Post Thanksgiving Food Review

We had a fantastic get together with the family yesterday. Our daughter Katy came over early and we had fun together in the kitchen preparing dinner and she also out did herself with baked treats. That young lady loves to bake – and the family loves to eat her creations so it all works out well.

Field Roast Hazelnut Cranberry En CrouteI promised to do a review of the Field Roast Vegetarian Roast I baked for Thanksgiving. Since I enjoy so many of the other Field Roast products I was really looking forward to this entree. It was easy enough to prepare, just thaw it out and bake.

Field RoastIt didn’t get at golden brown as the cover on the box and I even left it in the oven for an extra 5 minutes. It sliced easily. Although it was flavorful I thought the roast part was a little tough and the filling was a little on the mushy side. Surprising enough I really didn’t care for the puff pastry – it just made the whole thing too rich and I felt like I was eating a lot oil which I am not used to. I would have enjoyed a home made lentil loaf way more than this entree. I won’t be buying it again. Live and learn.

Green Bean CasseroleKaty and I both thought the star of our dinner was the green bean casserole (recipe below) with a home made mushroom sauce from Fat Free Vegan!  It was nothing short of perfect – there isn’t anything I would change about it and we will be making this again and again.

Kale Slaw with Curried Almond DressingThis Dreena Burton recipe for Kale Slaw with apples and fennel was also a stand out! It was crunchy, slightly sweet and a nice contrast to some of the other rich side dishes. This recipe is also a keeper – see recipe below.

Sweet Potato Apple Cranberry BakeThere was about a pound of sweet potatoes left after I made the family a traditional sweet potato dish so I used them in a dish with apples, fresh cranberries, walnuts, dates and a little applesauce. It was inspired by a Fuhrman recipe I saw. Delicious! I look forward to the leftovers.

The Best Green Bean Casserole


  • 2 quarts water
  • 1 teaspoon salt
  • 1 1/2 pounds fresh green beans, trimmed and cut into bite-size pieces


  • 10 ounces mushrooms – I used baby bellas
  • 3 cloves garlic, minced
  • generous pinch cayenne pepper
  • Salt to taste
  • Fresh pepper to taste
  • 2 tablespoons flour
  • 3/4 cup vegetable broth -low sodium
  • 1 tablespoon dry sherry (Alanna’s brilliant addition)
  • 3/4 cup soy creamer, coconut creamer or almond milk – I used a combination of the last two


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

Beans: Bring the water to boil in a large pot. While it’s heating, trim the beans and cut into bite size pieces. 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.

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 release 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 creamer and or milk simmer until thick, about 5 to 10 minutes. Adjust the seasonings 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. 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.

Number of servings (yield): 8

Nutrition Facts

Nutrition (per serving, 1/8 of recipe): 102 calories, 36 calories from fat, 3.8g total fat, 0mg cholesterol, 315.3mg potassium, 13.9g carbohydrates, 3.8g fiber, 3.7g sugar, 3.8g protein

Recipe From Fat Free Vegan Blog

Kale Slaw with Curried Almond Dressing

For the Slaw

  • 1 small to medium-size apple, cored and julienned (3⁄4 to 1 cup), tossed in 1tsp freshly squeezed lemon juice
  • 2 1/2 – 3 cups julienned kale (leaves cut/torn from stems and stems discarded) (see note)
  • 1 1/2 cups grated carrot
  • 1 cup very thinly sliced or julienned fennel
  • 1/4 cup cranberries or raisins
  • 2/3 – 3/4 cup Creamy Curried Almond Dressing (or more, if desired; recipe follows)
  • 2 to 4 tbsps sliced or chopped raw almonds
  • Extra salt and pepper to taste

For the Curried Almond Dressing

  • 1⁄2 cup raw almonds
  • 2 1/2 tbsps apple cider vinegar
  • 2 tbsps pure maple syrup or agave nectar
  • 2/3 cup water (or more to thin as needed; see note)
  • 1 very small clove garlic
  • 1 tsp freshly grated ginger
  • 1⁄2 tsp Dijon mustard
  • 1⁄2 tsp sea salt
  • Freshly ground black pepper (optional)
  • 1⁄8 tsp curry powder, or more to taste (see note)


Place the apple, vegetables, and cranberries in a bowl and toss. Add the dressing, starting with about 2⁄3 cup and adding more as desired, if you want a thicker coating of dressing. Toss to coat well, then let sit for 5 minutes or more to allow the kale leaves to soften slightly in the dressing. Serve, garnishing with a light sprinkling of almonds and extra salt and pepper, if desired.

Makes 5 1/2 – 6 1/2 cups.

If fennel isn’t your thing, substitute julienned jicama, thinly sliced celery (cut on a diagonal), or julienned red bell pepper, or some combination of these ingredients.

To make the Creamy Curried Almond Dressing:

Using a standing blender or an immersion blender and deep cup or jar, puree all the ingredients (starting with 1⁄2 cup of the water) until very smooth. (A high-powered blender such as a Blendtec works best to smooth out the dressing; using an immersion blender or regular blender will leave a little more texture and take a little longer.) Add additional curry to taste, and additional water to thin as desired (see note). Makes about 1 generous cup.

Recipe from Dreena Burton

Nutmeg Notes

There will be no cooking going on around here today – we are in leftover heaven! The weather is gorgeous so I hope to get outside for a little while. My post surgery foot has been giving me trouble for a few days – too much shopping and standing in the kitchen cooking so I must take it easy for a few days and let the swelling subside.

No hiking or bike riding for me today so instead I might put up a few holiday decorations!

I hope you are having a wonderful weekend!


Add Your Thoughts

If you celebrated Thanksgiving what was the highlight of your meal?

Do you like green beans?


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  1. Jody - Fit at 56 says:

    WOW!!!! All looks amazing!!!! That is some good eating! Hope you enjoyed your hiking – we all need some of that after Thanksgiving! 😉

    1. Tami says:

      Hi Jody – thanks for stopping by – hope you are having a good rest this weekend! 🙂

  2. Lori says:

    I don’t care for green beans. We had the casserole, though, because my dad likes it and that is the only way we can get him to eat veggies LOL!

    1. Tami says:

      What – no green beans for you Lori! I’m sure I eat enough of them for both of us!

  3. Sharon says:

    Our Thanksgiving was very different and not in a good way. Bill was having a difficult day, so it was quiet and lonely. But the thing is…that has truly made us appreciate our Thanksgiving traditions of the past and the knowledge that we will enjoy those again. It has been years since I’ve seen that green bean casserole which was a staple of every church cookbook during my growing up years. I love the updates and may just try it again. Love the idea of the fresh green beans as opposed to the canned which were called for in the recipe of the 70s. Take care of that foot, my friend!

    1. Tami says:

      I’m so sorry your Thanksgiving wasn’t a normal one Sharon and that Bill wasn’t having a good day. I do hope that soon this will all be but a distant memory for you both. Oh yes this green bean casserole used to show up at every church pot luck! This one with the fresh green beans and making your own mushroom sauce has so much flavor – what a pity it’s now all gone! Prayers and good wishes for you and Bill. 🙂

  4. Andrea@WellnessNotes says:

    Sorry the roast was disappointing, but the rest of your meal sounds fabulous, especially the green bean casserole!

    Sorry your foot is bothering you. Glad you are listening to your body and let it heal before more hiking or biking.

    Enjoy the weekend!

    1. Tami says:

      Well I should have mentioned that hubby Tom kind of liked the vegan roast and he is happy to eat the leftovers! Different strokes for different folks as they say. 🙂

  5. Kim says:

    Happy Thanksgiving to you!!

    I remember eating the unhealthy version of the green bean casserole growing up, every Thanksgiving. I will have to try to make this version, as it sounds wonderful. Though right now, I’m taking a break from cooking…its been quite a few days of a cooking marathon around here!

    1. Tami says:

      Hi Kim! I know what you mean about coming off a cooking marathon this week! Hopefully you have lots of leftovers to enjoy for your efforts. If you liked the old standard green bean casserole you will love this healthier version. It’s amazing! Happy Holidays to you and your family.

  6. Ay says:

    Thanks for the review of the roast. Now I do not feel like I missed so much by not ordering one. I had a Field Roast Italian sausage and it tasted great but I was surprised how oily it was coming out of the package. I purchased a wonderful green bean casserole from a local vegan food company. It was delicious but made with cashew cream and other calorie heavy ingredients so I am going to freeze the leftovers. I also have 3/4 of a vegan apple pie. Again, it was delicious but could not compete with the six other pies and cakes on my family table. Next year I am buying smaller portions since the vegan versions may taste great but I am the only one who will end up eating them. I am also going to make or purchase non-starchy vegetable dishes, especially if I am going to have left overs.

    1. Tami says:

      No Aileen you really didn’t miss anything with the roast! I must say that my hubby said he kind of liked it and he is happy to eat the leftovers so it wasn’t a total loss. The side dishes you ordered sound good – how luck to have a vegan food company locally!

  7. Biz says:

    I have to say Tami that I did throw up in my mouth just a tiny bit at the thought of that roast! Sorry it didn’t work out for you though!

    But, I just might like that kale salad – and sub in jicama for the fennel, thanks for sharing it and I am glad you had a wonderful Thanksgiving!

    1. Tami says:

      Biz you crack me up! The kale salad is wonderful – hope you enjoy it as much as we did.

  8. Renee'sKitchenAdventures says:

    OOOoo..I am going to have to try that green bean casserole. I’m no a huge fan of the traditional dish, but I do make it every year, because my family likes it. I’d love to give it a makeover…and YES….Sherry and mushrooms LOVE each other, so I could see how it would be an awesome addition!! Looks like you enjoyed the holiday Tami!!! Happy belated Thanksgiving!

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