Vegan MOFO: Day 12
An Ode to Vegan Bloggers

Well tonight, I admit freely, is a stretch to my theme! The recipe this evening was going to be something different but it took far too long to make and was going to take even longer to write so I am going with a simpler recipe. The recipe meant for today will have to be posted tomorrow.

My parents have a beautiful, bountiful garden. I really wish I had a picture of it right about now to show just how nice it is. From their garden came tonight’s side salad made of homegrown wax beans, cucumber, and tomatoes and it was oh so good.

Couldn’t find many writing about wax beans, which happen to be one of my favorite varieties. If you are unfamiliar with wax beans and want to see what else you can do with them or you just want to see what other bloggers have made in the past, here are a couple other ideas:

Cannelini Beans with Roasted Fingerling Potatoes, Wax Beans & Broccoli -Lisa’s Project. Vegan

Shepherds Pie – Vivacious Vegan

Ingredients:

a bunch of fresh wax beans (around 3-4 cups) steamed, cooled, and cut into 1″ pieces
1 cucumber peeled (or not) and sliced
2 tomatoes sliced into wedges
2 tbsp minced sweet onion
1 tsp raw sugar
2 tbsp rice vinegar
1/4 cup apple cider vinegar
1/2 tsp yellow miso

Directions:
In a bowl big enough to fit all ingredients, mix sugar, both vinegar’s, miso and onions. Stir until sugar is dissolved.  Add in beans, cucumbers and tomatoes. Toss well. Let sit at least 30 minutes tossing occasionally.