Recipe: Sauteed green beans with mushrooms! »
The springtime holidays are upon us! Did you be make anything special? I made this green bean recipe, slightly modified from Isa Chandra Moskowitz’s in Vegan with a Vengeance. This side dish is a huge hit with my family, which is a huge ego boost for me! It’s very exciting to make them dishes that they ask for, because it doesn’t happen often! (Let’s just say no one else in the Bradley clan is a huge tofu, tempeh or seitan fan.) I love this recipe because it’s relatively easy and extremely tasty.
2 Tbsp. olive or vegetable oil
1 medium onion (I use red), roughly chopped
4 to 8 garlic cloves, minced or finely chopped*
2 lbs. fresh green beans, washed with stems cut off
3/4 to 1 lb. of cremini mushrooms, chopped or sliced
1/4 cup coconut aminos, soy sauce, or Braggs
1/2 cup sherry
1 1/4 cup water
1 Tbsp. salt
1/2 Tbsp. pepper
1/2 Tbsp. Italian seasoning
Heat up your oil on medium high, in a pan or pot large enough to hold all of these ingredients! If it has a lid, that would be preferable, but I have been known to stick a baking sheet over my pots as a lid. No judgment here!
Once the oil is heated, add your chopped onion. You should cook them until they’re translucent, about 5 to 10 minutes, but I like to caramelize my onions, which can take up to a half hour or more! Whatever you’ve got time for, right? If they start to cook so fast they burn, turn down your heat.
Once your onions are cooked to your liking, add your garlic and saute about three minutes, or until fragrant. If you haven’t already, turn down your heat to medium and don’t let the garlic brown, as it will become bitter! Add your mushrooms and saute for about 10 to 15 minutes, until they’ve noticeably shrunk in size. Next put in your salt, pepper, and Italian seasonings; let them cook into the mushrooms and garlic for a couple minutes.
Time to add the sherry, soy sauce, and water! Let everything come to a light boil (you may need to increase the heat), then place your green beans into the pot or pan.
Bring to a boil, then turn down the heat and let simmer until beans are fork-tender!
*I use a lot of garlic in my dishes, no joke. Whatever a recipe calls for, I usually double or quadruple the amount. I’ve given you a healthy spectrum in this recipe, so you can use at your discretion. Of course I use eight cloves (or more), but the average cook would probably use four.
Happy Thanksgiving from Lisa Blonder Ohlenkamp of Blonderland! She and her husband are Californians living in Toronto, and were pleased not to have to fight the pre-Thanksgiving grocery store crowds this year. Lisa writes, “I made buttercup squash gnocchi with caramelized onions, fresh herbs, and sun-dried tomatoes, green beans, a dish of roasted beets, butternut squash, onions, and apple, a vegan tofu turkey, stuffing, mashed potatoes, gravy, and baked yams. For dessert I made date squares and pumpkin cheese-pie, and also served a fruit tart from a local vegan-friendly bakery called LPK’s Culinary Groove.” Read more about it on her blog. Happy Thanksgiving, Lisa!
Happy Thanksgiving from reader Tami! This year, her family had this “seitan rouladey thing filled with seasoned spinach, mushrooms, red peppers and shallots, all wrapped in puff pastry. The hearts on top are to show that it’s cruelty-free. We served it with gravy (of course), mashed potatoes and green beans.” Anyone else wish they could have second (third? fourth?) Thanksgiving with her family? Happy Thanksgiving, Tami!
Happy Thanksgiving from Noelle of An Opera Singer in the Kitchen! These are her green beans with toasted walnuts and dried-cherry vinaigrette, a recipe from Bon Appétit. See the dish all mixed up here.
These are gorgeous, Noelle! Happy Thanksgiving!
Chef Tal Ronnen’s Thanksgiving menu: Green beans with fresh cranberries! »
Hey everyone! This is the third recipe on Tal Ronnen’s Thanksgiving menu with Gardein, meaning we are halfway through dinner. Now if we were French, we might’ve started with this dish and ended with the beet and orange autumn salad, as is the custom in the francophone countries in which I have eaten meals. Once you make the mistake of eating the salad with your supper, only to watch everyone else eat it afterward, you remember the order. Of course you’d think someone would let you know that you were eating the salad out of order like a big dummy, but awkward situations can be difficult to diffuse. Thank goodness these are just delicious, neutral green beans.
Green Beans with Fresh Cranberries
15 min prep
15 min cook
¾ lbs. fresh green beans, trimmed and cut on the diagonal
2 Tbsp. margarine
1 cup cranberries
1 clove garlic, minced and pressed
2 Tbsp. fresh parsley, chopped
1 Tbsp. fresh tarragon, chopped
sea salt and freshly ground black pepper to taste
Bring a pot of salted water to a boil. Add the beans and cook for 3 to 4 mins. Drain the beans in a colander and hold under cold running water to stop the cooking process. Blot the beans with a paper towel to remove the excess water.
Put the beans into a dry skillet and heat over medium heat until the remaining moisture on the beans evaporates. Stir in the margarine, cranberries, garlic, parsley, tarragon, salt, and pepper. Toss to coat well. Cook until heated through.
See you tomorrow for course four!