Green Bean Casserole

My dad requested Green Bean Casserole for our Easter dinner but I wanted to make a stepped up version of the standard canned beans and cream of mushroom soup version.  I found this recipe and did a few modifications, it was a hit!

Green Bean Casserole

(Adapted from Ree Drummond recipe)

2            pounds fresh green beans, ends cut off

4            slices Smoked Tempeh Bacon, cut into 1/4 inch pieces

3            cloves garlic, minced

1/2         whole large onion, chopped

4            tablespoons soy butter

4            tablespoons all-purpose flour

2-1/2      cups nut or soy milk

1-1/2      teaspoon salt, more to taste

1/8         teaspoon cayenne pepper

1            cup vegan cheese (Daiya/Almond)

1            4 oz. jar pimentos, drained

              extra nut or soy milk for thinning if necessary

1            cup panko bread crumbs

Cut green beans in half if you like pieces to be a little smaller.  Blanch the green beans: drop them into lightly salted boiling water and allow green beans to cook for about 3-4 minutes.  Remove them from the boiling water with a  slotted spoon and immediately plunge the into a bowl of ice water to stop the cooking process.

Drain beans once they are cool and set aside.

Add Tempeh bacon to skillet over medium heat. Cook for 2 minutes, then add diced onion and garlic and continue cooking for 3-5 minutes, or until Tempeh bacon is done (but not crisp) and onions are golden brown.  Remove from heat and set aside.

In separate skillet or saucepan, melt butter over medium heat.  Sprinkle flour into the pan and whisk immediately to evenly mix it into the soy butter.  Cook for 1-2 minutes, then our in nut milk.  Continue cooking, whisking constantly, while sauce thickens, about 2 minutes.  Add salt, pepper, and cayenne then add the grated vegan cheese.  Stir while cheese melts.  Turn off heat.

Add pimentos to pan, and then add Tempeh bacon/onion mixture. Stir to combine.  Pour over green beans and stir gently to combine.  Pour into a baking dish and top with panko crumbs.

Bake at 350 degrees for 30 minutes or until sauce is bubbly and panko crumbs are golden.

Roast Mushrooms and Kale Mashed Sweet Potatoes

Since we are in the middle of a kitchen remodel I'm going into our archives to post meals we've made in the past few months.  Since this dish is loaded with nutrients from we had this as a main meal but can also be served as a fancy side dish.

Roast Mushrooms and Kale over Mashed Sweet Potatoes

2            lbs. mixed mushrooms

3            cloves garlic, thinly sliced

              a few sprigs fresh thyme, chopped

5            tablespoons olive oil

5            medium sweet potatoes, peeled and sliced 1/2 inch thick

1/2         cup vegetable stock

1/2         cup nut or soy milk

1            teaspoon sweet smoked paprika

              a few dashes hot sauce

1-1/2     cups vegan yellow cheese

1            lb. kale, stemmed and coarsely chopped

              freshly grated nutmeg

Preheat the oven 450 degrees.  On a large baking sheet, dress the mushroom, garlic and thyme with 1/4 olive oil and spread out.  Roast the mushrooms for 20 minutes, then remove from the oven and season with sea salt and pepper.

Meanwhile, in a pot, combine the sweet potatoes and enough water to cover.  Bring to a boil, season with sea salt and cook until fork-tender, 15 minutes.  Drain and return to the pot, then mash with the stock and nut milk.  Season with sea salt, pepper, the paprika and hot sauce.  Stir in the vegan cheese.

While the potatoes are warming, in a bowl, toss the kale with the remaining 1 tablespoon olive oil and season with sea salt, pepper and a few grates of fresh nutmeg.  Arrange on a rack set over a baking sheet and roast until crisp at the edges.  10-12 minutes.

Combine the mushrooms and garlic with the kale and serve on a bed of the sweet potatoes.

Sweet Potato Bisque

This cookbook was recommended to me by a friend and I'm so glad it was.  I already have 8 recipes earmarked and this is the first of many I will be posting.  This is a very rich, slightly sweet soup definitely a tummy filler.

Sweet Potato Bisque

(Forks Over Knives The Cookbook)

1            large onion, peeled and diced

2            cloves garlic, peeled and minced

1            tablespoon grated ginger

1            tablespoon thyme

1/2         teaspoon ground nutmeg

1            teaspoon ground cinnamon

3            large sweet potatoes, peeled and diced

6            cups vegetable stock

              zest and juice of 1 orange

1 1/2      cups unsweetened almond milk

              salt and pepper to taste

Place the onion in a large saucepan and sauté over medium heat for 10 minutes. Add water 1-2 tablespoons at a time to keep the onions from sticking to the pan.  Add the garlic, ginger, thyme, nutmeg, and cinnamon and cook for 1 minute Add the sweet potatoes, vegetable stock, and orange zest and juice and bring the pot to a boil over high heat. Reduce the heat to medium and cook, covered, for 25 minutes, or until the sweet potatoes are tender.

Puree the soup using an immersion blender or in batches in a blender.  Return the soup to the pot and add the almond milk.  Cook an additional five minutes, or until heated through, and season with salt and pepper.

Grain-Free Pumpkin Bars

We are still in the process of pantry cleaning in preparation for our kitchen remodel and I had some canned pumpkin that needed to be used.  I also wanted to try a flour free dessert for a change and found this recipe.  I switched out a few ingredients to make it vegan and it came out moist and delicious.
Kevin is partial to chocolate brownies but I like to switch it up a bit - you can't have chocolate all the time, well I guess you can but why not be adventurous.

Grain-Free Pumpkin Bars

(adapted from Detoxinista.com recipe)

1/2       cup pumpkin puree

1/2       cup almond butter

1/3       cup Agave

            egg replacer for 2 eggs  (I just used the powder portion, not mixed w/ water)

2          teaspoons pumpkin pie spice

1          teaspoon vanilla extract

1/4       teaspoon sea salt

1/2       teaspoon baking soda

1/3       cup chopped pecans

Preheat oven to 350 degrees and grease an 8 x 8 pan.

Combine all the ingredients in a medium bowl, mix well until batter forms.

Pour batter into the prepared pan.  Cook for 20-25 minutes until the edges are golden brown and the center is firm.  Allow to cool in pan before eating.

White Bean Enchiladas

We have been on a Mexican food kick lately and lovin it.  Every Friday night for the past couple of months we've been trying out different taco and burrito recipes but we always pair the main dish with our favorite brown/garlic/lime juice and Cilantro side.

White Bean Enchiladas

2            tablespoons vegan sour cream

1            (16 oz) can cannellini beans or other white beans, rinsed and drained

1/2         cup vegan cheese of your choice, divided

2            tablespoons canned chopped green chiles (we left out)

1            tablespoon sliced green onions

1            tablespoon chopped fresh cilantro

1            teaspoon ground cumin

1/2         tablespoon oil

1            tablespoon flour

1            (10 oz) can enchilada sauce

1/2         cup vegetable broth

              salt & pepper

6-7        (6-inch) corn tortillas

In a saucepan over medium heat, add oil and four.  This will form a paste.  Pour in Enchilada sauce, vegetable broth, salt and pepper.  Bring to a boil.  Reduce heat and simmer while you prepare the filling.

Combine the sour cream and beans in a food processor, process until almost smooth. Stir in 1/4 cup vegan cheese, chiles, onions, chipped cilantro and cumin.

Dip one tortilla in the sauce mixture to soften, transfer to a plate.  Spread some of the mixture down center of tortilla; roll up.  Place roll, seam side down in an 11 x 7” baking dish coated with cooking spray.  Repeat procedure with remaining tortillas and bean mixture. 

Add remaining sauce over enchiladas and sprinkle with 1/4 cup vegan cheese.  Serve with cilantro sprinkled on top.

Bake at 350 degrees for 30 minutes or until bubbly.  Serve with cilantro sprinkled on top and a dollop of vegan cream cheese. **** I made brown rice with garlic, lime juice and lots of Cilantro as the main side.