steamed broccoli and almond feta.

http://www.coconutandberries.com/2015/03/27/purple-sprouting-broccoli-puy-lentil-salad-almond-feta-mint/

P.S. You can definitely swap out the PSB for asparagus when it arrives!

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Tempeh Kofte with Roasted Aubergine and Minted Yogurt

Thanks for all your patience with my less-than-regular posting lately. If you follow me on Facebook, you might have caught my message that I’ve been moving house, and so blogging had to go on the back-burner while I got myself sorted. I’m now officially in my new home and have even cooked my first proper meal (i.e. not food defrosted from the freezer, or hummus, veggies & crackers…)!

I went back to my favourite Middle Eastern flavours for this meal with tempeh kofte.

Apparently the name kofte comes from the Persian word “to grind”, so, although they’re traditionally made from meat, they certainly don’t have to be. My version uses tempeh “ground” in a food processor. There are countless varieties out there, many of which use different seasonings and are shaped, cooked and served differently.

Seeing as I’m just getting used to my kitchen, I didn’t want to attempt anything too ambitious and kept this recipe fairly quick and simple.

The kofte turned out really tasty, especially tossed with melt-in-the-mouth roasted aubergine, crisp fresh parsley, red onion, and a good dollop of minted yogurt. Try stuffing them into warm pitta or flatbread, serving them dipped in the minted yogurt as an appetizer, or atop a big leafy salad.

I’ve got to adjust to a whole new photography setup too!

Tempeh Kofte with Roasted Aubergine and Minted Yogurt

Yield: 2-3 Servings (depending on accompaniments)

Tempeh Kofte with Roasted Aubergine and Minted Yogurt

Ingredients

Tempeh Kofte

1/3 C Pine nuts, toasted
2 Cloves of garlic, roughly chopped
1 x 225g/8oz pkg Tempeh
1/2 tsp Agave nectar OR other liquid sweetener
1 Tbsp Dried thyme
2-1/2 Tbsp Harissa paste*
1/4 tsp Salt

Minted Yogurt

1/2 C Coconut yogurt (or soy but will be runnier)
1/4 C Finely chopped mint
1 Tbsp Lemon juice

To Serve

1 Large aubergine (eggplant), chopped into 1" chunks
1 Tbsp Olive oil
1/4 Red Onion, thinly sliced
1/2 Bunch of fresh parsley, roughly chopped

Instructions

Preheat oven to 200C/400F.
Toss the aubergine with the olive oil and spread on a baking sheet. Cook for approx 20 minutes, or until very soft.

For the kofte

Pulse the toasted pine nuts and garlic in a food processor until coarsely chopped. Add the remaining ingredients and process until the tempeh is broken down and everything is combined.
Shape mixture into small balls (10-12) using moistened hands to prevent sticking.
Dry-fry in a non-stick pan/sauté in a drizzle of oil/ or skewer, brush with oil and cook on the grill.
Stir together the ingredients for the minted yogurt.
Toss kofte with roasted aubergine, parsley and red onion and serve as desired, with a dollop of minted yogurt.

Notes

*Harissa paste can vary quite a lot in heat. Mine was fairly mild. Adjust according to preference.

http://www.coconutandberries.com/2014/08/28/tempeh-kofte-roasted-aubergine-minted-yogurt/

Beetroot Ribbon Salad with Mint & Cashew Cheese

Hello hello! It feels like forever since we last spoke. If you follow me on Facebook or Instagram you likely saw a message saying that I wouldn’t be blogging or on social media for a couple of weeks, but I somehow forgot to mention it over here so sorry if you were left in the dark.

Anyway, I’ve just returned from 2 weeks in Scandinavia! I’d been wanting to go for ages and since a friend was already planning a trip this summer I jumped on board too. I had a fantastic time- We visited 3 major cities (Gothenburg, Oslo and Stockholm) as well as venturing further afield to lakes, forests and islands.

There was plenty of good food to be had, as I’m sure you can imagine, and I’ll be recapping that side of things on here once I’ve got my photos organized.

For now, I’ve got a new recipe for you which I enjoyed before heading off on holiday.

One of the most popular recipes on Coconut and Berries is my Beetroot & Sweet Potato Salad with Baked Cashew Cheese. It’s so so delicious but very hearty and really a bit wintry for mid-July, so I put a summer spin on it and came up with this lighter, raw alternative- a “Beetroot Ribbon Salad with Mint & Cashew Cheese”.

My spiralizer has been in hibernation most of the winter but since I pulled it out I’ve been using it a lot and remembering how fun it is to make veggie “spaghetti” or ribbons! If you’re looking for more recipes to make the most of your spiralizer, try my 10-Minute (Nearly) Raw Peanut Noodles.

I love beetroots roasted but they’re pretty wonderful raw too. I love how their sweet earthiness offsets the tangy cashew cheese and fresh mint here. If you can’t get behind raw beetroot, though I urge you to give it a chance, using mild-tasting courgette noodles as a substitute would still be tasty.

I was trying out recipes from Artisan Vegan Cheese when I made this recipe so I used the cultured Cashew Chèvre from the book here. I’ve also made the recipe with my own Baked Cashew Cheese which can be used baked or left unbaked to keep the dish completely raw.

Beetroot Ribbon Salad with Mint & Cashew Cheese

Yield: 2 Servings

Beetroot Ribbon Salad with Mint & Cashew Cheese

Ingredients

2 Medium/Large Beetroot, peeled
1/2 Recipe Baked Cashew Cheese (Baked or left unbaked) (Approx 1/3 C)
1/3 C Chopped mint

For the vinaigrette:

1 tsp Maple syrup
2 tsp Dijon mustard
2 Tbsp Olive oil
2 Tbsp Apple cider vinegar
Salt & Pepper

Instructions

Spiralize the beetroot and chop the mint.
Whisk together the ingredients for the vinaigrette and toss well with the beetroot and mint in a large bowl.
Remove to a serving platter or individual plates and top with dollops of cashew cheese.
Serve immediately.

http://www.coconutandberries.com/2014/07/18/beetroot-ribbon-salad-mint-cashew-cheese/

Raw beetroot, yay or nay?

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Choosing Raw: The Book

I’ve been anticipating this book since before it was even announced, so you can bet I’m absolutely thrilled it’s finally arrived!

I’d be surprised if you’re a blog reader and haven’t come across Gena Hamshaw yet. Her blog, Choosing Raw, has a huge following, and very rightly so.

It was one the first blogs I started reading many years ago and one that had a huge influence on leading me towards veganism, something that has had an unimaginably positive impact on my life.

Beyond the food, it was Gena’s personal background which first resonated with me. If you know my story, you’ll be aware that my relationship with food didn’t use to be so positive as it is today. Gena has openly shared her own past struggles with food and, unknown to her, she has been a kind of mentor to me throughout my own journey towards recovery. She has written some very moving, thought-provoking and inspiring posts on the subject which I definitely urge you to take a look at, wherever you’re coming from with food. Some of my favourites are listed here.

Gena’s warmth and compassion shines through in every one of her posts, making them a joy to read, before we even get to the great food! I’m sure a lot of you are here for that though…so let’s get to it!

Cherry Vanilla Tahini Ice Cream- Gena was the one who brought us banana soft serve so it’s only fitting that it gets a little spot in the book. I would never have thought of this flavour combination but it gets a big thumbs up.

If you do read Choosing Raw, the blog, you’ll be happy to know that the recipes very much reflect the “Gena-style” we know and love- that is to say- simple but still creative and super nutritious dishes, ideal for your everyday meals, not just for special occasions.

There are 125 recipes in the book so a lot to sink your teeth into. I’ve only had the book a couple of days and have been out at work most of the weekend, but have already made quite a few of the recipes. This book definitely won’t be sitting on your shelves gathering dust!

No-Bake Sunflower Oat Bars- A great staple snack bar, easy and inexpensive. Just 10 minutes kitchen time and now I have tasty snacks for the whole upcoming week!

Though the recipes emphasize raw foods, there are also some healthy cooked foods in there too, like sweet potatoes, whole grains, legumes and the occasional tempeh or tofu.

After the section on “essentials” and a sampling of some of Gena’s staple recipes: juices, snacks, dressings/dips and meal-sized salads, you’ll find breakfast, lunch and dinner recipes divided into three chapters, working from mostly cooked, to exclusively raw. If you’re just dipping your toes into vegan food then you might want to start in the “Tried and True” chapter, or, if you want to get stuck into all raw immediately, then head straight to the “Brave New World” chapter.

Kale Salad with Sweet Potato, Almonds, and Creamy Maple Chipotle Dressing- Gena is queen of the meal-sized salad! The dressing really makes this sing and will no doubt even have greens skeptics chowing down on platefuls of kale.

In case it’s a concern, unlike many raw recipes out there, those in the book that call for a dehydrator are in the minority. And in any case, Gena always gives the option and instructions for using your oven instead so it’s certainly not a necessity if you’re not concerned about your meals being “officially” raw.

Mango Coconut Chia Pudding- Chia pudding for breakfast is always a good start to the day up. Gena’s ingredients ratio was spot on for a thick, perfectly sweet (but not too sweet!) pudding.

I’ll admit to often skipping the non-recipe sections in vegan cookbooks, since, 5 years into veganism, I’m pretty familiar with the ingredients, equipment and the usual things discussed. But, as well as being a recipe collection, this book is a resource/lifestyle guide on all things vegan and nutrition related. Gena discusses the why, the what and the how of veganism and vegan and raw foods, in such a way that everyone, from the newbie to the well seasoned vegan, will learn something new.

I especially appreciated her balanced perspective on some of the big issues in nutrition which seem to cause a lot of controversy these days- oil in a vegan diet, soy, gluten, food-combining, and more.

Hemp-Seed Tabouli with Yellow Tomatoes and Mint

While you wait for your copies of the book to arrive…I’ve got a couple of recipes from the book for you to get started with! A big thanks to Gena for allowing me to share them.

The Raw Carrot Falafel and Hemp-Seed Tabouli with Yellow Tomatoes and Mint are a perfect pairing and such a fun twist on the classic cooked versions. The falafel have a sesame seed and carrot base and are dehydrated (or oven-baked) not fried. I was particularly excited about the tabouli. It looks so much like the traditional Middle-Eastern bulgur wheat and herb salad, but is fully raw!

(Raw) Carrot Falafel with Tangy Tahini Sauce

Raw Carrot Falafel, Hemp-Seed Tabouli with Yellow Tomatoes and Mint

Yield: 4 Servings

Ingredients

Raw Carrot Falafel:

1 cup sesame seeds
1/2 teaspoon sea salt
1 1/2 cups carrot pulp from juicing or 1 1/2 cups finely grated carrot, squeezed firmly between paper towels to remove excess moisture
2 cloves garlic, minced
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon ground cumin (optional)
2 tablespoons flax meal
1/4 cup fresh curly parsley

Hemp-Seed Tabouli with Yellow Tomatoes and Mint:

1 cup fresh parsley
1/2 cup fresh mint
1/4 teaspoon sea salt
4 medium yellow vine or Jersey tomatoes, chopped
1 cup shelled hemp seeds
2 tablespoons hemp oil
2 tablespoons freshly squeezed lemon juice

Instructions

For the Falafel:

Grind the sesame seeds and sea salt in a food processor until finely ground.
Add the carrot pulp, garlic, lemon, cumin, if using, and flax, along with 1/3 cup of water. Process until the mixture is smooth.
Add the parsley to the processor and pulse to combine.
Shape the mixture into twelve small patties. Dehydrate at 115 F for 6 hours, flipping once through.
Alternatively, preheat the oven to 350. Bake the falafel for 15 minutes. Flip and cook for another 10 minutes, or until golden brown on both sides. Top with tangy tahini sauce (pg. 188), and serve.
Stored in an airtight container in the fridge, both dehydrated and baked falafel will keep for up to 4 days. They can also be frozen.

For the Tabouli:

In a food processor fitted with the “S” blade, process the parsley, mint, and sea salt until minced.
Transfer the herbs and salt to a large mixing bowl. Add the tomatoes, hemp seeds, hemp oil, and lemon juice. Mix well, and serve.
Stored in an airtight container in the fridge, the tabouli will keep for 2 days.

Notes

http://www.coconutandberries.com/2014/06/29/choosing-raw-book/

Congratulations again Gena on your first cookbook! It’s all I hoped for and more!

Get your copy of Choosing Raw: Making Raw Foods Part of the Way You Eat now if you haven’t ordered it already.

I want reports back on your favourite recipes too everyone! N.B. All pictures here are my own but the recipes in the book are accompanied by beautiful photographs from Hannah Kaminsky.

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[Disclosure: I was sent a free copy of this cookbook for review purposes, but, as always, all opinions are my own]

Vegan Turkish Pizza (Lahmacun)

I love making pizza from scratch. It might take a little time with all the kneading, leaving the dough to rise ( maybe twice), preparing the toppings, etc. but I enjoy the process and definitely enjoy the eating too!

My pizzas are rarely traditional tomato sauce/cheesy numbers. I’ve made Spanish Romesco & Pesto Topped Pizzas, a “Southwestern” style BBQ Pizza and Socca Pizza, amongst others.

Today’s is even more different- a Vegan Turkish Pizza, also known as Lahmacun.

Lahmacun is a traditional recipe in the Middle East- a thin, oval-shaped flatbread topped with spicy lamb or beef mince, baked until crisp and then topped with salad and herbs.

Of course I don’t use lamb or beef for mine and instead made my own “meat” from ground mushrooms and walnuts. I was really pleased with how well it turned out and along with all the herbs and spices it was a wonderful topping with lots of texture and flavour.

I tried to keep it as simple as possible but all the ingredients really add to the overall experience so I didn’t streamline it too much. That is to say, don’t be overwhelmed by the long ingredients list and you likely have most things on hand already.

You could speed up the prep by using store-bought pizza dough too. I used my old faithful pizza crust recipe from Vegan with a Vengeance (using half whole wheat flour) and made sure to roll it out thinly.

I’m not sure how traditional the tahini drizzle is, but I’m not going to pass up the opportunity to use the stuff…The lemon wedges, red onion and extra herbs are definitely typical though.

Vegan Turkish Pizza (Lahmacun)

Yield: 2-4 Servings

Vegan Turkish Pizza (Lahmacun)

Ingredients

1 Ball of pizza dough
1/2 C Walnuts
1 C Sliced Mushrooms (50g)
1 Tbsp Olive oil
1/2 Onion, diced fine
1 Clove of garlic, minced
1 Medium tomato, de-seeded and chopped fine
1 Tbsp Tomato paste
1 tsp Paprika
1/2 tsp Cumin
1/4 tsp Cinnamon
1/4 tsp Allspice
Pinch of chili flakes
1/2 tsp Salt
Handful of fresh parsley, finely chopped
Hanful of fresh mint, finely chopped
To serve- any number of the following:
Lemon wedges
Red Onion, sliced
Fresh parsley, mint & shredded romaine lettuce
Sumac
Tahini Sauce (tahini mixed with lemon & water)

Instructions

In a food processor, pulse the mushrooms and walnuts until coarsely chopped and well combined. Set aside.
Preheat the oven to 225C/450F.
Heat the olive oil in a large pan over medium heat, add the onion and sauté until translucent (5-7 minutes).
Add the garlic, tomato, tomato paste, spices and salt and cook for a further couple of minutes. Add the mushroom walnut mixture and stir to coat in the spice mixture. It might look dry at this stage but the mushrooms will release some moisture as they cook. Cook for approx 10 minutes, stirring every now and again, until the tomato is cooked down and you have a thick, slightly saucy mixture. Stir through the chopped herbs and set aside.
Roll out your pizza dough to a thin oval shape, top with the spiced "meat", spreading it evenly but not too thick or your dough will get soggy. You might not need it all.
Transfer to a lined baking sheet and cook for 10-15 minutes until the dough is cooked through and crisp.
Serve topped with any number of the following: fresh herbs, red onion, tahini sauce, a sprinkle of sumac and with a squeeze of lemon juice.

http://www.coconutandberries.com/2014/06/11/vegan-turkish-pizza-lahmacun/

A Turkish Shepherd’s Salad is a lovely fresh accompaniment as well and can be thrown together in the few minutes that the pizza is baking.

What are your favourite pizza toppings?

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