So most people blog about their holiday food before the holiday. They want to help others be prepared for the holiday and therefore they prep and practice. Those are good people. But those people are not me.
I’m pretty fluid in my cooking most days. I keep my house stocked with pantry staples and good fruits and veggies and then cook with what I’ve got. Mostly this means that I rarely go buy ingredients for a specific recipe instead preferring to cook recipes with what I’ve already got.
This goes for holidays as well. Which means I bought what looked good to me at the store the week before and then used it to make my meal. Now, there were others coming to my Thanksgiving and they were bringing specific foods they wanted so I knew there would be enough lee-way for me to be creative.
So this is the first post in a series of a few that showcases what I made for Thanksgiving 2011; my first vegan Thanksgiving.
When Mark and I married (almost 16 years ago!) our food traditions melded together a bit. One of his was the traditional green bean casserole made with canned cream soups and topped with fried onions. I grew to enjoy it as well and it has graced our table at most holidays.
But this year I was looking for something different that was vegan but also used the fresh green beans I bought at the market this week. What I found did not dissapoint!
This recipe is being added to the Wellness Weekend event!
The original recipe comes from Saveur magazine November 2011
Green Beans with Tomatoes and Garlic
1/4 cup olive oil
10-12 cloves garlic sliced up
6 whole canned peeled tomatoes
2 lbs fresh green beans
1/2 cup water
salt & pepper
In a large pan with a lid add the oil and heat over medium heat. When hot add the garlic and stir until the garlic is soft (about 2 minutes). Add the tomatoes, breaking them up in the pan. Stir until the tomatoes break down. Add the water and trimmed green beans. Cover with the lid and let cook until the beans are the the softens you want. Mine took 15 minutes. Add salt and pepper to taste.