Chilling at the clinic again!
That acupuncture doll has freaked me out for the last three and a half years. Probably because he is butt naked. There are acupuncture points in places you would not believe.
On a more serious note, today I tried my first attempt at making a veganized Thanksgiving side dish. This will be my second Thanksgiving as a vegetarian, and it’s actually not too bad – the side dishes are the best part, anyway. But it is my first year with a mainly ovo-vegetarian Husband (which we have discovered is the proper term for his eating style; it means he is basically a vegan who eats eggs). For the next few weeks, I’ll be featuring trials of some new veganized/vegetarian Thanksgiving side dishes.
Here’s my first attempt!
Lean, Green Casserole Machine
Ingredients (for four large servings):
- 3 cups green beans
- 1/2 red onion
- 2 tablespoons garlic
- 2 tablespoons olive oil
- 1 package sliced portabella mushrooms
- 1 can large butter beans, rinsed and drained
- 1/4 cup soy milk
- Pepper and salt
Directions:
- Preheat oven to 350 degrees.
- Prepare green beans by rinsing, trimming, and chopping into bite-sized pieces. Place beans in pot of water and bring to boil for 20 minutes.
- Meanwhile thinly slice 1/2 red onion. Combine sliced onions, garlic, and olive oil in a hot wok and cook until browned.
- Rinse mushrooms and combine mushrooms with onion mix in a large bowl. Set aside.
- Rinse and drain a can of large butter beans. Use your hands to mash the beans thoroughly to create a paste.
- Combine beans, soy milk, pepper, and salt with the onions and mushrooms. Mix thoroughly.
- Once green beans have boiled to the point of softness, drain and mix with the rest of the ingredients.
- Grease a casserole dish and pour the mix in.
- Bake at 350 for 40 minutes.
- Remove and serve.
I really liked the Lean, Green Casserole Machine (which was envisioned as a vegan green bean casserole of sorts). It doesn’t hold its shape very well as a casserole typically does, but it QUITE delicious.
I ate about 1/4 of the recipe with baked tofu (I just pressed some extra firm tofu on it and threw some hot sauce and olive oil on it – baked at 350 for 40 minutes with the casserole) and bread.
And for dessert, a blondie from Homemade by Amanda.
What’s your favorite part of Thanksgiving? Mine is Corn Casserole!!!
I enjoy getting to see my family. And the pie 🙂