Most of the time my recipes are well planned out. I know what I am making a week in advance and think over each aspect of the recipe from the stores I need to shop at to how I will garnish the finished product. But, sometimes, when the kitchen is well stocked I get an idea and just let myself go with it.
This is one of my favorite things in the world to do. Peek into the refrigerator and pantry and whip something up out of nothing. I get lost in the process of tasting and adding spices and flavors as needed. This is when I feel the most me. I can cook away any stress or emotion if I allow myself the ability to get creative. Not every one of these recipes is a winner and not all make it to the blog, but that’s part of the process. Allowing patience for myself and the ability to just let the creative juices flow without any expectations.
This recipe is the product of one of those not-a-plan-in-sight kitchen sessions. I found some leftover green beans in the fridge, some breadcrumbs and a variety of other ingredients in the pantry, and went to work. I roasted the green beans, topped them with some flavorful pan-toasted breadcrumbs and whipped up a vegan egg-free mustard aioli to serve along side. The result? A great creative session and a blog worthy recipe.Print
The crunch of the flavorful bread crumbs and the freshness of the green beans comes together for a great spring side.
- For the bread crumbs:
- 1 cup gluten free bread crumbs
- 1 tablespoon olive oil
- 1/2 tablespoon nutritional yeast
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- Pinch black pepper
- Pinch white pepper
- The rest:
- 1 lb green beans
- 2 tablespoons olive oil
- Pinch salt
- Pinch pepper
- 1 recipe Mustard Aioli ((follows))
- Stir together all of the bread crumb ingredients. Add to a nonstick skillet and toast over medium heat until golden brown, about 10 minutes. Set aside.
- Preheat the oven to 450 degrees. Toss the olive oil with the green beans, salt, and pepper. Spread out on a baking tray and bake for 15-20 minutes until the beans are cooked and slightly browned. Top with breadcrumbs and serve with aioli.
A quick sauce with gourmet flavor! Great with vegetables, slathered on sandwiches, or atop baked potatoes.
- 1 clove garlic (, minced)
- 1/4 cup vegan mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 2 tablespoons olive oil
- Pinch salt and pepper
- Whisk all ingredients together. Store in the refrigerator.
To keep this recipe soy-free be sure to purchase a soy-free vegan mayo.