Meatless Monday: Thanksgiving Green Beans with Almonds and Pomegranate Seeds

Meatless Monday: Thanksgiving Green Beans with Almonds and Pomegranate Seeds

As much as I pretend to believe it was JUST summer, somehow months have flown by and holiday season is quickly approaching.  Whether you are hosting Thanksgiving or bringing a dish to someone else’s home; it is always preferably to serve something easy, but unique and one that will not be passed over.  It is the icing on the cake, when that dish is also healthy and tasty.

I altered Alton Brown’s recipe that I ripped out of  People Magazine to make vegan.  I also did not have sherry vinegar so I used champagne vinegar instead.

Hopefully, I will be eating this dish many more times this holiday season.

Green Beans with Almonds and Pomegranate Seeds

3 Tablespoons Smart Balance

2 lbs. green beans, rinsed, trimmed and halved

Kosher salt

1 cup slivered almonds

2 cloves garlic, pressed

1 tbsp. champagne vinegar

1 cup pomegranate seeds

1. Bring 4 qts. of water and 2 tbsp. salt to a boil.  Add green beans; cook 5 minutes.  Drain.  Immediately plunge in ice water; drain and set aside. (Beans may be cooked in advance and stored in fridge.)

ice bath

ice bath

2. Melts 3 tbsp. butter in large skillet over high heat.  Add almonds and cook, stirring often, 3 minutes.  Add green beans, garlic and salt to taste.

smells good.

smells good.

3.  Cook, stirring often, 2 minutes.  Remove from heat, drizzle vinegar and pomegranate seeds just before serving.


Have you planned what you are making or bringing for Thanksgiving already?  Share your ideas and recipes below.

Click like if you enjoyed this post! Continue the conversation on Facebook here and type your email address in the box below and click the “create subscription” button. My list is completely spam free, and you can opt out at any time.


Leave a comment