My co-worker Lisa is always having string beans for lunch. I can't remember the last time I had string beans, but I'm guessing it was a Thanksgiving dinner a couple years ago.
After work I stopped by the Asian market across the street and they had a ton of string beans out, so I bought a bag. These were not the cleaned up, cut up type of string beans in a sealed bag like you might get in a typical grocery store. These were the bulk kind like my mom used to get.
String beans are one of my most vivid childhood memories! I remember my mom sitting at the kitchen table with a big pile of string beans snapping off the ends and breaking them in half for our Sunday dinner. Such a time consuming task, but she never complained. Well, tonight I probably spent half an hour to forty-five minutes snapping string beans for dinner!
I wasn't really too sure what to do with them, so I bought some mung bean sprouts and portobella mushrooms. I added those in with my string beans and added some thinly sliced massaged onions, olive oil and aminos. The result was pretty tasty:
There were a lot of beans in that bag I bought, so I think I'll be having string beans for lunch for the next few days. Luckily my creation turned out pretty good.
It got me thinking though ... I wonder if I could make a mushroom soup or gravy. I was thinking I could potentially add some cashews and blend with the portabella mushrooms. Or I could try Ani Phyo's recipe for mushroom ragout (in her book the recipe goes with polenta ...). Anyway, I was thinking if I made a mushroom gravy/soup and mixed in with the green beans, I could then add my dehydrated onion snacks to the top to try to create a raw version of the famous Thanksgiving green bean cassarole!
I spent a lot of time in the kitchen tonight. After the beans were finished I made a couple batches of the Rawvolution Famous Onion Bread. I haven't made it in a while and I thought it might be tasty to eat with the string beans. The onion bread will be finished tomorrow night.