AFYP: Green Bean Casserole

Welcome to another “Advocate From Your Plate” recommended Vegan recipe.

Thanksgiving to me means what the title says, a day to give thanks.   One of the many gifts I am thankful for is our animal family.  Another is the bountiful supply of fruits, nuts and vegetables that so ably and beautifully sustain mankind in full health and harmony.

One of the traditional dishes on Thanksgiving Day in the United States is green bean casserole.  I have been making this without using any animal products for many years, and everyone who has eaten it say they prefer it. It is very fresh and tasty!

In the past I used rice milk but now use almond milk. I love both the taste and texture of it. BUT if you opt for almond milk or any of the non-dairy products, please be sure to check the label and use the “unsweetened” kind. Especially do not use the vanilla flavored, for obvious reasons!

Traditional holiday favorite Green Bean Casserole made Vegan style. Wonderful flavors will make your non-veggie loved ones coming back for more. Recipe and image posted on VegWeb. Link at end of recipe. Image by VegWeb.

INGREDIENTS

1 can French cut green beans, drained and rinsed
1.5 canisters vegan French fried onions
1.5 cups unsweetened non-dairy milk such as soy, rice or almond
1 cube veggie bouillon
2-3 tablespoon corn starch (or potato starch) mixed with 2-3
tablespoon cold water to use as a thickener
1/2 medium onion, diced
1 carrot, diced (or 1/2 package matchstick carrots)
3/4 cup chopped mushrooms, any kind
1-2 tablespoon vegetable oil
1/2 teaspoon each of garlic, salt, pepper, basil, oregano, sage, marjoram, thyme,
whatever other hearty herbs make you happy

DIRECTIONS

Preheat oven to 350.

Heat milk and veggie bouillon on low in a saucepan, stirring until bouillon cube disintegrates. Do not boil or scald the milk. Just heat it.

Sauté onions, carrots, and mushrooms in the veggie oil in a skillet. Gently stir in salt, pepper, and herbs and spices.

Mix the starch and water well, then pour into the milk/bouillon, stirring well. It it will coagulate quickly. Add the can of green beans, sautéed veggies, and about half of your French fried onions, and stir well.

Pour finished mixture into a casserole dish or pan and top with remaining French fried onions. Bake in oven at about 350 degrees for 10-15 minutes, until the onions begin to brown. Remove. Eat. Enjoy.

Source: Submitted by Karla Marx at VegWeb.com

Serves: 4-6

Preparation time: 15-20 minutes

OR

If you want a fresh green bean version with addition of bread crumbs and a drop of sherry, try this Best Vegan Green Bean Casserole by SusanV at the Fat Free Vegan.

Best Green Bean Vegan Casserole by SusanV at the Fat Free Vegan. Oh, yeah!

For our friends already enjoying a plant-based diet, here’s Happy Herbivore’s Thanksgiving recipes >>

—

Vegan Recipes are part of the Int’l Fund for Horses Advocate From Your Plate campaign.

AFYP: 15 Minute Avocado Pasta

Welcome to another “Advocate From Your Plate” recommended Vegan recipe.

This delicious Creamy Avocado Pasta can be on your table in 15 minutes.

I have seen this recipe in numerous places, so do not know who originated it. This one is grabbed from delectable food creator Oh She Glows who says:

Creamy, thick, and rich with lots of garlic flavour and a hint of lemon. This is my newest favourite pasta dish. The avocado works wonderfully in this recipe to create a sauce so creamy and thick, you will think there is cream hiding in there.

NOTE: Be prepared to eat it right away and all in one go, as it does not re-heat well because of the avocado.

Creamy Avocado Pasta. Image by Oh She Glows.

CREAMY AVOCADO PASTA RECIPE
Serves 2

Ingredients

1 medium sized ripe Avocado, pitted
1/2 lemon, juiced + lemon zest to garnish
2–3 garlic cloves, to taste (I used 3 and it was quite garlicky, but if you are not a big fan of garlic use 1 clove)
1/2 tsp kosher salt, or to taste
1/4 cup Fresh Basil, (probably optional)
2 tbsp extra virgin olive oil
2 servings/6–oz of your choice of pasta (I used 3oz of spelt and 3 oz of Kamut spaghetti)
Freshly ground black pepper, to taste

Directions

1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.

2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.

3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately. Makes 2 servings.

Please note: This dish does not reheat well due to the avocado in the sauce. Please serve immediately.

– Find Oh She Glows on Facebook, and follow her on Pinterest and Twitter @ohsheglows >>

Vegan Recipes are part of the Int’l Fund for Horses Advocate From Your Plate campaign.

AFYP: Vegan Carrot Cake Jars

Welcome to another “Advocate From Your Plate” recommended Vegan recipe.

I came across this recipe, contacted the creator via her blog at Love and Lemons and she graciously gave us permission to cross-post here.

This is such a cool idea. Carrot cake in a jar. Great idea for picnics, or anytime you want to transport a wonderful treat without a lot of fuss.

And this recipe if very, very tasty.

Vegan Carrot Cake Jars. Photo credit: Love and Lemons.

VEGAN CARROT CAKE JARS

Ingredients

CAKE:
2 cups spelt flour
1/2 cup sugar
1/2 cup oil
1/4 cup applesauce
1/2 cup almond milk (or vegan egg replacer)
1 lb. carrots (chopped)
2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon cinnamon

FROSTING:
4 oz. tofutti cream cheese
4 T. vegan butter
3 C. powdered sugar
1-2 T. non-dairy milk
1 t. vanilla

Directions

Preheat oven to 350 degrees.

In food processor, combine sugar, oil, and applesauce. Pulse for 10-20 seconds. Using the shredder disk, shred carrots into the mixture.

Transfer carrot mixture to a mixing bowl. Add dry ingredients and mix with a hand mixer until all ingredients are combined – about one minute.

Fill jars 1/2 way full. Makes about 12 jars. If you have more batter than jars, put the rest in a baking dish. Or if you don’t have any jars, bake them in whatever you like.

Place jars in a shallow baking dish with 1/2 inch of water at the bottom. The water bath will promote even cooking and prevent the jars from breaking. Bake for 20-30 minutes, or until the top of the cake springs back when touched.

Cool and spoon a dab of frosting on top.

Source: Recipe and photo courtesy of Love and Lemons. Thank you Jeanine.

Vegan Recipes are part of the Int’l Fund for Horses Advocate From Your Plate campaign.