Friday, May 17, 2013

Candied acorn squash and green bean casserole

Today was a good day,  and on good days I just love to eat yummy holiday-like food that makes me feel all warm inside.  Today I got offered my dream job,  so I decided to make a celebratory feast.  Enjoy :)

Candied acorn squash
(makes 4 servings )

2 acorn squash,  halved and cleaned
1 can of your favorite whole berry cranberry sauce
1/4 cup sugar
2 tbsp cinnamon
Pecans or walnuts (optional)

Mix sugar,  cranberry sauce, nuts and cinnamon in a bowl,  thoroughly clean seeds from squash and spoon cranberry mixture into center.  Bake at 375 F  for 1 hour, serve with some no-turkey seitan and yummy vegan green bean casserole!

Green bean casserole
3 cans organic  green beans
4 tbsp vegan butter
1/2-1cup flour
1/4 cup panko
2 cups vegetable bouillon (I use better than bouillon)
Start out with a roux, add 4tbsp vegan butter to a pot. Once melted stir in 1/2 -1cup flour and cook until golden.  Add 2 cups vegetable bouillon and bring to a boil while mixing,  cook until thick like gravy, remove from heat.  In a casserole dish add green beans, layer gravy mixture over green beans until none is left.  Top with panko and garlic powder to taste. Cook in oven at 375 F for 1 hour and enjoy! 

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