Greenbeans with scallions and ground almonds (for two), naturally gluten-free

Today I’m too lazy to write an intro for this recipe. The photo speaks for itself. YUMMY!

green beans with scallions and ground almonds

Ingredients

  • 1/2 lbs (220 g) green beans
  • 1/2 cup (125 mL) sliced scallions (green onions), whites and greens
  • 1/4 cup (60 mL) ground almonds
  • 1 tbsp (15 mL) butter, olive oil, or non-dairy substitute. I used butter.

Directions

  1. Boil green beans in a pot of water for about 4 minutes, until bright green but still crunchy
  2. Place beans in a bowl of cold (or iced if you have it) water to stop the cooking process. To be honest, I just shoved the beans in cool tap water and placed them on the porch. Its -22 F (-30C) outside today.
  3. In a skillet, sauté scallions (medium heat) in butter/non-dairy substitute/olive oil, when soft and the whites have become transparent add the ground almonds
  4. Continue to sauté on medium heat until almonds are toasted a light brown
  5. Add the green beans to the skillet and cook until just heated through
  6. ENJOY!


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Spicy bean, pesto and vegetable soup, with swiss chard – a gluten-free, vegan recipe

bean soup editedI was in the mood for soup so I whipped up this in no time flat! Super easy to make, and full of flavour!

Add less vegetable broth if you prefer — the soup becomes more chili-like.

Ingredients:

  • 3 large French shallots (or regular onions if you haven’t any shallots), roughly chopped
  • 3 cloves garlic, diced
  • 2 leeks, greens removed, whites sliced thinly
  • 2 tbsp olive oil (or other vegetable oil)
  • 1 large can crushed or diced tomatoes, preferably salt-free, do not drain!
  • 6 cups (1.5 L) vegetable stock, preferably salt free
  • 1 red bell pepper, cut in cubes
  • 2 cups swiss chard, chopped
  • 2 carrots, sliced thinly
  • 1 yellow bell pepper, cut in cubes
  • 1 can Romano beans, drained and rinsed (2 cups (500 mL) dried, soaked overnight if you haven’t any canned)
  • 1 can white kidney beans, drained and rinsed (2 cups (500 mL) dried, soaked overnight if you haven’t any canned)
  • 1/2 cup parsley, chopped very fine
  • 4 sprigs fresh thyme, or 2 tsp dried
  • 1/4 tsp chili oil, or more if you like things really spicy. Chili powder can be used if you don’t have chili oil, just add slowly until you have the taste you desire.
  • 1 tbsp pesto, canned or homemade
  • if you used salted tomatoes or vegetable broth, you probably don’t need any salt. If you used salt-free, add salt to taste. Frankly I don’t think this recipe needs any salt.
  • fresh ground black pepper, to taste
  • rice pasta (optional)

Directions:

  1. In a large stock pot, heat oil on medium heat. Add shallots, garlic and leeks, saute until soft.
  2. Add tomatoes, the juice from the can, the stock to the pot, the parsley and the thyme. Bring to a low boil.
  3. Add vegetables to the pot, simmer until carrots are soft, time will depend on how thick you sliced the carrots
  4. Add the rest of the ingredients (but NOT the rice pasta) to the pot. Simmer for about 10 minutes.
  5. Meanwhile boil the rice pasta as per package instructions.
  6. To serve, add a bit of the rice pasta to the bottom of the bowl, pour soup over top of the rice. Don’t forget to discard the thyme springs! Nobody wants them in their bowl.
  7. ENJOY!

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Vegetable Stock- a step-by-step method

the bare min Yum! Vegetable stock. Canned vegetable stock cannot even begin to flavour your food as well (or as cheaply) as homemade stock. It is so versatile and so easy to make that I honestly don’t know why anybody would buy the stuff in cans. You don’t have to go running to the store to buy vegetables to make vegetable stock. USE WHAT YOU HAVE IN THE HOUSE! You can even use vegetable scraps to make the stock. Carrot tops, ends of celery, broccoli stems etc. can be frozen and then pulled out to make your stock. Yes, I know those items also make excellent compost, and if you’re an avid gardener (like me!) you will just go to the store and buy vegetables to make stock in order to make sure that your Summer harvest tomatoes are well fed. My point is you don’t have to throw anything out, you can use scraps, you can usually just use what you have in your fridge.

That being said, there is a bare minimum of ingredients you need to make a reasonable stock. I do realize that the more types of veg you put in your stock, the richer it will taste, but you can still make veggie stock that is far superior to anything canned with a few simple ingredients. The picture (above) illustrates my point. To make a vegetable stock all you need are three carrots, three stalks of celery, a garlic clove, a sweet onion (but any type of onion will do), enough water to cover the cut up veg, a cutting board, a knife and a stock pot. There are no seasonings like salt or pepper in a stock. You are going to use this stock to make another recipe, that is why it is a stock — it is never served on its own! If you add salt/pepper/other spices you have made a broth. Yup. Salt and pepper are really the only difference between a vegetables stock and a vegetable broth. This is not true of chicken/beef/pork broth stock. Animals stock is made from bones where animal broth is made using the whole carcass (or pieces of carcass) meat included. But I digress, you really want to know how to make stock! (more below the cut)

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