String Beans & Tomatoes: A Light Summer Dish

This has been my staple lunch a few times in the past 2 weeks. It's a flavorful way to get in some greens (although, I have no problem with that as string beans are my favorite veggie). This could be a great side dish, too!

Ingredients:
Vegetable Broth
String beans
Tomatoes (halved cherry or diced regular)
2 cloves garlic, minced
Thyme, Parsley, Dill Weed, Garlic Powder, Onion Powder, Salt & Pepper- all to taste (or any other Italian flavors you might like!)

Directions:
1. Pour vegetable broth in a pan, just enough to coat the bottom to steam your string beans. Depending on how big your batch will be will change how much broth you'll use. For a pound, use a few tablespoons.

2. Place beans and garlic in pan with veggie broth.  Cover pan and allow to steam on medium-high heat for approximately 5-7 minutes. I like to leave a bit of a crunch to my beans. No need to cook them so long until they're limpy and all their nutrients are gone.

 

3. Add in your seasonings, all to your liking.  Allow to cook on low heat for 5 minutes so the beans can absorb the flavors of the seasonings.

 

 4. Add your tomatoes and cover pan, keep setting on low for about 3 minutes.

 5.  After the three minutes is up, you're done! I don't like to cook the tomatoes too long. I leave them in just enough to get warm that way they don't get mushy and weird. This helps keep the dish tasting fresh and light.

 6. Pair with your favorite salad wrap or eat the entire thing by itself!!

To fresh dishes that fill you up without making you feel gross!

-Lacey

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Baked Sweet Potato Strips

(Just didn't want to call them fries, since they're not fried.)

A yummy, fresh, sweet potato

Ingredients:
1 Tbsp EV Olive Oil or 1 Tbsp Melted Smart Balance Butter
2 Medium Sweet Potatoes
Chili powder, paprika, garlic powder, salt & pepper, all to taste

Directions:
Preheat oven to 425.
Cut sweet potatoes into thin strips
Toss in EVOO or Smart Balance Butter
Mix in seasonings.
Place on baking sheet, and bake for 13 minutes on each side (26 minutes total).

The Whole Meal

Dip into your raw ranch dressing or anything else you might like!

Vegan Thanksgiving Recipe # 5: Shallot & Hazelnut String Beans

This is a blend of a few recipes I've seen online. So, it's still my own version, but heavily inspired by others I've seen out there.

Photo from Cooking Light

Ingredients:
1 pound string beans (cut off stems)
Olive oil (to your liking)
5 shallots (sliced thinly)
1 garlic clove, minced
salt & pepper
1/3 cup hazelnuts (chopped)
1 tablespoon lemon zest
2 tablespoons fresh parsley leaves (must be fresh, not dried!)
1/2 tablespoon dried Thyme

Directions:
Pre-heat oven to 425.
In a baking dish, toss string beans, shallots, garlic, and salt & pepper with olive oil (lightly coated).
Roast for 15-20 minutes, until string beans become lightly browned.
After pulling out of the oven, immediately add the zest, hazelnuts, Thyme and parsley.

Enjoy the fresh, light, and healthy taste as a side to your Thanksgiving meal!

Vegan Thanksgiving Recipe #4: Fig-Pecan Suffed Acorn Squash

This recipe is totally not my own. I saw this online and couldn't help but want to make this immediately. I found this on Tiny Green Mom, a wonderful site with a little bit of everything, from crafts to cooking, all with the focus of organic & eco-friendly living. This might be the recipe I'm most excited to try.

From Tiny Green Mom's blog.

Ingredients:
2 acorn squash (halved lengthwise & seeded)
1 Tbsp olive oil
salt & pepper
3 Tbsp "butter"
1/3 cup agave nectar (you can find this in the baking aisle near the sugar & flour)
3/4 cup dried, de-stemmed figs (chopped)
1/3 cup pecans (chopped)
1/2 tsp cinnamon
1/4 tsp nutmeg

Directions:
1. Preheat oven to 350
2. Rub insides of squash with olive oil & sprinkle with salt & pepper.  Turn upside down onto a foil-lined cookie sheet. Bake 30-40 minutes (or until soft).
3. Mix remaining ingredients in a bowl.
4. Remove squash from oven and turn right side up. Fill halves with fix mixture.
5. Bake for 25-30 minutes until soft & bubbly.
6. Let cool & enjoy!

Vegan Thanksgiving Recipe #3: Curried Corn & Red Pepper

Ingredients:
4 cups of corn
1 sweet onion
3 red bell peppers
1 1/2 tbsp olive oil
2 garlic cloves
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 tablespoon curry powder
Salt & pepper to taste

Directions:
In a skillet on medium-high heat, saute bell peppers in olive oil. Once cooked (don't over-do it, leave a little crunch), add the corn and turn to medium heat. After 5 minutes add all of the seasonings.

Easiest side dish EVER.

Vegan Thanksgiving Recipe #2: Vegan Mashed Sweet Potatoes

Ingredients:
4 Sweet Potatoes
1/4 cup "butter"
1/4 cup soy milk
4 Tablespoons all-natural Maple Syrup (the real stuff!)
1 Teaspoon Cinnamon
3/4 teaspoon Nutmeg
2 tsp grated orange peel
1 Tbsp lemon juice

Directions:
Steam cubed sweet potatoes about 20 minutes or until tender
   -I leave the skins on my potatoes but I won't judge if you chose to peel yours first.
Mix with all other ingredients.

Easssyyyyyyy.

(Pictures will be posted from Thanksgiving day!)