For the next week, Nov. 14 through 21, I’ll be posting one delicious, easy, and trustworthy vegan Thanksgiving recipes my family and I enjoy year after year.
Green Bean Casserole
from Ten Talents, (c) Rosalie Hurd and Dr. Frank Hurd
Ten Talents has been the staple recipe book in my vegan kitchen from my pre-vegan vegetarian days way back in my late teens and twenties. It’s still on my “favorite cookbooks” shelf and I use it constantly , never with more appreciation than at holiday time. If you’re looking for comfort food — solid American fare that tastes like Gramma made it but is healthy and animal-product-free, check out this classic book. “Green Bean Casserole” makes its way to our table every Thanksgiving, Christmas, and Easter — it’s way more than a side dish.
Green beans, cut and steamed
Cashew milk gravy
Almonds, blanched and sliced
Dry bread crumbs, seasoned
1. Lightly steamed green beans in boiling water and salt.
2. Pour casher milk gravy (recipe below) over beans.
3. Stir in almonds (as many as desired).
4. Top with seasoned crumbs.
5. Bake at 400 degrees F for 20 minutes.
Cashew Milk Gravy (white sauce)
2 cups water
1/2 cup raw cashew nuts (pieces work fine)
2 Tbls. arrowroot powder
2 tsp. onion powder
2 Tbls. oil
1/2 tsp. salt
Blend the above ingredients together. Stir constantly till thickened over medium flame (about 3 minutes). Dilute if necessary.