With Thanksgiving kind of different, just like this entire year has been year of doing things differently, I thought I would create two sides that is sure to please any type of eater. I have two dishes one that is for the vegan in the family and one that is for the meat eater. Let’s see what he thinks about the twi different dishes, with his feeding feedback below.
These sauces are interchangeable in that you can use what ever vegetable you want to use. Broccoli would be a great substitute for the yellow squash or even butternut squash or potatoes. You can even substitute the green beans for kale, collard greens or even brussel sprouts. The main thing with both of these recipes is all about creating the two sauces that makes this a winner no matter what vegetable you decide to go with. Here is what you need to make your own pan!
Green Bean Casserole
Vegan Squash Casserole
With this sauce the most important part of a this recipe is that you allow the cashews to soak in boiling water for at least 30 minutes. If you can soak for a few hours that is even better and if you do not have a powerful blender that will help ensure that your cashews will blend into a smooth and creamy sauce.
While your cashews are soaking chop the yellow squash into 1/4 inch rounds. Add to a large bowl and set aside. You want the squash to be ready for you when the sauce is complete.
If you are using fresh cauliflower chop the florets into small pieces and steam over a pot of boing water covering with a lid. Allow to steam and cook until the cauliflower is fork tender. If using frozen cauliflower add to a pan of water, covering with a lid, and steam until the cauliflower is fork tender. Once cooked allow to cool down, remove from the heat, draining any excess water.
Chop your onion and garlic, and remove the thyme leaves from the steams. Add to a heated pan with 1 tbs of avocado oil. Allow to cook until the onions become transparent about 5 minutes. Remove from the heat and allow to cool down.
Add the cooked cauliflower and cooked onion mixture to the blender. Drain and rinse your soaking cashews and add them along with the other remaining ingredients to the blender. Blend on high until the mixture is completely blended through. This usually takes about 2 minute or longer depending on how high powered your blender is. The key to that you really blend everything together into a smooth sauce.
Taste your cauli-cashew sauce to see if it has a saltiness to it. If not add more salt because remember that you want your sauce to be bold and flavor packed because it is where all the flavor comes from. Add the sauce to the yellow squash rounds and stir to combine to evenly coat. Add to squash to the baking dish pressing into the dish.
Add the green pea crisps, fresh chopped herb mixture, umami powder, smoked paprika, and 1/4 tsp onion powder to a plastic bag. Crush the pea crips using your fingers until a crows mixture. Top evenly the squash in the baking dish.
Add uncovered to a 350 F degree oven and cook for 30 minutes. Brown the top by turning the broiler on and watch until it browns to your desired browning, making sure that you remove it before it burns, because it can go from browning to burning.
Green Bean Casserole
Add the frozen thawed cut green beans to a large bowl. Add 1/2 tsp of salt to the green beans and stir to combine.
Slice the salami into small pieces. Add to a medium pan over medium heat. Allow the salami to render the fat and crisp up in that fat. Stir often so the salami crips and cooks evenly. Remove from the pan using a slotted spoon adding them to the green beans. Pour the excess oil into a bowl and set aside.
Add the chopped mushrooms to the same pan used to cook the salami. Allow the mushrooms to cook without moving for about 5 minutes. Turn the mushrooms over and allow the cook without turning for another 5 minutes. Add 1 tsp salt, 1/2 tsp garlic powder, and 1 tsp of the rendered fat from the salami to the mushrooms and stir to combine. Allow the mushrooms to cook until crispy, about 3 additional minutes. Remove mushrooms from the pan and set aside.
Add 2 tsp avocado oil to the pan to eat up. Add sliced onions and 1/2 tsp salt to the pan stir to combine. Cook the onion over medium low heat stirring often allowing to cook until the onion have reduced by over half and have darken in color from cartelizing. This process can take from 15 – 20 minutes. Remove the onions from the heat adding to the bowl with the mushrooms.
Add 1 TBS of butter to the pan over medium low heat. Allow the butter to melt and start to bubble up. Sprinkle the flour over the melted butter and using a whisk stir to combine. Whisk out any clumps until the mixture is smooth. Allow the mixture to cook for a few minutes until it starts to darken in color.
Slowly add in the chicken stock continuing to stir the mixture, whisking any lumps as they appear. Slowly add in the can of evaporated milk stirring to combine. Add the cooked mushrooms, onions, and fresh herbs to the pan, stirring to combine. Allow the sauce to cook for about 5 minutes, it will thicken up. If the sauce is too thick add more chicken stock to thin in out. Taste the sauce and add adjust seasoning as needed.
Pour the mushroom and onion sauce mixture over the green beans and salami mixture. Stir until combined. If the sauce is too thick add in more chicken stock to thin out the mixture. If you do add in more chicken stock taste to see if the seasoning needs to be adjusted. Add the mixture to a baking dish.
Add the panko bread crumbs and the fresh herbs to the bowl that was used to mix the green beans up. Add 1 tsp of the rendered fat from cooking the salami. Stir to combine and add to the top of the green bean mixture. Add to a preheated over cooking at 350 degrees F for 30 minutes. Brown the top by turning the broiler on and watch until it browns to your desired browning, making sure that you remove it before it burns, because it can go from browning to burning.
Note if you are planning on making these both wait to cook them at the same time. and follow the same baking and browning instructions for them both. They cook for the same amount of time.
I hope you enjoy these recipes that are perfect for any family member this thanksgiving! Happy Thanksgiving to you and your family no matter how you may be celebrating it in a new and different way then usual. How ever you celebrate this year, please be safe and enjoy the company that you are breaking bread with!
Tiger’s Feeding Feedback
Now I wasn’t a fan of squash until later in life. I now appreciate squash in a whole other light. Again whatever Nic does to her food is very different than I’m used to, being a boy from the country. This squash recipe was different from anything I every had but it was very tasty. I felt all the nutritious stuff I know she put in the recipe going down my throat with every bite. I think there was something tricky about the squash which I will find out later but can’t go wrong with the squash. I loved it! Thanks Babygirl!!!!!
I never liked green beans as much as my beloved sweet peas but whatever combination was put in this recipe hit the spot. I didn’t even really notice or think I was eating green beans. There was something “bacon like” I was tasting. This was something that I’ve never had before but once it hit my taste buds I was an immediate fan. Most of you may be thinking everything my Girl cooks can’t always be good. Sometimes she can go left on me like with the hamburger/hot dog thing but I’m telling you she is Blessed. Another great feeding. I have something new I can say I’ve tried and I’m a very picky eater. Chicken and beef for Life. LOL.