Green Beans Almondine

This is an ultra-simple, yet luxurious recipe to serve at Thanksgiving or any other special meal. Chefs often use "browned butter" in recipes to give a richer, more complex buttery taste. But, of course, vegans don't use browned butter. Do we?

Well, I recently discovered that vegan buttery spreads (not the low fat varieties) may be browned with the same great results. (I tried both Earth Balance Original and Earth Balance Soy-Free, and it is my feeling that the Earth Balance Original works a little better, but they both work. In these pics I am using the soy-free).

Stir almonds constantly while toasting over medium heat,
until fragrant. If you stop to take a picture, one or two might burn ; )
 

Green Beans Almondine

Toast in dry skillet:
Slivered Almonds (unless you have some all ready in the freezer)
Steam:
1 package frozen Green Beans, Any style
Meanwhile, Brown
1-2 Tablespoons Vegan Buttery Spread
Add & saute very briefly
Steamed Green Beans
Toasted Almonds
Generous Salt
Pepper

Serve & Enjoy!

Vegetables may be steamed in the microwave in a microwave-safe serving bowl
following directions on vegetable package. This saves a dish at washing-up time
and can compensate for not having a steamer basket in your kitchen.



Place a microwave safe plate over the serving bowl for the perfect steamer.

As buttery spread melts, it will bubble and loose its extra liquid.

When Buttery Spread is done bubbling and gets a golden to dark brown color,
it is ready for the veggies to be added.
This is VERY hot, despite the fact it is no longer "boiling."

Variation: If you're a fan of Brussels Sprouts, use this same method to cook them, substituting FRESH steamed Brussels Sprouts in place of Green Beans and Pecans in place of Almonds. I suspect other vegetables, like Cauliflower, might also lend themselves to this method.

Greek Green Beans ( Fasolakia Yachni )

 

Yesterday's lunch was one of the many traditional Greek vegan meals. Greek Orthodox Christians often eat a vegan diet during "fasting" times- such as Lent, Advent, and Wednesdays and Fridays, so the Greek culture offers many delicious vegan meals.

 

Many Greek vegetarian meals are made with a traditional tomato sauce, (formally called Orientale Sauce) and the dishes have the word "Yachni" as part of their name. Preparing them the traditional way involves making the sauce from scratch, then adding it to the other ingredients, and simmering or cooking.

 

In the interest of simplifying these dishes, I make a BIG batch of sauce (which I like to improperly call "Yachni") and then I'm ready to easily prepare a wide variety of Greek Dishes.

 

First, here's the little batch, so you can try it. Also, if you're cooking for one or for a small family, this may be as much as you want to make at once:

 

Basic Yachni Sauce

 

Saute:

1 1/2 Tablespoons  to 4 Tablespoons olive oil (Traditionally, Greek cooking uses a lot of Olive Oil. For a more authentic dish, you can add even MORE Olive oil than this. For a less authentic, but still tasty and healthy dish, Oil may be reduced or omitted.)

 

1 ½ cup chopped onions (1/2 of a 12oz bag of frozen chopped onions works well!)

 

1 tsp garlic

 

 

 Then add and simmer for about 15 minutes:

3 (15 oz cans chopped tomato

1 or 2 bay leaves

2 Tablespoons Parsley

Salt & Pepper

2 T tomato paste

 

After simmering, the sauce is ready to use.

Fasolakia Yachni,
One batch "Yachni" sauce (you should have 5 to 6 cups)

2 bags frozen Green Beans  (for a total of 2# Green Beans) Rinsed in sieve under warm water to thaw

 

Cook in Slow Cooker or Crock pot on high for 3-4 hours, or on low for 6-8 hours.

 

Alternately, on stove top: Simmer in a pot for 2 hours, until Green Beans are VERY tender

*These are not traditionally Crisp-Tender sort of dishes, but if you prefer your veggies Crisp-Tender, it's your choice.

 

 

To Serve: This dish is great served with Greek Olives (such as Kalamata or Oil Cured), Crusty Bread, Raw Onions,  and Salad. Having a nice dip on the table, such as a hummus will also add variety, and protein to the meal.

 

Tip for dining with Omnivores:

This is a great Vegan Main dish, but it is also a great side dish to serve with any meat-and-potatoes meal!

 

Coming Soon:

Vat O' Yachni!

Other delicious Yachni -type dishes, based on this sauce . . . .