If I ever write a best-selling cookbook, you can bet that the most popular recipes have been stolen from my boyfriend. I’m the baker of the household, but he is definitely the chef. Don’t get me wrong, I can cook, but Nick can actually create a dish. This talent comes in handy when he’s cooking for his vegan/gluten-free girlfriend. Creativity is a must when using substitutions…and when we’re running low on groceries.
For instance, last week, we were feeling pretty sparse on our usual cooking supplies [hot peppers, rice, beans…basically anything you put in Tex Mex food], but we did have some gorgeous green beans courtesy of Door to Door Organics that needed to be used before wilting. So, in his brilliance, Nick threw together a pasta dish with green beans, potatoes, onions, and a touch of Better Than Bouillon’s vegan beef broth for a savory flavor that can satisfy any Midwesterner’s craving for meat & potatoes.
2-3 cloves garlic, chopped
1/2 lb fresh green beans, stems removed
3-4 small red potatoes, cubed
1/2 red onion or 6 green onions, chopped
8 oz water + 1 tbsp Better Than Bouillon vegan beef flavor for broth
brown rice pasta, your desired amount
olive oil for pan
Cook pasta according to package instructions [you know the drill, boil water, cook til desired texture, rinse with cold water after draining, etc].
Combine Better Than Bouillon and water in a large bowl & whisk together until disolved.
In a large skillet or wok, brown garlic in a shallow pool of olive oil.
Add cut potatoes to garlic & cover pan. Allow to cook for 15 minutes or until potatoes have softened.
Add broth, green beans & onion to pan. Cook covered for 15 minutes or until onions & green beans have reached desired texture.
Once both vegetables & pasta have been cooked, add pasta to pan & toss together with vegetables & broth.
Serve alone or with a sprinkling of nutritional yeast for added cheesiness. Enjoy.