For some people, green bean casserole is a big part of
holiday meals, especially Thanksgiving. This year I decided to try the
"Green Bean Casserole Redux" (page 370) as a part of our vegan
Thanksgiving meal. The improvements in this modern makeover of an old classic include
using fresh green beans instead of canned, and fresh cream of mushroom sauce
instead of canned soup. Typically this casserole is also topped with canned French
fried onion rings, and this recipe still offers this up as an option (one last
holdout), but also includes an alternate suggestion of using slivered almonds
instead. I opted to go with the healthier almond topping, and found a package
of peppery seasoned sliced almonds that were perfect here. Leave out the oil when
sautéing the onion, and opt for the slivered almonds, and this once nutritionally
lacking favorite is transformed into something delicious and healthy.
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