I’ll admit I’m not 100 percent vegan or vegetarian, but I try to be mindful about what I eat.
I’m lactose sensitive, so choosing healthier food alternatives keeps my tummy happier in the end.
I’ll also admit that I used to think I hated green bean casserole. Canned green beans and cream of mushroom soup always left that metallic taste in my mouth.
But that was before I met Kathy, who ruined me with her “F*cking Amazing Green Bean Casserole.” What makes it so amazing is that everything in it is fresh.
Time and effort really make a difference when it comes to eating what tastes like a can or eating a damn miracle.
Kathy’s F*cking Amazing Green Bean Casserole
– about 2 qts water
– 1 tbs. grinded sea salt
– 1 1/2 lbs fresh green beans, trimmed to bite-size pieces
– 10 oz. mushrooms (I use baby portabellas and shiitake mixture.)
– 3 cloves garlic, minced
– generous pinch of cayenne pepper
– salt and fresh pepper, to taste
– 2 tbs. flour
– 3/4 cup vegetable broth
– 1 tbs. dry sherry
– 3/4 cup soy or almond creamer
– 1 1/2 slices whole grain bread
– 1 tbs. vegan margarine
– 1/8 tsp. salt
– 1/16 tsp. freshly ground black pepper
– 1 3-oz. can of French fried onions or caramelized onions (I prefer the latter, personally.)
Beans: Boil cut up beans, covered for six minutes. Drain beans in a colander, and then rinse. Let dry a bit in the sink.
Sauce: Chop the mushrooms into pieces. Spray a non-stick pan with oil (I use olive) and heat it. Add the mushrooms, garlic, cayenne, salt, and pepper. Cook until mushrooms are soft and juicy. Whisk the flour in the vegetable broth, adding the mushrooms and wine. Simmer, stirring until mixture thickens. Add creamer, and simmer until thick—about 5 to 10 minutes. Adjust the seasonings if desired and stir in the beans.
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.
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.
Time for another confession—my favorite dish ever is Pumpkin Pie. Seriously, I will eat it for breakfast (usually hiding in my room from my children, because the responsible parent I am doesn’t want them to have pie for breakfast).
I rationalize this choice by telling myself pumpkin is a fruit. Totally a good choice, right?!
So here’s my recipe. You can join me in hiding while eating leftovers:
– 1 can (15 oz.) pumpkin puree
– 1 (13.5 oz.) can full-fat coconut milk
– 1/4 cup rolled oats
– 2 tbs. ground flax
– 1/3 cup coconut sugar or brown sugar
– pinch pure stevia, or 2 tbs. extra brown sugar
– 2 tsp. cinnamon
– 1 tsp. pumpkin pie spice
– 1/2 tsp. salt
– 1 tbs. pure vanilla extract
Preheat oven to 400 F. Blend all ingredients together until smooth, then pour into a prepared pie crust (recipe below) in a 10-inch round pan. Bake 27 minutes (it will still be underdone after this time, which is okay!). Let it cool, then refrigerate at least five hours uncovered for the pie to “set.”
– 1 1/2 cup flour
– 1 tsp salt
– 1/3 cup coconut cane sugar
– 1/2 cup canola or vegetable oil
– 2-4 tbsp water
Preheat oven to 200 F. In a large mixing bowl, combine all dry ingredients. Add oil and stir. Add water as needed until it just sticks together. Press evenly into a 10-inch pie pan. Put the crust in the oven and immediately increase the temperature to 350 F. Bake 15 minutes and let cool.
Author: Lindsay Lock
Image: Author’s own.
Editor: Nicole Cameron