Ever since I made Emily’s Nutritional Yeast Cheese sauce, I have been wanting to try nutritional yeast in a variety of dishes. I have used it over pasta so far, but this time, I thought I would use it to make a Green Bean Casserole. I really like the result.
The Players
2 pounds fresh green beans
1 small onion, diced
2-3 cloves garlic
1 “batch” of Emily’s Nutritional Yeast “Cheese” Sauce
1/4 cup bread crumbs (optional)
The Fun
1. Trim the ends of the beans and cut in to bite sized pieces while heating oven to 350 degrees.
2. Steam beans but don’t cook all the way through. They should still be fairly crisp. While beans are steaming, saute the onion and garlic.
3. Remove beans and place in an oven safe dish. Add in the onions and garlic and top with Nutritional Yeast “Cheese” sauce. Stir together.
4. Top with bread crumbs. Place in oven and bake for approximately 25 minutes.
These brussels sprouts are seriously amazing. The next time I make them, I will definitely roast them for 25 minutes instead of 20, but they were so good! The photo above is of them prior to roasting. I forgot to snap a photo of them after I was done, but I got the recipe and idea from Emily at Daily Garnish. [You can also find it on her recipe page. I'm so jealous and need to subscribe to this service so my recipes are as easy to search!] Because I used soy sauce, I skipped on the salt and pepper. I also forgot to stir in the middle. Oops.
While Butternut squash will get sweeter in the fall, our CSA had some to offer, so I scooped up a few. I love butternut and the chance to have it a little early was worth it to me! I like to bake it, sautee it and do all kinds of tasty things with butternut, but last weekend, I decided to do the simplest of all– grill it!
The Ingredients
As many butternut squash as you would like to eat
olive oil
Directions
1. Slice off the stem of the squash and then slice it in half. Scoop out the seeds and guts.
2. Drizzle olive oil on the flesh side of the squash and spread it over the entire flesh.
3. Place flesh side down on a pre-heated grill. I use a low heat setting.
4. After 10-15 minutes, flip the squash over.
5. Repeat flipping to prevent burning until squash is tender.
6. Scoop the flesh out and enjoy!
I never really ate Okra in any other fashion than pickled until I moved to Oklahoma. I’m not a big fan of most fried Okra, but because of its nutrition, I am learning how to prepare it. I say learning, because this is really the only way so far that I have learned to make it well. It’s really a super easy recipe.
The Ingredients
2 tbsp butter or olive oil
Okra enough for how many people you’re serving
sea salt
fresh ground pepper
The Directions
1. Heat the oil in a pan large enough to sauté the okra in one layer. Once hot, add the okra and then sprinkle with sea salt and freshly ground pepper (I do that right on over the okra…grinding the salt and pepper).
2. Toss them around every couple of minutes until they are tender, but not mushy. I like to leave mine with a little crunch, but go on and cook them a little more if you like them to be more tender.
3. Serve.
It doesn’t get any easier than that!
I originally posted this way back in 2008. We love it!
My husband made
fried eggplant, and I thought– hey, why not throw some fresh tomato, basil and mozzarella on it and serve it over pasta? Here is how we prepared the eggplant.
What you need:
2-4 tablespoons saffron oil
1 large eggplant, sliced (I don’t peel mine)
3 eggs, beaten
2 cups dry Italian style bread crumbs (or your own with plain crumbs and fresh herbs)
2-3 sliced tomatoes with some of the “guts” removed
basil (as much or little as you think you might like, chopped is better)
1 pound fresh mozerella, sliced
cooking spray (Pam or spray olive oil)
garlic powder
salt
pepper
seasoning salt
Parmesan cheese (1 handful– shredded)
The Fun Part:
1. Heat oil in a frying pan and oven to 425 degrees.
2. Mix up the egg mixture by adding garlic powder, salt, pepper and seasoning salt (all to taste).
3. Mix parmesan cheese with the breadcrumbs.
4. Dip eggplant in egg mixture and then bread crumbs.
5. Fry eggplant 2-3 minutes each side (until golden brown).
6. Drain on paper towels.
7. Spray bottom of pan with cooking spray.
8. Arrange eggplant in pan.
9. top with slice of tomato, basil and mozerella.
10. Bake in oven until top of cheese is brown and bubbly– or just melted– depending on your preference.
One thing to keep in mind is if your tomato is really juicy, you might want to seed it or your eggplant will get soggy.
It’s tasty! Try it!
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