Now I have an excuse to try out this recipe, which, featuring pickled onions, makes me very excited. That’s the first step, in fact, to make a little marinade of:
- 1/4 cup red wine vinegar
- 1/4 cup water
- 1 tablespoon kosher salt
- 1 tablespoon lemon juice
- 1.5 teaspoons sugar
and to that added half a red onion and a couple stalks of celery, both chopped, letting them marinade while I worked on the rest.
I trimmed the stems off of the green beans and boiled them for just three quick minutes.
Then I heated a handful of almonds in a saucepan with olive oil, salt, pepper, and a bit of nutritional yeast on medium high heat until they were warm, then added the green beans for the last minute, just to get them a little toasty, salty, and brown.
This mixture went into a big mixing bowl and got the pickled veggies and dressing spooned over top!
Meanwhile, I had cooked up some bulghur (boiled a cup of water with some salt and butter, and added half a cup of bulghur once it was boiling, then turning the stove down to simmer until all the water had been absorbed.
And finally, for some protein, I pan-fried some Trader Joe’s swordfish that I had in the freezer, along with some basic commercial pesto.
I can never go through pesto quickly enough before it starts to get moldy, so I started keeping this in my freezer and just using a spoonful here and there whenever I need, letting whatever food I’m mixing it into heat it up back to its regular oily state, and it works perfectly.
I added just enough white wine to deglaze the pan once everything had started to brown, and with some salt and pepper on top, it was perfect.