WELL BEING & OTHER STORIES

Recipes, rituals and other stories to realign the body and mind

LEFTOVERS

PARSNIP, CELERIAC AND QUINOA BURGERS

Snacks, Vegetarian, Gluten free, Brunchdanielle coppermanComment

These patties are a quick and easy way to get in plenty of vegetables, vitamins and nutrients. Blenders are a godsend for many reasons, one of them being that they make it possible to disguise and/or completely reinvent vegetables into something far more delicious and flavoursome. Making pesto with kale or spinach and adding vegetables to homemade houmous are two of my favourite quick and easy blender recipes, as well as vegetarian burgers and patties, like these. The great thing about both pesto/spreads and burgers/patties is that they are both perfect for using up leftovers too. There are no real foundations, meaning you can add pretty much anything to them, and as long as they stick and combine properly, you’ve got a vibrant and filling meal in an instant. If in doubt - make patties. They are total crowd pleasers. You can serve them as snacks or canapés, starter or sides, or make a real meal out of them and serve them with plenty of sides as you would a normal burger. These are great in the summer, but just as good during the winter when the best ingredients are in season, and in abundance.

INGREDIENTS
Makes 8-10

2 Parsnips, grated
1 Carrot or 1/2 Sweet Potato, grated
1/2 Celeriac, grated
5 Medium Spinach, Kale or Broccoli Stems, chopped
1 Egg
180g Quinoa, cooked
1/2 Cup Sunflower Seeds or Nuts of Choice
1 Clove Garlic
60g Cup Buckwheat Flour
1/4 Cup Ground Almonds
1 Tablespoon Fresh Dill
1 Tablespoon Fresh Rosemary
1 Tablespoon Fresh Thyme
3 Tablespoons Olive Oil
2 Tablespoons Nutritional Yeast
1 Teaspoon Sumac
1 Teaspoon Ground Coriander
Pinch Salt

METHOD

Preheat the oven to 160c. Line a baking tray with baking paper, or grease the tray with a little coconut oil.

Blend the sunflower seeds in a blender or food processor for 10 seconds. Add the greens or broccoli and garlic and blend for about 20 seconds until everything is finely chopped.

Transfer to a large bowl, and grate in all of the vegetable ingredients. Mix to combine and then add the cooked quinoa, fresh and dried herbs, flours, salt, oil, egg and nutritional yeast. Mix with a wooden spoon and bring the mixture together with your hands once it has reduced in stickiness. 

If the mixture is too wet, add more buckwheat flour or ground almonds. If it is too dry, add a little extra oil. Form the mixture into flattened burger shapes, or into small balls if you wish to make them more like falafels.

Place them on your prepared baking tray, careful not to place them too close together. Bake for 20-30 minutes.

GOJI TAHINI DRESSING

INGREDIENTS
1/2 Cup Goji Berries
3 Tablespoons Tahini
1 Teaspoon Apple Cider Vinegar
Juice of Half an Orange
1/2 Teaspoon Ground Ginger or Fresh Ginger, grated
1/2 Teaspoon Raw Honey
3 Tablespoons Olive Oil
2-3 Tablespoons Water

METHOD
Start by softening the goji berries. Place the berries in a small bowl and cover them with boiling water. Leave to sit for about 5-10 minutes, then drain the berries and put them into your blender or food processor. Add the rest of the ingredients and blend on the highest speed for 2-3 minutes. If the mixture seems to thick or isn’t becoming smooth enough, add a little more water, but the longer you blend it for the smoother it will become.

Serve from a jug as a dressing or in a small bowl as a dip.

SAVOURY TAHINI DIP

INGREDIENTS
3 Tablespoons Tahini
5-6 Tablespoons Olive Oil
1/2 Teaspoon Lemon Juice
1/2 Teaspoon Tamari
1/4 Teaspoon Ground Ginger
+ Sweetener of choice, optional

METHOD

Simply mix all of the ingredients in a small bowl or add to a blender and blend on a slow speed until combined.

CHRISTMAS LEFTOVERS ABUNDANCE BOWL WITH ORANGE TAHINI MAYONNAISE

danielle coppermanComment

This recipe came about as I frantically cleared my fridge before going home for the Christmas holidays. I had just co-hosted F.east - a supper club/film club which myself and my friend kicked off with a festive theme, so my fridge was chocka full of leftovers. This recipe is more inspirational than it is instructive. There’s really not a lot to it, but I want to inspire you all to face your fate with leftovers, and make each days ingredients more delicious than the previous. The key to keeping the same ingredients from becoming boring and monotonous is in the dressings. Chutneys and dressings instantly transform a meal and are the quickest thing to make. Each day after Christmas, experiment with different dressings, jams, chutneys and slaws to ensure the sight of sprouts and chestnuts doesn’t make you want to eat your stocking.

INGREDIENTS
Serves One

3/4 Cup Shredded Chicken or Turkey (or other cold meat of choice)
1/4 Cup Coconut Brussels Sprouts / Boiled Brussels Sprouts / Seared Brussels Sprouts
1/2 Cup Leftover Roasted Vegetables (parsnip/carrot/sweet potato/beetroot)
1/4 Cup Chestnuts, roasted
1-2 Handfuls Fresh Spinach Leaves, or choice of other leaves
2 Handfuls of Mung Bean of Alfalfa Sprouts, optional

ORANGE TAHINI MAYONNAISE DRESSING (BEST EVER)

3 Tablespoons Tahini
Juice of Half Fresh Orange (zest, optional)
3 Tablespoons Olive oil
3 Tablespoons Cold Filtered Water
1 Teaspoon Lemon Juice
1/2 Teaspoon Raw Honey or Manuka Honey
1/2 Teaspoon Tamari or a Pinch of Himalayan Pink Salt
2 Teaspoons Poppy or Chia Seeds, optional

METHOD
This is one of those recipes that is so easy it feels like cheating. Simply choose your ingredients (or find whatever you have leftover in the fridge) and combine them all nicely in a bowl. Start by arranging the leaves across the base of the bowl and then build it up with the meat and vegetables. You can also add pulses, nuts and seeds if you have them. 

For the dressing, place all of the ingredients into a blender or food processor and blend until smooth. Transfer to a bottle or a jug and stir continuously, adding a little more oil or water to thin it, depending on how you prefer the texture. 

Drizzle the dressing over the salad and either serve like that, or take a few minutes to coat the salad ingredients in the dressing, tossing and mixing the meat and vegetables with your hands.

Top with chopped nuts and seeds (even tastier if you toast them in tamari) and enjoy.

CHESTNUT, QUINOA AND BRUSSELS NUT ROAST

Vegetariandanielle coppermanComment

I am no vegetarian, but this nut roast… it’s quite something. Something - perhaps not something to replace the turkey and ham that’ll sit atop my table this christmas - but something never the less. I have never made or even eaten nut roast, so this was quite a blind baking session for me. I didn’t really know what it was supposed to taste like, or even look like, and it certainly isn’t the most beautiful thing you will ever make, but it is delicious. At least, this version is, even if i do say so myself. 

Nut roast doesn’t look or sound particularly appealing, and although it is a traditional vegetarian option when it comes to roast/christmas dinner, it is very underrated in my opinion. It is just as delicious and flavoursome as stuffing is, and isn’t dissimilar in taste or texture, but the beauty of this nut roast is that it is crammed full of vitamins, nutrients and plant-based protein. Most nut roasts (and stuffings for that matter) are bulked out with breadcrumbs and flour, which can be strenuous on your digestive system, especially if you suffer from a wheat or gluten intolerance. These ingredients make the nut roast extremely bland and stodgy, so I wanted to rework this vegetarian crowd pleaser into something that would actually please a vegetarian, and a non-vegetarian for that matter. My recipe uses cooked quinoa and ground almonds instead to bind the vegetables, nuts and seeds, which are not only easier to digest but also exceptionally higher in protein, fibre and valuable nutrients. As the name suggests, nut roasts involve a lot of nuts. However, although nuts are incredibly nutritious and a great source of protein (particularly for vegetarians who can sometimes find it hard to get enough protein from their food), too many can also cause complications within the gut. For that reason, I have reduced the amount of nuts in this recipe, and increased the amount of vegetables.

+ You can experiment with your own combination of vegetables, nuts, seeds and herbs in this recipe, and the great thing is that the more you add the better it tastes. I’d recommend prioritising the sweet potato, chestnuts, ground almonds and as many herbs as possible, as these are the foundations that make it all come together, but other than that, add what you like!

Serve this as a vegetarian main, a vegetarian stuffing alternative or as a side to accompany meat dishes if you are feeding meat-eaters. It also makes the perfect starter as it isn’t dissimilar to seed & nut bread, so is brilliant with chutneys, soups, cheeses or as part of a canapé spread. I baked mine in mini loaf tins, serving one per person alongside the mains.

INGREDIENTS

1 Cup Quinoa
1/2 Large Sweet Potato, baked
20g Apricots or Dates, chopped
60g Brazil Nuts, chopped
30g Pine Nuts or Pistachios (any nuts will work), chopped
1 1/2 Cup Ground Almonds
3 Cloves Garlic, chopped
1 Tablespoon Tahini 
1 Red Onion
40g Chickpeas, optional
1 Tablespoons Lemon Juice
1/4 Teaspoon Himalayan Pink Salt
2 Tablespoons Tamari
1 Egg
250g Chestnuts, chopped
A Few Sprigs of Fresh Rosemary
A Few Sprigs of Fresh Thyme
1 Cup Brussels Sprouts, shredded
1/2 Cup Pumpkin Seeds
1/3 Cup Sunflower Seeds
3 Tablespoons Linseeds
1 Teaspoon Cinnamon or All Spice
1 Teaspoon Sumac
1 Teaspoon Ground Coriander
1 Teaspoon Cumin
1 Tablespoon Fresh Sage, chopped

Oil of choice, for frying/greasing

METHOD

Preheat the oven to 170c. 

Start by blending the sunflower seeds, half of the pumpkin seeds, the herbs and the chickpeas in a blender or food processor until they resemble a bread crumb consistency. Transfer them into a large bowl and set aside.

In a frying pan, sautee the onion, garlic, brussels and chestnuts in ghee, olive oil or coconut oil. Add the tamari and lemon juice and sear until the vegetables are completely soft. Place in a bowl then add the ground almonds chopped nuts eggs etc all flavours. mash and knead into a ball. press into a tin and bake. 

Meanwhile, measure all of the other ingredients, apart from the egg, into the bowl with the ground seeds and herbs. When the vegetables are soft, add them to the dry ingredients and mix with a wooden spoon, mashing the ingredients with the back of the spoon to combine them. In a separate bowl, beat the egg and then stir it into the mixture thoroughly.

When all of the ingredients are combined, press into a greased loaf tin, mini loaf tins or a muffin tray, to make individual single serving portions. Alternatively, to make canapés or to make vegetarian stuffing, form into 2 inch balls.

Bake for 45-65 minutes, depending on whether you are baking a large loaf, or smaller individual ones - which will take less time to cook.

RECOMMENDED CONDIMENTS

PARSNIP APRICOT GINGER CHUTNEY

1 Large Parsnip
1/2 Large Cooking Apple
1 Inch Chopped Ginger
1 Cup Water
Juice of Half an Orange
1 Teaspoon Fresh Lemon Juice
1/2 Cup Chopped Apricots
1/2 Teaspoon Ground Coriander
1 Tablespoon Apple Cider Vinegar
2 Teaspoons Agave or Coconut Palm Sugar
2 Tablespoons Chia Seeds
1 Tablespoon Baobab or Maca, optional

METHOD
Place all of the ingredients apart from the chia seeds into a large saucepan, and simmer on a medium heat. Once the chopping and dicing is out of the way, chutney is easy work. Leave it to simmer and soften, checking occasionally to make sure there is enough water in the pan. Keep topping it up with cold water if the fruit begins to stick to the bottom of the pan. After about 20-25 minutes, check the fruit to see if it is soft enough. Add a little more water, then remove from the heat, transfer to a blender and blend for 5 seconds. If you prefer your chutney chunkier, don’t blend it. Pour into a bowl, jar or airtight container and stir in the chia seeds. Let sit for a few minutes, stirring occasionally, and when the chia seeds have swelled slightly, seal the container and store in the fridge. 

Serve with the nut roast, or spread an even layer over the top and sprinkle with herbs or crushed chestnuts to garnish.

TRUFFLE TAHINI DRIZZLE

INGREDIENTS

1-2 Tablespoons Truffle Oil
6 Tablespoons Olive or Avocado Oil
1/2 Teaspoon Tamari
2 Tablespoons Tahini
1/2 Teaspoon Lemon Juice
1 Clove Garlic, crushed
Water, to thin (optional)

METHOD
Simply mix the ingredients together in a small bowl, or use a blender for a smoother result. Serve as a dip, or thin with a little water and serve as an optional dressing to drizzle over the nut roast.

+ This dressing is wonderful on salads too, and instantly transforms tasteless salad leaves and vegetables, making them creamy and delicious.

Serve with Celeriac Brazil Nut Slaw.

    SWEET POTATO AND JERUSALEM ARTICHOKE PORRIDGE

    Brunch, Breakfastdanielle coppermanComment

    This winter, I have become reacquainted with porridge - a traditional breakfast option popular across the nation, but so underrated in my opinion. For me, it's not about the porridge (that's just oats and water, or milk at its best). It's about the flavours and the toppings. I have experimented with grains (using my favourite psuedograins like quinoa, amaranth and buckwheat), dairy free milks (which make it a hundred times creamier than water), fresh spices and herbs (i love cardamom or rosemary and basil) and toppings, such as fresh berries, compotes, almond butter sauces and much more. Today I decided that, seeing as it was nearer lunch time than breakfast by the time I woke up, i would have a go at savoury porridge. I used to be obsessed with risotto, and was eager to make a simpler, easier variation of it using gluten free oats. At lunch time, it's harder to find time to spend on cooking, and conventional risotto involves a lot of preparation and a lengthy cooking time. Here, I used a few of my favourite autumnal vegetables such as sweet potato and jerusalem artichoke. The artichoke brings a richness to the recipe and the sweet potato provides the perfect texture, and subtly sweetens the dish.

    + Perfect as breakfast, lunch or dinner, and delicious enjoyed hot or cold. Make extra and chill or freeze the leftovers for later on in the week/month.

    INGREDIENTS
    1/2 Cup Water
    1/2 Cup Coconut or Almond Milk
    1/3 Cup Oats
    60g Baked or Steamed Sweet Potato
    1 Tablespoon Fresh Dill
    A Few Sprigs of Fresh Rosemary
    1/2 of 1 Jerusalem Artichoke, grated
    1 Teaspoon Nutritional Yeast
    1 Teaspoon Tamari
    3-4 Tablespoons Grated Sweet Potato
    1-2 Tablespoons Chia Seeds

    Optional Extras
    Peas
    Garlic
    Tahini
    Mustard
    Chunks of roasted sweet potato or squash

    METHOD

    Start by cooking the oats. In a large saucepan, heat the oats and the water together. When the oats begin to plumpen and the water is dissolving, stir in the coconut milk and the sweet potato. I prefer using steamed sweet potato, but grated with create just as much flavour. The cooked sweet potato makes the porridge thicker and more creamy. Stir the porridge constantly to break down the large chunks of sweet potato, and add more water if you think it is needed. Add the grated jerusalem artichoke, dill, rosemary, nutritional yeast and tamari, along with any of your other chosen ingredients (peas work well for a filling lunch dish). Simmer for 10-15 minutes, adding more water or milk as you think is needed. The porridge should resemble a risotto more than a porridge, due to the thick, creamy sweet potato sauce.

    TOP WITH
    Truffle or Avocado Oil
    Grated Beetroot or Jerusalem Artichoke or Sweet Potato
    Tamari Toasted Seeds
    Chopped Avocado
    Poached or Halved Soft Boiled Egg
    Fresh Herbs of choice
    Homemade Spinach or Kale and Nut Pesto
    Tahini