Favorite Holiday Recipes

27 Nov

Happy Holidays everyone!  It’s that fabulous time of year where eating and drinking are at the center of every gathering.  I’ve been dairy free for quite some time now and luckily my family is supportive of my eating habits, but I know that’s not the case for everyone.  People often think that special diet dishes are never as good as their full fat, dairy-rific counterparts.  I make every attempt possible to prove them wrong.  One of my favorite variations on a traditional holiday dish is this delicious green bean casserole. So if your family does things potluck style, I highly recommend bringing this little gem!

Unfortunately we ate all of the casserole before I took a picture, but you can find the original recipe with photo’s here.  It comes from another blog where I get a bunch of super delicious vegan recipes!!

Beans
2 quarts water
1 tablespoon table salt
1 1/2 pounds fresh green beans, trimmed and cut into bite-size pieces

Sauce
10 ounces mushrooms
3 cloves garlic, minced
generous pinch cayenne pepper
Salt to taste
Fresh pepper to taste
2 tablespoons flour
3/4 cup vegetable broth
1 tablespoon dry sherry (Alanna’s brilliant addition)
3/4 cup soy creamer (or try full-fat unsweetened soymilk)

Topping
1 1/2 slices whole grain bread
1 tablespoon Earth Balance margarine
1/8 teaspoon salt
1/16 teaspoon freshly ground black pepper
1 3-ounce can of French fried onions

  1. Beans: Bring the water to boil in a large pot. While it’s heating, cut up the beans. Add the salt and beans to the boiling water. Cover and cook for 6 minutes. Drain beans in a colander, and then spray for a minute with cold water to stop the cooking. Let them drain in the colander, shaking every now and then to get off all the water.
  2. Sauce: Trim and discard the mushroom stems and chop the mushrooms into pieces. Spray a non-stick pan with canola oil and heat it. Add the mushrooms, garlic, cayenne, salt, and pepper. Cook until mushrooms are very soft and exude their juices. Whisk the flour into the vegetable broth and add to the mushrooms along with the sherry. Simmer, stirring, until mixture thickens. Add the soy creamer and simmer until thick, about 5 to 10 minutes. Adjust the seasonings and stir in the beans.
  3. Topping: Put the bread, margarine, salt, and pepper into a food processor and pulse until crumbly. Pour into a bowl and add the onions. Stir to combine.
  4. To assemble: Put the green beans into an oiled casserole dish and top with the onion mixture. Bake at 425 F for about 15 minutes. If you are not serving this right away, refrigerate the topping separately; bring to room temperature before sprinkling the topping on the casserole and baking for about 20 minutes or until hot throughout.

Preparation time: 15 minute(s) | Cooking time: 30 minute(s)

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