Notes:
my all time fauvorite comfort vegetarian (and vegan) lunch
Servings: 1
Ingredients:
thin skin or peeled potatoes and green beans (mangetout, etc.) in equal proportions, water, salt, olive oil
Directions:
boil a pot of water and start cooking some green beans (or mangetout, …). Also, take your potatoes, (same amount as the grean beans) peel only if thick skinned, cut up into medium sized pieces and add to the beans so that they will end up being cooked at the same time. Don't use too much water, just so they're covered. Once cooked, drain 2/3 of the water and roughly mix them up using a fork. You want them to get mushy but still chunky. Then, add salt and high quality virgin olive oil to taste. You need to be able to just barely taste the olive oil, not to coat the veggies in it. Eat warm with a spoon. That's really good, trust me. It's doesn't look much, but it is. And try the calory count in the food jurnal. Low on calories, you can go through a big bowl of that for lunch. It's also good cold, though.
Variations: swap green beans with brussels sprouts, or with shredded kale
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Tags: Side Dish
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