ABOUT THE RECIPE:
Steamed green beans mixed with crunchy almonds make an excellent accompaniment to any holiday dinner. This snappy side serves well alongside a simple weeknight entrée too.
Makes 4 To 6 servings
INGREDIENTS:
5 to 6 cups green beans, washed and ends removed
1 medium sweet red bell pepper, seeds removed and thinly sliced
3⁄4 cup sliced or slivered almonds
1 tablespoon extra-virgin olive oil
1 teaspoon Italian seasoning blend or all-purpose seasoning
1 clove garlic, minced
1 to 2 teaspoons vegan buttery spread
INSTRUCTIONS:
Fit a steamer basket into a large sauce pan with a tight-fitting lid. Add 2-inches of cold water, then add the green beans. Cover and bring to a boil. Steam for 5 minutes. Add the sweet red pepper slices and continue to steam until beans and red pepper are crisp-tender.
Meanwhile, put the almonds and olive oil in a medium sauté pan. Top with Italian or all-purpose seasoning and sauté over medium-low heat until slightly golden. Add the garlic and cook for 2 minutes. Add the vegan buttery spread and heat through. Remove from heat.
Put the steamed beans and red peppers in a medium bowl. Pour the almond mixture over the top of the beans and peppers, and toss to combine. Serve warm.
Ingredients
Directions
ABOUT THE RECIPE:
Steamed green beans mixed with crunchy almonds make an excellent accompaniment to any holiday dinner. This snappy side serves well alongside a simple weeknight entrée too.
Makes 4 To 6 servings
INGREDIENTS:
5 to 6 cups green beans, washed and ends removed
1 medium sweet red bell pepper, seeds removed and thinly sliced
3⁄4 cup sliced or slivered almonds
1 tablespoon extra-virgin olive oil
1 teaspoon Italian seasoning blend or all-purpose seasoning
1 clove garlic, minced
1 to 2 teaspoons vegan buttery spread
INSTRUCTIONS:
Fit a steamer basket into a large sauce pan with a tight-fitting lid. Add 2-inches of cold water, then add the green beans. Cover and bring to a boil. Steam for 5 minutes. Add the sweet red pepper slices and continue to steam until beans and red pepper are crisp-tender.
Meanwhile, put the almonds and olive oil in a medium sauté pan. Top with Italian or all-purpose seasoning and sauté over medium-low heat until slightly golden. Add the garlic and cook for 2 minutes. Add the vegan buttery spread and heat through. Remove from heat.
Put the steamed beans and red peppers in a medium bowl. Pour the almond mixture over the top of the beans and peppers, and toss to combine. Serve warm.
