It was declared today that I am officially in charge of vegetables for family dinners from now on. I am happy to hold such a title!
For Easter dinner I made green beans almondine (see recipe below) and the roasted Brussels sprouts with toasted garlic from Vegan With A Vengeance- they were dee-lish!
For dessert I made the carrot cake cupcakes with cream cheese frosting from Vegan Cupcakes Take Over The World. Oh gosh. So moist, so scrumptious, I ate mine with a fork. -Steph
Green Beans Almondine
2 lbs green beans, trimmed
1 cup whole raw almonds
salt & fresh pepper to taste
1 T nonhydrogenated margarin
2 T olive oil
1 T lemon juice
2 T toasted sesame oil
1 tsp sugar
Put about 3 inches of water in a small saucepan, bring to a boil. Add the almonds and cook for 1 minute. Remove the saucepan from the heat and set aside for 3 minutes to cool. Remove the almonds from the water, squeeze each almond between your thumb and forefinger to remove the skin, and set them aside for 5 minutes to dry and cool between paper towels. Using a sharp knife, split the almonds in half lengthwise, and set aside.
Steam green beans, lightly salted, with 1 T margarine in a large pot with lid until tender. Transfer the steamed green beans to a large bowl. Season to taste with salt and pepper, toss gently, and set aside.
In a non-stick skillet, place the olive oil and halved almonds, and about 1 T of the toasted sesame oil and cook the mixture over medium-high heat for 3 minutes. Add 1 tsp sugar and toast until the almonds are golden brown. Remove the skillet from the heat, add the lemon juice and another 1 T of the sesame oil and stir well to combine. Pour the hot almond mixture over the green beans and toss well to thoroughly coat the beans with the mixture.
Recipe adapted from The Vegan Chef