Read The Happy Herbivore Cookbook Online
Authors: Lindsay S. Nixon
The Happy Herbivore Cookbook (45 page)
Dijon-Herb Green Beans
Baked Beans
Chocolate Chip Cookies
Serves 2
| I love green beans, and this recipe is my favorite way to eat them. It's healthy, flavorful, and goes perfectly with a big ol' plate of Dirty Mashed Potatoes (pg. 190) and chickpeas. I lovingly refer to that dish as “Chickpea à la Queen,” and it's one of our regular weeknight meals. By the way, any green herb will do in this recipe, but some of my favorites are thyme, basil, tarragon, parsley, dill, oregano, or rosemary.
| I love green beans, and this recipe is my favorite way to eat them. It's healthy, flavorful, and goes perfectly with a big ol' plate of Dirty Mashed Potatoes (pg. 190) and chickpeas. I lovingly refer to that dish as “Chickpea à la Queen,” and it's one of our regular weeknight meals. By the way, any green herb will do in this recipe, but some of my favorites are thyme, basil, tarragon, parsley, dill, oregano, or rosemary.
1
â
2
lb green beans, trimmed
1 heaping tsp cornstarch
1 c vegetable broth
1 tbsp Dijon mustard
1 to 2 tsp lemon juice
1
1
â
4
tsp onion flakes
1
â
8
tsp granulated garlic
powder
a dash or pinch of every
dried green herb
you've got
salt, to taste
pepper, to taste
â
2
lb green beans, trimmed
1 heaping tsp cornstarch
1 c vegetable broth
1 tbsp Dijon mustard
1 to 2 tsp lemon juice
1
1
â
4
tsp onion flakes
1
â
8
tsp granulated garlic
powder
a dash or pinch of every
dried green herb
you've got
salt, to taste
pepper, to taste
1. Steam green beans until cooked but still slightly crisp and deep green in color.
2. Once the green beans are cooked, whisk cornstarch with broth and Dijon mustard.
3. Pour Dijon mixture into a skillet and add remaining ingredients, except green beans, salt, and pepper.
4. Bring to a boil, then reduce heat to low and allow it to thicken into a glaze.
5. Add salt and pepper, toss with green beans, and serve.
CHEF'S NOTE:
To assemble “Chickpea à la Queen” Make a big bed of mashed potatoes in the middle of the plate. Place green beans over the potatoes, then add chickpeas on top and around the potatoes.
To assemble “Chickpea à la Queen” Make a big bed of mashed potatoes in the middle of the plate. Place green beans over the potatoes, then add chickpeas on top and around the potatoes.
NUTRITIONAL INFORMATION
Calories 60; Calories from Fat 4; Total Fat 0.4g; Cholesterol 0mg; Total Carbohydrate 13.4g; Dietary Fiber 4.2g; Sugars 2.6g; Protein 2.5g
Calories 60; Calories from Fat 4; Total Fat 0.4g; Cholesterol 0mg; Total Carbohydrate 13.4g; Dietary Fiber 4.2g; Sugars 2.6g; Protein 2.5gServes 4
|
Pictured opposite
| I'd never had homemade baked beans until I was in England, where they were served to me at breakfast, over toast. Even though 7 a.m. isn't exactly the time of day I usually like to eat baked beans, I couldn't get over how much better they were than the canned variety I grew up with. Serve with Mushroom Burgers (pg. 89) or tofu dogs, Cornbread (pg. 49) and Spicy Greens (pg. 184), or at breakfast, English-style.
|
Pictured opposite
| I'd never had homemade baked beans until I was in England, where they were served to me at breakfast, over toast. Even though 7 a.m. isn't exactly the time of day I usually like to eat baked beans, I couldn't get over how much better they were than the canned variety I grew up with. Serve with Mushroom Burgers (pg. 89) or tofu dogs, Cornbread (pg. 49) and Spicy Greens (pg. 184), or at breakfast, English-style.
1
â
2
small onion, diced
1 garlic clove, minced
1 15-oz can navy beans,
unrinsed
2 tbsp ketchup
2 tbsp molasses
1 tsp Dijon mustard
1 tbsp soy sauce
2 to 3 tbsp pure maple syrup
light dash of cayenne
powder
salt, to taste
pepper, to taste
â
2
small onion, diced
1 garlic clove, minced
1 15-oz can navy beans,
unrinsed
2 tbsp ketchup
2 tbsp molasses
1 tsp Dijon mustard
1 tbsp soy sauce
2 to 3 tbsp pure maple syrup
light dash of cayenne
powder
salt, to taste
pepper, to taste
1. Preheat oven to 300°F.
2. Cook onion and garlic in
1
â
4
cup of water over high heat until the onion is translucent, about 2 minutes.
1
â
4
cup of water over high heat until the onion is translucent, about 2 minutes.
3. Add remaining ingredients and bring to a boil.
4. Once boiling, remove from heat and transfer mixture to a casserole dish, cover with foil, and bake for 30 minutes.
5. Let rest for 15 minutes, allowing the sauce to thicken.
6. Stir to incorporate before serving.
CHEF'S NOTE:
If your beans come out soupy, you can transfer them to a saucepan and cook them uncovered over high heat for a few minutes to reduce the liquid.
If your beans come out soupy, you can transfer them to a saucepan and cook them uncovered over high heat for a few minutes to reduce the liquid.
NUTRITIONAL INFORMATION
Calories 160; Calories from Fat 1; Total Fat 0.1g; Cholesterol 0mg; Total Carbohydrate 33.9g; Dietary Fiber 6.0g; Sugars 13.7g; Protein 6.3g
Calories 160; Calories from Fat 1; Total Fat 0.1g; Cholesterol 0mg; Total Carbohydrate 33.9g; Dietary Fiber 6.0g; Sugars 13.7g; Protein 6.3gDesserts
Makes 16 cookies
|
Pictured opposite
| These are the best low-fat chocolate chip cookies you'll ever eat! They're ridiculously addictive fresh out of the oven. You've been warned.
|
Pictured opposite
| These are the best low-fat chocolate chip cookies you'll ever eat! They're ridiculously addictive fresh out of the oven. You've been warned.
1
â
3
c unsweetened
applesauce
1
â
2
c light brown sugar
1 tsp vanilla extract
1
â
4
c non-dairy milk
1 c whole-wheat pastry
flour
1 tsp baking powder
1
â
4
tsp fine salt
1 tbsp cornstarch
a few dashes of ground
cinnamon
1
â
2
c vegan chocolate chips
â
3
c unsweetened
applesauce
1
â
2
c light brown sugar
1 tsp vanilla extract
1
â
4
c non-dairy milk
1 c whole-wheat pastry
flour
1 tsp baking powder
1
â
4
tsp fine salt
1 tbsp cornstarch
a few dashes of ground
cinnamon
1
â
2
c vegan chocolate chips
1. Preheat oven to 350°F.
2. Grease cookie sheet or line with parchment paper.
3. In a large bowl, combine applesauce, sugar, vanilla, and non-dairy milk.
4. In a small bowl, whisk flour, baking powder, salt, cornstarch, and cinnamon.
5. Transfer the dry mixture into the wet mixture in three batches. Stir until almost combined.
6. Fold in chips.
7. Drop spoonfuls on cookie she et and bake for 7 to 10 minutes for a soft and light cookie or a few minutes more for a firmer cookie, being careful not to burn.
VARIATION
Double Chocolate Chip Cookies
Replace 2 tbsp of flour with 2 tbsp of unsweetened cocoa.
Replace 2 tbsp of flour with 2 tbsp of unsweetened cocoa.Other books
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