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Thanksgiving Ideas: French Green Beans with Mushroom Cream (Vegan)

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It was raining cats and dogs last night, so I decided to try out this new recipe. I’m attempting to make my favorite holiday recipes vegan. I love oat milk, and that’s what I used to create this sauce. If you prefer a different milk alternative, definitely use what you like. I was pleasantly surprised with this mushroom cream sauce! It’s incredibly delicious on it’s own, but also perfect over green beans. Next time I make this I’ll add in some onions. I hope if you’re lactose intolerant or vegan this recipe helps you have a happy holiday!

 

Ingredients:

16 oz Earth Exotics French Green Beans

2 8oz container Baby Bella Mushrooms, cleaned and halved or quartered

5 cups Oatly Oat Milk

McCormick Sea Salt & Black Peppercorn

 

Add mushrooms to non stick pan, cook over medium heat until slightly browned. Continue over medium heat and add oat milk. Add salt and pepper, to taste. Constantly stir until sauce starts to thicken. You will know your sauce is thickened and ready when you can slightly see the bottom of the pan as you stir. Turn stove top off. Add in green beans. Mix together well. Serve immediately.

 

Please note, this content uses referral links for products I have used and loved. Recommended products:

Non Stick Cookware

 

 

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Warm Lentil Salad (Vegan)

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It’s too hot to cook! September always brings the heat in Southern California. Since I can’t eat ice cream for every meal, I’ve been eating this warm lentil salad on repeat!

 

Ingredients:

Trader Joe’s 17.6oz or Melissa’s 9oz Steamed Lentils – Ready to eat warm or cold

Trader Joe’s Microwavable Asparagus 10oz

Trader Joe’s Heavenly Villagio Marzano Tomatoes

Sea Salt and Ground Pepper

 

Heat lentils and asparagus as directed on package. Toss some tomatoes on top with a sprinkle of sea salt and pepper. Enjoy!

 

Please note, this content uses referral links for products I have used and loved.

 

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German Potato Salad

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German Potato Salad

This recipe takes me home to Indiana! Serve it up warm this Labor Day!

Ingredients:

1 pound Klondike Petite red potatoes

1 small sweet Maui onion, chopped

1/2 cup white vinegar

1/2 cup water

1 tbsp sugar

1 tbsp flour

1 tbsp extra virgin olive oil

1/2 tsp sea salt

1/2 tsp ground pepper

 

Place potatoes in a medium sized pot. Cover with water. Bring water to boil & cook for 30 minutes or until tender. Drain & set aside.

Add onions & olive oil to skillet. Cook over medium heat until tender. Add sugar, salt & pepper to onion. Slowly add flour to onion mixture & combine. Pour in vinegar & water. Stirring continuously, bring to a boil for one minute. Remove from heat. Quarter potatoes & add to skillet. Stir to coat all sides of potatoes. Serve warm.

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Thanksgiving Ideas: Honey Roasted Thumbelina Carrots

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Honey Roasted Thumbelina Carrots

I recently found these thumbelina carrots in the produce section and quickly became enamored! They are perfect for roasting.

Ingredients:

10-15 thumbelina carrots, washed

2 tbsp honey

extra virgin olive oil, enough to cover carrots

sea salt & ground pepper, to taste

 

Preheat oven to 400 degrees. Toss carrots in olive oil, honey and season with salt & pepper. Add to a foil lined baking dish and bake for 30 minutes. Flip carrots to other side and continue baking 30 minutes longer or until slightly browned and tender. Serve immediately.

 

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Thanksgiving Ideas: Rosemary Parmesan Mac & Cheese (Lactose Free)

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Rosemary Parmesan Mac & Cheese

It’s that time of year again…Thanksgiving! Add this side dish to your list of must haves!

 

Ingredients:

1/2 pound medium shells

3 cups parmesan, freshly grated

3 garlic cloves, minced

3 sprigs rosemary, chopped

2 cups lactose free milk

2 tbsp dairy free butter (I used Smart Balance Original)

2 tbsp flour

Splash of extra virgin olive oil

Sea salt & ground pepper

 

Preheat oven to 400 degrees. Boil pasta according to directions and drain. Set aside. Add splash of olive oil, garlic, and rosemary to skillet. Stir for 1-2 minutes over medium heat. Add butter to skillet and melt over medium heat. Whisk in flour 1 tbsp at a time to form a roux. Continue whisking while adding in milk. Whisk for 1-3 minutes or until liquid starts to thicken. Add in 1 cup parmesan at a time, combining until smooth. Season with salt & pepper. Remove from heat and combine sauce with shells. Spoon into 4 small ramekins and bake for 15 minutes or until slightly browned on top. Garnish with rosemary. Serve immediately.

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Jalapeño Cornbread (Lactose Free)

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Jalapeño Cornbread

Anyone that has met me knows that I adore Queenstown Public House in San Diego’s Little Italy! I rave about it to everyone. I am in love with their (weekend only) brunch menu, specifically “The Oink”. It has layers of deliciousness and it starts with Jalapeño Cornbread. So, for those who can’t wait for the weekend or maybe you just need a little spice in your life…I give you my version of Jalapeño Cornbread!

Ingredients:
1 can corn, drained

1 can creamed corn

2 jalapeños peppers, seeded and minced (3 peppers if you’d like more heat!)

2 eggs, beaten

1 box jiffy corn muffin mix

1/2 cup butter (or butter substitute, I prefer Benecol)

1 cup sour cream (I prefer Tofutti brand-lactose free)

 

Preheat oven to 400 degrees. Moderately spray or grease a 9 x 13 baking dish. In a large bowl, mix together all ingredients. Pour batter into baking dish and bake for 45 minutes or until golden brown on top. Allow bread to cool 10-15 minutes before serving.

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Roasted Tomatoes

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Roasted Tomatoes On The Vine

Side dish for Spring or topping for buttered toast? You choose!

 

Ingredients:

1 lb cherry tomatoes on the vine

extra virgin olive oil

sea salt & ground black pepper

Preheat oven to 400 degrees. Place tomatoes on a foil lined baking sheet. Drizzle with olive oil, sprinkle with salt and pepper. Bake for 20-30 minutes or until tomatoes wrinkle.

 

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Thanksgiving Ideas: Parmesan Potato Gratin (Lactose Free)

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Parmesan potato gratin

Looking for a lactose free side dish to serve with your Thanksgiving meal? I’ve got just the thing…

Ingredients:

2 lbs russet potatoes, peeled and sliced (1/8 inch thick)

1 1/2 cups lactose free 2% milk

3 cups parmesan, freshly grated

3 sprigs of thyme

1/2 tsp nutmeg

sea salt & pepper

butter substitute (I use Benecol)

parsley, for topping

 

Preheat oven to 400 degrees. Butter casserole dish and set aside.

Heat lactose free milk, thyme, nutmeg and salt & pepper in a large skillet for several minutes. Remove thyme and gently add potatoes to cream mixture, coat thoroughly. Add a layer of cream to casserole dish, then a layer of potatoes. With each layer, add a generous amount of parmesan and some seasoning. Top with remaining parmesan and parsley. Cover with foil  and lift one corner. Bake for 1 1/2 to 2 hours or until top is browned.

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Thanksgiving Ideas: Roasted Cipollini Onions

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Roasted cipollini onions

I seriously can’t imagine life without these perfect little onions! I use them all the time, whether its roasting or putting them in a sauce. They are simply the best piece of produce I have ever found! Obviously, you can tell I have a great passion for these onions and I hope after trying this recipe that you do too!

Ingredients:

2 packages “Melissa’s Produce” cipollini onions (Tip: Place in freezer for 10 minutes prior to cutting them, it will reduce the tear inducing fumes.)

extra virgin olive oil

sea salt & pepper

dried parsley

 

Preheat oven to 400 degrees. Remove peel and outer layer of onion. Place on a foil lined baking sheet. Pour olive oil over onions and coat well. Sprinkle sea salt, pepper and parsley over onions. Roast in the oven for at least 15 minutes on each side or until onions start to caramelize. Serve immediately.

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Roasted Rainbow Carrots

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Roasted Rainbow Carrots

 

My new favorite! I’ve found them at farmer’s markets and at my local grocery store under the brand name “Colorful Harvest”. Go get some today and taste the rainbow!

Ingredients:

1 package rainbow carrots, washed and peeled

extra virgin olive oil

sea salt & pepper

Preheat oven to 400 degrees. Toss carrots in olive oil and season with salt & pepper. Oven roast for 30 minutes, flip to other side, and return to oven for 15 minutes longer or until browned.

Don’t forget to add love, it makes all the difference!