Why I Am Posting These Recipes

I believe that it is healthier for an individual and for the planet to reduce the consumption of animal products in the human diet. However, I love to eat all kinds of delicious food, and find it really, really difficult to go totally vegetarian. Also, my family protests if I serve too many vegetarian meals in a row. So I am committed to making an effort to move towards a vegetarian diet without wholly doing so. I will post recipes several times a week that represent my philosophy of eating well, eating healthy, eating local. Most recipes will be easy to prepare, as I have a busy life. So I expect my followers to be people who love to cook and eat well, want to try to help the planet through their eating (by eating local foods and trying to reduce the use of meat in our diets), and have many other things to do each day besides cook.

Saturday, September 7, 2013

Green Beans with Asian Dressing



Sometimes the simplest dishes are the best.  I love fresh green beans, best when eaten within a day or two of picking.  This is the time of year to enjoy them!  I was raised eating green beans with melted butter, salt and pepper.  Delicious, but not so good for your arteries.  Others have served me green beans with sesame oil, which is nice, but a little bland.  I wanted to develop a simple way to prepare green beans that was heart-healthy and delicious.  And not much more complicated than smearing them with butter.  This is a real winning recipe, in my opinion.  My 12 year old nephew couldn't stop eating them--he even picked them out of the pan with his fingers after we had finished eating dinner!  The highest compliment, and makes cleanup easier!  I think the secret is in the ume plum vinegar, which gives the dish a bit of oomph.

1 lb. green beans
1 tsp sesame oil
1 TBS ume plum vinegar
2 TBS tamari or soy sauce

Steam green beans until crisp-tender (I cooked them in just a little boiling water in a wide skillet, covered, for a few minutes).  Mix sesame oil, ume plum vinegar and tamari or soy sauce and toss with green beans.  Serves 4-6.

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