This week was a good week for veggies. All winners.
- Szechuan Green Beans: This converts even a non green bean lover to love green beans.
SZECHUAN SPICY GREEN BEANS
1 ½ lbs. green beans, stems removed, cut in half
2 T. sugar
2 T. corn starch
2 T. garlic, chopped
2 T. light soy sauce or Bragg's liquid amino acid
1 T. chili garlic sauce
2 T. hoisin sauce
½ t. white pepper
½ C. water
In a small bowl mix sauce ingredients. Add washed and stemmed green beans to a 2” deep skillet or wok. Saute in a drizzle of peanut oil and sesame oil till tender crisp. Add sauce and heat to warm sauce and coat green beans. Serve.
- Mashed Potato Fake Out (Cauliflower Mashed but this time I boiled it in beef broth vs chicken broth for added flavor, drain, mash and 1 T. butter and some pepper)
- Portabella Mushrooms Stuffed with 1T. pesto and crumbles of goat cheese: Bake in 375 oven for 30 minutes. Be sure to scoop out the black gills and cut off the stem.
- Roasted Brussel Sprouts with Maple Mustard Vinaigrette: Tossing the warm sprouts with the vinaigrette, feta and dried cranberries make for a great side dish.
Maple Mustard Vinaigrette (add all ingredients to bowl, whisk, add roasted brussels, feta and cranberries, toss)
¼ C. maple syrup
¼ C. apple cider vinegar
2 T. mustard
-Salt & Pepper
¼ C. EVOO