Recipes San Francisco vegan vegetarian

Roasted Vegetable Crostini & Coconut-Macadamia Green Beans

November 3, 2008

Roast Vegetable Ragout
2 large heirloom tomatoes, preferably green/purple variety or other rich color
2 large carrots, peeled & trimmed
1/2 medium onion
6+ garlic cloves, peeled & trimmed
1/2 red bell pepper

Cut all vegetables into chunks; carrots diagonally. Put into baking dish, toss with 1/4-1/3 C olive oil, pleanty of sea salt & cracked pepper. Cook for 45-90min until soft and rich in color. Add 2/3rds mixture to food processor or blender, pulse until coarsely incorporated. Mix with left over whole vegetables. Reserve to place on bread, eat with roast meat, etc.

Alternatively, roast these vegetables with a london broil steak or other cut to roast; the juice from the meat will enrich the flavor, or add your own beef stock (1/3 cup) before roasting.

Place on toasted baguette that has been rubbed with a fresh, uncooked garlic clove.

Coconut Macadamia Green Beans
3 spring carrots (small with tops on) trimmed, peeled
1 lb green beans, trimmed
1/4 cup halved macadamia nuts (roasted & salted)
1/2 medium size hot pepper, small diced
2 cloves garlic
1 handful fresh pea shoots, washed & drained
3 T unrefined raw coconut oil (looks for lack of better description like large chunks of crack cocaine, with lots of actual coconut pulp left in it)

Cut green beans into 1-inch segments, cut carrots into 1/8th inch thick segments (or thinner). Mince garlic. Smash macadamia nuts unevenly to have mostly small pieces and some larger ones.

Heat non stick pan to medium heat, fully. Add coconut oil, let melt a little. It will retain some uneven chunks of coconut, don’t worry about this. Just make sure the heat is not so high it wil burn the coconut, though browning is OK. Add the carrot, hot fresh pepper, and garlic, cook 1-2 minutes until slightly softened/brightened color. Add cracked pepper, and a small amount of salt.  Next add the green beans. Reduce heat after 2-3 minutes to medium low. Let cook until beans slightly softened and much brighter in color. Add macadamia nuts, cook several more minutes, tossing as you go. Add the pea shoots at the end, raw on top.

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1 Comment

  • Reply CoconutOilGuy November 11, 2008 at 1:51 am

    Hello! Coconut Macadamia Green Beans?! I don’t know about my fellow Filipinos, but this recipe is unique in more ways than one. And deliciously tempting at that! I love trying new dishes and this will be on our table within the week, definitely.

    Thanks a lot!

    Your Drugstore in a Bottle

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