Happy Monday, Kinfoke! It's been a chilly week here on the farm in Middle Tennessee. Let me tell you what, it makes me want something that's gonna fill me up to keep me going. This time of year when it's slick and sludgy outside, I like to stay warm and eat something hearty. Don't get me wrong, I may be on this health journey, but I'm still a big ol' country boy at heart. I do miss my momma's cookin'. It's hard not to when I ate it my whole life! But one thing I've found, all you have to do is change a few things and it tastes just like the real thing...I would say even better!
I love vegetables. I didn't necessarily like them all, but I always loved potatoes and green beans, especially the ones fresh out of the garden. These days, I get my produce at Kroger. I've recently switched to organic and try to buy it as often as I am able.
Y'all know that I love to search for new recipes and this one is courtesy of our Kinfoke over at the Healthier Steps blog. Michelle, the creator of the recipe, inspired by her mother and cuisines around the world, does an amazing job recreating classic favorites without the meat and gluten.
From checking out her blog, I will definitely be trying out more of her recipes in the future.
Here's a quick reference on how to make her recipe, but I definitely recommend you hop on over to her page and check out the complete recipe. Her photography is incredible and everything is organized and easy to follow. I've included a button to the recipe below.
For mine, I used the multicolor variety of fingerling potatoes. I also used fresh green beans. Be sure to wash your veggies really well and go ahead and cut the tips off the green beans.
For my vegetable broth I used Kettle and Fire low sodium vegan broth.
I have had a harder time finding the low sodium, but I was able to get some at the Sprouts in Murfreesboro, Kroger has the regular vegan broth, but I haven't been able to find the low sodium version there.
In total, allow yourself about 30 minutes to make this. It could be a side dish or your entree.
While this was cooking, I quartered sweet potatoes and Brussels sprouts and roasted them in the oven on 400 degrees F for about 20 minutes. Before roasting, you can toss your sweet potatoes and Brussels sprouts in a bit of oil and seasonings to your liking. I used a plant-based salad dressing as a marinade for the Brussels sprouts!
Vegan Southern Green Beans and Potatoes is my new favorite recipe. It is super easy to prepare and makes a huge serving. The leftovers only get more flavorful with time and it can be a side dish or the whole meal. It's perfect for a church function or family gathering and a wonderful way to sneak some more meatless meals into your life!
Thank you, Michelle at Healthier Steps.
Please Kinfoke, go follow her page and check out the rest of her amazing recipes.