By Yonni Wattenmaker, for the Voice
Part of the fun of dining out is drawing inspiration from talented chefs who bring beautiful, seasonal recipes to life. As someone who follows a plant-based, Mediterranean-inspired diet, one of my favorite traditional Greek dishes is Fasoulakia, a vegan green bean and tomato stew.
Ingredients:
- 1/4 cup and 1/4 cup extra virgin olive oil
- 1 chopped large yellow onion
- 5 finely chopped garlic cloves
- 1 teaspoon cumin
- 2 teaspoon dried oregano
- 6 tomatoes, cut into large bite-sized chunks (you can substitute a 28 ounce jar of crushed tomatoes if you prefer a smoother, saucier result)
- 1 cup water
- 2 bay leaves
- 1 ½ lb fresh green beans, trimmed
- 3 Yukon Gold potatoes (about 1 lb), cut into small piece (½ to ¾-inch pieces) or 12 quartered baby potatoes
- Salt and black pepper
- 2 TBSP sugar
- Juice of 1/2 lemon
Directions:
- Preheat the oven to 300 degrees F.
- In a large dutch oven heat ¼ cup of the oil over medium heat. Add the onions and cook until tender, stirring occasionally (about 5 minutes.) Then add the garlic, cumin, and oregano. Cook another few minutes, stirring regularly, until fragrant.
- Add tomatoes, water, bay leaf, beans, and potatoes. Season with salt, pepper and sugar. Raise the heat and bring to a high simmer for 15 minutes, stirring occasionally.
- Cover and transfer to the heated oven. Cook for 20 minutes, stir well, and raise the temperature to 375. Continue to cook for another 20 minutes.
- Remove from the oven and stir in the lemon 2 juice and second ¼ cup of oil.
- Finish with a sprinkle of vegan feta and toasted pita triangles.
For more recipes and tips, visit my website, yonappetit.com and follow me on Instagram @yonappetit. For personal health and nutrition coaching, email me at contact@yonappetit.com.
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