I had the opportunity to review the cookbook Vegan Beans from Around the World: 100 Adventurous Recipes for the Most Delicious, Nutritious, and Flavorful Bean Dishes Ever. It is a cookbook of recipes that are obviously vegan and have beans in all of the recipes. I have received offers to review other books, but this really intrigued me as I have gotten to like beans more and more as I get older, and I know that beans are supposed to be very nutritious.
So I took the opportunity, and last night I prepared three of the recipes for dinner. Two of the three recipes were declared winners by my husband and me, and the third one was okay, but just not for us. I also am not a vegan, so I made the recipes with what I had on hand, so a couple of them were no longer technically “vegan.”
The first one that we really liked was the Bean Burrito. I LOVE bean burritos, but normally the ones I have eaten have refried beans in them. There were no refried beans in this recipe. My husband even said he thought it almost tasted like there was meat in the burritos, and that he could definitely go meatless for a meal if he were eating these burritos. My daughter who really likes beans said it tasted good, but that it had too much sour cream for her. I liked the sour cream, but I also liked the bean mixture without the sour cream. I did not have vegan sour cream, so I just used my regular sour cream.
I also made Green Beans Fries. My husband and I loved these. The kids were just okay with them, but my son who hates green beans liked the fries better than just eating cooked green beans. I also did not have nutritional yeast (and really don’t like the taste of it either), so I used parmesan cheese in place of the nutritional yeast. If you don’t know what I am talking about, nutritional yeast is NOT yeast, and you can find it in natural food stores or in health food stores or on Amazon. This is a very easy, healthy snack to make. I’ll give you the recipe for the fries today, and maybe I’ll do some more recipes on future posts!
- 2 cups fresh green beans ends cut off, or 1 pound frozen green beans, thawed (I used fresh.)
- 1 tablepoon olive oil
- 3/4 teaspoon kosher salt
- 2 tablespoons nutritional yeast (I used parmesan cheese
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Preheat oven to 425°.
Line a cookie sheet that has an edge with parchment paper or aluminum foil.
Toss the beans in olive oil in a large bowl.
Lay the beans on the cookie sheet completely flat.
Mix together the remaining ingredients. Sprinkle it on the beans.
Bake for 12 minutes. Carefully broil for 1-2 minutes. Watch them so that they do not burn.
The third recipe was a Three Bean Salad. I have never tried a Three Bean Salad, so I wanted to try this recipe. It was too sweet for my husband and me. But that’s just a matter of opinion.
I would like to try some of the other recipes in this book like these:
- Southwestern Style Salad
- Mexican Refried Beans
- Boston Baked Beans
- Italian “Meat” Balls
- Black Bean Burgers
- Black Bean Brownies (also Gluten Free!)
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