Around the holidays, new sides of your loved ones' personalities come shining through—and sometimes it can be frightening. My family has revealed this new "stickler for tradition" alter ego, whom I don't think I want to battle.
After seeing the last two posts, and fearing that a pumpkin risotto or fresh cranberry sauce may end up on their table, my family started calling. They just had to ensure that I wouldn't "mess" with their meal and that my dishes would be traditional.
I have taken on the task of green bean casserole this year, which seems easy enough. The classic is a must-have on Thanksgiving and always a hit—along with the stuffing, and the gravy, and the pecan pie, and the cranberry sauce—but back to the casserole.
It really is an oddball dish if you think about it. The original (and still commonly used) recipe involves multiple canned, processed goods, with not a fresh ingredient in sight. It's quite surprising to me that the recipe has survived and thrived since 1955.
Now that I've been warned about tinkering with my family's traditional dishes—well, tinkering too much anyway—I've decided to go with the tried-and-true green bean casserole below. It's only slightly different from the original, and I bet my family will never know.
For more info on holiday recipes—some traditional, and some not—check out the guide to celebrating a vegetarian holiday.
Green Bean Casserole
1/2 medium onion, diced
3/4 cup chopped button mushrooms
1 Tbsp. vegetable oil
1/2 tsp. oregano
1/2 tsp. thyme
1/2 tsp. sage
Salt and pepper, to taste
1 1/2 cups unsweetened soy milk
1 cube vegetarian bouillon
2 1/2 Tbsp. cornstarch
2 Tbsp. cold water
1 can cut green beans
1 6-oz. can French-fried onions
•Preheat the oven to 350°F.
•Sauté the onions and mushrooms in the vegetable oil in a skillet. Add the herbs, salt, and pepper.
•Heat the soy milk and bouillon in a saucepan, stirring until the bouillon dissolves. Do not bring to a boil. Mix together the cornstarch and water and add to the pan, stirring well.
•Quickly add the green beans, the sautéed veggies, and about half of the French-fried onions and stir well.
•Pour the mixture into a casserole dish and top with the remaining French-fried onions. Bake for about 15 minutes, or until the onions begin to brown.
Makes 4 to 6 servings
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Comments ( 4 )
The French fried onions are labeled OU-D - Not good for vegans. How would I make 'french fried onions' at home? I guess dip the sliced onions in egg and flour and fry them up?
Posted by Sarah Zeldman | November 21, 2007 6:18 AM
Posted on November 21, 2007 06:18
OU-D doesn't necessarily mean that they contain dairy. It could mean that they come from a factory that also uses equipment to produce dairy-containing foods. For example, Silk soymilk and Oreos are vegan but have U-D since they share factory equipment. It's better to look at the ingredient list than the kosher symbols unless it says Pareve.
Posted by Mary | November 22, 2007 2:57 PM
Posted on November 22, 2007 14:57
I have tried this year the healthier version of the Green Bean Casserole.
I also made the French Fried Onions from scratch. Recipe: two medium onions thinly sliced, pull the rings apart then toss in a bowl with about 2 tbsp flour and 4 tbsp of bread crumbs. On a sprayed cookie sheet spread the onions on a single layer and bake for about 30 min at 350, tossing 2 or 3 times during the baking time. My family could not believe how good it was and that nothing came out of a can.
Melissa C
Posted by Melissa Christian | November 26, 2007 8:18 PM
Posted on November 26, 2007 20:18
what about a vegan recipe without the mushrooms...i sadly have a nasty allergy to them that has worsened and this year after eating my vegetarian (not vegan yet) casserole, i broke out in hives. i love green bean casserole but i am afraid i'll never get to eat it again? could i use celery and maybe tofu cooked in brown gravy as a mushroom substitute?
Posted by Rhinoa Lunar | December 3, 2007 6:24 PM
Posted on December 3, 2007 18:24