Comfort Food Dinner for a Cold Winter's Evening...Featuring Green Bean Casserole

I think one of the hardest parts to being dairy free is trying to find side dishes to go with meat main dishes. Mac and cheese is out (unless you want soy mac and cheese), and a lot of traditional veggies sides have either dairy or cream bases. Of course, that totally defeats the purpose of eating those healthy veggies.... but back to the topic... One I missed so much was green bean casserole. All that creamy, oniony goodness topped with more crunchy goodness. But after A LOT of searching, I found a really good (and EASY) green bean casserole that is so close to the "real thing" that even dairy eaters love it. We had friends over for dinner tonight so I made a pot roast in the oven (in my "magic" pot as my friend calls it) with homemade onion gravy, along with roasted red potatoes with garlic, roasted cauliflower and carrots, and the green bean casserole. I didn't take pictures of the pot roast, because originally I was only going to post the green bean casserole recipe. But I've decided to post the method for the roast and veggies also, sorry for the lack of pictures.

OVEN BAKED POT ROAST:
1 rump or sirloin tip roast (have used both with the same cooking method)
1 medium onion quartered, or 1/2 of a large onion. I have used white, yellow, and purple before. They all work well.
2-3 tablespoons olive oil or vegetable oil ( I prefer olive oil)
salt and pepper to taste.
Method:
Preheat oven to 350 degrees. Put meat in an oven safe pot (mine is cast iron). Place onions around the meat, pour on the oil, and salt and pepper. Cover and put in the oven. THAT'S ALL!



ROASTED RED POTATOES:
I like the red fingerling potatoes because they have almost a creamy texture, but you can use any red potatoes.
Cut them into the size you prefer. Keep in mind that the smaller they are the faster they cook.
I like to line my baking sheets with aluminum foil when roasting to save time cleaning up.
Spray the sheet with olive oil cooking spray.
Toss the potatoes with olive oil, salt, pepper, and garlic if you like. For nights when I am trying to be quick I will use dried garlic. I know, it's a cheap shortcut, but it works.
Put in the oven about 30-40 minutes before you want to eat.



ROASTED CAULIFLOWER AND CARROTS:
This has become one of our families favorite side dishes. And it's so easy, fast, and healthy. A win win!
You need:
1 head cauliflower
4-5 carrots
salt and pepper
olive oil
and herbs you want to use- oregano, garlic, rosemary, basil, thyme
Same as with the potatoes- line your baking sheet with foil. Spray with cooking spray.
Cut veggies- I cut the carrots into sticks. Toss with olive oil, salt pepper, and what herbs you choose. Sometimes I don't use any, but if I am making rosemary chicken, I will add a little thyme or rosemary to make the flavors blend better.
Put in the oven 20-30 minutes before the meat is done.



GREEN BEAN CASSEROLE:
Ingredients:
1-1/2 cups soy milk
1 cube chicken bouillon
1 to 2 tablespoons olive oil
1/2 medium onion, diced
3/4 cup chopped mushrooms
1 carrot, diced
any of the following you want to add:
basil
garlic
marjoram
oregano
pepper
sage
salt
thyme
3 tablespoons cornstarch flour
2 or 3 tablespoons cold water
2 cans French cut green beans
1 can fried onion ( I prefer the Trader Joes brand, but I have also found that a Garlic Pepper flavored kind works great too)

Method:
1. In a saucepan, heat the soy milk and veggie bouillon.
2. Stir until bouillon cube disintegrates.Be careful to not scald the milk.


3. In a separate skillet heat 1-2 Tablespoons Olive Oil.
4. Add the onions, mushrooms, and carrots; saute until the onions are translucent.



5.Add the herbs and spices-basil, garlic, marjoram, oregano, pepper, sage, salt, and thyme.
6. Make a thickener by combining the flour and cold water, mixing well.
7.Pour into the milk-bouillon mixture. Stir well and often, because this will coagulate quickly once heated.
8. Combine the green beans, sauteed veggies, and half the fried onions. Then add the milk mixture, mixing well. Top with fried onions.
9. Bake at 350 degrees Fahrenheit for 10 to 15 minutes, or until the French fried onions begin to brown.



Makes: 4 to 6 servings




A total comfort food dinner tonight- Pot roast, gravy, roasted veggies, and green bean casserole. Topped off with a great red wine. Perfect ending to a very busy day!