This is the first post in our series for March, refreshing recipes to cleanse your palate for spring, from Jill of a Better Happier St. Sebastian.
Cumin Spiced Green Beans with Shiitake Mushrooms + Almonds
1 lb haricot verts (if available) or regular green beans
1/2 lb shiitake mushrooms
1 1/2 tbs vegan butter
2 tsp cumin
1 tsp cayenne pepper
salt and pepper to taste
Bring a large pot of water to boil. Trim green beans and blanche for 2 minutes. Remove beans to a sheet pan to cool. French green beans by slicing in half lengthwise and set aside. Wash and dry shiitake mushrooms, removing hard and woody parts of stems and slice in half. Slice shallots very thinly and set aside.
In a large skillet over medium high heat, melt 1 tbs vegan butter. Cook mushrooms until they begin to brown, about 4 minutes. Add shallots and season with salt and pepper. Cook for another two minutes. Add green beans, cumin, cayenne, remaining 1/2 tsp butter and additional salt and pepper, cook for an additional 3 minutes. Serve warm, or at room temperature.
For more of Jill’s recipes visit her blog a Better Happier St. Sebastian.
More healthy recipes from the BLDG 25 Blog.