Healthy Recipes for a Vegan Pregnancy : Sides (part 13) - Green Bean Amandine, Roasted Brussels Sprouts with Apples

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Green Bean Amandine

Fresh green beans are so much tastier than the frozen or canned variety! Try preparing them with almonds and mushrooms, with this easy, rhyming Green Bean Amandine.

SERVES 4

1 pound fresh green beans, trimmed and chopped

2 tablespoons olive oil

13 cup sliced almonds

34 cup sliced mushrooms

12 yellow onion, chopped

12 teaspoon lemon juice

Folic Acid: 

Vitamin B12: NA

Protein: 

Iron: 

Zinc: 

Calcium: 

Vitamin D: only present in very small amounts

1. Boil green beans in water for just 3–4 minutes; do not overcook. Or steam for 4–5 minutes. Drain and rinse under cold water.

2. In olive oil, sauté almonds, mushrooms, and onion over medium heat for 3–4 minutes, stirring frequently. Add green beans and lemon juice and heat for another minute or two.

Per Serving

Calories: 147 | Fat: 11g | Sodium: 8mg | Fiber: 5g | Protein: 4g

 

Roasted Brussels Sprouts with Apples

Brussels sprouts are surprisingly delicious when prepared properly, so if you have bad memories of being force-fed soggy, limp baby cabbages as a child, don’t let that stop you from trying this recipe!

Serves 4

2 cups Brussels sprouts, chopped into quarters

8 whole cloves garlic, peeled

2 tablespoons olive oil

2 tablespoons balsamic vinegar

34 teaspoon salt

12 teaspoon black pepper

2 apples, cored and chopped

Folic Acid: 

Vitamin B12: NA

Protein: 

Iron: 

Zinc: 

Calcium: 

Vitamin D: NA

1. Preheat oven to 425°F.

2. Arrange Brussels sprouts and garlic in a single layer on a baking sheet. Drizzle with olive oil and balsamic vinegar and season with salt and pepper. Roast for 10–12 minutes, tossing once.

3. Remove tray from oven and add apples, tossing gently to combine. Roast for 10 more minutes or until apples are soft, tossing once again.

Per Serving

Calories: 143 | Fat: 7g | Sodium: 451mg | Fiber: 4g | Protein: 2g

Reuse and Recycle!

Recycle this basic recipe by adding an extra garnish or two each time you make it: a touch of fresh rosemary, a couple shakes of a vegan Parmesan cheese, some chopped toasted nuts or vegetarian bacon bits for crunch. For a Thanksgiving side dish, toss in some rehydrated dried cranberries.

 

 
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