My Contributions to Thanksgiving

So, Thanksgiving meals are not healthy. Nothing healthful goes on at our table…at all.  So I decided I needed to add something and subtract something.  My only contribution to Thanksgiving meal was always the Green Bean Casserole-with 2 cups added Tillamook mild cheddar cheese…which is really the best way to eat that casserole.  Well this year…no creamy soup and cheese laden casserole at my families table.

I decided that since I am trying to lead a vegan life, that I would come up with two recipes that are not only healthy but vegan-that way I am helping all my family in eating less meat on Thanksgiving.  This year I made the green beans in a different way.  I decided to make Green Bean and Mushroom Marinade.  I found the recipe on Pinterest (shocking I know…obviously I spend way to much time on there!) back in October and I made it for my mom’s birthday.  Big hit!  So I decided to make it again.  Adults love it and kids could care less, but oh well.

The other recipe I decided to remake was the classic Ocean Spray Cranberry Sauce…the jellied out of the can-oh man, makes my mouth water.  And yes, I know the reason my mouth is watering is because of all the processed and sugary yuckiness in the can.  But I went looking for a recipe online and found a healthful recipe for cranberry sauce.  I have to say it is shocking to find so many recipes that use a full CUP of sugar for one 12oz bag of cranberries.  I mean, I know they are naturally tart but, sheesh, talk about sugar overload. So, since I have a diabetic in the family and I am hypoglycemic, I did a lower sugar version of different recipes I found.

Green Bean & Mushroom Marinade:

3 lbs Fresh Green Beans-washed, ends snapped off and cut in 1 inch pieces
2 16oz packages Baby Bella Mushrooms-sliced
1 1/2 Tbsp Olive Oil
1 Tbsp Balsamic Vinegar
Salt and Pepper to taste

1. Open a gallon size Ziplock bag

2. Wash green beans and cut into one inch pieces.  Drop into opened Ziplock bag.

3. Open pre-washed bag of sliced mushrooms and drop into Ziplock bag. If you bought whole mushrooms, wash with wet washcloth and slice.

4. In bag, drop in oil and vinegar.  Zip closed the bag then shake it for all it worth.

5. Place bag in refrigerator, turning bag over once during a two-hour period.

6. Pre-heat oven to 450°. Pour mixture onto baking sheet and salt and pepper.

7. Bake/roast for 30 minutes, or until desired doneness.

8. Dish up and enjoy a healthy veggie side-dish.

Cranberry Sauce:

1 12oz bag fresh or frozen cranberries
2 Pears-chopped small
1/4 C Organic Brown Sugar
1 C Water

1. Dump all ingredients into a medium size sauce pan and bring to a boil.

2. Let boil one full minute, then drop down to a simmer.

3. Let simmer for 20-25 minutes, or until cranberries burst and sauce thickens.

4. Let set until cooled. Refrigerate until eating time.

5. Serve cold or at room temp.

3 thoughts on “My Contributions to Thanksgiving

  1. Pingback: Cranberry and Blueberry Sauce | Fitting Into Vegan

  2. Pingback: Savory Roasted Potatoes and Green Beans | Fitting Into Vegan

  3. Pingback: Balsamic Roasted Sweet Potatoes and Brussels Sprouts | Fitting Into Vegan

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