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. Se...