50 States, 50 Vegan Dishes: Arkansas vegan green beans

November 1, 2012 at 6:00 pm | Posted in 50 States 50 Vegan Dishes, VeganMoFo | 1 Comment
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I love green beans. I have come to love them more fresh from the organic farm. They can be a pain to pick, as they like to hide and blend in. But they are so easy to cook and so yummy, too!

When I started by 50 States, 50 Vegan Dishes challenge, I chose this recipe because it was quick, simple and included green beans.

Since I have more green beans than I know what to do with them, I figured I would do this recipe for a Vegan MoFo challenge.

Traditional Arkansas green beans call for sugar and bacon. Bacon isn’t very vegan-friendly, but there are great alternatives now. This might not be as low in calories because it still uses sugar and the Earth Balance can get fatty, but it is definitely a good alternative. I cut back on the sugar and made it quicker by pan sauteing instead of putting it in the oven. I guess that’s the perks of no meat. I also used fresh beans instead of the canned.

It wasn’t hard for me to put this together, so whip it up as a side dish for dinner!

Ingredients:

  • A bag full of fresh green beans, probably about three cups if cut in half
  • 5 to 6 slices of LightLife Smart bacon, ripped into pieces
  • 3 tbsps of white sugar
  • 2 tbsps of Earth Balance or other vegan spread
  • 1 tbsp tamari or soy sauce
  • 1 tsp garlic powder

Recipe:

  1. Pluck the ends off the green beans, and cut in half if you want an easier way to eat them. (I kept them long.)
  2. Boil the green beans in a little water for about 7 to 10 minutes.
  3. Meanwhile, melt a tablespoon in a skillet, and add the crumbled Smart Bacon to the pan. Saute for about 5 minutes.
  4. Drain the green beans and add to the skillet with the Smart Bacon. Add the garlic powder, tamari and the other tablespoon of Earth Balance. Saute for a few minutes to let flavors meld.
  5. Serve!

How do you like to eat green beans?

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Vegan McDonald’s switch: ‘egg mcguffin’

October 23, 2012 at 10:00 am | Posted in VeganMoFo | 2 Comments
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Egg McGuffin by Alicia Simpson

Breakfast sandwiches always stare at me when I get up early enough to eat breakfast and happen into a Sheetz or other fast food place, like McDonald’s. The fact they come from a fast-food place doesn’t make them healthy, but I am hungry for one nonetheless.

It has been a long time since I had a breakfast sandwich.

And then I stumbled upon the egg mcguffin recipe in Alicia Simpson’s “Quick and Easy Vegan Comfort Food,” and all I could do is think “YESSSS!”

I was super excited to make these, but there was going to be one modification: the vegan meat. I needed Lightlife Smart Bacon for another recipe, and vegan breakfast sausage patties are hard to come by (though I did find new ones by Gardein in Baltimore Saturday night.)

Flaky, toasted bread? Check. Faux meat and cheese? Check. Then came the tofu “egg,” which surprisingly held up well and tasted similar to eggs (without the cruelty), even if it gunked up my Magic Bullet blender.

It was great and kept me full to lunch, which is a rarity these days. It can be quite high in calories, especially for something I am not used to eating in the morning (I ate two. They were just too yummy.) But it great after a run or gym time before work.

I recommend making the tofu “egg” patty the night before, because it is a pain when you are rushing in the first place. Also, melt the cheese with your toaster oven on the bread if you have one.

I can’t wait to make more. I highly recommend these for the busy person who needs a dish with a good amount of protein in the morning.

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