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29
How will you keep your kids busy this summer vacation?
Food For Life - 11/28/11
Fri, Nov 25th, 2011
Posted in Columnists
Posted in Columnists
Comments
Green Bean Casserole
By the time you will be reading this, Thanksgiving will be over. You will be full of more food than you ever thought you could stuff into your face in one sitting. You may think you will never eat again, but you will. Christmas is around the corner, and when people get together for anything at all, food is always the main focus.
The past few years, I have tried my hardest not to overdo it for the holidays. It's hard when the food is so delicious, and there are so many different things to try, and so many families and dinners to attend, but it can be done. You can enjoy Thanksgiving or Christmas dinner without regretting that last plateful of food, that last piece of pie. It's nice to come away from the table and feel satisfied, and yet not miserable. I do not want to spend the rest of the year trying to lose the ten pounds I gained over the holidays. Nobody does.
Even though the holiday season is crazy busy and there is not a lot of time for preparing, I still like to make my food from scratch as much as possible. Not only does it taste better, to me it is more fun and satisfying. Cooking and baking is relaxing to me, and I thoroughly enjoy the process as much as the outcome. I attempt to try a new recipe each year for the holiday get-togethers, but the old stand-bys are just so good.
I have always been a big fan of green bean casserole. BIG fan. When I came across this recipe for a homemade vegan version, I had to try it out. No canned soups full of preservatives and salt and whatever else. The big chunks of mushrooms and onions are a special bonus. There are also more herbs and spices, which equals more flavor than the usual bland casserole I was used to. And still those delicious French fried onions on top, which somehow make it all come together.
This recipe would be good for someone who can't have dairy, but misses the delicious green bean casserole. However, dairy milk can be used in place of the soymilk with the same great results.
This stuff is so good I have to make it every Thanksgiving and Christmas and I eat and eat and eat until I can't stand it anymore. Then I take a break until the next holiday season. It can be stressful and difficult. It's food like this that gets me through it every year.
By the time you will be reading this, Thanksgiving will be over. You will be full of more food than you ever thought you could stuff into your face in one sitting. You may think you will never eat again, but you will. Christmas is around the corner, and when people get together for anything at all, food is always the main focus.
The past few years, I have tried my hardest not to overdo it for the holidays. It's hard when the food is so delicious, and there are so many different things to try, and so many families and dinners to attend, but it can be done. You can enjoy Thanksgiving or Christmas dinner without regretting that last plateful of food, that last piece of pie. It's nice to come away from the table and feel satisfied, and yet not miserable. I do not want to spend the rest of the year trying to lose the ten pounds I gained over the holidays. Nobody does.
Even though the holiday season is crazy busy and there is not a lot of time for preparing, I still like to make my food from scratch as much as possible. Not only does it taste better, to me it is more fun and satisfying. Cooking and baking is relaxing to me, and I thoroughly enjoy the process as much as the outcome. I attempt to try a new recipe each year for the holiday get-togethers, but the old stand-bys are just so good.
I have always been a big fan of green bean casserole. BIG fan. When I came across this recipe for a homemade vegan version, I had to try it out. No canned soups full of preservatives and salt and whatever else. The big chunks of mushrooms and onions are a special bonus. There are also more herbs and spices, which equals more flavor than the usual bland casserole I was used to. And still those delicious French fried onions on top, which somehow make it all come together.
This recipe would be good for someone who can't have dairy, but misses the delicious green bean casserole. However, dairy milk can be used in place of the soymilk with the same great results.
This stuff is so good I have to make it every Thanksgiving and Christmas and I eat and eat and eat until I can't stand it anymore. Then I take a break until the next holiday season. It can be stressful and difficult. It's food like this that gets me through it every year.
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