Green Bean Fries – the Next Kale Chip!

Eating better for your health can have lots of good consequences.

It can mean improved numbers (the scale, the blood pressure, the cholesterol), it can mean eating lower on the food chain (vegetarian or vegan), and it can mean lowered food costs, since in general, vegetable proteins are cheaper than animal proteins.

Contributing to that trifecta of results is a slim new paperback cookbook, “Vegan Beans from Around the World,” by Kelsey Kinser, that should perk up your bean repertoire. I found it inspiring.

It has 75 recipes that will have you beaning up every meal, for protein, vitamins, minerals and most importantly, flavor.  

The author is a trained pastry chef who traveled the world working in restaurants in France, Spain and Greece. She now works in NYC, which she says is the most delicious place in the world. Who’s to argue?

I was tempted by her African Peanut Soup (peanuts are legumes), the Greek Lentil Salad (love my lentils), and her improbable Navy Bean Pie (aka Muslin bean pie). Beans in a pie? Yes! My daughter buys those little bean pies at the farmer’s market, so I need to learn how to make them myself!

But in the end, the simple Green Bean Fries called my name. She says these are becoming more and more popular in the up-and-coming artistic neighborhoods of Bushwick and Williamsburg in Brooklyn, New York City.

Vegetable snacks? I am all in.

Disclosure: The publisher sent a copy of the book for review. 

Tagged as: cookbook, cookbook review, fresh vegetables, garlic powder, green beans, nutritional yeast, olive oil, onion powder, snack, vegan, vegan snack