#259 The Case of Blackened Beans

I don't often gussy up vegetables. Most of the time, I love them plain. Beautiful gifts from the garden, farm, farmers' market or fruit and vegetable aisle of the grocery store.

In this instance, the lure of a "Blackened" dish, which doesn't necessarily bring to mind vegan, was way too strong to ignore. The result is sublime. Promise you. Sublime.

2 tablespoons olive oil
almost a pound of green beans (make sure they're dry)
salt
pepper
1-1/2 teaspoons lemon juice
1/4 cup sliced, blanched almonds, toasted for 5 min. at 350ºF then turned and toasted for 5 more min.

Add the olive oil to a large pan and get it hot over medium-high heat.

Add all the beans. Do not stir them for about 30 seconds. Let them sear.

Then sprinkle extremely generously with salt and pepper and stir fry for about 3 min. until the beans are colouring all around.

Stir in the lemon juice and continue to cook until the beans are tender-crisp.

Serve garnished with the toasted almonds.

Serves 2.

♥ Becki

Comments

#39 The Case of Yogurt and Honey Ranch Salad Dressing and Dip

H ow to make a traditional tossed salad your own? Use the freshest greens, the crispest cucumbers, the most succulent tomatoes, and MAKE YOUR OWN DRESSING! Yogurt and Honey Ranch Salad Dressing and Dip 1/2 cup 2% yogurt (or vegan yogurt) 70g (about 1/2 cup) feta, chopped (or vegan feta) 1/3 cup light mayonnaise (or vegan mayo) 1/8 teaspoon garlic powder salt pepper honey (or agave syrup) Blend together all the ingredients, including salt, pepper and honey to taste. Thin with water if needed for that perfect pour. Serves 3-4. ♥ Becki

Welcome Foodies!

Wonderful to meet YOU ! At Vegetarian Detective, I share with you some of my favourite veggie, vegan and raw recipes. I know you’ve noticed that eating meat-free is a popular trend everywhere. Even going veggie just once a week. There are many reasons why. This is how. You're also invited to get to know me (Cynthia's favourite character) better by reading the mystery novels I'm in: A Purse to Die For and A Killer Necklace . Yours, Becki Green (Vegetarian Detective)

#110 The Case of Poutine

" P outine is a typical Canadian dish (originally from Quebec ), made with French fries , topped with brown gravy and curd cheese ."— Wikipedia N utritionists worldwide may be screaming in horror that poutine has captured the world by storm but, proud Canadian that I am, I'm shouting, "Yippee!" To be sure, vegetarians are reputed to eat more along the lines of tofu, broccoli and brown rice but an occasional poutine won't kill us. In fact, fast-food poutine makes quite a comforting indulgence! Did you know that poutine gravy, which is generally made from a mix, is vegetarian? Valerie of McCormick Canada Inc. confirmed to me by phone that Club House Brown Gravy Mix contains no meat products. Silly to write out a recipe. All you do is sprinkle French fries with cheese curds then pour brown gravy over top. For a vegan version, crumble vegan feta on French fries then pour vegan brown gravy over top (Bisto Instant Gravy...

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