A perfect vegan side-dish that shows off your new knife skills is Heidi Swanson’s Shredded Green Beans with Lemon-Lime Zest & Snipped Chives {you can find the recipe HERE} from Super Natural Cooking where the instructions state to slice the green beans 1/8″ on the diagonal {I cut, hence the non-uniform sizes} or use a food processor {also cut short, this post: why see HERE}.
I always love a new green bean recipe, and this looks fabulous. I am definitely making this soon. I got sort of green beaned out, but this is fresh inspiration, thanks Wendy! But first, I have some Romano beans to tackle — have you cooked with them before? I have no idea what to do with them.
Fresh garden beans are the best! Great way to use them!
I am loving the gorgeous color of that dish!
So cool! I love this.
I’ve been obsessed with searing my green beans with garlic and hot pepper flakes, but this recipe (beautiful picture, btw) is inspiring me to shake things up a bit, even though my knife skills are sorely lacking!
Kind of bummed that the bunny got to eat more of my crop of beans this year than I did. Should find him though because I bet he would be good eats right now.
Nicely done and great knife skills!
That photo just makes me want to eat something green and healthy!
very interesting side dish! I love green beans too!
Looks great! I have that cookbook, and I love it. I will have to try that recipe with some green beans from my garden!
Nice knife skills🙂 What a unique take on a green beans.
These look really pretty. I love this idea and since we eat a ton of fresh green beans, I am going to have to try it out.
This looks delicious. I love all the green!
I’m always looking for ways to use up green beans from the garden. Sounds like a great recipe.