Category Archives: Green Beans

Sign up now for our Sacred & Delicious Blog

Receive our bonus gift: Sacred & Delicious food list!


  • Please select the heart
  • This field is for validation purposes and should be left unchanged.

Related Topics:

Healthy Comfort Food 2023 Spring Edition: Gluten-Free Vegan Pot Pie

With family coming home this week for holidays and spring breaks, it’s a perfect time to make a delicious—if perfectly imperfect— Vegan Gluten-Free Pot Pie. No doubt, this dish is a project if you make your own crust, so working folks will want to save it for the weekend unless you make the crust the day before and refrigerate it.

I call it perfectly imperfect because I am not a pie crust aficionado. Although my mother was an excellent (and revered) math teacher, she was not a baker, so I never learned to make pie crusts by her side. My friend and baking mentor, Martina Straub, helped me perfect a spelt crust many years ago when I was hoping that low-gluten goodies were good enough to support my health. But alas! I needed to go 100 percent gluten-free to heal my gut and related inflammatory conditions.

Print
Read More

Update a Favorite Recipe with Vegan Tapenade

After cooking my Elegant Green Beans recipe every week for more than a decade, I thought it might be fun to try something a little different this week. Imagine that! And so, my friends, I present you with Green Beans with Vegan Tapenade, a warm zesty side dish that can double as a salad come spring and summer.

Print
Read More

Thanksgiving Sides Your Guests Will Never Forget!

For vegetarians and vegans, Thanksgiving is all about the traditional mouth-watering side dishes, and of course, I’m all about making them as healthy as they are delicious!

Today I’ll point to all of my favorite holiday sides and introduce you to a new recipe: Reimagined Green Bean Casserole.

When I was young, in the ’50s and ’60s, cooking for convenience was all the rage, and there was no cornucopia of fresh vegetables readily available in grocery stores. I can’t fault my mother for her frozen spinach with canned mushroom soup—though just the thought of it now makes me cringe! Even then, I had no taste for such food. I learned to love vegetables only when I began cooking with my college roommate, Ellen Brock, who grew up picking fresh veggies out of her mother’s garden.

But there was nothing wrong with the idea behind my in-laws’ green bean casserole with canned mushroom soup and canned onion rings. The potential is there for a great dish. I invite you to expand your culinary imagination with this recipe.

This Reimagined Green Bean Casserole is a vegan and gluten-free dish made with fresh ingredients: green beans, caramelized onions, fresh almond milk (if available), fresh ginger, and shiitake mushrooms

Print
Read More