Recipes / Veganism

Meat-Free Monday Recipe: Sauteed Garlic-Ginger Green Beans with Roasted Almonds

Happy Meat-Free Monday, Everyone!  I’ve been crazy busy what with the holidays, traveling and kicking ass feminist style.  So it’s long overdue to share a new recipe with you.  I basically live on this simple recipe that my boyfriend, Jeff, and I created: Sautéed Garlic-Ginger Green Beans with Roasted Almonds.

When I was about 3 years old, I became OBSESSED with tomato soup, which I called red soup (ah how clever of me!), and green beans.  For 1 year, ALL I ate was “red soup” and green beans for lunch and dinner.  You’d think that after all those green beans I’d be tired of them.  But nope, I’m not.  I still can’t get enough of ’em.

Don’t feel like slaving over the stove?  Then this quick recipe is for you; it’s ridiculously easy to make.  The crisp green beans are offset with pungent garlic and ginger, salty soy sauce and slightly bitter toasted taste of the almonds.  This is great as a side dish…or a meal, if you’re as obsessed with green beans as I am!

Sautéed Garlic-Green Beans with Roasted Almonds

24 ounces green beans, frozen or fresh
3 tablespoons olive oil
6 cloves of garlic, minced
2 teaspoons fresh ginger, grated
2 tablespoons soy sauce
2 teaspoons sesame oil
6 ounces almonds, sliced

Directions:

1. Preheat oven to 350 degrees F.

2. Cook green beans, either in microwave or in a steamer.

3. Place a thin layer of sliced almonds on a baking sheet and bake for 7-10 minutes or until golden.  You want them toasted, not burnt.

4. In a skillet on medium heat, pour olive oil.  Sauté garlic and green beans for approximately 3 minutes.

5. Add ginger, cooking for approximately 1 minute.  Add soy sauce and cook for another 2 minutes.

6. Remove skillet from heat.  Add sesame oil and sprinkle with roasted almonds.

Bon appetit!

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