Green vegetables with tahini-soy sauce and jasmine rice

Ingredients for 2 servings:

• 200 g broccoli florets
• 120 g green beans
• 180 g sugar snap peas
• 2 tbsp peanut oil
• 20 g coriander, fresh
• 2 ½ tbsp black sesame seeds, roasted
• 2 ½ tbsp white sesame seeds, toasted
• 1 tsp black cumin
• e.g. sea salt
• 50 g tahini
• 1 garlic clove(s), crushed
• 1 tbsp tamari sauce
• 1 tbsp coconut blossom syrup
• 1 tbsp apple cider vinegar
• ½ tsp sea salt
• 120 g jasmine rice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegan

Cook the rice according to the package instructions. Mix the dressing ingredients with 5 tablespoons of water in a bowl. The dressing should have the consistency of honey. Add water or coconut blossom sugar syrup if desired. Wash and trim the broccoli, then halve the florets lengthwise. Wash and chop the beans and snow peas. Bring a pot of salted water to a boil. Blanch the beans for about 5 minutes, remove them from the water with a slotted spoon, and refresh under cold running water. Then let the beans dry on a tea towel. Blanch the snow peas and broccoli in the same water for 5 minutes, then refresh and dry them as well as the beans. Mix all the dried vegetables with the peanut oil, coriander leaves, sesame seeds, and black cumin seeds. Finally, season the vegetables with salt. Arrange the vegetables and rice on a plate. Pour the dressing over the vegetables just before serving. Vegan mini burgers or ready-made cereal meatballs go well with this meal. You can also find the recipe on my blog: https://www.vegan-cooking-with-thalija.de/archive/168