Wax beans were on sale 2 for $5.00 at the farmers market. I hate prepping beans, I don’t know why I keep buying them. I veganized this recipe with Upton Natural’s Chorizo-style seitan. I also made a spicy swiss chard dish.
Wax-Bean Salad with Chorizo-Style Seitan
Ingredients
- 1 teaspoon extra-virgin olive oil
- 1 package Chorizo-style seitan, crumbled
- 2 large shallots, thinly sliced
- 2 farmers market sized boxes of wax beans, trimmed
- 2 tablespoons sherry vinegar
- 1/2 cup chopped fresh parsley leaves
- Coarse salt and ground pepper
Directions
In a large skillet, heat oil over medium-high. Add shallot to skillet and cook, stirring, until it begins to brown, 2 minutes. Add beans and 1/4 cup water. Reduce heat to medium, cover, and cook until water evaporates and beans are crisp-tender, about 6 minutes. Add seitan to skillet and stir in vinegar and parsley. Season with salt and pepper, if needed.
Spicy Chard with Ginger
I could not even taste the ginger; this was so spicy. I could not stop coughing while I was cooking this dish. I used farm stand jalapenos, so maybe they are more potent? I This is the hottest dish that I have ever made. Even worse than the time I halved only the seitan and didn’t remove the seeds of 6 jalapenos in an Ethiopian recipe.
Ingredients
- 1 bunch Swiss chard
- 1 tablespoon olive oil
- 2 teaspoons minced peeled fresh ginger
- 2 sliced jalapenos
- Coarse salt and ground pepper
Directions
Separate stems and leaves from Swiss chard. Chop leaves and dice stems small. In a large skillet, heat olive oil over medium-high. Add chard stems, minced peeled fresh ginger, and jalapeno slices; cook until stems soften, 3 minutes. Season with salt and pepper. Add chard leaves, cover, and cook until wilted, 3 minutes. Uncover and cook until tender, 4 minutes.
