Guest guest Posted November 19, 2005 Report Share Posted November 19, 2005 Here's my lowfat version of " that " green bean recipe we all were raised with. It can be vegetarian or vegan: Snap 2 to 3 cups fresh green beans into segments and steam until very tender, 10 to 15 minutes. Meanwhile make a sauce: combine 1 cup milk or unsweetened soymilk with 1 cube vegetable bouillon or 1 teaspoon vegetable base and 1 1/2 teaspoons cornstarch. When the cornstarch is thoroughly mixed, heat mixture on the stove, stirring constantly, until the sauce thickens and bubbles. Then stir in some or all of the following: Saltfree Spike vegan *bcn* bits grated cheese walnuts, almonds, or cashews, broken up fried onions (the kind that comes in a can or jar -- these are vegan; I get mine at an Asian market because they're cheaper there) Other seasonings of choice if desired Taste sauce, and when it's to your liking, stir in the green beans and put into a casserole. Refrigerate until nearly dinnertime if you're making it ahead. Then nuke or reheat in the oven (350 degrees for 25 minutes or until heated through). Serve with more fried onions and chow mein noodles if desired. Sherry in Oregon Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2005 Report Share Posted November 21, 2005 Sherry That is so nice of you to send this!! How funny, I laughed... when I saw the words the recipe we all were raised on... my daughter just married found out that her MIL is making the *regular*version for Thanksgiving dinner, This is her first dinner with them on a holiday and she the only vegetarian is dying a thousand deaths... LOL.. she never liked it either way.... but I do , so Thanks Ezezia On 11/19/05, Sherry Rose <sherry wrote: > > Here's my lowfat version of " that " green bean recipe we all were raised > with. It can be vegetarian or vegan: > > Snap 2 to 3 cups fresh green beans into segments and steam until very > tender, 10 to 15 minutes. > > Meanwhile make a sauce: combine 1 cup milk or unsweetened soymilk with 1 > cube vegetable bouillon or 1 teaspoon vegetable base and 1 1/2 teaspoons > cornstarch. When the cornstarch is thoroughly mixed, heat mixture on the > stove, stirring constantly, until the sauce thickens and bubbles. Then > stir in some or all of the following: > > Saltfree Spike > vegan *bcn* bits > grated cheese > walnuts, almonds, or cashews, broken up > fried onions (the kind that comes in a can or jar -- these are vegan; I > get > mine at an Asian market because they're cheaper there) > Other seasonings of choice if desired > > Taste sauce, and when it's to your liking, stir in the green beans and put > > into a casserole. Refrigerate until nearly dinnertime if you're making it > ahead. Then nuke or reheat in the oven (350 degrees for 25 minutes or > until heated through). Serve with more fried onions and chow mein noodles > if desired. > > Sherry in Oregon > > > > Quote Link to comment Share on other sites More sharing options...
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