Parsley Archives - Page 3 of 5 - Coconut and Berries

Vegan Persian Frittata

Writing my “All about Chickpea Flour” post earlier this week gave me the chance to delve through my recipe archives and rediscover some forgotten favourites. I’m constantly creating new recipes so I don’t often repeat old ones, despite how successful they are. Amongst the recipes I highlighted were my Tofu Omelettes (Pesto-Ricotta with Cherry Tomatoes) and I couldn’t get the idea of making something similar out of my head.

I’ve made vegan frittatas before, including my Roasted Vegetable one, but thought I’d add a little bit of a Middle Eastern twist this time as it’s been a long time since I’ve experimented with those flavours.

I feel like recipes with foreign names often sound more complicated than they necessarily are and frittatas are definitely one of them, even vegan-style! I use a simple base of tofu and chickpea flour which I spiked with ginger, garlic and fresh herbs. I sprinkled it generously with tangy, lemony sumac for a little extra jazziness.

You can either bake the frittata in the oven or cook it on the stovetop if you don’t have an oven-proof pan.

Vegan Persian Frittata

Yield: 4 Servings

Vegan Persian Frittata

Ingredients

1 Tbsp Olive oil
1 Onion, chopped
1 Clove of garlic, minced
2" Fresh ginger, peeled and minced/grated
1 Large courgette OR 2 small, sliced into half moons.
1 350g/12oz pkg Silken tofu
2 Tbsp Nutritional yeast
1 Tbsp Olive oil
1/3 C Almond milk
1/4 tsp Turmeric
1/2 tsp Black salt (This gives it the "eggy" taste. Highly recommended)
1/2 C Chickpea flour
1 Tbsp Arrowroot
Salt and pepper to taste
Fresh parsley
Sumac

Instructions

Warm the olive oil in a large pan (oven-proof if baking) over medium heat. Add the onion and cook for 5 minutes until soft.
Add the garlic and ginger and continue to cook, stirring, for another minute.
Add the courgette and cook for a further 8-10 minutes.
Meanwhile, blend the silken tofu through to the black salt in a blender. Add the chickpea flour, arrowroot and salt and pepper and blend briefly again.
Fold in a handful of chopped parsley.
Spread the vegetables evenly in the pan and pour the frittata batter over, spreading with a spatula so it is evenly distributed.
If cooking on the stovetop (this is what I usually do) cook over medium heat for 15 minutes. Carefully slide onto a plate, flip the frittata and cook the reverse side for a further 15 minutes. It should be browned and firm to the touch.
Alternatively, place the pan in the oven and bake for approx 30 minutes at 180C/350F
Sprinkle liberally with sumac and fresh parsley to serve.

http://www.coconutandberries.com/2014/04/04/vegan-persian-frittata/

For a light dinner, I served the frittata with a green salad and to carry on the Middle-Eastern feel I made another salad with beetroot and pomegranate. This one is a little sweet, a little tangy and a little spicy! It would be a tasty addition to a full-on Middle Eastern feast.

Beetroot-Pomegranate Salad

2014-04-04 14:11:20

Serves 4

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Ingredients

3-4 Medium beetroot
3/4 C Pomegranate arils
1/8 tsp Chili flakes
1 Tbsp Pomegranate molasses
2 Tbsp Lemon juice
1/2 Tbsp Olive oil
Salt and pepper, to taste
1/2 C Chopped fresh parsley OR coriander

Instructions

Scrub the beetroot, cut off the greens, wrap loosely in tin foil and bake at 200C/400F for 45 mins-1 hour, until very soft.
When cool enough to handle, rub the skins off with your fingers. They should come off easily if the beetroot is fully cooked.
Dice the beetroot and add to a bowl with the pomegranate arils. Mix the chili flakes through to the salt and pepper in a small bowl/jar. Pour the dressing over the salad and stir through the fresh herbs.

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Butternut with Roasted Red Pepper, Walnut & Parsley Pesto

It very recently dawned on me that in all my excitement about the arrival of spring- the crocuses have been popping up and we’ve had the (very) occasional stint of unbroken blue sky (!)- I’d forgotten the good things about winter and what we’re leaving behind.

I’m talking about winter vegetables of course!

I do have quite a number of squash recipes on Coconut and Berries already it seems:

Miso-Curry Roasted Squash with Crispy Chickpeas & Kale

Kabocha, Spinach, Brown Rice & Miso Broth

Butternut, Barley & Lentil Pilaf

Ethiopian Yellow Split Pea & Butternut Stew

Butternut & Lentil Salad with Tahini Dressing

Red Lentil & Root Vegetable Tagine

But I still don’t feel like I’ve had my fill of squash and find myself slightly panicking about it’s upcoming disappearance!

You might have to put up with another spate of squash recipes here in the next few weeks before I put it aside for a few months.

Today’s recipe doesn’t actually have to feature butternut anyway and the delicious walnut parsley pesto I served it with is good in all manner of dishes. Made with toasted walnuts, fresh parsley and sweet, smoky roasted red pepper, it packs a real punch of flavour to anything it touches. I’ve only listed the amount I made initially which is enough to serve with a medium butternut plus a little leftover, but I definitely recommend scaling up the recipe!

I made the butternut the star of my meal and ate it with a couple of very simple side-dishes- steamed broccoli (my favourite vegetable!) and some leftover quinoa and lentils.

Butternut with Roasted Red Pepper, Walnut & Parsley Pesto

2014-02-08 15:46:59

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Ingredients

1 Medium butternut squash, peeled and sliced according to preference
1/2T Olive oil

For the pesto

1/3C Walnut pieces
1 Clove of garlic, minced
1/2 Medium red pepper (approx 1/3C roasted)
1T Extra-virgin olive oil
2t Lemon juice
Salt and pepper, to taste
1/2C Loosely packed fresh parsley

Instructions

Preheat oven to 190C/375F.
Scatter the walnuts on a baking sheet and roast for 5-10 minutes, until they begin to brown and smell toasted. Alternatively, toast nuts in a dry pan over medium heat.
Remove nuts from oven and set aside
Place the red pepper (I usually do a few at a time and use the rest in other recipes) on a baking sheet and roast for approx 40 minutes, until charred and very soft. Place in a bowl and cover with a plate or plastic wrap. After 10 minutes the steam should have loosened the skins and you should be able to easily peel them off with your hands. Set aside.
Toss the sliced squash with the 1/2T olive oil and season to taste, spread on a baking sheet and roast for approx 20 minutes, depending on size of pieces.
Meanwhile, continue with the pesto. Pulse together the toasted nuts, roasted red pepper, garlic, olive oil, lemon and salt and pepper in a food processor, until you have a coarse purée. I prefer this a little on the chunky side so you can see the separate ingredients.
Pulse in the parsley and check for seasoning.
Arrange the roasted butternut on a serving dish and dollop with as much pesto as you like.

Notes

- This pesto can be used just like conventional basil pesto and is delicious on pasta, as a spread for pizza or a sandwich spread, as a dip for veggies or swirled into hummus.

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

Is there anything about winter you’ll miss? Or will you just be pleased to see the back of it?

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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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Green Power Burgers

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.

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.

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Simple Celeriac Soup

Hello again folks! The holidays are over and I’m back in my little flat in Bath awaiting exams and the start of the next semester. Between a bit of revision I’ve been keeping busy in the kitchen as usual…

Keeping it simple today with an easy-peasy soup to warm you up from head to toe. What is it about soup that is just so wonderful? It’s a miraculous thing how a few unexciting vegetables thrown together in a pot can produce something so tasty and nourishing! This soup is definitely more than the sum of its parts.

This is celeriac. Hmmm, not so attractive is it? You might have seen it whilst doing your food shopping and ignored it, or else just stopped and stared at it, marvelling at its ugliness. Either way, I bet it’s not made its way into many of your baskets.

Well I’m here to change that!

It may be lumpy and bumpy but it’s got a great flavour, both delicate and nutty, and works a treat as a base for soup. All it needs is some onion, carrot and garlic to add some sweetness, the essential salt and pepper, and that’s it. Throw it in a blender and you’ve got liquid velvet. Silky smooth and comforting.

I topped mine with a drizzle of almond cream, a smattering of toasted almonds and a sprig or two of fresh parsley but it doesn’t really need any adornment.

Simple Celeriac Soup

Yield: 3-4 Servings

Simple Celeriac Soup

Ingredients

1 Tbsp Olive Oil
1 Small Carrot, diced
1 Medium Onion, diced
2 Cloves of Garlic, minced
Approx 500g/1lb Peeled and cubed celeriac
3-4 C Vegetable Broth
Salt and Pepper to taste
Parsley, Toasted Almonds and Almond Cream* to garnish (optional)

Instructions

* To make almond cream, blend together white almond butter OR blanched almonds with a little water and a splash of apple cider vinegar OR lemon juice.
In a large pot over medium heat sauté the onions and carrots in the oil for 5-10 minutes until soft. Add the garlic and continue to cook, stirring for another minute or two. Add the celeriac and vegetable broth. Bring to boil then reduce to a simmer and allow to cook, covered for approx 15 minutes, or until the celeriac is soft.
Allow to cool for a couple of minutes then, for best results, transfer to a high-powered blender and blend until very smooth. Alternatively, use an immersion blender.
Return to pot, add salt and pepper to taste and warm through again before serving.

http://www.coconutandberries.com/2014/01/08/simple-celeriac-soup/

What’s in your soup pot at the moment?

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