Caramelized onion with cut green beans, topped with caramelized walnuts, crumbled Miyoko’s Classic Double Cream Chive vegan cheese, and fresh chopped garlic! Served with a side lemon squeeze. Broiled to melt the cheese, or not, it’s off the planet delicious!

Makes 6-8 side dishes, 4 main dishes

1/2 c. walnut halves or pieces

1-2 T. extra virgin olive oil

2 T. water

1/4 t. baking soda

2 T. light brown sugar, plus an additional 2 T.

2 T. extra virgin olive oil

3 sm. yellow onions, sliced into rings, then cut in half

sat and pepper

4 c. thawed froz. green beans

1/2 wheel Miyoko’s Classic Double Cream Chive Cultured Nut Product (available online), chilled

4-5 garlic cloves, finely chopped

fresh lemon wedges for garnish and squeeze

Make the caramelized walnuts first:

Place walnuts, olive oil, water, baking soda and 2 T. of the brown sugar in small saucepan.

Cook on medium-low heat, stirring continuously till smooth and it foams up and boils. Continue cooking and stirring about 1-2 minutes till foam disappears and some water evaporates.

Add the additional 2 T. brown sugar, stirring to coat evenly and till mixture gums up, but where some sugar remains grainy, but brown.

Immediately transfer to plate in even layer. Refrigerate till cool, about 15 minutes.

After 15 minutes, stir on plate to separate walnuts, then return to refrigerator till ready to use.

When ready to use, remove from refrigerator, separate clumps again, and let set at room temperature a few minutes before using.

In large skillet, over medium heat, melt olive oil.

Add onion, salt and pepper to taste, then saute till caramelized.

Add green beans to onion skillet. Saute till hot; salt and pepper to taste.

Cut the chilled cheese wheel in half. Place on plate and crumble with fork the way you would blue cheese.

Assembly: There are 3 ways you can assemble and serve.

1- Place the crumbled cheese, caramelized walnuts and chopped garlic in skillet with hot green bean mixture. Toss to distribute, without blending in the cheese – keep it lumpy, then transfer to bowl and serve family style. Serve a bowl of lemon wedges on side for guests to squeeze their own on their serving.

2- Place the green bean mixture in serving bowl, top with crumbled cheese, walnuts, followed by garlic, without tossing. Serve family style with lemon wedges.

3- For individual servings (restaurant-style), place green bean mixture in individual casserole dishes. Top with walnuts, followed by crumbled cheese, followed by garlic. Place under broiler till cheese browns a little on top and melts a little. This won’t take long. Serve with lemon wedge.

Notes:  Most side dish veggies don’t have a rich quality, this one does. Everything about it speaks haute cuisine!

If you want to impress your guests for holiday or a fine dining dinner, these beans are the beans you want. Nobody would know that the cheese is animal-free. However, if you can’t afford the cheese, not to worry, the beans with the caramelized onion and walnuts plus the fresh garlic and lemon squeeze can stand on their own!




Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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