With Thanksgiving fast approaching I got to wondering what do vegans do at home with their meat and dairy loving families? Most side dished are loaded with butter and/or fatty meats. I always wondered how is it possible to turn something like spinach into a fattening mess or green beans into a baked dish of fried onions and cream. My goal this week is to recreate a few traditional fattening vegetable dishes into vegan, waist line friendly faire. Thus I started with one of my favorites, the green bean casserole.
Green bean casserole is one of those things that since my mom never cooked it I didn’t know how much I loved it until my adult years. Well I now LOVE green bean casserole, perhaps its the creamy french cut green beans or the onion crust. I think my first taste of green bean casserole was in Georgia having Thanksgiving dinner with my sisters in-laws who are the epidemy of southern cooks. It was creamy in the middle, crispy on top and ohhh so good. SO how to I re-create this for my diary sensitive stomach? Almond milk to the rescue…
3 Cans of French Cut Green Beans
3 Chopped Cloves of Garlic
1/2 Cup Vegetable Broth
Scant 3/4 Cup Almond Milk
1 Small Yellow Onion Chopped
2 Tablespoon Olive Oil
1/2 Cup Salted Sunflower Seeds
1 Teaspoon of Flour
Salt and Pepper to taste
1) Lightly saute the garlic in a skillet with a 1 tablespoon of olive oil. When toasted add in pinch of salt and pepper.
2)Turn heat down a bit and add in broth, almond milk and cook until heated through. Add the flour and stir to thicken the sauce.
3) Add green beans and cook for about 7 minutes. Once cooked transfer the bean mix to your 9 by 9 baking dish.
5) Once your onions are crispy add them to your food processor with the sunflower seeds. Process until you get a crumbly texture.
6) Sprinkle the crumbles on top of the green bean mixture and place in oven uncovered for 20 minutes.
This recipe makes 4-5 servings. Double the ingredients and cook in a cake pan for 30 minutes.
Perhaps it’s not the prettiest dish, but its tasty!
I also attempted to create a “cream” of spinach recipe that was a big failure. For some reason I thought rosemary and sage spices would taste good boy was I wrong… Oh well back to the drawing board.
On the workout front, I am very sore. I had so much fun in Zumba class on Monday but my whole body felt it the next day which is pretty sad! Yesterday I did a heavy weight workout. Active.com had a good article today about women and weight lifting. I strongly advise you to add a couple of strength training days into your schedule.