yea! i shredded 500g-ish of heirloom carrots and 500g-ish orange carrots, thinly sliced a bunch of french radishes (not a standard part of the recipe but they were leftover from a recipe i didnt end up making), a loose cup of parsley, and a lemon vinaigrette (75ml olive oil, 25ml lemon juice, tsp-ish of dijon and a bit of agave nectar–i used about half of the dressing for this salad)
sure! i blanched about 1kg green beans (the only haricot verts i can find come in a plastic bag and id just rather not), and set them aside. then i melted about 1/4c vegan butter in a pan and added sliced almonds (i recommend without the skin if you can, i just didnt have the time to remove them), and cooked on medium until they smelled nice and toasty. then i added a finely chopped shallot and 2 minced garlic cloves and tossed around for about 2 minutes before squeezing in the juice of a large-ish lemon and a tiny bit of water to make it a bit more of an emulsified sauce. if youre serving it right away i would recommend adding the green beans to the pan and making them nice and warm but not too colorful and definitely using a way bigger pan than i did. since this was meal prep that would be heated later i just wanted to mix them in the sauce to make it easier to get some when grabbing them out of the fridge.
Got a recipe for the carrots?
yea! i shredded 500g-ish of heirloom carrots and 500g-ish orange carrots, thinly sliced a bunch of french radishes (not a standard part of the recipe but they were leftover from a recipe i didnt end up making), a loose cup of parsley, and a lemon vinaigrette (75ml olive oil, 25ml lemon juice, tsp-ish of dijon and a bit of agave nectar–i used about half of the dressing for this salad)
What about one for the green beans?
sure! i blanched about 1kg green beans (the only haricot verts i can find come in a plastic bag and id just rather not), and set them aside. then i melted about 1/4c vegan butter in a pan and added sliced almonds (i recommend without the skin if you can, i just didnt have the time to remove them), and cooked on medium until they smelled nice and toasty. then i added a finely chopped shallot and 2 minced garlic cloves and tossed around for about 2 minutes before squeezing in the juice of a large-ish lemon and a tiny bit of water to make it a bit more of an emulsified sauce. if youre serving it right away i would recommend adding the green beans to the pan and making them nice and warm but not too colorful and definitely using a way bigger pan than i did. since this was meal prep that would be heated later i just wanted to mix them in the sauce to make it easier to get some when grabbing them out of the fridge.