Sequestration Meal #489

 

I hadn't been able to get green bean casserole out of my head for weeks, so in spite of it being a "holiday" side, I concluded I needed to make it for a main dish. Alongside it, I had some herbed buttery potatoes and steamed carrots.

For the green beans, I used the ever-reliable Post Punk Kitchen recipe, which has a cashew cream sauce, and on a day I'd had a pretty high protein breakfast and lunch, it was enough for me. (This is not to say what would be enough for you. I am not your doctor, nor a medical doctor. I'm just taking care of myself here, so you take care of you!) It was as delicious as ever and so satisfying!

Alongside that, I had some new-to-me potatoes because I need to get out of my mashed potato rut. This was an easily veganized recipe from A Family Feast. It as so flavorful! I was a bit skeptical of the white wine and red pepper flakes but I'm so glad I added them both, because the way everything worked together was inspired. I did not have fresh herbs, so I just sprinkled on some dried parsley at the end, but I could see how this could be a showstopper if you were to bring it out on a holiday to share.

Carrots are carrots but they balance everything out nicely here. I did my usual quick-veggie method of steaming them and then tossing them with a bit of margarine and seasoning salt. 

In spite of the dreary lighting because the photo was taken after dark, trust me when I say that this whole plate really hit the spot. Don't save the holiday food for a holiday--eat it whenever you need a bit of cheer! And it's green bean season, after all. Why let all the beany goodness go to waste?