Tag Archives: garlic

Logan rocks the fishing derby!

15 Jun

As the school year winds down (today is their last day), things have been crazy busy with field trips, birthday parties, sleepovers and scout activities. We are having so much fun, but are definitely ready for summer vacation to get underway so we can sleep in a little later, float around the pool in the afternoons and clean some closets (Shh! The kids don’t know about the closet-cleaning part!).

Last night was the year-end Cub Scout event. Our Scoutmaster lives on 40 acres and has a small lake on his property, so he hosted a fishing derby. Everyone brought a dish to share and the kids had a blast fishing. But the highlight of the evening was my one-and-only Logan, who not only caught the most fish, he took home the trophy for catching the biggest fish! He caught a 14.5″ bass, but his winning catch was a 17″ bass. He was so excited he could hardly stand it. My animal-loving kids had no problem releasing their fish back into the lake. It was definitely a night to remember.

Logan with his Scoutmaster and his 14.5″ catch; Logan with Dad and his trophy-winning 17″ catch

Because I have two boys in the Cub Scout Pack, we contributed two things to the potluck — super easy Chocolate Chunk Cookies (from the Duncan Hines website) made with farm fresh eggs, and a delicious little salad that takes advantage of fresh herbs from the garden (recipe to follow).

I can’t remember if I mentioned this in an earlier blog post, but the wild turkeys that have been visiting our property for the last 5 or 6 years decided this year that my garden looked tasty. About 2 weeks after I got the initial seeds in, they stomped their way through all the beds, digging up dirt, tossing seeds everywhere and leaving large holes in areas I had already planted. What a mess. Because many of the seeds had not even sprouted yet, I decided not to weed or try to figure out what was left until I could identify them above ground. So I waited. It’s been a few weeks now, and I’m left with half a row of peas and half a row of beans still in place. I’m missing all of my Swiss chard and most of the rainbow chard. Though my zucchini and yellow squash are growing, I have discovered squash plants growing in other areas where I didn’t even plant them. To top it off, the weeds have gone crazy. I’m so disappointed in my mess of a garden that I can’t even bear the thought of pulling all those weeds out.

The only thing to truly survive is my area of herbs. I planted these from seedlings I bought at the local greenhouse so they are nice and strong and growing well. They came in handy for this recipe. The Mediterranean flavors of this salad work well with just about anything you grill, but especially with veggie burgers, chicken or fish (ethically raised or wild caught, of course). Though this started as a recipe from Cooking Light magazine (June 2005), I have changed it enough that I’m calling it mine. The nice thing about it is that it actually tastes better the next day, so assemble it ahead if you can. Plus, it can be served chilled or at room temperature, making it ideal for a potluck or summer barbecue.

Mediterranean Chickpea and Fresh Herb Salad
serves 8

1/4 cup red wine vinegar
2 tablespoons olive oil
3 tablespoons fresh lemon juice
1 teaspoon minced garlic
2 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano leaves
1 teaspoon chopped fresh thyme leaves
2 (15-ounce) cans chickpeas, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
3/4 cup chopped red onion
20 grape tomatoes, halved lengthwise
1/4 cup pitted and sliced kalamata olives
1/4 cup sliced green olives

In a large bowl, whisk together the vinegar, olive oil, lemon juice and garlic. Stir in fresh herbs. Add the chickpeas, black beans, onion, tomatoes and olives. Stir well to combine and coat everything. Refrigerate at least 3 hours, stirring occasionally. Serve chilled or at room temperature. Enjoy!

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A birthday, friends, drinks and great conversation…

5 Jun

I couldn’t have asked for a better weekend. It was just perfect. On Friday, we celebrated Brady’s 10th birthday at the local bowling alley. He wanted a bowling party, so we went all out with 8 friends, 2 games of bowling, the game room, pizza, blue slushies and dirt cake (his request). We left there at 8 p.m. and came back to our house with two of the families that were at the party. We had a campfire, the kids ran around playing games, and the adults enjoyed wine and beverages with a few simple snacks. It was great to just enjoy our screen porch and the beautiful weather with good friends.

Saturday was another gorgeous weather day. (We should have been camping!) It was about 80 degrees and sunny all day. After breakfast, I got to do a little garage sale-ing with my friend Stacey. Fun! Then came home and figured out what the plan was for dinner. I needed a few things from the grocery store, so Madison and I decided to walk there. It’s about 1.5 miles there and back and we picked up her friend that lives on our street along the way. It was nice to walk with “the girls” and chat for a while. I did a little reading, helped Brady with his new K’Nex kit he got for his birthday, did a load of laundry…just kind of a leisurely day.

The kids wanted grilled shish kabobs for dinner, so I whipped up a batch of my Meaty Marinade (see my June 30, 2010 post) and poured it over a big bowl of red bell pepper wedges, onion wedges, zucchini slices and whole baby portobello mushrooms. I marinated some “happy” boneless, skinless chicken breasts from Trader Joe’s and a vegan “chicken” cutlet in it, too. Threaded onto skewers, along with some fresh pineapple chunks? Fabulous! To go alongside, I made a big fruit salad and came up with a new couscous recipe. This is super easy and is loaded with fresh herbs, making it a tasty Mediterranean-style side dish. I will definitely make it again. It was equally as good hot out of the pan as it was an hour later as I was scooping room-temperature bites out of the bowl while cleaning up. Yum!

Mediterranean Couscous
makes 6 (1/2-cup) servings
approximately 160 calories per serving*

2 tablespoons olive oil, separated
1 teaspoon minced garlic
about 1/4th of a red bell pepper, diced
1/4 cup diced onion (such as Vidalia)
1 cup vegetable broth
1 cup couscous
1 teaspoon balsamic vinegar
1/4 cup chopped fresh basil
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh Italian parsley
10 pitted kalamata olives, sliced
salt
freshly-cracked black pepper
3 tablespoons grated Parmesan cheese, optional

In a medium sauce pan, heat 1 tablespoon olive oil over medium heat. Add the garlic, peppers and onions and saute until tender and lightly browned. Add 1 cup vegetable broth and bring to a boil. Stir in the couscous. Return to a boil, cover and remove from heat. Allow to sit for 5 minutes or so then fluff with a fork. Drizzle with the balsamic vinegar and the remaining 1 tablespoon of olive oil. Stir in the fresh herbs and kalamata olives and season with salt and a generous amount of cracked black pepper. Add the Parmesan cheese, if using, and toss to blend. Remove to a serving bowl and serve immediately or at room temperature. Enjoy!
*By my own calculations of the ingredients

Ah, Sunday…sunny and warm again. Honestly, it was the perfect camping weekend and we didn’t take advantage of it! We made a big veggie omelet for breakfast and then spent the day basically just “piddling,” as my dad would say. A little cleaning here and there, some work on the pool, a quick run to Target and Lowe’s, a little work on stuff for Madison’s 6th grade recognition program (I overvolunteered….again). Oh, and baked 3 dozen vegan Oreo cupcakes for Brady to share with his classmates tomorrow. (See my March 8, 2010 post for the recipe.)

I even went easy-breezy for dinner tonight. I made my own version of the Applebee’s Oriental Chicken Salad. If you know this salad, you know it’s delicious! What’s served in the restaurant is far from vegan or “happy,” though, so I created my own recipe that’s very similar in taste. I’m calling it vegan-ish because the dressing has honey, which is not technically vegan. If you want it 100% vegan, try substituting agave. (Note – You will end up with more dressing than you need, so save it for the next day on a wrap!)

Vegan-ish Oriental Chicken Salad
makes 4 dinner-size salads

Dressing:
3/4 cup Vegenaise
1/4 cup honey
1/4 cup rice wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon toasted sesame oil
1/2 teaspoon soy sauce
freshly-cracked black pepper, to taste

Salad:
16-20 vegan “chicken” nuggets
4 cups thinly sliced Romaine or other mixed greens
4 cups bagged cole slaw mix or shredded cabbage
1 cup shredded carrots
1/2 of an English cucumber, sliced
2 8-ounce cans mandarin oranges, drained
3 green onions, sliced
1 cup crunchy Chinese rice noodles
1/4 cup sliced almonds, toasted

In a small bowl, whisk together dressing ingredients and refrigerate. Bake “chicken” nuggets per package directions. Meanwhile, arrange 1 cup lettuce and 1 cup cole slaw mix on each of 4 plates. Top each with shredded carrots, mandarin oranges and green onions. Slice the nuggets and layer on top. Drizzle with the dressing and garnish with Chinese rice noodles and toasted almonds. Enjoy!

As the weekend comes to a close, I feel relaxed and ready to tackle the week ahead. It’s the last full week of school and it’s going to be crazy! (I’m forecasting a lot of thrown-together-at-the-last-minute dinners this week!)

June 5, 2011

Summer is almost here!

26 May

I can almost feel it. We’ve had quite a few warm sunny days and LOTS of spring rainy days, but I think summer is just around the corner.

Most of my vegetable garden is planted, although the wild turkeys that visit my yard every day have decided this year that my garden is nice place to stop for a snack! About a week ago I went out to check on it and they had walked all over in my raised beds and rooted through the dirt, kicking a lot of it out of the wood frame. I don’t know if they’re eating the seeds I planted or looking for worms, but what a mess. Unfortunately, most of the seeds had been in the ground for only a week, so they hadn’t sprouted yet and I can’t tell if seeds are missing or if they will still be coming up. I’m going to have to wait a little while and then try to determine what’s left. I’m sure I will be replanting many things.

I did notice the lettuce was sprouting, which is a good thing because I have recently turned into the salad queen! For some reason, I’m finding it necessary to have a salad every day. I guess that’s a good thing! I can’t wait for all the delicious fresh veggies coming soon. (See below for my latest salad addiction.)

Because I haven’t blogged in a couple of weeks, I wanted to share a few things I’ve enjoyed recently.

On Mother’s Day, we all went to my in-laws for dinner. She, of course, made a wonderful dinner, but — the dessert was insanely simple and insanely satisfying. These were called Berry Dessert Nachos. I don’t have the recipe (which came from a diabetic cookbook of hers), but basically you build nachos out of dessert items. For the base, she took whole wheat flour tortillas and brushed them with melted butter. They were sprinkled with cinnamon and sugar and baked until they became crispy chips. Those went into the bottom of the bowl. On top of that were all kinds of fresh berries — strawberries, blueberries, blackberries and raspberries. This was all topped with a sort of sweet sour cream mixture. I’m not sure what was in it, but I think a scoop of vanilla yogurt or vegan ice cream would be just right. And then — just to blow your mind! — she sprinkled on toasted almonds and shaved a bar of dark chocolate over that. Absolutely delicious and not at all bad for you.

One of the people I most refer to for what I should be eating is cookbook author Mark Bittman. I borrowed his latest book from the library — “The Food Matters Cookbook.” (If you haven’t read his book, “Food Matters,” definitely put it on your to-read-soon list!) Last week, I made one of his new recipes, Skillet Tamales. It’s a casserole with all the flavors of tamales. The finished dish was really good and the whole family enjoyed it. I had a little trouble mixing up his corn bread topping, even though I followed the recipe exactly. In the end, it came out okay and I will probably make this again, but I need to work on the topping a little. Anyway, check out this picture of total yumminess. I topped mine with guacamole. Jason and the kids garnished theirs with shredded cheese, sour cream and salsa.

Do you ever make something to eat and then you sort of become obsessed with it? Like, you eat it for days and days and days and you keep making it all the time until you get burned out? Um…I do this pretty often. For a long time, my favorite homemade lunch was a whole wheat tortilla spread with hummus and then piled up with any kind of salad ingredients I had. I’d roll it into a wrap and enjoy. I still have those once in a while, but I went for months eating that almost every day! Well, my latest lunch addiction is Taco Salad. I made this up off the top of my head one day and now I eat it pretty often — sometimes with the vegan “chicken” and sometimes with black beans. Sometimes with guacamole and most times without. It’s so satisfying! Plus, it makes a huge plateful and is only about 300 calories.

VEGAN TACO SALAD
makes 1 serving

1 vegan “chicken” breast, thinly sliced or chopped
1 teaspoon olive oil
3 tablespoons salsa, divided
2 cups mixed greens
1 tablespoon fresh lime juice
1/3 cup frozen corn kernels, thawed
1/2 cup sliced grape tomatoes
1 green onion, sliced
2 tablespoons Newman’s Own Corn & Black Bean Salsa (addictive!!!)
1 corn tortilla, baked until crispy

Spray a small skillet with nonstick cooking spray and add the oil. Over medium heat, saute the “chicken” pieces until lightly browned. Add 1 tablespoon of salsa and stir to coat all pieces. Sprinkle with ground cumin, if desired.

Spread out the lettuce on a large plate. Drizzle with lime juice and toss to coat the lettuce. Layer on the corn kernels, grape tomatoes, green onions, and Newman’s Own Corn & Black Bean Salsa. Top with the “chicken” and the remaining salsa. Crumble the corn tortilla over all and enjoy!

Can you be vegan-ish?

5 Apr

I think that’s what I have to start referring to myself as. Vegan-ish. Not 100%, but mostly vegan.

I’m still making the majority of my meals vegan. But I do eat eggs a couple of times a week (fresh from happy chickens at a home in my neighborhood). I have, on occasion, enjoyed a small piece of humanely and sustainably-raised chicken or beef, purchased locally. Not too often, but once in a while. I’ve also been actively searching out sustainable seafood. I downloaded the National Sustainable Seafood Guide (here), which helps me choose seafood that is not overfished, is environmentally-friendly and supports healthy oceans. I’ve always enjoyed seafood and I’m glad it’s back in my diet.

I feel good about my food choices. I’m still eating lots of vegetables, fruits and whole grains. And I’m not supporting industrial animal farming in any way except dairy. Though we’ve cut way back on the milk consumption in our house, I still haven’t found a local source for it, so I’m stuck with the grocery store variety for Jason and the kids. Luckily, they like almond milk, so I keep buying it even though it’s more expensive than regular milk. I think that will be one of my goals this summer — locally made cheese and other dairy products.

But let’s get back to the vegetables. I think spring might actually arrive here in southeast Michigan sometime soon! Goodness, this weather is making us all crazy. We are 10 degrees or more below normal just about every day. I’m dying to get out into the garden and get my veggies planted! In the meantime, I’ve been experimenting with some new recipes. Some vegan, some gluten free and some vegan and gluten free. Check back often, because I’ll be posting them!

Here are a couple of recent ones that don’t require an actual recipe.

Sesame Green & Yellow Beans
Rather than the standard old steamed green beans with butter, try these for a quick side dish. Place cleaned beans in a deep saute pan with a little water. Bring to boil, cover and steam them until just barely tender-crisp. Drain in a colander and rinse with cold water. In the same saute pan, heat 2 tablespoons toasted sesame oil over medium-high heat. Toss the beans back in and give them a quick saute. Remove to a serving dish and toss with salt, pepper and toasted sesame seeds. Enjoy!

Polenta Pizzas
The kids wanted to do make-your-own pizzas Saturday night for dinner. They made theirs on regular pizza crusts, but I wanted something gluten free and vegan. I have a bag of Bob’s Red Mill Gluten-Free Pizza Dough mix, but just didn’t feel like messing with it. So I stared into my pantry hoping something would jump out at me. And it did! I pulled out a container of instant polenta. I cooked it per the package instructions (which takes all of 5 minutes) and poured it into a foil-lined baking dish. I spread it out evenly and placed it in the fridge to chill while I got all the pizza toppings ready to go. Once cold, I lifted the foil and polenta out of the pan and put it on a cutting board. Using a biscuit cutter, I cut it into 4″ circles and sauteed them in a little olive oil, turning once, so they were crispy on both sides. Then I used these to build my pizzas on. Though they don’t have the texture of pizza dough, they were really tasty and still had all my favorite pizza toppings. I just popped them into the oven with the kids’ pizzas so the vegan cheese got melty. Cut slightly smaller, these would be fun appetizers! Here are my combinations:

BBQ Chicken Pizza (top)
BBQ sauce + Daiya vegan cheese + red onions + sauteed vegan chicken slices + minced cilantro

Mediterranean Pizza (bottom right)
Vegan pesto mayo + Daiya vegan cheese + grilled red peppers + kalamata olives + red onion + dash of dried oregano

Sausage Pizza
(bottom left)
Pizza sauce + Daiya vegan cheese + crumbled vegan Italian sausage

Spring is here…even though it’s still below 40 every day!

27 Mar

As usual, my “full plate” has been overflowing! We received a Home Depot gift card from my parents this past Christmas and I decided to update both of our bathrooms the last week of February. We painted, laid tile, installed new baseboards in one bathroom, and just gave them both an all-around new look. It had been almost 10 years for the one bathroom, so it was time. They look fantastic…thanks mom and dad!

Just a few days after we finished up, I got slammed with the flu. I mean slammed. I can’t even remember the last time I was that sick. I actually could barely get out of bed 2 of the days. I felt like I’d been hit by a truck. Two weeks later, I’m still battling the cough occasionally, but at least I’m back to functioning.

Now that spring is here, I’m looking forward to fresh vegetables at the farmer’s market and planting our garden. My mom sent me a seed catalog and I’m excited to get a new plan in place for my raised beds.

Even though it will be a few months before I can harvest anything, I’m in the mood for the taste of crisp salads and beautiful veggie combinations. I decided to make a quinoa salad last weekend and it turned out to be something you’d want on a warm summer day. It has a light flavor and plenty of vegetables. I will definitely be serving this up at a few backyard gatherings.

If you haven’t had quinoa before, you are missing out! Quinoa is a grain-like seed that has a nice chewy texture. It’s gluten free and is a nutritional powerhouse. Full of vitamins and minerals, it is an excellent source of iron, magnesium and zinc — which are good for blood pressure control and diabetes. Quinoa has just 220 calories per one-cup serving and provides 8 grams of protein and 5 grams of fiber. The protein in quinoa provides all eight of the essential amino acids we need, making it an ideal food for vegans and vegetarians.

Cooking quinoa is similar to cooking rice, but you have to remember to rinse quinoa in cool water before starting your recipe. If you don’t, it has a bitter taste. So rinse it well in a fine mesh strainer or colander with tiny holes. Then cook per package directions.

I made this salad only an hour or so before dinner, but the flavors were much more developed the next day when I ate the leftovers. I would highly recommend chilling this overnight before serving. It does not get soggy. It’s delish!

Spring Quinoa Salad
serves 6

1 cup quinoa
1 cup water
1-1/2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1/2 tablespoon dijon mustard
1 teaspoon balsamic vinegar
1 large clove garlic, minced
1/4 cup olive oil
1/2 English cucumber, chopped
1/2 yellow or orange bell pepper, chopped
1/2 cup sliced grape tomatoes
1/4 red onion, chopped
1/4 cup sliced kalamata olives
salt and pepper

Bring quinoa and water to a boil in a medium saucepan. Cover, reduce heat to medium-low and simmer until the water is absorbed, about 20 minutes. Chill for about 1 hour.

In a blender, combine lemon juice, vinegars, dijon mustard and garlic. Puree. Slowly drizzle olive oil into running blender until smooth.

In a large bowl, combine cooked quinoa, cucumber, bell pepper, tomatoes, red onion and olives. Add dressing and toss to coat evenly. Season to taste with salt and freshly-ground black pepper. Chill overnight. Enjoy!

This has Thanksgiving written all over it!

23 Nov

When I was growing up, my mom would make acorn squash stuffed with Italian sausage and onions and seasonings. Delicious! As I was gathering my recipes for this month of vegan Thanksgiving foods, I was struggling to figure out what would be my main dish (this is my first Thanksgiving without turkey, you know). For some reason, I thought of that stuffed squash. As I pictured it in my head, I knew it would make a beautiful and substantial centerpiece for a Thanksgiving dinner plate.

Since I don’t eat meat anymore, the next thing I had to figure out was what to stuff it with. For the past, oh, I don’t know…6 or 8 years, I’ve been making this fabulous stuffing I found in Parade magazine a long time ago. The original recipe has toasted bread cubes, Italian turkey sausage, red onions, celery, dried fruit, tart apples and herbs and spices such as sage and thyme. I always baked the mixture in a large baking dish, rather than in the turkey, so it doesn’t get soggy. It’s so good, I decided to veganize it and make it gluten free. (If you are not on a gluten-free diet, you can make this with regular bread that has a dense texture.)

For dinner tonight, I made it as a test-run and piled it into acorn squash halves. It came out perfectly! Jason and my two older kids said it tasted the same as the original. Logan, who’s only six, couldn’t remember it from last year, but he enjoyed picking out the fruit and sausage!

This is a pretty easy recipe, but it comes out fragrant and jam-packed with flavor. I thought about trying it with homemade vegan cornbread but the weekend got away from me and I ended up using store-bought gluten-free bread slices. The best part of this recipe is that you can completely prep this two days in advance. Toast the bread cubes and store them in a sealed container or zip bag. Store the cooked sausage/veggie/fruit mixture in an airtight container in the fridge. On Thanksgiving morning, simply mix it all together with the broth then finish out the recipe. Easy breezy!

Harvest Stuffing Stuffed Acorn Squash
serves 8

4 acorn squash
2 tablespoons olive oil + additional
1/2 pound meat-free Italian sausage, crumbled or diced small
1 cup chopped red onions
1 cup chopped celery
1/2 tablespoon minced garlic
1/2 tablespoon dried thyme
1/2 teaspoon dried sage
3 cups cubed bread (gluten free or other dense bread), lightly toasted in the oven
1 small Granny Smith apple, diced
1/4 cup dried mixed berries
1/4 cup dried apricots, chopped
3/4 cup vegetable broth (Imagine No Chicken Broth)
Salt and pepper, to taste

Preheat oven to 400 degrees. Wash the outside of the acorn squash and pat dry. Place them in the middle of oven and roast for 30 minutes. Set aside to cool slightly.

While squash are roasting, heat 1 tablespoon oil in a large skillet over medium heat. Brown the sausage then remove to a large bowl. Add the remaining oil to the pan. Stir in the onions, celery, garlic, thyme, and sage and cook over medium heat until soft, about 15 minutes. Add to the sausage along with the apple and dried fruits. Toss well. Stir in the toasted bread cubes and drizzle the broth over the mixture to moisten as desired. Stir and season to taste with salt and pepper.

Slice the acorn squash in half lengthwise (through the stem end) and scoop out the seeds and stringy part. Place cut side up on a rimmed baking sheet. Brush with olive oil and season with salt and pepper. Fill each half with stuffing, dividing evenly between the 8 halves.

Bake for 45 to 60 minutes or until squash is tender and stuffing is lightly browned. (If you can’t imagine Thanksgiving without gravy, make some with vegetable broth and drizzle it on top.)

Enjoy!

A Spot of Tea…and a Green Bean Casserole

13 Nov

The other day, I had the joy of spending an afternoon with my Aunt Sue. It was a beautiful, sunny day and the weather was just gorgeous. We took a drive through the Irish Hills in Michigan, stopping to see the cottage where she spent her childhood summers, then headed in the direction of home, landing at this cute little place called The British Pantry & Tea Garden Cafe for lunch. It sits right on the main street through an historic downtown, in a long row of other local shops and businesses.

We wandered the small pantry and gift area while waiting for a table. The pantry area is filled with foods imported from Great Britain including things like steel cut oats, crackers, shortbread cookies, teas, and some strange tin called Gravy Granules. Interesting stuff. The other part of the storefront has gift items such as books, kitchen goodies, Christmas decorations and ornaments, and a wall of jars filled with loose leaf teas.

Once seated in the small cafe, we each ordered a pot of tea — Aunt Sue’s was Sweet Sin and mine was Chocolate Orange. Delicious! The menu included a variety of British items such as Cottage Pie, Ploughman’s Lunch, English Pork Pie, and Pasties stuffed with chicken or beef. They had several vegetarian options, too — Spinach Quiche, Maiden’s Lunch (wedge of Brie with fresh fruit and crackers), Tea Sandwiches, and all kinds of salads. There were no truly vegan items but I was able to order a veggie wrap without the cheese and a small side salad of mixed greens, dried cranberries, toasted almonds and raspberry vinaigrette. It was perfect. We ended our meal with more tea and a couple of scones. I know they contained butter and weren’t vegan, but I can’t resist a scone, so I had a Cranberry Orange one. Fantastic!

Thank you, Aunt Sue, for a wonderfully relaxing afternoon escape that I so desperately needed!

After my afternoon away from home, dinner needed to be something not too time consuming. Luckily, I had my weekly menu already planned and was able to pull it together quickly. Our side dish for the night was veganized green bean casserole. Yes, I’m talking about that green bean casserole. The one typically made with canned green beans, Campbell’s cream of mushroom soup and French’s French Fried Onions served at many Thanksgiving dinners.

Except mine didn’t contain any of those ingredients. Mine was fresh, healthy and vegan! Better yet, it passed the hubby/kids inspection. I used this Vegan Green Bean Casserole recipe from the FatFree Vegan blog. The flavor was fantastic and I couldn’t stop eating it! I actually found all-natural French fried onions at the Dollar Tree, if you can believe it. The brand name is Golden Farms and the only ingredients are onions, vegetable oil, wheat flour, soy flour and salt. No artificial colors, flavors or preservatives. As for the recipe itself, there are only a few small changes I would make the next time around.

1. Cleaning the fresh green beans was the most time-consuming part of the whole process. I would consider using two 12-ounce packages of frozen green beans that are already cut into bite-size pieces. I know the flavor will be just as good, and it will save time on a day when cooking is an all-day event.

2. I chopped the mushrooms really small because I thought that would best resemble the Campbell’s soup version. Next time, I will dice them bigger. I want to actually have bites with chunks of mushrooms in them.

3. The mushroom sauce was a little thin. The recipe calls for only 2 tablespoons of flour and you whisk it into the broth before adding it to the sauteed mushrooms. It came out pretty soupy and I’d prefer the mushroom sauce actually cling to the green beans. Next time, I’ll use 1/4 cup flour and stir it into the sauteed mushrooms before whisking in the broth. This should thicken it better.

All-in-all a great recipe. It’s quite low in fat and the taste is absolutely addictive. I will probably make this to take to Thanksgiving dinner with my in-laws.