Lynn RecipeTagged in Vegetarian
if you don't have leftovers, do the following,
Ingredients (use vegan versions):
add 2 cups green beans, cut
2 tablespoon black bean and garlic paste
mix 2 tablespoon cornstarch mixed with 1/4 cup cold water and add to hot stock to thicken
I tried the green beans with black bean sauce last night and it was
great. It was also highly salty but was a fun change for us. Would have
been best over rice. We just ate it as a side dish. The best
part about the whole thing is that we had lots of leftovers as I made
a large recipe and I used the leftovers in a soup I made. The soup is
probably the best I've tasted in months. Recipe as follows.
This is beyond a doubt the best soup I've had in a long time. Spicy
and tangy and vegetably. Thank you to the gal who posted the green
bean recipe without which my soup would have been very plain!!
- Soup stock of choice
- 4 potatoes
- 2 yellow squash
- 3 leeks
- 1 jalapeno
- diced very finely
- 1/4 cup or so of vegan white wine
- spices (I used dried bazil)
- 2 tablespoon balsamic vinegar
- 2 cups or whatever is left of green beans steamed with black bean sauce
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