Quit boiling or microwaving green beans. This quick skillet method is my new standard go-to. The beans are perfectly crisp-tender, and retain their vibrant color and taste.
Skillet Green Beans
- 12 oz fresh green beans cleaned and snapped
- 1/4 cup water
- 1-2 tbsp butter or olive oil
Place 12 oz fresh green beans into a large skillet.
Add 1/4 cup water.
Bring to boil.
Cover & boil for 3 minutes.
Uncover & add 1-2 Tablespoons butter or olive oil.
Cook until water boils dry stirring frequently.
Vegetarians: Add additional seasoning by tossing the beans with a drizzle of honey and dashes of low sodium soy sauce before serving, if desired.
Autumn (and vegan) fun: baked mini doughnuts with only two ingredients to the batter.
Most store bought cake mixes are vegan. Select the cake mix flavor of your choice, and mix it with one 15-oz can of pumpkin purée.
Optional additions to the batter are mini vegan chocolate chips, or mini baking chips of any kind if you are vegetarian, or chopped nuts.
Spoon into mini doughnut pans or regular size muffin pans coated with cooking spray. Bake mini doughnuts at 350 for 12-14 minutes. Bake regular size muffins at 350 for 18-20 minutes.
Take store bought frosting and melt in a dish in the microwave. Dip mini doughnuts in frosting, and add sprinkles if desired.
Muffins can be frosted and served as cupcakes or served as is for a treat any time of the day.
Always check packaging to make sure the product you’ve purchased is vegan!