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one green planet

Blanch these green beans before searing them in the cast-iron skillet. The resulting texture is perfectly tender, caramelized, and delicious. Tamarind is a sweet-and-sour root commonly used in cuisines around the world, especially those known for their regional curries. Pungent sage—a medicinal herb whose literal meaning is “saved”—has been linked to mental clarity. Paired with earthy hazelnuts, this dish is proper eating—and nothing short of magic.

Sweet and Sour Green Beans [Vegan]

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Calories

63

Serves

6

Cooking Time

10

Ingredients

  • 1 pound (6 cups) green beans
  • 2 tablespoons fresh sage leaves
  • 2 tablespoons raw hazelnuts
  • 1/2 teaspoon Himalayan pink salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons plain sesame oil
  • 2 teaspoons organic tamarind concentrate

Preparation

  1. Bring a medium pot of water to a boil. Meanwhile, trim the green bean ends. Place beans in the boiling water to blanch for 1 minute, or until they just turn bright green. Immediately drain the beans and rinse under cool water.
  2. To prepare the topping, chop the sage leaves and hazelnuts together on a cutting board. Place the nut mixture in a dry cast-iron skillet over medium heat and toast, stirring, for 3 to 4 minutes, until golden. Immediately transfer the nut mixture to a bowl, season with salt and pepper, and set aside.
  3. Heat the sesame oil in the same cast-iron skillet over high heat. Add the blanched green beans and sear for 1 minute. Add the tamarind paste and sear for another minute, or until caramelized. Finally, toss the green beans with the nut mixture.
  4. Serve immediately or store in the fridge as a prepped vegetable for your week.

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  • Hazelnuts

Nutritional Information

Per Serving: Calories: 63 | Carbs: 8 g | Fat: 3 g | Protein: 2 g | Sodium: 160 mg | Sugar: 4 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

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Clean Enough: Get Back to Basics and Leave Room for Dessert, Katzie Guy-Hamilton

See My Recipes

Pastry chef Katzie Guy-Hamilton was living her dream—traveling worldwide to represent Max Brenner chocolate—but her whirlwind lifestyle began taking a toll on her health. She started down the path to wellness by eating clean, but soon realized something essential was missing . . . dessert! Today, Katzie cooks and eats “clean enough”—a more forgiving (and fun) approach that serves up equal helpings of healthful, effortless entrées and satisfying treats, all made with natural, whole ingredients and accessible techniques. The 100+ recipes in Clean Enough are designed to strike a delicious balance between savory and sweet; to be enjoyed on a busy weeknight, leisurely Sunday, or in the company of friends. Katzie’s refreshing attitude toward health is a welcome reminder that there’s space in every day for broccoli and bread, mango and meringue. After all, eating clean is only half of living well—and you deserve enough to thrive.
Recipes from Clean Enough: Get Back to Basics and Leave Room for Dessert © Katzie Guy-Hamilton, 2019. Photography © Brian Kennedy, 2019. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. experimentpublishing.com

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