I’m kicking off a three-part seasonal series to help ease your way through the next few months: simple holiday magic now, sweet treats in December, and a gentle plant-forward reset in January for “Veganuary.” And since this one lands the day before Thanksgiving, let me just say it up front: you still have time to pull together something delicious without stressing yourself out.At Prairiewoods, we cook for large groups almost every day, and those groups always seem to include every imaginable set of dietary needs. After feeding so many people, I have learned that the real magic in holiday cooking is keeping things simple. The dishes that always win are the ones that are naturally plant-forward, easy to make gluten-free, and full of flavor from herbs, spices, and good aromatics.And here is my number one tip for anyone cooking for plant-based guests: skip the tofurkey. Just say no to fake meat. Trust me, a cozy side dish like the green bean casserole brings far more joy to the table. And if you really do want a plant-based main, soup is always the easiest answer. Make it ahead, warm before dinner, and serve it in a pretty crock on the table.
A couple of serving ideas:For the green bean casserole, a simple salad with leafy greens and roasted vegetables works beautifully.For the apple crisp, warm it up and serve with vegan vanilla bean ice cream.
Magic Green Bean Casserole
Serves 6–8
For the sauce:2 cups raw cashews, soaked overnight, rinsed, drained4 cups water1 teaspoon garlic powder1 teaspoon onion powder2 teaspoons kosher saltBlack pepper, to taste
For the casserole:1 pound fresh green beans, trimmed and cut into thirds8 ounces mushrooms, sliced1 small onion, thinly sliced2 cloves garlic, minced1 tablespoon olive oilSalt and pepper to tasteFor the topping:2 cups crispy fried onions (store-bought or gluten-free air-fried)Optional: pinch paprika and cayenne
InstructionsHeat oven to 400°F. Line a 9 x 13 casserole dish with parchment paper.Add the green beans, mushrooms, sliced onion, garlic, olive oil, salt and pepper directly to the dish. Toss to coat. Roast for 8 minutes.While the vegetables roast, blend the cashews, water, garlic powder, onion powder, salt and pepper until completely smooth, about 1 to 2 minutes. Adjust seasoning as needed.Pour the sauce evenly over the roasted vegetables and stir gently to coat. Top with crispy onions and optional spices.Bake for 10 minutes, until bubbling at the edges and crisp on top. Serve warm.Gluten-free tip:Thinly slice an onion, toss it with a little gluten-free flour, mist with oil and air fry at 350°F for 12 to 15 minutes, shaking a few times. The result is even better than canned fried onions.
Easy Peasy Apple Crisp
Serves 8–10
For the filling:6 large apples (about 4 pounds), peeled, cored, chopped small3 tablespoons all-purpose flour1/2 cup water2 tablespoons lemon juice1/2 cup brown sugar2 teaspoons cinnamon1/4 teaspoon salt2 tablespoons melted vegan butter
For the topping:1 cup all-purpose flour1 cup brown sugar1 cup old-fashioned oats1 teaspoon cinnamon1/2 teaspoon baking powder1/2 teaspoon salt1/2 cup vegan butter, softened
InstructionsPreheat oven to 350°F and lightly spray a 9 x 13 baking dish. Place the chopped apples in a large bowl. In a separate bowl, whisk the melted vegan butter with the flour, then add the water, lemon juice, brown sugar, cinnamon and salt. Pour over the apples, toss to coat and spread evenly in the prepared dish.In another bowl, combine the flour, brown sugar, oats, cinnamon, baking powder and salt. Work in the softened vegan butter with your fingers or a pastry cutter until crumbly. Sprinkle evenly over the apples.Bake for 45 minutes, until the topping is golden and the edges are bubbling. Serve warm with vegan vanilla bean ice cream.Mariah Andrews is a plant-based innovator, founder of The Plantiful Pantry (www.theplantifulpantry.com), cookbook author, and food service director at Prairiewoods Franciscan Spirituality Center in Hiawatha. She loves creating simple, nourishing meals inspired by her family and the food grown by local farmers near her home in Mount Vernon.
This article originally appeared on Iowa City Press-Citizen: Holiday magic made simple | Vegan Column
Reporting by Mariah Andrews, Special to the Press-Citizen / Iowa City Press-Citizen
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