Greenbeans & Potatoes

Dinner was delicious!

Spinach salad with Gorgonzola and sliced almonds- dressed in olive oil and vinegar

Mrs. Ma's greenbeans! My childhood best friend's Mom made the most amazing greenbeans and I made her give my mom the recipe. This is a vegged version, using tofurkey sausage instead of ground pork. I think it would also be good using mushrooms or tofu. The 'meat' is marinated in soy sauce (I used liquid aminos) and a little cornstarch. That was then sautéed in olive oil ( I think peanut oil would be really good too) then add LOTS of greenbeans and mix around. Add about 4 ounces of hoison sauce (chopped garlic, PB, rice vinegar, sesame oil, sriracha, black pepper) and 4 ounces water. Mix, cover pot, turn down/off heat, and steam.

Scalloped potatoes via Veganomicon- potatoes slices to 1/8 inch and artfully layered in pan. Pour veg broth and almond milk over top. Cover in nutritional yeast. Drizzle with veg broth and olive oil. Top with more nooch, dried basil, thyme, rosemary, paprika, and salt. (I also added red pepper flakes. Roast at 400 degrees covered for 35 minutes, then uncovered for 15 minutes.