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.
I 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.
It 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.
Katy 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.
This 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.
There 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 (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
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?