Beans with almonds

“The I Love Trader Joe’s Vegetarian Cookbook” is the third vegetarian/vegan-themed cookbook from Kris Holechek Peters.
The book has 150 delicious, budget-friendly vegetarian (and vegan) options from breakfast to dinner and everything in between.  Some examples of recipes in the book are Pineapple Upside-Down Pancakes, Herbed Garlic Polenta Fries, Tuscan Tomato Soup, Tempeh Tacos and Pumpkin Spice Cobbler.  
I am not aware of TJ's or Trader Joe's myself, however the author believes that this company has quality food without GMOs, hydrogenated fats or food colouring.   This book is independently authored and published, and is not affiliated or associated with Trader Joe’s® Company.
 
I got to know a bit more about Rennet after reading this book.  Rennet is an ingredient found in cheese, which could have been derived from either animal intestine or microbial plants.  I don't buy cheese that has Rennet because the labels do not mention the source of Rennet.  Knowing this source of Rennet is important for vegetarian and people who have religious dietary restrictions.  The author says, that TJ's solves this problem by labelling the source of Rennet in the cheese that is sold there. 
Anyone with TJ's close by and would like to make vegan meals with fewer ingredients will benefit from this book.  

We enjoyed this Almond glazed green beans recipe from the book.
1 tbsp unsalted butter
1 tbsp soy sauce
1 tsp cane sugar 
4 cups green beans
1/4 cup sliced almonds
salt and pepper *

* I didn't add salt or pepper and halved the recipe.  
In a large sauté pan, over medium heat add the butter, then whisk the soya sauce and sugar.  Add the beans and cook covered in low heat till the beans are cooked.  Sprinkle the almonds on top and serve.

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