I love steamed green beans. I have fond memories of sitting at my great-grandmother’s house in Lake George snapping off the ends of fresh ones. Even everytime I am preparing them now, I think of her.
So, when I saw a batch of these fresh green beans at the Old Town Alexandria Farmers Marrket while in Virginia last weekend, I just knew I had to make something with them.
The other other thing I remember as a kid is always ordering string beans almondine when I went out to a rrestaurant my family frequented.
What better way to combine both memories than this vegan green beans almondine. This version has a bit of lemon in it, but if you don’lt like lemon, just leave it out. Serve as a side dish or alone. Either way, it is sure to please.
Vegan String Beans Almondine
By Michelle Maskaly, The Adirondack Chick
fresh green beans, with the ends snapped off
1 to 2 tablespoons vegan butter (I use soy-free Earth Balance)
3/4 cup vegetable broth
sliced, raw almonds
Steam the green beans until tender.
In the meantime, in a pan, heat melt the butter. Add in the vegetable broth and juice of the lemon, and bring to a boil. Let boil for about 3-4 minutes.
Once the beans are cooked, place them in a serving dish, pour the lemon butter brotherr over them and sprinkle with raw sliced almonds.
(After serving I season mine with a little fresh ground pepper and sea salt.)