We enjoyed the last two weeks’ all-veggie meals so much that we decided to partake once again. Tonight, the stars were sweet potatoes and green beans:
- 1 tablespoon natural peanut butter
- 1 1/2 teaspoons rice vinegar
- 1 garlic clove, minced or pressed
- 1/2 teaspoon ground ginger
- 1 teaspoon nutritional yeast
- 10 dashes of Chipotle Tabasco
- Enough hot water to thin to desired consistency
Mix it all together in a bowl with a fork. Quick and easy and delicious. This is even better than my previous version, hands down. Most people probably won’t want so much Tabasco, but I like the kick. Also, if you don’t like the bite of raw garlic, you can saute it in some olive oil, roast it, use less, omit it, or try garlic powder. I love raw garlic, so next time I might use two cloves.
My taller half, once again, went the butter-cinnamon-and-brown sugar route:
Yes, our living room is that dark even with the light on. The green beans were topped with Dijon mustard, oregano, and toasted sesame seeds. The method is courtesy of Carole Raymond’s Student’s Go Vegan Cookbook. I would have preferred fresh green beans, but they looked unappetizing, so we went with frozen.
Other than the inactive baking time for the sweet potatoes, this was a quick and easy dinner.
For dessert, I’ll be polishing off the last peanut butter cup.