So I bet you saw the title of this blog and were like she’s going to talk about Robin today or maybe Bucky
but today was going to talk about one of the Shannon sidekicks Percy but then a funny thing happened… while I was heating my mug of SoyNog – I spotted the not so little spider that lives under our microwave. Whenever I think about him – I can’t help but wonder if/when our little radioactive spider friend will some day bite one of us and we’ll have to shoulder the great responsibility of being super heroes. SIGH. The thought already makes me tired. I’m so lazy…
Today we’re going to cover 2 – Yes you read that correctly – 2 classic sides that everyone needs for their Thanksgiving meal : Green Bean Casserole and Candied Orange Sweet Potatoes.
Now this Green Bean Casserole has been a favorite of me and mine for years and you may have seen it last week on the IDA blog but this sweet potato recipe is brand new to our house. We usually like a savory sweet potato around these parts but because we trust Betty, we need to bang out these out to complete our mission of veganizing everything Betty and because this is a classic dish that I never got to enjoy as a kid – I really got into making these potatoes and loved them. (We weren’t big on Thanksgiving at my house. To quote my mom – “Do we look like we came from Pilgrims?” – insert a Sicilian shrug in there – so candied sweet potatoes is huge for me!)
So let’s go eat already!
1/4 cup of Margarine
1/4 cup of Whole Wheat Flour
1 1/2 cup of Faux Chicken Broth (we used Better than Bouillon – No Chicken Base)
2 tbsp Bragg’s Liquid Amino Acid
1/2 tsp Garlic Powder
Dash of Liquid Smoke
2 tbsp Olive Oil
1/2 cup Nutritional Yeast Flakes
3-4 cans of Green Beans – I prefer Italian cut style but it depends on how gravy you like
1 2.8 oz can of French-Fried Onions
Preheat over to 350F.
Melt margarine over low heat. Add the flour and whisk until it forms a roux. Add the Faux Chicken Broth, Braggs and Garlic Powder – while still whisking – until thick and bubbly. Add the Vegetable Oil and Nut. Yeast. Continue whisking the mixture. Make sure it is like a gravy – if it is too dry add more Broth – too wet add more Nut.Yeast. Pour into a small casserole dish and then mix in green beans – do it gently so the beans stay intact. Bake casserole for 10 minutes, top with the French Fried Onions and baked 10 more minutes or until brown and bubbly.
Candied Orange Sweet Potatoes
4 Large Sweet Potatoes (cubed)
1/3 cup Brown Sugar
3 Tablespoons Margarine
3 Tablespoons Orange Juice
2 Tablespoons of Orange Peel
1/2 teaspoon Salt
1-2 cups Vegan Marshmallows ( we used Dandies vegan Marshmallows from The Chicago SoyDairy and they were prefect)
Olive Oil Cooking Spray
In a large pot, boil Sweet Potato Cube in water for 15 minutes or until they begin to get tender. Then drain. In your festive cast iron skillet, heat remaining ingredients at a medium heat until they are bubbling. Add Sweet Potatoes and stir gently until glazed.
Set oven to Roast.
Spray a glass baking dish with Cooking Spray and then fill with Sweet Potatoes. Sprinkle Vegan Marshmallows over the top and spread them out so they make a even layer. Slide your Baking dish in the Roaster for the count of 10. This should give you a nice browned layer of Marshmallows as well as some crispy edges on top.
Are these the healthiest way to enjoy your veggies – Hell No. Are they age old American classics that you can enjoy once a year or so? Hell Yes! And if you were missing these – I hope they take you back. My mission will be complete.
Related articles across the web