It’s finally Friday and Pistachio Day. To celebrate, I wanted to share two must-try recipes featuring the little green protein. Since I am on a healthy kick but still love a great treat, I was in the mood for something sweet and refreshing with a pistachio twist. Here’s two recipes that I just have to try this weekend.
My first indulgence of choice was found on Well+Good by NüMoo, a new line of organic nut milks.
“Pistachios have a lot of flavor, so it’s naturally sweet, savory, and has a little bit of a salty note,” says co-founder Joseph Savino of the multi-dimensionality you get with this nut in particular. Think creamy but clean flavored, with just a hint of pistachio je ne sai quoi that reminds you you’re not in Almondville or Cashewtown anymore.
- 4 cups water
- 1 cup shelled pistachios
- 1/2 cup of pitted dates
- 1/4 of a vanilla bean (about 2 inches)
- 1/4 teaspoon cinnamon
- Pinch of sea salt
Soak shelled pistachios in water for six hours, then rinse and drain.
Place the soaked pistachios in a blender with water, dates, vanilla bean, cinnamon, and sea salt. Blend until smooth, approximately three to five minutes.
Pour contents of blender through a nut milk bag or strainer into a sealable container.
Pistachio milk is best cold. Store in the refrigerator for several days. You will need to give it a good shake before using, as water may separate. Makes four eight-ounce servings.
Sounds delish, right?
Keeping in theme with the vegan diary alternatives, my next treat is from food and lifestyle blogger, Madeline Lu. Her Vegan Pistachio Cardamom Coconut Ice Cream recipe was featured on Chalkboard Mag, which urges readers to not shy away from the vegan alternative. I have fallen victim to vegan ice cream disappointment in the past. So if there’s any chance that this recipe might be the holy grail of dairy alternative desserts, I have to try it.
This ice cream needs to be prepared at least 24 hours before served.
What you’ll need:
- 250 g unsalted shelled pistachios, shelled removed.
- 1 tsp cardamom powder
- 800 ml coconut milk
- 1/4 tsp salt
- 1 tbsp. cornstarch
- 1 tbsp. rose water
- 8 tbsp. agave syrup
How it’s made
Soak pistachios in water for at least four hours. Then drain the soak water. Blend the pistachios with 200 ml of coconut milk in a high speed blender until a smooth mixture is formed. Set aside.
Use another 100 ml of coconut milk to mix with cornstarch. Whisk thoroughly until the cornstarch is dissolved. Set aside.
Pour the rest of coconut milk into a sauce pan on medium-low heat. Add cardamom powder, agave syrup and salt. Stir constantly to make sure everything is fully dissolved.
Add the pistachios mixture and the cornstarch mixture into the sauce pan and whisk gently until mixture is well combined.
Continue to cook for 5-8 mins, until the coconut milk mixture is thickened enough to coat the back of the spoon, then remove from the heat. Never bring the coconut mixture to boil.
Add rose water into the mixture.
Pour the mixture into a container. Allow the mixture to cool down to room temperature before refrigerating. Cover the container and leave in the fridge for at least 1 hour.
Remove the container from the fridge. Add the mixture into the ice cream machine and start the machine. Depending on your ice cream machine, it normally takes about 20-30 mins until the mixture is creamy and has a texture of soft ice cream.
Transfer the mixture into a freezer container, cover the mixture with a sheet of baking paper to prevent the surface from forming ice crystals. Freeze the mixture for at least 4 hours before serving. If the ice cream is too hard, then wait for a few minutes. Then serve.
TGIF and happy Pistachio Day indeed!