I got this from, http://blog.fatfreevegan.com/2006/11/best-vegan-green-bean-casserole.html

Vegan Green Bean Casserole

Beans
2 quarts water
1 tablespoon table salt (Alanna says it’s essential)
1 1/2 pounds fresh green beans, trimmed and cut into bite-size pieces

Bring the water to boil in a large pot. While it’s heating, cut up the beans. Add the salt and beans to the boiling water. Cover and cook for 6 minutes. Drain beans in a colander, and then spray for a minute with cold water to stop the cooking. Let them drain in the colander, shaking every now and then to get off all the water.

Sauce

10 ounces mushrooms (I used a combination of regular button mushrooms and shiitake)
3 cloves garlic, minced
generous pinch cayenne pepper (had to add it for the New Orleanians)
Salt to taste
Fresh pepper to taste
2 tablespoons flour
3/4 cup vegetable broth (I used Imagine’s No-Chicken)
1 tablespoon dry sherry (Alanna’s brilliant addition)
3/4 cup soy creamer (or try full-fat unsweetened soymilk)

Trim and discard the mushroom stems and chop the mushrooms into pieces. Spray a non-stick pan with canola oil and heat it. Add the mushrooms, garlic, cayenne, salt, and pepper. Cook until mushrooms are very soft and exude their juices. Whisk the flour into the vegetable broth and add to the mushrooms along with the sherry. Simmer, stirring, until mixture thickens. Add the soy creamer and simmer until thick, about 5 to 10 minutes. Adjust the seasonings and stir in the beans.

Topping

1 1/2 slices whole grain bread
1 tablespoon Earth Balance margarine (the best tasting margarine in the world and no trans-fat)
1/8 teaspoon salt
1/16 teaspoon freshly ground black pepper
1 3-ounce can of French fried onions

Put the bread, margarine, salt, and pepper into a food processor and pulse until crumbly. Pour into a bowl and add the onions. Stir to combine.

To assemble:

Put the green beans into an oiled casserole dish and top with the onion mixture. Bake at 425 F for about 15 minutes. If you are not serving this right away, refrigerate the topping separately; bring to room temperature before sprinkling the topping on the casserole and baking for about 20 minutes or until hot throughout.

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1 large can of black beans, 1/2 can of water, warmed in a saucepan, add one avocado to the black beans towards the end of cooking…(i probably cook the beans for 10-15 minutes or so).

in a skillet, heat some avocado or canola oil (or other high heat oil) with onion powder (to taste), garlic powder (to taste) and salt. i use quite a bit of the onion powder. i like the taste of onions but i don’t like the texture so i don’t use them–but if you want to use real onions, use less powder.

add frozen corn, green beans, and quartered baby carrots (i’d say about a handful of each) to the oil. if you want to impress some of your meat eating friends (or if you’re hankerin’ for some tasty vegan meat)–add a box of the smart strips chick’n style strips to the mix. i usually add a bit more onion powder and garlic powder while it’s cooking–again, to taste. i love rich, garlicy food so i’m all about a few extra “pinches”.

i will saute the veggies for a good 10-15 minutes or so, stirring quite a bit. sometimes i add another half can or so of water depending on how soupy i want it to be. honestly, though, it’s more of a stew.

pour the beans and avocado into the veggie mix and mix it all together, let it sit for another few minutes…

this makes two somewhat large helpings (the more the merrier’s what i say). :o)

serve, and enjoy!

So I don’t mind it if I don’t get invited to a dinner at a friends house where everyone is there BUT me because I am vegan. Their excuse was, “There wasn’t anything for you to eat.” Far be it from me to offer to bring a dish for not only me to eat but others to try. See, no, no, this situation isn’t what burns my buns, what burns my buns is when someone DOES invited me and KNOWS I am vegan and has nothing for me to eat and turned down the offer of me bringing a dish or two for not only me but for others to try. Their reasoning for why I shouldn’t bring a dish, “There will be plenty of food. I’m sure there will be something here you can eat.” Well, in this season of turkey, ham, chicken stuffing, meat, meat and more meat and buttery rolls, whip cream, dairy, dairy and more dairy, I am very upfront on offering to bring food. It not only makes me look gracious, but it prevents me from starving. So color me surprised when I arrived at this dinner party and come to find out there was nothing, literally nothing I could eat. It drives me banana sandwich when the host first apologizes then gets huffy and tries to find something for me to eat. Grrrrarrrgh.

So now that is off my chest, I’d like to present some ideas and recipes to the vegans out there for this Thanksgiving season. First of all, the Tofurkey Thanksgiving dinner box. PERfect! I tried it last year. Totally AWesome. This year I am going to change it up though. Last year, I just followed the directions on the box and let the “turkey” cook. This year I am going to let it slow roast and perhaps put a light coat of honey (yes, I do honey) or agave sweetener, you know to give it a little crunch and let the mushroom gravy soak in. I got you drooling now having I? Plus I plan to Google for many other Thanksgiving favorites, veganized. Check out this recipe for vegan pumpkin pie, http://www.simple-vegetarian-recipes.com/desserts-vegan-pumpkin-pie.html

I personally am planning on bringing the Tofurkey dinner along with the pie and some other goodies to my uncle’s house where I am having my Thanksgiving dinner. Yes, he will have plenty of food but I am still bringing it!

tim@dcvegan.com

Which leads to the next reminder that tomorrow (Tues., Nov. 11) is a Compassion Over Killing benefit day at Sticky Fingers Bakery - stop by there anytime from 7am to 7pm, and a portion of entire day’s sales will be donated towards COK’s farmed animal advocacy efforts!

I then ask them whether they had a choice when they were born and growing up. “Did your mom ask you whether or not you wanted to eat meat?” Truth is, when faced with the reality of what they are actually putting in their mouths (not just “pork” or “beef” but “pigs” and “cows”) most tender hearted kidd-os would opt out of meat altogether.

People view veganism as a sacrificial way of life. We are “sacrificing” our taste buds for the sake of the greater good. I think, however, that it is a way of living in which one finds new ways to enjoy life.

Yep, since I was born and raised a carnivore, sometimes it’s hard to find replacements for some of the things I used to use. But hey, it’s fun to go to the store and search for alternatives. It’s fun to taste the results of some new and unusual recipe.

We used to go to McDonald’s almost every day when I was growing up. Instead, my son will go to places like Sticky Fingers and Java Green, even Cake Love for his treats. An added bonus is after eating at those places he won’t feel like he ingested a large greasy hunk of, well, meat.

That seems like a pretty fair exchange to me.