Green beans as a side dish
Beans are nutritious and versatile legumes that fit perfectly into a winter menu and add color to your plate. Green beans average just 35 calories per 100 grams. In addition, they are a natural source of iron and provide about 2 grams for the same amount. In addition to the digestive effect, beans also contain many valuable minerals such as potassium and magnesium.
Our tip: Wash green beans, cut off the pointed ends, cut them in half or thirds depending on their length and drain off the remaining water or lightly dab the beans before cooking. To make the beans nice and crispy but still cooked, boil about 2 liters of water with a little salt in a pot and then put the beans in the bubbling hot water. This cooking process is called blanching - it not only preserves the crisp consistency of the beans, but also the vitamins. Depending on the size, cook for about 5 minutes in the hot water, then drain into a colander and drain well. To get even more firmness in the beans, we recommend you to hold them briefly under ice-cold water. You can then put the blanched beans in a hot pan with 2-3 tablespoons of coconut oil, season them with spices of your choice and roast them.
Quinoa salad as a main dish
Quinoa is the superfood par excellence: gluten-free, high in protein, low in fat and also really delicious. This was already known to the Incas, who discovered quinoa for themselves around 5000 years ago and used it as a source of carbohydrates. This is why quinoa is sometimes referred to as "Andean millet". Quinoa is not a real grain, but like amaranth a pseudo grain - therefore it is gluten-free. It also makes you feel really full! The long-chain carbohydrates are slowly broken down by the body and provide a constant, long-lasting feeling of satiety. Quinoa is also a true jack-of-all-trades when it comes to preparation. From exotic spicy to winter sweet to Mediterranean, you can create great salads and dishes with quinoa.
To prepare the quinoa salad, you should first wash the quinoa thoroughly in a sieve. Then, for 200 grams of quinoa, boil about 400 ml of water and let the quinoa soften for about 5-8 minutes. Then remove from heat and let it swell for another 10 minutes. Instead of water, quinoa can also be cooked in vegetable broth. Once the quinoa is ready, it goes to the seasoning. Here you can really let off steam. Quinoa tastes particularly fine and wintry when mixed with fennel, avocado and pomegranate seeds. Likewise, lime juice, mint, feta and tomatoes taste great with the grain porridge and remind you of Middle Eastern cuisine.
Dessert with cashew, almond or peanut puree
Of course, a festive Christmas menu includes dessert! To conjure up quick dessert creations, we recommend our nut puree.
With cashew puree, for example, you can make a nutty vegan ice cream with simple ingredients like bananas, (soy) yogurt and chopped cashews. Cut the bananas into slices, put them in a bag for at least 3 hours in the freezer and then mix with the other ingredients and puree in a stand mixer.
Our almond paste is also super suitable for winter sweet desserts. For example, we find coconut rice pudding with almond paste and date topping particularly delicious. Simply prepare rice pudding using coconut milk and sweeten to taste with coconut blossom sugar. When the rice pudding is already creamy and puffy, add chopped dates and a few tablespoons of almond paste as a topping on the rice!
If you prefer it chocolaty, you can conjure up a vegan chocolate-peanut cream with our peanut butter. For this, mix bananas, ripe avocados, cocoa powder and peanut butter. The best way to do this is with a blender or blender. Then chill for a few hours and garnish with cocoa nibs or dried fruit.
We wish you a happy holiday season!