Tag Archives | green beans

Szechuan Green Beans

Szechuan Green Beans

If you’ve been following us for a while, you will know that when you see we are making Szechuan green beans, they are going to be a little bit different than what you’re used to. Like, in a good way though. No pan/deep-frying, no store-bought sauces, just bright, real food flavours that help our in-season green beans strut their fresh stuff.

Szechuan Green Beans

Green beans are a favourite around here once they finally hit the farmers market. The rest of the year, I find they can taste a bit like plastic straws, which I think is why people don’t always get super excited about them. But when they are grown locally and eaten close to when they were picked, they are sweet, tender, and even juicy.

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Green Bean Casserole…

Plant-based Green Bean Casserole

Green bean casserole is a dish that has haunted my dreams. I have made several versions of it for Americans working in Vancouver over their Thanksgiving Holiday. For the first Thanksgiving I catered, I googled ‘American Thanksgiving classics’ just to make sure I didn’t miss out on anyone’s favourites. I wasn’t expecting it to be too much different from ours, and it wasn’t, except for this mystery casserole (oh yeah, also the marshmallow yams…).

Plant-based Green Bean Casserole

I knew I couldn’t buy canned mushroom soup and boxed fried onions to serve over green beans for people who were at their most thankful (and paying me actual money). Not in good conscience anyway. So green bean casserole became something I thought about a disproportionate amount in October/November. I have made it with real mushrooms and heavy cream, topped with deep fried shallots, I’ve made it with a rich, gluten-free mascarpone béchamel, dried porcinis and double smoked bacon and now, years later, I have my most current version, the one I am most proud of.

Plant-based Green Bean Casserole

Whether gb casserole is a part of conversation in your household this time of year, or you are like I was, Canadian and gbc-ignorant, this is something you are going to want to try. To say it is gluten-free, dairy-free, and plant-based doesn’t drum up a lot of enthusiasm in times of comfort food requirements, I’m well aware of this. Don’t worry, despite its pure soul, it is just as rich and decadent as the original. The dairy is replaced by some blended up nuts and hemp hearts, the mushrooms are as wild as you can find them, and the (3 ingredient), extremely addictive crispy onions can almost be considered straight up health food.

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Green Beans with Millet and Garlic Scape Pesto

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As we age, I find it becomes easier let go of things that we may not be very good at. For instance, there is no reason for me ever to take another stab at doing my own accounting. I glaze over just thinking about it. And gardening. I always thought I would be a natural at growing my own vegetables, but as it turns out, I’m a lot better at cooking them. It takes a lot of time and attention to grow your own veggies and if you don’t have it, thank goodness for farmers, and the happiest place on earth: the farmers market.

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Eating locally is very en trend, and it feels like a trend that is here to stay. The less time between the produce’s garden-living time and your plate, the more nutrients they will still contain and the better they will taste. A stroll through the market can also be very culinarily inspiring and often enlightening too. Amongst the expected and anticipated favourites, there are always a couple of surprises. The part of the plant you never knew existed, that, yes, of course you would love to try. (more…)