Vegan Green Bean Casserole Recipe!
These Turkey Stuffed Squash are a delicious and healthy side for Thanksgiving! Recipe Below!
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RECIPES
Turkey Sausage-stuffed Squash
Serves 4
INGREDIENTS
2 large acorn squash, halved and seeded
2 tablespoon olive oil
½ tablespoon garlic powder
½ tsp ground sage, divided
¾ lb turkey sausage links, casings removed
1 onion, finely chopped
½ cup finely chopped celery
4 oz mushrooms, chopped
1 apple, cored and chopped
1 cup panko crumbs
¼ cup grated Parmesan cheese
salt and pepper
2 eggs, beaten
PREPARATION
Preheat oven to 400°F (200°C).
Combine the olive oil, garlic, and 1/4 tsp sage. Brush the inside and outside of each squash with the garlic oil mix. Place the squash on a cookie sheet, cut side up, and roast for 50-60 minutes, or until fork-tender.
In a large skillet over medium heat, brown the sausage. When the sausage is browned, remove it from the pan and place on a paper towel-lined plate, set aside. To the skillet, add the onions, celery, and mushrooms and cook for 3 minutes. Add the apples and cook for another 2 minutes.
Return the sausage to the skillet then remove from heat. Season with 1/4 tsp sage, salt, and pepper. Stir in the panko and Parmesan. Add the egg and stir to combine.
Divide the stuffing evenly among the four squash halves. Return to the oven and bake for another 30 minutes.
Vegan Green Bean casserole
Serves 6
INGREDIENTS
2 tablespoons vegetable oil
1 pound green beans (rinsed, trimmed, and cut in half)
Salt, to taste
Pepper, to taste
4 tablespoon vegan butter
1 medium shallot, minced
2 cloves garlic, minced
1 cup finely chopped baby bella mushrooms
2 tablespoon all-purpose flour
1 cup vegetable broth
1 cup almond milk, plain, unsweetened
1 ½ cupv crispy fried onions
PREPARATION
Preheat oven to 400°F (200°C).
Bring a large pot of water to a boil and salt well - it will help season the green beans. Add green beans and cook for 5 minutes, then drain and place in an ice water bath to stop cooking. Drain and set aside.
In a large oven-safe skillet over medium heat, add vegan butter, shallots, garlic, mushrooms, salt, and pepper. Stir and cook until the vegetables are soft and browned, around 5 minutes.
Sprinkle in flour and whisk to stir and coat the veggies. Cook for 1 minute, then slowly add in veggie stock, whisking to incorporate.
Add almond milk next and whisk to stir again. Season with a touch more salt and pepper and bring to a simmer, then reduce heat to low to thicken. Cook for 5-7 minutes more, or until thick and bubbly. Taste and adjust seasonings as needed.
Remove from heat and add 1/3 of the fried onions (1/2 cup as original recipe is written // adjust if altering batch size) and all of the cooked green beans. Toss to coat well, and top with remaining fried onions.
Bake for 15 minutes, or until warmed through and bubbly and slightly browned on top. Serve immediately (handle pan carefully).
#vegan #beans #Thanksgiving
© 2020 Matthew Francis
© 2020 Francis Film, LLC
Betty's Impossible Pumpkin Pie for Thanksgiving
Betty demonstrates how to make Impossible Pumpkin Pie. This is a great pie for Thanksgiving and is so easy to make. It makes its own crust!
Impossible Pumpkin Pie
2/3 cup sugar
½ cup Bisquick baking mix
2 tablespoons melted butter
12-ounce can evaporated milk
2 eggs
15-ounce can pumpkin puree
2 ½ teaspoons pumpkin pie spice
2 teaspoons vanilla extract
cooking oil spray
sweetened whipped cream
mint sprigs
Place all ingredients in a large bowl. Use a mixer on medium to high speed to beat mixture until smooth, about 1 minute. Pour into a pie plate that has been sprayed with cooking oil spray. Bake at 350 degrees (F) about 40 to 45 minutes, or until a knife inserted into the middle comes out clean. Remove from oven and place on a cooling rack to cool. Chill pie before garnishing the top. To serve, cut pie into 8 wedges. Place each wedge on a dessert plate. Put a dollop of sweetened whipped cream and a sprig of mint on each wedge. Serve immediately. I hope you enjoy this great Thanksgiving Impossible Pumpkin Pie! Love, --Betty ♥♥♥
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What's For Dinner - Fried Green Tomatoes - Fried Squash - Peach Hand Pies - Fresh Green Beans
What’s For Dinner - Fried Green Tomatoes - Fried Squash - Peach Hand Pies - Fresh Green Beans - Summer Garden Cooking - Cooking Like Mamaw
I hope you enjoy this week’s What’s For Dinner; I spent the whole day in the kitchen cooking fresh summer food that I purchased at our local fruit market. Cooking these foods really brought back memories of when I was a little girl and all the good food my mamaw cooked. She raised 9 kids and did all her cooking from scratch and it was the best! I hope you enjoy our meal of fried green tomatoes, fried squash, fresh green beans with new potatoes, some leftover pinto beans and cornbread, and the fresh peach hand pies. It was all so delicious and I will link any recipes or have them typed out below for you as best I can. Be sure to check out @CountryBoyCookingwithMarshall for all his great southern cooking videos; where I learned the trick to cutting squash like his momma. Also thank you to my local market The Horn of Plenty for allowing me to film their beautiful market and for always having the freshest food in town and lots of other goodies, too. Thanks for stopping by and letting me take a stroll down memory lane. II hope you will subscribe and come back every Sunday for more dinner ideas. #whatsfordinner #budgetfriendlymeals #friedgreentomatoes #friedsquash #peachhandpies #freshgreenbeans #summergarden #summergardencooking #mamawscooking #cookinglikemamaw
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Green Beans and New Potatoes
I had a plastic grocery store bag full of beans, and I used about six slices of bacon to render the fat for cooking. String, break and wash the beans, put them in the pot with the cooked bacon and fat, cover with water, salt and pepper to taste. Bring to a boil, cover and let the water cook down for a couple hours. I added my potatoes when the beans were almost done but you can cook them in another pot if you wanted.
Squash and Green Tomato Breading
I used 1 cup of cornmeal and 1 cup of flour and had enough to cover my squash and green tomato.
Here is the recipe I kinda went by to make the peach hand pies:
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Hi and welcome to my kitchen, I am so glad that you stopped in today. I am just a simple, southern wife and momma who is passionate about all things faith, family and home. I share videos of quick and easy meals, grocery hauls, and meal plans. I am not a perfect wife, mom or human by any means, but I do strive to leave my corner of the world better for me having been there. I hope you enjoy my videos and are inspired to make your kitchen a welcoming place that you love. I hope my channel leaves you encouraged, smiling and feeling like we’ve just had a visit across my kitchen table. - Mel
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Impossible Bacon Cheeseburger Pie
I was so excited to find some old cookbooks in my mother-in-law's kitchen. Making these old recipes from Bisquick for Impossible Pies is so much fun. And quite tasty too!
Impossible Bacon Cheeseburger Pie
6 slices bacon
1 lb ground beef
1/4 tsp pepper
1 large onion chopped
1 cup shredded cheddar cheese
1/2 cup Bisquick
1. cup milk
1/4 cup ketchup
2 eggs
Preheat oven to 400 degrees. Spray a 9 inch pie plate with cooking oil spray.
Fry bacon until crispy and set aside. Once cool enough chop into small pieces.
Fry ground beef, onion and pepper. Drain grease.
In pie plate combine burger, onion, bacon and ketchup and spread in bottom of pie plate. Sprinkle cheese over the hamburger mixture.
In a separate container combine the milk, eggs and Bisquick. Mix well until all combined. Pour over burger mixture in pie plate.
Bake 20 - 25 minutes.
Serve with things like lettuce, pickles, ketchup, mustard or even Thousand Island dressing to make it even better.
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