Rituals - Introducing DINING with Celine Steen

Celine Steen is a published cookbook author and prop stylist with a wicked sense of style and an impeccable eye for beauty. She has inspired us time and again with her gorgeous Instagram posts and we decided it was high time we feature her on our Journal. 
So, here to introduce our Dining pieces for this years Ritual line, we give you, Celine Steen! Enjoy!
(ceramics featured throughout: Salad plate, Mango Wood Server, Dinner Plate, Matcha Prep Bowl, Shallow Stacking Bowl, Flared Rim Tealight, Bud Vase)
"I have the fondest memories of dinnertime when I was growing up. It used to be a time when we connected with each other, talking about the day’s events, with a good plate of food in front of us. The luckiest among us have experienced a similar scenario. What I’m unsure of is when it became more acceptable to eat whatever, whenever, wherever, but it definitely did happen at some point. " 
"In these current trying times, it’s important, or even more accurately, more vital to look for all the small joys life can bring our way. Let’s cook a meal together. It doesn’t have to be super fancy, just good for the soul. Use all the pretty plates and dishes in your possession (hey, I know a great ceramicist you can turn to for that), light a few candles, play your favorite music, and try to have a laugh with your loved ones. Be it via FaceTime or in real life if you are fortunate to have them close enough for a hug. Find the connection again."
"This particular recipe is most likely nothing revolutionary. A veggie bowl? It’s been done before. But it is my personal comfort food. I’d love for you to give it a try, if you’d like. Roasted vegetables on top of protein-rich quinoa, spiced chickpeas, drizzled with a zingy herby dressing and topped with crunchy toasted nuts."
"It’s open to the changes you want to make to it: use whatever vegetable you love the most, changing cooking times accordingly. Don’t care for quinoa? Use bulgur, millet or even rice in its place. Just make sure the cooked grain is chilled for best pan-frying results. Pick a mix of herbs you have in your garden or in the fridge. Don’t want beans? Fry some super firm tofu or tempeh cubes in a little bit of oil and soy sauce until crispy. Easy to make gluten-free (use tamari instead of soy sauce!) provided you purchase certified GF quinoa and nuts. Nix the nuts if allergic, and go for seeds if you can have those. Then kick your shoes off, put your feet up, and enjoy the dinnertime experience too. We all need a break from the incessant stress out there."
Moroccan Quinoa Veggie Bowl with Zippy​ Herb​ Dressing
For the vegetables:
​1​ large​ graffiti ​or regular ​eggplant, cut into large chunks
1 medium zucchini or other green​ or yellow​ squash, cut into large chunks
12 pearl onions​ or half a medium red onion, cut into small wedges​
4 cloves garlic​, peeled​
2 teaspoons toasted sesame oil
1 tablespoon pomegranate molasses
1 tablespoon soy sauce
For the dressing: 
1​ packed​ cup​ fresh​ cele​riac leaves or mint or parsley or cilantro
3 ​tablespoons lemon​ juice
3 ​tablespoons roasted pistachio oil, ​walnut oil, or extra-virgin olive oil
1 tablespoon tahini paste or plant-based Greek yogurt 
1 clove garlic, peeled
Salt, to taste
For the beans:
​2 1/2 cups (41​0 g​)​ cooked chickpeas 
2 teaspoons toasted sesame oil
1 teaspoon harissa seasoning mix or paste, to taste
1/2 teaspoon smoked sea salt or regular salt, to taste
1/2 teaspoon ground turmeric 

​For the grain:
2 teaspoons toasted sesame oil or other oil of choice
​1 3/4 cups (3​24 g) cooked​ and chilled​ quinoa

​For garnishing:
Microgreens and/or thinly sliced red or green cabbage
Pomegranate molasses or lemon wedges
​Pomegranate seeds (optional)
Fresh parsley ​and/​or mint
Dry roasted pine nuts and/or pistachios
​To make the vegetables: "Preheat the oven to 425°F (220°C, or gas mark 7). ​Place the veggie chunks, onions, and garlic cloves in a 9 x 13-inch (23 x 33 cm) baking pan. Drizzle with oil, molasses and soy sauce. Roast until fork-tender and caramelized, about 24 minutes. Flip once halfway through.
In the meantime, make the dressing: Place all the ingredients in a small blender or food processor, and process until combined and smooth. Set aside.
While the veggies roast, prepare the beans by adding all the ingredients to a large skillet. Cook on medium-high heat, adjusting the heat as needed and stirring occasionally, until the chickpeas are coated, golden, and mostly dry. Transfer to a medium bowl, and prepare the grain by heating the oil, then adding the quinoa. Cook until toasted and fragrant, about 4 minutes. 
This meal can be served warm or at room temperature. 
Assemble your dinner bowls or plates by dividing all the components into 4 portions. Garnish as desired with microgreens or cabbage, extra pomegranate molasses or a squeeze of lemon juice, pomegranate seeds, herbs, and nuts. 
Yield: 4 servings, 1/2 cup (120 ml) dressing"
​"Notes: If you cannot find pomegranate molasses at your store, you can make your own by combining 32 ounces of (unsweetened) pomegranate juice with 1 to 2 tablespoons sweetener of choice (I use agave nectar) and 1 to 2 tablespoons lemon juice in a medium saucepan, reducing it all on medium to medium-high heat until thickened and molasses-like. Adjust the heat as needed and stir occasionally. This will take a good hour, some things cannot be rushed. The sweetener cuts down the tartness just a touch, while the lemon juice helps the molasses keep a brighter red shade. ​Set aside to cool before transferring to a heat-safe jar. Store in the refrigerator for up to 1 month. 
Oh and most importantly: don’t forget dessert.'


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