TANDOOR STYLE GREEN BEANS FOR TWO (VEGAN)
I love the spice section of my favorite Indian grocery store! And I had some canned cut greenbeans I picked up cheap; eliminates the steaming time. About 2 cups fresh will suffice if you want to go that route. The black sesame seeds make for a nice crunch and Indian flavor, plus the green and black look so nice together. Plus, the greenbeans don't taste canned this way!
Provided by the80srule
Categories Vegetable
Time 20m
Yield 2 , 2 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl mix the oil with the spices and black sesame seeds.
- Put the green beans in a tossing bowl with the oil/spice mixture and toss well to coat.
- Let it sit for about 10-15 minutes for the flavors to absorb.
- Pour the contents of the bowl into a large skillet or frying pan and on medium-high heat, move the greenbeans around with a spatula until fully cooked but not shrunken.
- Makes about two 1-cup servings and doubling/tripling works just dandy if cooking for more people.
VEGAN GREEN BEANS BRAISED WITH TOMATO SAUCE
Steps:
- Bring a small saucepan of water to a boil. Add tomatoes and simmer until skin begins to break, 1 to 2 minutes. Drain and rinse under cold water until cooled. Peel tomatoes, cut in half, discard seeds and cut into small cubes. Place in bowl and set aside.
- In a medium saucepan over medium-low heat, heat 2 1/2 tablespoons of the olive oil until shimmering. Add garlic and stir until barely translucent; do not allow to brown. Add the shallots and stir until translucent. Add tomatoes, raise heat to medium and stir constantly until juices have evaporated, 5 to 7 minutes.
- Add green beans, spreading them evenly in the pan. Add chili flakes and reduce heat to medium-low. Simmer, covered, until beans are fork tender, about 15 minutes. Season with salt and pepper to taste.
- Brush remaining 1 teaspoon olive oil on bread slices and toast until golden brown. Place a slice on each of two plates and spoon an equal portion of green beans and tomatoes on each slice. Sprinkle with basil and serve immediately.
Nutrition Facts : @context http, Calories 328, UnsaturatedFat 17 grams, Carbohydrate 31 grams, Fat 21 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 690 milligrams, Sugar 9 grams, TransFat 0 grams
TANGY GREEN BEANS
This vegetable side dish is delicately dressed with white wine vinegar and subtle mustard and garlic seasonings, rather than swimming in butter and salt.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- Place beans and red pepper in a basket over 1 in. of boiling water in a saucepan. Cover and steam for 7-8 minutes or until crisp-tender. , Meanwhile, in a small bowl, whisk together the remaining ingredients. Transfer bean mixture to a serving bowl; add vinaigrette and stir to coat.
Nutrition Facts : Calories 43 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 207mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
VEGAN GREEN BEAN CASSEROLE
The classic Thanksgiving side dish becomes instantly more flavorful with the use of fresh green beans, shallots and mushrooms. This recipe is also vegan, owing to a quick, creamy sauce made with non-dairy milk and thickened with flour. You can save yourself the trouble of deep-frying onions by using store-bought French fried onions. They're usually vegan, but be sure to double check the ingredient label to be sure.
Provided by Gena Hamshaw
Categories dinner, vegetables, side dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees and oil a 3-quart baking dish.
- Fill a large pot with water. Add 1 tablespoon salt to the water and bring to a boil. Add the green beans and boil for 4 minutes (or 3 minutes if you are using French beans). Drain the green beans and rinse them under cold running water. Give them a shake to remove excess water, then cut them into 2-inch pieces. Transfer the cut green beans to the baking dish.
- Heat the butter in a 12-inch skillet over medium heat. Add the mushrooms and shallots. Cook for 5 minutes, or until the mushrooms have released their juices and are reduced in size. Stir frequently to prevent the shallots from burning. Add the garlic and cook the mushrooms for another 3 minutes, stirring as you go.
- Place the flour in a small bowl and add 1/4 cup of the non-dairy milk. Whisk together to create a slurry.
- Pour the remaining 1 3/4 cups non-dairy milk into the skillet with the mushrooms. Stir in the slurry, 2 teaspoons kosher salt and the black pepper. Bring the liquid to a simmer and reduce the heat to low. Cook, stirring occasionally, for 4 to 5 minutes, or until the sauce has thickened enough to coat the back of a spoon.
- Pour the mushroom sauce over the green beans and give it a gentle stir to coat. Top with the fried onions. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the onions turn a deep golden brown and the sauce is bubbling. Allow the casserole to cool for 15 minutes before serving.
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