Diets are not my thing. Never have been and never will be, no matter how tight my jeans get. So this winter, rather than eliminating and limiting, I’m adding lots of exciting new vegetable dishes to my dinner repertoire. Good for you dishes that zing with flavor. I asked for vegetarian cookbooks for Christmas and have found tons of inspiration. I merged two tweaked Mark Bittman recipes to come up with my favorite new vegetable dish: roasted green beans with cashew miso sauce.
Mark Bittman’s How To Cook Everything Vegetarian has been the greatest of all the veggie cookbooks I received. With almost 800 pages of gorgeous vegetarian recipes, it’s the must have vegetable resource. Mouth watering photography is key to get you inspired and it has gorgeous pictures in droves.
This dish will blow you away. The flavors make you sit up and take notice. The roasted green beans would be fun and tasty on their own, but the miso sauce is like nothing you’ve ever tasted before. So salty and assertive that you might think you don’t like it, until you go back for another dip, and another dip, and another. You can serve it on the side or toss the green beans in it. We licked the bowl and made another batch the next night.
This is the kind of dish that could easily be an entire dinner. The flavors are so satisfying that no meaty protein is needed. This type of recipe that walks on the wild side makes me so happy, it’s almost enough to turn me into a full time vegetarian. But then I remember how much I love a sizzling steak, and I settle for these exciting new vegetable dishes to count as my take on dieting instead.
- 1 lb of green beans, cleaned and trimmed
- 1 tablespoon of olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup of white miso
- ½ cup of roasted cashews
- 1 teaspoon of soy sauce (or less if you don't like salt much)
- Preheat oven to 375 degrees fahrenheit.
- Clean and trim your green beens of rough ends. Put them in a large ziploc. Pour in the olive oil, salt and pepper. Close the ziplock and give them a big toss and a massage to coat with oil and spices.
- Roast at 375 degrees Fahrenheit for 25-30 minutes.
- While the beans are roasting, toss the miso, cashews and soy sauce in a small food processor. Pulse until mixed. Taste to see if there is enough salt. Add a little more soy sauce if needed.
- Remove the green beans from the oven. Toss with the nut miso mixture. Serve warm.