Fresh green beans with leek and dill
I got this recipe online at http://www.101cookbooks.com/vegan_recipes/. This recipe is meant to keep the green beans fairly "raw". I tried it the way the receipe states but found I don't have a taste for them. After following the recipe as stated below (with the health of my sister) added a little bit of left over veggie broth (just to cover the bottom of the pan) covered and cooked for a few more minutes, came out great!
Ingredients:
4 leeks, well washed, root end and tops trimmed, sliced lengthwise into quarters and then chopped into 1/2-inch segments (see photo in main post)1/3 cup fresh dill, well chopped
3/4 pound green beans, tops and tails trimmed and cut into 1-inch segments
extra-virgin olive oil
fine-grain sea salt
Directions:
In a large thick-bottomed skillet of medium-high heat add a generous splash of olive oil, a generous pinch of salt and the leeks. Stir until the leeks are coated and glossy. Cook, stirring regularly until a lot of the leeks are golden and crispy. I stir every minute or two in the beginning, and more often as they brown using a metal spatula. All in all it takes me roughly 7 - 10 minutes to brown the leeks. At this point stir in the dill, and then stir in the green beans. Cook for a couple more minutes - just until the beans brighten up and lose that raw bite. Turn out into a bowl or onto a platter and serve immediately. This recipe makes the most beautiful green color!
Spicy Cajun Cornbread Dressing
Ingredients:
3 tbsp vegan margarine
1 cup red or yellow bell pepper, diced
1 medium onion, diced
1 cup celery, diced
1 cup sliced mushrooms
4 cloves garlic, minced
1 tsp thyme
1 tsp sage
1/3 tsp cayenne pepper
5 cups cornbread, sliced into cubes
salt and pepper, to taste
2 cups vegetable broth
Directions:
1. Preheat the oven to 350 degrees and lightly grease a large 13x9 inch baking pan. 2. In a large pot, melt the vegan margarine, and add bell peppers, onions, celery, mushrooms, garlic, thyme, sage and cayenne pepper. Heat, stirring frequently, until veggies are soft, about ten minutes.
3. Remove from heat and add cornbread, seasoning generously with salt and pepper. Add vegetable broth, gently tossing to coat well, making sure mixture is well moistened.
4. Bake in pre-heated oven for 45 minutes. Remove foil and bake an additional 10-15 minutes, until done.
3. Remove from heat and add cornbread, seasoning generously with salt and pepper. Add vegetable broth, gently tossing to coat well, making sure mixture is well moistened.
4. Bake in pre-heated oven for 45 minutes. Remove foil and bake an additional 10-15 minutes, until done.
The potatos are just mashed with a little bit of salt and pepper, nothing fancy, but sometimes simplicity is key! The whole meal was delicious. I can't wait to start planning Christmas Dinner!! =) Happy late Thanksgiving everyone...till next year!
Laissez Les Bon Temps Rouler
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