Miso green beans

How do you handle fussy adult eaters in your household? Now I’m also not calling anyone in my household fussy – but it’s more a case of making sure we’re getting enough diversity and nutrients from our diet. Sometimes “I don’t like this” isn’t an option when you’re living a 100% gluten-free and vegan life.

My parents will laugh reading this, because they’ve done their time in that situation when I was a child fussy about the food on my plate. But here I am – as an adult – living breathing proof that you can do a complete 360.

So, when my partner says he doesn’t like a certain ingredient, I treat it as a challenge. Oh but you will like it, a little voice inside my head says. And guess what? It works. Take eggplant for example – he used to cringe when I brought some home. But now he looks forward to my miso glazed eggplant or hidden veg dal among other dishes.

Another thing not liked was miso – so much so that I had to avoid it like the plague. Well, guess what, we’ve had another breakthrough. Not only are these miso green beans incredibly tasty, they’re also incredibly easy. I’m talking 10-minute meal territory. I serve this up for lunch, but it’s also perfect as a side along with your protein of choice.

Kale Mary miso green beans.jpg

Miso green beans {gluten-free, wheat-free, soy-free, vegan}
Serves 2-4

250g green beans, trimmed and halved
2 spring onions, whites and greens divided and finely sliced
2 tomatoes, quartered (or 6 cherry tomatoes, halved)
Zest of 1/2 lemon
1 tbsp chickpea miso powder (I use Meru Miso) mixed with 1 tbsp filtered water
Salt and pepper, to taste
1 cup cashews, toasted
Thai basil, to serve

Heat some olive oil in a pan and add the green beans. Let cook 1-2 minutes before adding the spring onion whites. Cook a further minute, stirring occasionally then add tomatoes to the pan.

Stir through the lemon zest, miso powder with water, salt and pepper. Let cook an additional 1-2 minutes until tomatoes start to soften.

Add cashews, stir and remove from heat. Serve topped with remaining spring onion greens and some sliced Thai basil.

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