Tag Archives: fall

Green Bean Casserole

Final

I originally heard about this all-vegetable based green bean casserole from the amazing Detoxinista.  It’s such a clever idea–almost pure genius.

But I have to admit, when it’s holiday season, my nostalgia kicks in, and I really do just need a little more butter, Paula Deen style.

While I LOVE Detoxinista’s recipe (and really, all of hers!), I felt as if her version lacked a punch of flavor….

And when I’m feeding non-clean eating friends (or anyone really!), I don’t want them to miss out on all the flavor they can have!

So, I ventured back to the Paula Deen recipe I made years ago, and merged these two loves together to make a clean, yet flavorful side dish that will satisfy your casserole craving without the junk.

You can most certainly serve this to any type of guest, and it’s sure to please!

Inside

A note about some ingredients:

-You don’t have to peel the parsnips. Yay!

-Nutritional yeast can be found at any health food store (I buy from the bulk bins), but you can also get it at Kroger in the organic section near the flours and baking stuff.  It is a yellow flaky yeast that helps give non-dairy dishes a cheesy flavor. It sounds weird and might look weird, but it sure doesn’t taste weird!

-I use frozen green beans to make it easier–but you pick whether you buy whole or cut green beans–to your liking here!

Green Bean Casserole
 
Ingredients
Onion Topping:
  • 2 large onions, peeled and sliced
  • 1-2 coconut oil
  • salt, to taste
Green Beans:
  • 1 lb frozen green beans
  • 3 cups vegetable broth
  • 1 cup water
Filling:
  • 1.5 cups parsnips, chopped
  • 8 ounces mushrooms
  • 1 cup unsweetened almond milk
  • 3 T nutritional yeast
  • 2 T vegan butter, melted
  • 1¼ t sea salt
  • 1 t garlic powder
  • ¼ t black pepper
Instructions
  1. Preheat oven to 375 degrees.
  2. Heat the coconut oil in a large pan over medium heat.
  3. Add onions and stir. Since you are caramelizing the onions, they will cook for about 40 minutes.
  4. Continue cooking over medium or medium-low heat for about 20-25 minutes, stirring occasionally. Keep the onions spread out on the pan, as to cook evenly. Add a small amount of water to prevent sticking if necessary. Do not let the onions brown too much--reduce heat if so.
  5. After the 20-25 minutes, sprinkle a pinch of salt on the onions, reduce heat to low, and cook for 15-20 minutes longer, stirring occasionally. Watch carefully so they don't get burned. They are supposed to be caramelized, not burned.
  6. Meanwhile, put the vegetable broth and water in a large pot and bring to a boil.
  7. Add green beans, and boil for 8-10 minutes, until desired consistency. They don't get much softer in the oven, so make sure they are the way you want them for the casserole.
  8. Once the beans are finished cooking, use a slotted spoon to transfer the green beans to an 8 x 8 baking dish, leaving the leftover liquid in the pot. Set dish aside.
  9. Next, put the chopped parsnips in the leftover liquid, bring to a boil. Reduce heat to low, cover, and cook for about 8-10 minutes.
  10. Meanwhile, in a small pan, saute mushrooms over medium heat until juices have been released, about 6 minutes.
  11. Drain parsnips. Combine parsnips, ½ of the sauteed mushrooms, and all other filling ingredients in a blender and blend until smooth.
  12. Add the remaining mushrooms to the green beans and stir to combine.
  13. Pour the filling mixture over cooked green beans and stir.
  14. Put the caramelized onions on top of the mixture evenly.
  15. Bake at 375 degrees for about 30 minutes or until bubbly and heated through.

 


Vegetable Pot Pie

This time of year, comfort food is like a hot towel straight out of the dryer after coming in from the cold. It exemplifies its title; it’s truly comfort.

For me, pot pie is the ultimate, and for a long time, I figured we just had to do without.  Our youngest son Beckham is dairy free, soy free, gluten free, egg free, and peanut free (I promise it’s as overwhelming as it sounds), so pot pies seemed like something we had to avoid.

But when I’m determined to do something, I always figure it out. I knew that if vegans could make “cheese” from cashews, then I could figure out how to make my baby a pot pie.

And from that determination, this creation was born.  It’s stellar. It’s shareable. It’s loveable. It’s perfect for this fall weather.

Side view

I hope you enjoy this fall favorite (without all the junk!)

Vegetable Pot Pie
 
Ingredients
Roux:
  • 1 Tablespoon vegan butter
  • 3 Tablespoons all-purpose gluten free flour blend (or regular whole wheat flour if not gluten free)
  • 1¼ cups unsweetened almond milk
Filling:
  • spoonful of vegan butter
  • ½ onion, peeled and diced
  • 2 garlic cloves, peeled and chopped
  • 2 cups frozen mixed vegetables (corn, peas, carrots, beans)
  • 1 russet potato, washed and diced
  • ½ Tablespoon fresh rosemary, chopped
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 2 cups vegetable broth
Topping:
Instructions
  1. Preheat oven to 425 degrees.
  2. In a small pan, heat spoonful of butter on medium heat.
  3. Add onion and garlic, and sauté until tender, about five minutes.
  4. Meanwhile, make the roux. In a large pot, heat butter over medium heat.
  5. Once melted, add the flour and whisk until butter is absorbed and mixture is crumbly.
  6. Slowly add in half of the almond milk and whisk until most of the clumps are gone.
  7. Add in the rest of the milk, bringing the mixture to a slow boil. The mixture should thicken.
  8. Reduce heat back to medium and add in the vegetable stock, stirring to combine.
  9. Add in the onion-garlic mixture, potato, frozen veggies, and spices.
  10. Stir to combine.
  11. Cook for 15-20 minutes, stirring occasionally.
  12. Meanwhile, make the biscuit recipe, but you don't have to roll out the dough to make biscuits. Set bowl aside.
  13. Once filling mixture is cooked well, pour into an 8 x 8 pan.
  14. Using a spoon, plop dough mixture on top of filling.
  15. Bake for 20-30 minutes.
  16. Brush melted [vegan] butter on top of biscuits.
  17. Serve with a salad.

 


Shredded Brussels Sprouts Salad

Final

I know Brussels sprouts get a bad rap.  They’re kind of like spinach.  People just think “yuck” when they hear the words without giving them much chance.  But I’m here to set them free.

Surprisingly, I never tasted them until a few months ago (I’ve told y’all my journey has been SLOW!) when my awesome husband made me some roasted Brussels sprouts with a Honey-Sriracha sauce.  Totally blog worthy.  And it’s coming.

But until then, you can enjoy this beautiful fall-tasting salad and all its glory.  I hope it changes your mind on this little boogers, because they really are incredible!

This salad will keep well in the refrigerator well without getting soggy, although mine never lasted that long 🙂

Salad plate

I served this salad for dinner one night as a part of a “cold salad plate” with raw fruits & veggies.  On the plate were two of my all-time favorite salads, Vegan Tuna Salad & Cranberry-Quinoa Salad! You’ll also see this Buffalo Hummus on the plate too!

Shredded Brussels Sprouts Salad
 
Ingredients
  • 1 pound Brussels sprouts, washed, trimmed & cut in half
  • ½ cup walnuts, chopped
  • ½ cup dried cranberries
  • 1 carrot, peeled
Dressing:
  • 6 T olive or grape seed oil
  • 2 T apple cider vinegar
  • 1-2 T maple syrup
  • 1 t coarse ground mustard
  • salt & pepper to taste
Instructions
  1. In a food processor, shred the carrot and Brussels sprouts.
  2. Transfer to a large bowl.
  3. Add all other salad ingredients and stir.
  4. Mix dressing ingredients in a small bowl and whisk until combined.
  5. Pour over salad and stir.
  6. Chill for best results.
  7. Enjoy!

 


Gluten Free Buttermilk Biscuits

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I know that everybody doesn’t need a gluten free and dairy free biscuit.  But if you’re like me, and you yourself are gluten free by choice or for medical necessity or your household is battling a food related disease or allergy, you know how precious a recipe like this can be.

It has honestly taken me some time to figure this one out to get the recipe just the way we like them.  Now, this is like GOLD in the form of some gluten free flours and vegan butter.

If you are not gluten free, then these biscuits will (of course still taste awesome) lack a certain “fluff” that you are used to.  It’s actually why wheat is so great for baking–the gluten is what helps it have that sponge-y texture. I’m pretty used to the texture of gluten free goods now, but if you’re not, you’ll see these have more of a dense or scone-like texture.

These biscuits are safe for our sweet Beckham who is soy free, dairy free, gluten free, egg free, and peanut free.  He is lucky to have almond milk on the menu–but if you’re baking these for someone who can’t, feel free to sub whatever kind of milk necessary (rice, hemp, etc).  If you aren’t dairy free, regular buttermilk will work for the almond milk/apple cider vinegar mixture.

Alright, roll your sleeves up, throw your apron on, and get baking 🙂  There’s so many amazing reasons in life to eat a plate full of biscuits!

Before making the biscuits, you’ll need to make this Biscuit Mix.  Store it in an airtight container in the fridge for a few weeks.  Don’t worry, I’ll be uploading a Cinnamon Drop Biscuit and Vegetable Pot Pie recipe soon that will help make this mix disappear!

Biscuit Mix
 
Ingredients
  • 2 cups brown rice flour
  • 2 cups sorghum flour
  • 1 cup arrowroot starch (or organic cornstarch)
  • 1 cup potato starch (or tapioca starch) STARCH, not flour
  • 4 teaspoons xanthan gum
  • 5 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1½ teaspoons sea salt
Instructions
  1. Combine all ingredients in a large bowl.
  2. Stir until well combined.
  3. Store in air tight container in the fridge for up to 2 weeks.

 

To make the biscuits:

Buttermilk Biscuits--Gluten Free & Dairy Free
 
Ingredients
  • 2 cups gluten free biscuit mix (recipe above)
  • 3 Tablespoons coconut oil, frozen for 10 minutes
  • 2 Tablespoons vegan butter, melted
  • 1 cup almond milk + 1 T apple cider vinegar (makes buttermilk)
Instructions
  1. Preheat oven to 425 degrees & grease a large baking sheet. (I use coconut oil)
  2. Put the coconut oil in a freezer safe dish or on parchment paper and set in freezer for about 10 minutes. You want it to be hard, but not rock solid.
  3. Combine apple cider vinegar and almond milk in a small bowl and set aside to curdle.
  4. Put biscuit mix in a large bowl & add in frozen coconut oil.
  5. With a biscuit cutter, cut in the coconut oil until it is the size of peas.
  6. Add the melted butter & buttermilk mixture, and stir until just combined.
  7. Lightly flour a surface and your hands. (or use parchment paper)
  8. Put biscuit mixture on the floured surface, and using hands, form into a large rectangle. The biscuits don't rise much during the baking process, so make sure the rectangle has a little height on it.
  9. Using a mason jar lid or biscuit cutter, cut out 12 biscuits, reshaping or re-flouring the dough if necessary.
  10. Place each biscuit on the baking sheet and bake for 12-15 minutes until done.
  11. Take out of oven & brush vegan butter on the top for an extra buttery flavor!

 

 


Lentil-Potato Stew

Featured Image 2

I don’t know about you, but I just get little girl kind of excited about fall and the beginning of soup season.

It’s probably how my hunter friends feel about the smell of deer pee and countless hours in the stand. Other people just don’t understand it (like ME), but somehow it amuses and fulfills these  friends.

That’s how I feel about my soups.  Other people might not get it.  But it brings me joy.

Have a bad day? Make some soup.  Have a great day? It calls for soup.  Depressed? How about some soup and biscuits?

Soups are a part of my regular routine for many reasons:

-They freeze well and make busy nights easy!

-They are cheap.  Really, who doesn’t get excited about that?!

-They are packed full of healthy ingredients.  It’s even easy to sneak in some things like carrots and spinach.

-They give this vegan-like girl some awesome protein.  I can’t lie though, lentils do something special to my digestive system.  Whew!

I hope you enjoy this recipe, and I hope it gets you excited about this beautiful season coming up!

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Lentil-Potato Stew
 
Ingredients
  • 1 T olive oil
  • ½ medium white onion, diced
  • 1 cup green lentils, rinsed
  • 3 red potatoes, washed & diced
  • 2 carrots, peeled & chopped
  • 2 cloves garlic, minced
  • 2 T tomato paste
  • 1 t dried thyme
  • ¼ t ground coriander
  • ½ t sea salt
  • ¼ t black pepper
  • pinch of cayenne pepper
  • 4 cups vegetable broth
  • 1 cup of water, divided
  • 1 T red wine vinegar
  • 2 handfuls of spinach, chopped
Instructions
  1. Heat the oil over medium heat until hot.
  2. Add onion to the oil and stir until onion is soft (about 5 minutes), being careful not to let the onion burn.
  3. Add the lentils, potatoes, carrots, and garlic.
  4. Saute for another few minutes until vegetables are soft (sprinkle with water if things start to stick).
  5. Add the tomato paste and all spices.
  6. Stir well--until fragrant.
  7. Slowly pour in the vegetable broth and stir.
  8. Bring to a boil, stirring occasionally.
  9. Reduce heat to low and cover.
  10. Let cook for approximately 15 minutes, stirring once or twice.
  11. Add ½ cup water and stir.
  12. Cook, covered, for about 15-20 minutes longer, or until lentils are soft.
  13. Add the remaining water, vinegar, and spinach.
  14. Stir until spinach is wilted.
  15. Serve with a salad and bread!