Green Beans Recipe
By Bb Kitchen
400g green beans
3 garlic cloves
2 medium tomatoes
3 tablespoons extra virgin olive oil
A splash of white wine
Sea salt to taste
Chili flakes to taste
1Boil briefly (4/5 min) the green beans then move them to ice water to keep the green colour vivid.
2Chop roughly the garlic cloves and put them in a skillet with the oil and let the garlic become golden and soft (3/4 min)
3Add the chili flakes and the chopped tomatoes, cooking for 5/6 min until it gets soft but not totally smashed
4Add a splash of white wine and let it evaporate for 2/3 min
5Add the basil; and the green beans and mix well until they are well coated
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.