Flavourful and light, these beans are a vibrant addition to any Summer plate! Prep & Cook Time: 15 minutes Serves: 4-6 Main Ingredients: 1/2lb or 1 1/2 cups fresh, trimmed green beans, or frozen - Fresh green beans will need to be trimmed, while frozen likely won’t -To trim a green bean, remove the stems that may still be attached to one end, you can do this quickly and easily by lining up your washed green beans and slicing the ends all at once (see photo below) Dressing: 1 tsp tamari or soy sauce 1 clove or ½ tsp crushed garlic ½ tsp sesame oil – if you don’t have sesame oil you can substitute peanut oil 2 tsp rice vinegar – if you don’t have rice vinegar you can substitute apple cider vinegar 2 tsp sesame seeds 1/2 tsp each salt and pepper Method: Fill a large pot with enough water to sit just below a steamer basket. Place the trimmed green beans in the basket and allow water to come to a boil over medium-high heat. Steam beans on medium-low heat checking the beans after 5-7 minutes by removing and tasting one. If the beans require additional cooking time, test again after 1-2 minutes. If you are using frozen beans, steam on medium-high heat, checking after 7-8 minutes. If the frozen greens come in a bag with instructions, feel free to follow the steaming instructions. While beans are steaming, in a small bowl, whisk together 1 tsp sesame seeds, tamari, garlic, oil, vinegar and salt & pepper, set aside. In a small pan on low heat toast the remaining 1 tsp of sesame seeds until light brown. After beans are cooked transfer to a large bowl or heat proof container and pour over dressing while beans are still warm, toss to coat and sprinkle with toasted sesame seeds. These beans can be served hot or cold. Tips & Variations:
0 Comments
Simple & satisfying, a welcome addition to any picnic or party! Prep Time: 5-10 minutes Serves: 8-10 Pairs well with: Chili - Lime Pita Chips Main Ingredients: 1 (540ml /19fl oz.) can of white kidney beans (Cannellini beans) 3-4 tbsp olive oil Juice of one large lemon or 2 tbsp lemon juice 2 cloves of garlic crushed or 2 tsp minced Seasonings/Spices: ½ tbsp smoked paprika ½ tbsp ground cumin or 3-5 drops cumin oil Salt and pepper to taste Method: Rinse and drain beans. In a blender or food processor combine beans, 3 tbsp of oil, lemon juice and garlic, process until smooth. If the mixture is lumpy add an additional tbsp of oil and blend until smooth. Add paprika, cumin, salt and pepper and give the mixture a final blend until all seasonings are incorporated. Spoon mixture into a bowl and stir to ensure all ingredients are well incorporated. Garnish with fresh herbs or a sprinkling of paprika, serve with crackers, bread and/or cut vegetables. Tips & Variations:
A classic Summertime side dish with a flavourful twist! Prep & Cooking Time: 45 minutes Serves: 6-8 Pairs well with: Baked BBQ Tofu & Oil-Free "Mayo" Main Ingredients: 6 medium potatoes Or approximately 3 ½ cups mini potatoes Dressing: 3 tbsp of plant-based mayonnaise - use a store-bought version or link into our Oil-Free "Mayo" recipe above 1 small red onion finely diced 1 ½ tbsp mustard – use what you have, yellow, Dijon, grainy all work well 2 tbsp apple cider vinegar 1-2 tbsp fresh dill, chopped OR 1-2 tsp dried dill Seasonings/Spices: Salt and pepper to taste Method: In a large pot, boil potatoes until tender. Check your potatoes at the 10 minute mark by piercing with a sharp knife; if the knife goes through the potato will little to no resistance they are ready. If they are still a little firm continue to boil checking every 2 minutes. While the potatoes are boiling, prepare your dressing. In a bowl large enough to hold your finished potatoes, combine mayonnaise, onion, mustard, vinegar salt, pepper and dill, you can whisk these ingredients together, or just use a large spoon. When the potatoes are ready, remove from heat and drain, return them to the cooking pot and allow to cool for no less than 20 minutes, if you can cool them longer, even better. After potatoes are cooled, cut them into bite sized pieces and transfer to the bowl containing the dressing. Toss the potatoes in the dressing to coat and pop into the fridge for 20-30 minutes. If you don’t mind your potato salad a little warm eat it right away. This salad gets better with a little time, making it the day before it is to be served allows all of the flavours to get friendly, and creates a more flavourful dish. Tips & Variations:
|
Archives
December 2020
Categories
All
|