I used this recipe, incorporating carrot, purple sweet potato, peas, green beans, and broccoli in the vegetable mix.
Tag Archives: green bean
The beans here are lightly boiled, then seasoned with garlic, sesame, and soy sauce. Here’s the recipe. The garlic was a bit too pungent for me in this recipe.
To make this pasta, I slowly fried two small red onions with a pinch of sugar and a pinch of salt in a small amount of oil, until they were completely soft and starting to caramelize. I then added half a chopped tomato and one clove of minced garlic and cooked it until the tomato was completely dissolved.
Meanwhile, I cooked the pasta along with chopped green beans. I added the pasta, a bit of the pasta water, and black pepper to the onions. I finished it with some oil with herbs.
This recipe already adapts the dish to make it vegan, but I had to make further adjustments. First, I was only able to find banana blossom canned. Second, I chose to get cheaper green beans rather than long beans. Third, I thought I had puffed rice – but I didn’t – so the sauce is a little thinner. And finally I had annato seeds but not powder, so I wasn’t able to get as pronounced a colour when I soaked them.
This recipe is for a green bean and raspberry salad with buttermilk and grilled goat cheese. I decided to use lettuce from my garden instead of the little gem lettuce the recipe calls for, and I skipped the hazelnuts.
I thought the salad tasted nice but did not require so many ingredients. Due to the shallots in the dressing, I could not really make out the mint or tarragon, and I didn’t feel that the raspberries added anything to the dish. The goat cheese, however, went very well with the dressing and I would probably use it in a simplified version of the salad.
This is a simplified version of the gravy used in the vegetable biryani recipe I use.
- 500 grams potatoes
- 5 tomatoes
- 400 grams (cooked weight) chickpeas
- 2 cups packed mint leaves (1 large bunch)
- 2 cups loosely packed coriander leaves
- 6 cloves garlic
- 2″ (5 cm) of ginger
- 2 large onions
- 2 green chillis
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1 tablespoon oil
- 2 tablespoons salt
- 500 grams Greek yoghurt
- Mixed vegetables, such as:
- 250 grams mushrooms
- 400 grams green beans
- 2 courgettes/zucchini
- 2 romano peppers
- … carrots and cauliflower are other vegetables which might go well in this dish
Chop the mixed vegetables, onions and potatoes and put them in a large bowl. Add the chickpeas to the bowl. Dice the tomatoes and add them to the bowl as well.
Preheat the oven to 180° Celsius/350° Fahrenheit.
Grind the mint leaves, coriander leaves, ginger, chillis and garlic. Add water as needed to ensure it is ground into a paste. Mix the paste with the yoghurt, salt, oil and spices. Pour this paste over the chopped vegetables and chickpeas and stir to mix.
Put the mix into a large baking tray and bake, covered, for 45 minutes. Remove the cover and stir, then continue to cook, stirring at 15-minute intervals, until the vegetables are completely cooked and excess liquid has evaporated (about 45 minutes).
Add additional salt to taste. Serve with Greek yoghurt. You could also serve it with pasta or rice.