Tag: vegan recipe

Easy Lentil Soup with Serving Tips

After three weeks of long days at the office, helping our community recover from the impacts of Hurricane Helene, I finally had a weekend to settle back into the kitchen. I wanted to make something hearty, comforting, and reminiscent of home—something to fill the house with warmth and the familiar scent of fall. This lentil soup was the first weekend meal I made, and it was the perfect choice.

Inspired by my mom’s Christmas lentil soup, which she often pairs with cornbread, this version has become a family favorite. The rich, earthy flavor of the lentils, paired with a hint of tomato paste and balsamic vinegar, feels like the warmth and stability we all need right now. Even the kids love it, perhaps because it brings back memories of Grandma’s cozy kitchen during the holidays.

Serving Tips

  • Garlic Toast: Slice a crusty baguette or sourdough, spread with olive oil or vegan butter, add a sprinkle of garlic powder or minced fresh garlic, and toast until golden brown. It’s the ideal companion for scooping up every last bite.
  • Sautéed Green Beans: Sauté green beans with a little olive oil, salt, and garlic until tender-crisp, then finish with a squeeze of lemon juice for a bright contrast to the soup’s hearty flavor.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 2 celery ribs, diced
  • 2 garlic cloves, minced
  • 1 1/2 cups dried brown lentils, rinsed
  • 2 tablespoons tomato paste
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (optional)
  • 6-7 cups vegetable broth (or more as needed, I used Better Than Bullion)
  • 2-3 bay leaf
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish (optional)

Instructions

Prepare the Base:

  • Heat olive oil in a large pot over medium heat.
  • Add the onion, carrots, and celery. Sauté for 5–7 minutes until softened.
  • Add garlic and cook for another minute until fragrant.

Add Seasonings and Tomato Paste:

  • Stir in tomato paste and balsamic vinegar, cooking for 1 minute to blend the flavors.
  • Add cumin, smoked paprika, and ground coriander, stirring well.

Add Lentils and Liquid:

  • Add the lentils, vegetable broth, water, and bay leaf. Stir well and season with salt and pepper to taste.
  • Bring the soup to a boil, then reduce the heat and simmer uncovered for 30–40 minutes or until lentils are tender. Add more water if necessary to reach your desired consistency.

Adjust Seasoning and Serve:

  • Taste and adjust seasoning with more salt, pepper, or a splash of balsamic if desired.Ladle into bowls, garnish with parsley, and serve with lemon wedges for a fresh twist.

Cozy Veggie & Dumplings Recipe for Stormy Days

There’s something magical about a big, warm pot of veggie and dumplings. For my family, this is a go-to recipe when the weather turns cool and stormy. The way the dumplings puff up and float to the top like little clouds, absorbing all the flavors from the broth, makes this dish as fun to make as it is comforting to eat. With “some weather” expected later this week, I’m already planning to make a big batch. I love how the smell of the broth simmering fills the house while the rain patters on the metal roof.

What makes this dish even more special is how flexible it is. I start with a simple base of carrots, celery, and potatoes, but I love adding whatever veggies I have on hand. Sometimes it’s green beans or zucchini from the garden; other times, it’s peas and corn straight from the freezer. You can really make it your own, and it’s a great way to clear out the fridge.

Now, the dumplings – they’re the star of the show! The classic version is always a hit, sometimes I’ll season the dumplings just a little for an extra wow factor. A pinch of garlic powder or herbs in the dough can take the flavor to the next level. I always make plenty of base because in my house, the dumplings get gobbled up first! This way, I can reheat the base the next day and whip up another fresh batch of dumplings.

So, as the storm rolls in this week, you know what I’ll be making – a big pot of veggie and dumplings to warm us up from the inside out. Stay cozy, friends!

Ingredients:

For the base:

  • 2 tablespoons olive oil or vegan butter
  • 2 large onions, diced
  • 4 garlic cloves, minced
  • 4 medium carrots, peeled and sliced
  • 4 stalks celery, sliced
  • 2-3 medium potatoes, peeled and diced (optional)
  • 1 cup peas (fresh or frozen)
  • 1 cup corn (fresh or frozen)
  • 8 cups vegetable broth
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and pepper to taste
  • 1/4 cup all-purpose flour (for thickening)

For the dumplings:

  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder or herbs (optional)
  • 1 cup non-dairy milk (unsweetened soy is best, but I often skip milk and add more veggie broth and butter for flavor)
  • 4 tablespoons vegan butter, melted (I generally use organic Earth Balance)

Instructions:

  1. Make the base:
    • Heat the olive oil or vegan butter in a large pot over medium heat. Add the onions and garlic and sauté for 3-4 minutes until softened.
    • Add the carrots, celery, and potatoes (if using) and sauté for another 5 minutes.
    • Pour in the vegetable broth, add the thyme, rosemary, bay leaves, peas, and corn. Season with salt and pepper.
    • Bring the mixture to a boil, then reduce to a simmer. Let it cook for about 20 minutes, or until the vegetables are tender.
    • In a small bowl, whisk together the flour with about 1/2 cup of the warm broth until smooth. Slowly stir this mixture back into the pot to thicken the base. Cook for another 5-10 minutes, stirring occasionally.
  2. Make the dumplings:
    • While the base simmers, prepare the dumplings. In a medium bowl, whisk together the flour, baking powder, salt, and any seasonings you’d like.
    • Stir in the non-dairy milk and melted vegan butter until just combined (don’t overmix!).
    • Using a spoon, drop spoonfuls of the dumpling dough onto the simmering base. Be sure to leave space between them, as they will expand.
    • Cover the pot with a lid and let the dumplings cook for about 12-15 minutes, or until they are fluffy and cooked through. Avoid lifting the lid while they cook!
  3. Serving and reheating:
    • Serve hot with plenty of veggies and broth.
    • The next day, you can reheat the base and make a fresh batch of dumplings to serve again.

Optional Veggie Add-Ins:

  • Mushrooms, diced
  • Zucchini or squash, chopped
  • Green beans, cut into small pieces
  • Kale or spinach, stirred in during the last few minutes of cooking

This recipe is designed to be flexible, so feel free to customize it based on what vegetables you have on hand or prefer. The base keeps well, making it perfect for reheating and adding fresh dumplings the next day!

Easy Pumpkin Pasta Sauce: A Kid-Friendly Recipe

This past weekend, I made Vegan Pumpkin Sauce for Pasta, and it was an unexpected hit with the kids! As soon as the garlic and herbs started sizzling in the pan, they wandered into the kitchen, intrigued by the smell.  I was happily surprised by their interest—pumpkin sauce isn’t the first thing I’d expect them to get excited about trying.

This sauce is everything I love about fall cooking: cozy, warm, and full of flavor without being overpowering. It’s a mix of fragrant garlic, rosemary, sage, and thyme, with just a hint of smoky chipotle chili powder to give it a little depth.It’s creamy from the pumpkin puree and a bit of plant-based milk, yet light enough for an easy weeknight dinner. The best part? It’s not just a one-time meal—I made enough to fill two 16-ounce jars (yes, those are peanut butter jars), leaving a little headroom so I can freeze them for up to three months. This means future dinners are already half-prepped!I plan on using this sauce with fettuccine topped with a sprinkle of vegan Parmesan, and served alongside either lemony, garlicky green beans or sautéed kale.

It’s such a cozy and comforting combo, perfect for those cooler weekends when you want something warm but not too heavy. The sauce is flavorful without being too strong, so even picky eaters might enjoy it! Next time, I’m thinking about using this sauce in a vegan lasagna instead of marinara. I’m excited to see how the creamy pumpkin sauce plays with layers of pasta, veggies, and vegan cheese. I think it’ll add a nice seasonal twist to a classic dish.

If you’re looking for a new, comforting recipe that’s easy to prep ahead, this pumpkin sauce is the perfect addition to your fall menu. It’s a time-saver for busy weekends and makes for a really nice dinner, whether you’re dressing up pasta or trying something new like lasagna!Storage Tip: If you plan on freezing the sauce like I did, make sure to leave some headroom in the jars or containers so it has space to expand. When you’re ready to use it, just thaw it in the fridge overnight, and you’ll have a flavorful sauce ready to go. Perfect for making those busy weekends a little easier and more delicious!

Ingredients:

  • 3 cloves garlic, minced
  • 1 tsp fresh rosemary, finely chopped
  • 1 tsp fresh sage, finely chopped
  • 1 tsp fresh thyme, finely chopped
  • A pinch of ground ginger
  • A touch of smoky chipotle chili powder (to taste)
  • Salt, to taste
  • 2 cups vegetable broth (Better Than Bouillon brand recommended)
  • ⅓ cup olive oil
  • ½ cup neutral plant-based milk (organic unsweetened soy recommended)
  • 1 tbsp vegan butter (Earth Balance recommended)
  • 1 can of organic pumpkin puree

Directions:

Sauté the Garlic and Herbs: Heat the olive oil in a large pan over medium heat. Add the minced garlic, rosemary, sage, thyme, and a pinch of ground ginger. Sauté until the garlic is fragrant and the herbs have softened, about 2-3 minutes.

  1. Add the Chipotle and Salt: Stir in a touch of smoky chipotle chili powder and salt to taste. Cook for an additional 30 seconds to let the flavors meld.
  2. Pour in the Broth: Slowly add the vegetable broth and stir, bringing the mixture to a simmer.
  3. Incorporate the Pumpkin: Whisk in the pumpkin puree until the sauce is smooth and well combined. Allow it to cook for 3-4 minutes, stirring occasionally.
  4. Add Plant-Based Milk and Butter: Lower the heat and stir in the plant-based milk and vegan butter. Let the sauce simmer for another 5 minutes, stirring frequently, until it thickens to your desired consistency.
  5. Serve: Toss with your favorite cooked pasta and enjoy!

Simple Red Beans and Rice: A Seasonal Comfort Food

There’s something magical about the first days of fall—the cooler air, the changing light, and the desire to slow down and savor the season. This year, I decided to officially welcome fall by starting the day early, setting a cozy scene with fresh greenery, candles, and simple yet thoughtful touches around the house. By the evening, the stage was set for a warm, intimate meal shared by candlelight—nothing fancy, just comfort food that feels like home.

The menu? Red beans and rice—a simple, hearty dish that’s easy to make but feels special with a little extra care in the presentation. Here’s how the day unfolded and how you can bring a little seasonal magic to your own table.

Starting the Day: Setting the Fall Scene

I woke up early, eager to set the tone for the day. There’s something about getting a head start in the quiet of the morning that feels grounding, especially when you’re preparing for a change of season. I took some time to make fresh greenery arrangements—eucalyptus, rosemary, and whatever I could gather from the yard and local market. Their simple beauty filled the house with a fresh, woodsy scent, instantly bringing the essence of fall indoors.

Next, I placed candles around the dining area, layering them in different heights. Some were in brass holders, others were simple pillar candles, but all were in soft, warm tones to create an inviting glow. The flicker of candlelight has a way of making everything feel special, even the simplest of meals.

As the sun rose, the space transformed. The light streaming through the windows mingled with the warm candlelight, and the greenery added a fresh, natural feel to the space. By the time evening rolled around, I was ready to share a meal in this little autumn sanctuary I’d created.

The Menu: Red Beans and Rice

Red beans and rice is a classic comfort dish, but that doesn’t mean it can’t look and feel beautiful on the table. For this meal, I decided to take a simple approach with a little attention to presentation to make it feel extra special. My family likes mixing up the mix of beans, and I often use half kidney and black beans. Sometimes I also brown slices of either Beyond or Field Roast vegan sausages, I prefer something spicy, the kids tend to prefer something mild. You can see in the photo that sometimes I toss finely chopped curly kale. It’s an opportunity to get something green into the kids and kale is one of my most favorite foods.

Ingredients for Red Beans and Rice:

  • 1 cup dry red kidney beans (or 2 cans if you’re in a hurry)
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 cup white or brown rice
  • Hot chili oil (optional, for those who like a little heat)
  • Optional: your favorite vegan sauage

Instructions:

  1. If you’re using dry beans, soak them overnight and cook them until tender. If using canned beans, drain and rinse them.
  2. In a large pot, heat olive oil and sauté the onions, garlic, and bell pepper until softened.
  3. Optional: Brown slices of vegan sausage.
  4. Add the beans, vegan sausage, smoked paprika, cumin, thyme, and bay leaves. Stir in about 2 cups of water or vegetable broth, bring to a simmer, and cook for 20-30 minutes, until the flavors meld. Season with salt and pepper to taste.
  5. While the beans are cooking, prepare the rice according to the package instructions.

Plating the Meal: Elevating the Everyday

To add a touch of elegance to the meal, I decided to serve the rice in a way that feels a little more refined. After cooking the rice, I packed it into small Pyrex dishes, then turned them out onto the plate so they held their shape. This simple trick makes the rice look structured and special without any extra effort.

Once the rice was neatly plated, I spooned the rich, savory red beans alongside it. For those who love a little heat, I drizzled hot chili oil over the top of the rice—just a small splash to bring warmth and spice to the dish. The chili oil adds not only a kick of flavor but also a pop of color, which looks beautiful against the clean white rice.

Setting the Candlelit Table

With the food ready to go, I turned my attention to the table. The fresh greenery from the morning was still crisp and fragrant, making the perfect centerpiece for a fall-inspired meal. I laid a simple linen tablecloth, added a few more candles for warmth, and made sure each place setting had a napkin and a small bowl for the chili oil—letting everyone decide how much heat they wanted with their meal.

As the candles flickered, casting soft shadows across the table, the atmosphere felt relaxed and cozy—the perfect way to welcome the season. The simple meal of red beans and rice, paired with a thoughtfully set table, turned an ordinary evening into something special.

Vegan Hamburger Helper

When times are stressful I crave the cozy comfort that can only be brought by foods from childhood. In the earliest years of a vegan diet, these moments left me feeling deprived. Today I just lean into that “mostly vegan” practice and have a serving of homemade macaroni at the family gathering. Eventually I learned to make satisfying vegan versions of most things, especially veggies and dumplings, mashed potatoes and gravy, biscuits, stuffing/dressing and so much more. While happily scrolling through Instagram months ago I saw Timothy Pakron,aka Mississippi Vegan’s photo of his take on vegan Hamburger Helper. I can’t tell you the last time I thought about Hamburger Helper, but I was overcome with memories of the funny white glove (was it supposed to be an oven mit or something?) that was on the box of Hamburger Helper and other 1980s delicacies like Rice-a-Roni, both with enough salt to cause great concern for all of our cardiovascular health, I’m sure.

Anyway, I read the vegan Hamburger Helper recipe and I even though I personally don’t super love cooking with meat substitutes, the nostalgic cravings spurred on by a stressful week got the better of me.

Timothy Pakron’s version has a little spicier than my kids approve of, so I toned things down just a little. I also moved to a stove top only version because my dutch oven is on the smaller side. It makes 6-8 servings and makes great leftovers for lunch the next day.

With that, I introduce you to Mostly Vegan Mamas Vegan Hamburger Helper!

Ingredients

  • 1 yellow onion, chopped
  • 1 small head of garlic, finely chopped
  • 1 package of your favorite ground meat substitute, I use Beyond Meat
  • 1 25 oz can of fire roasted tomatoes
  • 16 oz shells pasta
  • 2-3 tablespoons nutritional yeast
  • optional handful of vegan (or not vegan) cheese, I use Violife Cheddar shreds
  • 4-6 tablespoons olive oil
  • 1 tablespoon oregano
  • 1 teaspoon sage
  • 1 teaspoon thyme
  • 1/2 -1 teaspoon chipotle chili powder
  • 1 teaspoon sage
  • 3-5 tablespoons soy sauce
  • 1 shake of smokey paprika
  • optional: extra spices!! a shake or three of smokey paprika, one shake hot pepper, a few shakes garlic and onion powder

Directions

  • In a 8 quart pot, over medium heat saute onion, garlic with ground beef substitute, being sure to break apart the beef into a crumb size texture. If it doesn’t have a juicy quality about it, add a little extra olive oil.
  • Add all herbs and spices (except the optional extras!) and stir for until it smells amazing (1-3 minutes)
  • Add fire roasted tomatoes, soy sauce, nutritional yeast, cheese or cheese substitute
  • Stir in pasta
  • Add enough water to just cover the pasta
  • Stir well and let simmer. While the pasta cooks stir frequently (but not constantly) to make sure nothing sticks to the bottom. As the pasta cooks it will get thick and creamy. You may need to add a little extra water. When the pasta is done, check out the overall texture. If the pasta falls apart from the sauce easily you may need to add a little water. Scoop-able and creamy is the way to go.
  • Taste test! I like strong flavors, and I shake extra everything until there is a nice balance of salt and spice. I generally add extra of garlic and onion powder, a little extra olive oil and soy sauce and just enough chipotle chili to make the kids a tiny bit made at me.

Pasta with Kale and Fried Chickpeas

My little trip last week was last minute. I didn’t meal plan, I made a scattered trip to the grocery store and left with only random, but I had blue corn chips and spicy fresh guacamole, so I was happy. My love of cooking is not eclipsed by my passion for chips and crackers of all kinds.

The cabin had a tiny, modest kitchen. The lighting was minimal and it fit my mood- I was not inspired. But I was determined to not eat some processed convenience food (again), and I set to work. Fried chickpeas make everything better. They are my favorite protein to add to a food bowl, and sometimes they are the star of the dinner, dressed with a yummy Chinese garlic sauce.

Note: I actually prefer this recipe with a simple white wine, lemon and olive oil sauce, but the kids aren’t fans.

This is an easy dinner that tastes and looks like it is much harder than it actually is. Don’t tell anyone though stay in the kitchen for an extra 20 minutes and enjoy a glass of wine before sitting down.

Ingredients

  • One 15 ounce can of chickpeas
  • Canola oil
  • Pasta of your choice (I used organic wheat linguine, because that’s all I had)
  • 1 small yellow onion
  • 4-6 ounces of kalamata olives, torn/chopped
  • 1-2 pounds of fresh kale, off the stem and roughly chopped (a bag of chopped frozen kale works too!). I prefer LOTS of greens.
  • olive oil or vegan butter
  • garlic powder
  • dried oregano
  • lemon juice/slice
  • ground red pepper of your choice

Directions

  • Drain and dry one 15 ounce can of chickpeas.
  • Fry the chickpeas over medium/medium-high heat in little canola oil until golden – about ten minutes. Set aside on a paper towel. If everyone can agree on a level of spiciness, go ahead and dust the chickpeas with your preferred ground pepper. A smokey hot pepper would be nice!
  • Saute chopped onion in olive oil with a little salt until fragrant translucent.
  • Add the chopped kale to the onions, remove from heat and set aside. I like to kale to keep a nice texture, so I only lightly cook it in this recipe. You can saute it in the onions longer if you prefer.
  • Cook the pasta as directed, drain.
  • To the pasta add a few tablespoons of olive oil or vegan butter of your choice, a little salt, garlic and plenty of oregano. Stir in onions, garlic, olives, and kale. The kale will continue to soften in the hot pasta.
  • Heap onto plates and add fried chickpeas to the top of each. Spritz with fresh lemon juice to brighten the kale, and dust with a little ground hot pepper of your choice, if you want some heat.

roasted okra

The other night I looked out the window to see my husband pruning two rows of bushy okra plants that aren’t setting fruit or growing in their usual tall habit. My current theory is stink bugs. I hate stink bugs, and I’m eager to blame for most late summer garden issues. He told me pruning okra is called “whipping” and encourages it to fruit – much like pinching flowers off tomato plants. It appears to be working and we finally have our first okra of the season in the fridge.

In the south fried okra reigns supreme, but to be honest I’m not great at frying things and in general I prefer not to eat fried food all that often. Besides, it makes a mess and who wants to deal with that when they are trying to make a quick dinner before the kids melt down?

It’s super easy to make and goes well with any late summer or early fall menu. Serve with a little salt or any of the following goodies: ground oregano and salt, garlic and soy sauce and sesame seeds (my personal favorite), a pile of thinly slice fried onions with garlic and maybe a shot of hot sauce sauce, or a dusting of your favorite spice mix – a Cajun blend is excellent on okra. I think this weekend I will try hot honey roasted okra with garlic kale on top grits. Stay tuned for a picture and recipe notes.

How to make it:

  • Pre-heat the oven to 450 for get crispy ends – 400 if your children believe anything brown is burned.
  • For four people I typically use one pound of okra. Avoid pieces that are more than 3 inches long – they will be not be as tender.
  • Trim the tops off the okra and cut it down the center. Toss it in a mixing bowl with 2-3 tablespoons of olive oil and stir until the okra is evenly coated. Place one layer of okra cut-side down on the sheet pan.
  • Pop the plan the middle of the oven for 15-18 minutes. Scoot the okra around on the pan with a spatula or shake the pan at least one time while baking.
  • Serve hot

Sephardic Spinach Patties

Just thinking about this recipe makes me want to light a candle in the kitchen when the sun has set early in the evening and dinner feels much later than it actually is. This recipe was shared with me from my mother-in-law approximately one million years ago – or more specifically just a few weeks after our first wedding anniversary as we prepared for Thanksgiving. I’m not sure if it’s origin, but I suspect it is from the Moosewood Inn cookbook, but has evolved over time in her kitchen and in mine. This recipe pairs well with couscous with vegetables and chickpeas, rice with dried apricots and pine nuts, rice and lentil stuffed bell peppers, spiced potatoes.

Ingredients

  • 3 tablespoons vegetable oil
  • 1 large onion, chopped
  • 2 to 4 cloves garlic, minced
  • 2 lbs fresh spinach, stemmed, cooked, chopped, and squeezed dry (20 oz frozen,   squeezed dry)
  • 1 cup fine dried bread crumbs
  • about ¾ t salt
  • ground black pepper to taste
  • ½ t grated nutmeg or 1 ½ t cayenne
  • substitute for 3 eggs (I use Just Egg or Bob’s Red Mill Egg Replacer)
  • oil for frying
  • lemon wedges for serving

Directions

  • Heat oil over medium heat.  Add the onion and garlic and sauté until soft—about 5 min.
  • Remove from heat and add spinach,bread crumbs, salt, pepper, and nutmeg or cayenne. 
  • Stir in egg substitute.  If the mixture is too loose, add a little more bread crumbs.
  • Shape the spinach mixture into patties.  In a large skillet, heat a thin layer of oil over medium heat.  In batches, fry the patties, turning, until golden brown, about 3 minutes per side. 
  • Drain on paper towels.  Serve warm with lemon wedges

Chickpea of the Sea

The summer heat is breaking this week with a full week of pleasant temperatures ahead, and I intend to spend at least one early afternoon sitting outside eating a chickpea of the sea salad. This recipe is an excellent example of how switching to a vegan diet can easily be accomplished with a simple substitution to an old favorite. (Just an aside, “chickpea of the sea” immediately makes me start singing the Billy Bragg song, Secret of the Sea, performed by Wilco)

The classic tuna salad consists of base recipe of mayo, celery, pickle chips or relish and…  If you are jonsing for those familiar flavors, use your preferred vegan mayo (mine is Follow Your Heart) and a can of chickpeas instead of tuna.  When you stir everything together use a potato masher or you hand to lightly smash or break apart about a quarter of the chickpeas or until it has achieved a texture you find most suitable. I know mine is ready when I can scoop a out a spoonful and it keeps its shape nicely.

Chickpea of the sea salad works for sandwich and wraps, and really shine in a pita stuffed with fresh crunchy lettuce.  If you are not looking to add extra calories to your lunch, a bed of salad greens topped with a tidy scoop never disappoints. The basic recipe is kid friendly, but the flavors can easily be punched up.  Lemon pepper? Pickled red onion? Chopped herbs? I enjoy diced red onion, fresh dill and one clove of minced garlic, but that flavor profile is a little too much for the kids, so I generally stick to the basics.

Ingredients

  • 1, 15oz can of chickpeas
  • 2-3 tablespoons of vegan mayo
  • 3-4 stalks of diced celery
  • 1-2 tablespoons sweet pickle relish
  • 2 shakes of celery seed (options)
  • Salt to taste (for me that’s 2 shakes)

Glossy garlic green beans

In a moment of severe stress many months ago, I ordered a pimento cheese sandwich from Black Mountain Bistro. It had a thick slice of tomato and lettuce on toasted wheat, and I felt so deeply guilty for the splurge, I ordered garlic green beans instead of the French fries I desperately wanted.  The green beans were bright green, tender, salty and I could nearly see my reflection in all of the olive oil. 

This summer our garden has provided dozens (and dozens!) of pounds of beautiful green beans. A second round were planted several weeks and once ahead we are swimming in them! This recipe is so popular with the kids that is the ONLY way I have prepared them all summer. Below you will see this recipe, served along side a vegan hotdog, coleslaw and boiled new potatoes.

Ingredients

  • 1 pound of fresh green beans, with the ends trimmed
  • 4 to 6 cloves of garlic, minced (you make sub garlic powder if you do not have fresh garlic available)
  • 1 teaspoons of salt (or more or less to taste)
  • 1/2 cup extra virgin olive oil
  • 3 cups of water (at least)

Directions

  • Gently heat 4-6 table spoons of olive oil, minced garlic and salt until fragrant – do not brown the garlic
  • Add water and increase to a med-high heat and add the green beans
  • Cook the green beans until tender, stirring regularly (about ten minutes), add more water if the beans are not as tender as you’d like
  • When the water is nearly cooked out, add the rest of the olive and reduce to low-medium heat, be careful to not burn the garlic as the water begins to evaporate.
  • Allow the water to evaporate, and gently stir the green beans coating them in garlic infused olive oil – they will very tender, smell like heaven and shine like a mirror.