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If you’ve ever enjoyed the subtly sweet and oh-so-mildly spiced Indian dish known as Malai Kofta, your tastebuds will experience a similar ecstasy when they meet this dish that I offer you today—Methi Malai. This sumptuous side dish, which is perfect for spring, can be served alone or over some basmati rice.
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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.
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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
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