Green Bean Chips

Adapted from Whole New Mom

INGREDIENTS:

• green beans*
• coconut oil
• nutritional yeast
• garlic powder
• salt

*When I used fresh green beans that had been blanched, they turned out very hard.  When using fresh green beans that had been blanched, frozen and then thawed, they came out perfect, light and crisp just like potato chips.

METHOD:

• Thaw green beans and spin in salad spinner to remove excess water
• Put green beans in a glass bowl, about 2-3 cups at a time, add a tablespoon of coconut oil and microwave 1 minute; stir (most of the coconut oil will not be melted but enough will stick to the green beans as they warm up some).
• Sprinkle with salt, garlic powder and nutritional yeast, stir and microwave 1 minute; stir
• Remove what is left of the clump of coconut oil to use in the next batch
• Place green beans in single layer in dehydrator at 135 degrees (I do this in the evening so they dehydrate overnight and are done in the morning.)
• Repeat with next batch of green beans using the coconut oil that did not melt completely.

Eggplant and Turnip Stew

Adapted from Food.com

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 1/2 cups water
• 1 not chicken bouillon cube
• 3 carrots, diced
• 1 turnip, diced (about 3 cups)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 eggplant, diced (about 3 cups)
• 3 cups green beans cut into 1 inch lengths
• salt and pepper to taste 

METHOD:

• Heat oil in stock pot, add onion and saute until onion begins to soften
• Add garlic and saute a little longer
• Add water, bouillon, carrots, turnip, basil and oregano, bring to a boil, reduce heat and simmer 10 minutes
• Add eggplant and green beans and simmer another 15 minutes until vegetables are tender
• Season with salt and pepper to taste

Brussels Sprouts and Barley Soup

Adapted from Allrecipes.com

INGREDIENTS:

• 1/2 cup barley rinsed and soaked in 2 cups water for several hours
• 1 tablespoon oil
• 1 onion, diced
• 2 cloves garlic, minced
• 3 tablespoons unbleached flour
• 4 cups water
• 2 not-chicken bouillon cubes
• 4 carrots, diced
• 2 cups green beans cut into 1-inch pieces
• 2 small turnips, diced
• 3 cups cleaned and halved Brussels sprouts

METHOD:

• Add onion and garlic to oil in large soup pot and cook on low heat until onion is tender and garlic slightly browned
• Sprinkle flour into pot and stir until dissolved
• Add water, bouillon cubes, barley with soaking water, carrots, green beans and turnips.
• Raise heat and bring to boil, cover, lower heat and simmer 30 minutes
• Add Brussels sprouts and simmer 10 more minutes or until Brussels sprouts are tender
• Soup will thicken more as it cools

Russian Salad

INGREDIENTS:

• 2 -3 small beets
• 3 medium potatoes, peeled and cut into 1/2 inch cubes
• 1 head cauliflower, separated into florets
• 1 pound carrots, sliced 1/4 inch thick
• 1/2 pound green beans
• 1/4 cup vegan mayonnaise
• 5 tablespoons red wine vinegar
• 2 teaspoons olive oil
• 1/2 teaspoon salt

METHOD:

• Boil beets until tender, cool, remove peel, cut into 1/2 inch cubes, set aside
• Steam separately then cool and combine in large bowl: potatoes, cauliflower, carrots and green beans
• Blend mayonnaise, red wine vinegar, oil and salt
• Combine sauce with vegetables
• Stir in beets and mix well

Green Bean and Mushroom Medley

Adapted from Allrecipes.com

INGREDIENTS:

• 5 cups fresh green beans cut into 1 inch lengths (about 1 3/4 pounds)
• 3 cups carrots cut into size of green beans (about 6 medium carrots)
• 1 tablespoon oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound fresh mushrooms, sliced
• 1 teaspoon salt
• 1/2 teaspoon seasoned salt
• 1 teaspoon rosemary

METHOD:

• Steam green beans for 3 minutes, add carrots and steam another 5 minutes or until tender but still firm
• Meanwhile saute onion in garlic in oil for a few minutes
• Add mushrooms and saute until almost tender; reduce heat, cover and simmer 3 minutes
• Stir in green beans, carrots and seasonings
• Cover and cook for 3 minutes over medium heat