Recipes to Live By
Recipes . . . W
hat does a vegetarian eat at Tanksgiving? I remember the first time I brought a vegetarian to Grandma's for Tanksgiving
dinner—she was beside herself. "What is she going to eat?" she panicked. But then she calmed down and thought, "We
have mashed potatoes and gravy, stuffing, green beans–there will be food." I hated to make her blood pressure rise again, but
it was unavoidable. "Grandma, when you put bacon in the green beans, chicken broth in the stuffing, and giblets in the gravy, they aren't vegetarian anymore." At this she was horrified, "No bacon in the green
beans? What do you use to season if not bacon?" I am including a delicious green bean recipe I make all the time—without using bacon or bacon grease. Feeding vegetarians at Tanksgiving is now
old hat to Grandma, which is good since my step- daughter, Maddie, is one. Accommodating a vegetarian at your table does
not have to be difficult. Considerate vegetarians– indeed a guest of any sort–do not expect their host or hostess to turn their world upside down to cater to their every need or whim. But most accommodations are easy. When cooking at home, I use vegetable stock instead of chicken; I set aside a portion of the meal before adding meat; and I often make extra side dishes. Although some vegetarians may get offended
at the common assumption they eat only salad, my meat-loving family always has several salad options on the table. I am sharing my mom's Pea Salad. It's a family favorite. Not only does Maddie like to eat it, she likes to make it which is great. In the original recipe, almost every ingredient is "to taste," so I am including the amounts I typically use, but feel free to adjust "to taste."
10 November 2013
to live by
by Tory Tedder-Loffland My mom uses American cheese singles and
canned peas, because that is what Great-Grandma Bess used. I try to stay away from canned vegetables and "cheese food." I usually make it with thawed frozen English peas and grated cheddar. It's very good, but sacrilege to my mom. It is my view that if they could have afforded it, the Great Depression-era folks wouldn't have wanted processed cheese food and mushy peas either.
Pan-Roasted Green Beans
INGREDIENTS Fresh Green Beans 1/4 C. Pine nuts or Almond slivers 3 T Olive oil, more as needed
1 lg. Shallot, minced 1 T fresh flat-leaf Parsley Fresh ground black pepper and Kosher salt, to taste
DIRECTIONS Add the green beans to a large pot of salted boiling
water and cook until bright green but still firm–about 2 minutes. Drain and transfer to a large bowl of iced water. When cool, drain again, and pat dry with paper towels. In a small saucepan, combine the nuts and the oil,
adding more oil if needed to just cover the nuts. Cook over medium heat until the nuts are golden. Remove from the heat and stir in the shallot. It will cook in the residual heat. Coat a large skillet with oil. Heat over medium-high
heat until very hot but not smoking. Add the beans and season with salt. Cook, tossing frequently, until charred dark brown in spots and tender-crisp, about 7 minutes. Top with the nut mixture, then the parsley. Season with pepper and serve. You can add grated lemon zest or wedges when serving. Another option is to add a tablespoon or so of minced garlic when you add the shallot. Delicious.
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