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Dijon Green Beans; Cashew-Ginger Tofu

Posted Jun 18 2009 12:06am
This was our plate a few nights ago... short-grain brown rice topped with Cashew-Ginger Tofu from ED&BV, a new green bean side dish, and a biggie salad.


I've posted about this Cashew-Ginger Tofudishbefore. It's really a favorite for us - the tofu becomes very tender and the sauce is tangy/nutty/creamy/lightly spicy... and well, you know I love my sauces!

Today, though, I'll focus on the green beans. This side dish I just came up with and it won't be in ED&BV (there were only so many recipes I could squeeze in last minute!), so I will have to post it for you soon - especially because green beans are still in season. Often I prepare green beans by lightly broiling or sauteeing. With these cooking methods, they can retain a bit of a squeaky bite, which I enjoy sometimes... but not all the time. To fully tenderize them, they require longer broiling/sauteeing time or can be cooked in a stew or casserole, or simply through steaming or boiling. In this recipe for Dijon Herb Green Beans, the beans are boiled in a small amount of water until just tender to the bite, and then immediately rinsed through cold water to stop the cooking process. A dijon vinaigrette with chopped fresh herbs (I like tarragon or parsley, but dill or basil are also nice) is tossed through the cooled (and patted dry) beans. Here's a close up of the beans. Nummy, nummy!

This is a terrific side dish for the summer, or anytime of year because the dressing can be tossed into brussel sprouts in the fall or asparagus in the spring. The kids didn't care for the piquant dressing, and in anticipation of this distaste, I reserved some of the cooked beans. I gave them a dish of ketchup mixed with Udo's DHA oil and told them to dip their 'bean fries' in the ketchup. As you might expect, the yellow beans sold better as 'fries' than the green beans... so my next shop for beans was all yellow!

I'll post the recipe soon - you'll need 1/2 lb of green, yellow, or other colored string/snap beans. (Have you ever seen dragon-tongue beans? So much fun with their streaks of purple - though that purple disappears with cooking and the beans become a pale yellow - much like how purple snap beans turn a dark green with cooking.)

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