Green Beans with Garlic and Lemon

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Every holiday table should have a pop of green! I’ve never had kale during a holiday meal (maybe next year), but I’ve always had green beans or broccolini. These green beans are crisp, a little spicy, a little tangy, and full of flavor.  They’re a snap to make, too!

Hope this finds its way to your table this holiday season!

My friend, Jasmine, and I want to make your Thanksgiving one to remember!  We created a bountiful feast for our readers to enjoy, which consists of 13 deliciously tantalizing recipes that will make everybody’s taste buds dance for joy!  We’re referring to this collection of recipes as our Vegan and Gluten-free Sweet Eclectic Thanksgiving celebration!

Please make sure to tag us on 

Instagram: @yvonne_deliciously_vegan  @sweetsimplevegan

 Twitter: @yvonnemrod  @sweetsimpleveg 

and hashtag #SweetEclecticThanksgiving #MyEclecticKitchen if you recreate any of our recipes!  We would love to see your photos and Thanksgiving feasts!

 

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Green Beans with Garlic and Lemon

Servings: 6-8

Time: 15 minutes

Diet: V, GF, GFV, DF, SF, SRF, CFNF, NF

 

Ingredients

1 pound green beans, washed and trimmed

1 tsp cold-pressed olive oil

½ large shallot, sliced thin

3 garlic cloves, sliced thin

1-2 arbol chiles, sliced thin diagonally (can substitute ¼-1/2 tsp red chili flakes)

2 Tbsp vegetable stock

1 Tbsp lemon zest

sea salt

freshly ground black pepper

 

Directions

1. Bring a stock pot of salted water to a rolling boil. Blanch green beans in the boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock the green beans in a bowl of ice water to stop cooking.

2. Heat a large heavy skillet over medium heat. Add the oil, shallots, garlic and red pepper flakes and sauté until fragrant and a little browned, about a minute or two. Add the beans, vegetable stock, and continue to sauté until coated in the oil and heated through, about 2-3 minutes. Make sure not to overcook–they’re great with a bit of a bite, crispiness. Add lemon zest, season with salt and pepper, and toss.

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Candied Yams (or Sweet Potatoes)

_MG_2321Last year I made a good candied sweet potato recipe.  However, I wanted to make an easier and better-for-you version of the side dish I grew up loving during the holidays.  This new recipe is so much simpler and contains far less sugar.  I even like the flavor better.  It’s still sweet, has a hint of orange and cinnamon flavor.  I love it. Although I prefer yams, feel free to use either yams or sweet potatoes in this recipe.  Also, this recipe can be made oil-free.  I added the oil just to give these sweet potatoes a glossy sheen.

My friend, Jasmine, and I created a bountiful feast for our readers to enjoy, which consists of 13 deliciously tantalizing recipes that will make everybody’s taste buds dance for joy! We’re referring to this collection of recipes as our Sweet Eclectic Thanksgiving celebration! We hope you and your family love it!

Photo Credit: Jasmine Briones

Please make sure to tag us on Instagram: @yvonne_deliciously_vegan  @sweetsimplevegan  Twitter: @yvonnemrod  @sweetsimpleveg and hashtag #SweetEclecticThanksgiving #MyEclecticKitchen if you recreate any of our recipes!  We would love to see your photos and Thanksgiving feasts!

Candied Yams (or Sweet Potatoes)
Servings: 6-8
Time: 1 hour
Diet: V, GF, GFV, DF, SF, SRF, NF

 Ingredients

4 cups sweet potatoes or yams, peeled and cut into 2-inch cubes

3/4 cup orange juice, fresh

1 ½ cup filtered water

1 cup medjool dates, pitted

¼ tsp cinnamon, ground

1 tsp vanilla extract

2 Tbsp coconut oil (or grapeseed oil)

 

Directions

Note: Best made a day or a few hours in advance.

1. Preheat the oven to 400 degrees F.

2. Wash, peel, and cut the sweet potatoes or yams. Place them in an 8”x8” or 9”x9” casserole dish, and place the casserole dish in the center of a baking sheet, lined with parchment paper or a silicon mat.

3. In a blender, add the remaining ingredients: orange juice, filtered water, pitted medjool dates, cinnamon, vanilla extract, and oil. Blend well, until the dates are pulverized. If the mixture is a little chunky, that’s fine.

4. Pour the wet mixture over the sweet potatoes or yams and toss to coat. Place in the oven for about 45-55 minutes, tossing every 15 minutes, and cook until the sweet potatoes or yams are fork tender.

5. If made a day in advance, remove from the refrigerator and place in a 350 degree F oven for about 20 minutes.

 

 

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