My favorite vegetable is green beans (I don't care if they are technically fruits). I'm pretty sure I can eat them every day. This recipe is one of my favorites and has been featured at many a special dinner thanks to my sister who found it first. It's super easy.
Green Beans with Toasted Hazelnut Lemon Sauce
1 1/2 tablespoons non-dairy margarine, softened1
3 tablespoons finely chopped hazelnuts, toasted
1 1/2 teaspoons grated lemon rind
2 1/4 teaspoons salt, divided
8 cups water
1 1/2 pounds green beans, trimmed
Combine margarine, hazelnuts, lemon rind, and 1/2 teaspoon salt in a small bowl; stir with a fork until well blended.
Bring 8 cups water and remaining 1 3/4 teaspoons salt to a boil in a large saucepan. Add green beans; cook 3 minutes or until green beans are fully cooked. (This will vary depending on whether you are using fresh, canned, or frozen green beans.) Drain. Return pan to medium heat. Add margarine mixture to beans; cook 3 minutes or until the butter mixture melts. Toss gently to coat.
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