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Green Bean and Peach Salad with Nuts and Coconut

We enjoyed this colorful salad for lunch today. It is a very good year for fruit this year. Peaches are one of the many available in abundance.

Green bean salad with Peaches, Nuts and Coconut

Serving Size: 4

Ingredients:

for the salad:

  • 1 lb. fresh green beans, washed , ends trimmed, cut in bite-sized pieces
  • 2 organic peaches, or nectarines, cleaned, peeled and sliced
  • 2 tablespoons nuts (peanuts, cashews, pine)
  • 2 tablespoons grated coconut
  • handful coriander, chopped
  • mixed greens as a bed to serve the salad on.

for the dressing:

  • 3-4 tablespoons neutral oil
  • 3 tablespoons orange juice
  • 2 tablespoons white wine vinegar
  • 1 tablespoon agave
  • 1 teaspoon sambal ulek or sambal bajak
  • salt and pepper to taste

Green bean salad with Peaches, Nuts and Coconut
Directions:

  1. Prepare the green beans by washing and cutting them in bite sized pieces.
  2. Bring a pot of lightly salted water to boil and cook the green beans al dente.
  3. Once cooked, plunge into icy water to stop the cooking process.
  4. Drain the beans and place in a bowl to cool.
  5. Peel the peaches or nectaries and slice.
  6. Add the fruit slices to the green beans.
  7. Chop the coriander and add to the beans and fruit.
  8. Make the dressing by combining all and whisking to blend.
  9. Pour the dressing over the beans and fruit and gently mix.
  10. Place a bed of greens on individual salad plates.
  11. Divide the salad onto the individual plates.
  12. Sprinkle the nuts on top, and then the grated coconut.
  13. Serve with more of the dressing on the side for those who might need.
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Almond Rice Pudding with Blackberry Sauce

Oh, oh oh. This is such a simple dish, but so deliciously wonderful. Blackberries have just begun to ripen (a bit early this year). You can make this treat with any berry or sweet fruit, but the contrast with the white rice and the dark berry is quite lovely.

Almond Rice Pudding with Blackberry Sauce

Serving Size: 4

Ingredients:

for the rice pudding:

  • 1 cup risotto rice
  • 3 cups water
  • ½ cup almond milk
  • 2-3 tablespoons sugar
  • few drops almond extract
  • salt

for the blackberry sauce:

  • 1½c ups fresh blackberries, washed
  • ½ cup water
  • 3 tablespoons sugar
  • 1 teaspoon lemon juice
  • 2 teaspoons cornstarch

Almond Rice Pudding with Blackberry Sauce

Directions:

to make the rice pudding:

  1. Bring 2 cups of lightly salted water to boil.
  2. Add the risotto rice.
  3. Add 2 tablespoons of sugar and the almond extract.
  4. As the rice and water boil, stir so that the rice does not scorch.
  5. Turn the heat down to a rolling boil, and continue cooking.
  6. As the rice absorbs the water it will still be hard.
  7. Add the 3 cup of water and continue stirring.
  8. As the 3rd cup is absorbed, add the almond milk.
  9. Once this has been absorbed, taste, perhaps add a 3rd tablespoon of sugar and another drop of almond extract.
  10. The rice should be soft by this time, if not add a bit more water and continue until it is absorbed.
  11. When the risotto is very thick, remove from the heat and allow to cool.
  12. Spray 4 ramekins with oil and fill each with the risotto.
  13. Place in the refrigerator to cool.

to make the sauce:

  1. Place the washed berries water and sugar in a small sauce pan (reserve a few as garnish)
  2. Bring to a boil, then turn the heat down and allow to simmer until the berries are soft and have released their juice.
  3. Pour the berries and juice through a sieve into a bowl.
  4. Press as much of the berry juice as possible through the sieve and discard the solids left over.
  5. Place the berry juice once more in the sauce pan.
  6. Mix the cornstarch with a bit of water or lemon juice until it is a thick liquid.
  7. Pour the cornstarch liquid into the berry juice and cook, stirring until thickened.
  8. Once the berry sauce has thickened remove from the heat.

to serve:

  1. Run a knife around the rim of the ramekin to release the rice onto an individual dessert plate or bowl.
  2. Spoon some of the berry sauce around and on top of the risotto.
  3. Garnish with a couple of fresh blackberries, perhaps some non-dairy whipped topping and a mint leaf.
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