Good Week for Veggies

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

Sauce:

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