Vegan Garlic Mushroom Gravy

Crowd pleasing gravy for your holiday!  This delicious gravy consists of garlic and mushrooms!  This low fat, meat free gravy will certainly satisfy any meat eaters taste buds! 

Total Time: 25 min.
Prep Time: 10 min.
Cooking Time: 15 min.
Yield: 13 servings, 3 Tbsp. each

Ingredients:
1 Tbsp. olive oil
½ medium onion, finely chopped
¼ cup finely chopped mushrooms
3 cloves garlic, finely chopped
¼ cup arrowroot
3 cups low-sodium organic vegetable broth
1½ tsp. reduced-sodium soy sauce
Ground black pepper (to taste; optional)
6 fresh parsley sprigs, chopped (for garnish; optional)

Preparation:
1. Heat oil in medium saucepan over medium-high heat.
2. Add onion, mushrooms, and garlic; cook, stirring frequently, for 3 to 5 minutes, or until soft.
3. Add arrowroot; mix well to form a smooth paste.
4. Slowly add broth; whisking constantly to blend. Season with soy sauce and pepper.
5. Bring to a boil. Reduce heat to low; gently boil, stirring frequently, for 8 to 10 minutes, or until thickened.
6. Garnish with parsley if desired.

Nutritional Information (per serving):
Calories: 27
Total Fat: 1 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 56 mg
Carbohydrate: 4 g
Fiber: 0 g
Sugar: 1 g
Protein: 0 g

Portion:
1/2 Tsp

Green Bean Casserole

Enjoy this lighter version of the traditional green bean casserole!  It's sure to please any crowd with the flavor of fresh mushrooms, green beans and the infamous crispy onions!  I'm sure you'll agree it far exceeds that of the 'original' recipe you'd find on the back of a can. 

Total Time: 55 min.
Prep Time: 15 min.
Cooking Time: 40 min.
Yield: 8 servings

Ingredients:
5 Tbsp. whole wheat purpose flour, divided use
½ tsp. paprika
½ tsp. garlic powder
1 medium onion, (½ onion thinly sliced, ½ onion chopped), divided use
3 tsp. olive oil, divided use
8 oz sliced mushrooms
½ tsp. onion powder
3 fresh thyme sprigs, leaves removed and chopped, stems discarded
½ tsp. sea salt
½ tsp. ground black pepper
½ cup nonfat milk
2 Tbsp. dry sherry wine
1 lb. frozen French-cut green beans
1 cup nonfat plain yogurt

Preparation:
1. Preheat oven to 400° F.
2. Combine 2 Tbsp. flour, paprika, and garlic powder in a medium bowl; mix well.
3. Add sliced onion; mix until well coated. Set aside.
4. Heat 2 tsp. oil in large nonstick skillet over medium-high heat.
5. Add sliced onion mixture; cook, turning once or twice, for 3 to 5 minutes, or until golden brown and crisp. Remove from skillet and place on a paper towel. Set aside. Wipe skillet clean.
6. Heat remaining 1 tsp. oil in skillet over medium-high heat.
7. Add chopped onions; cook, stirring frequently, for 2 to 4 minutes, or until translucent.
8. Add mushrooms; cook, stirring frequently, for 5 to 6 minutes, or until the liquid released from mushrooms is almost completely evaporated.
9. Add remaining 3 Tbsp. flour, onion powder, thyme, salt, and pepper; mix until vegetables are coated.
10. Add milk and sherry; cook, stirring frequently, for 4 to 5 minutes, or until bubbly and slightly thickened.
11. Add green beans; cook, stirring frequently, for 2 to 3 minutes, or until heated through.
12. Add yogurt; mix until combined.
13. Place green bean mixture in casserole dish. Top with onion mixture.
14. Bake for 10 to 15 minutes, or until casserole is bubbly.

Portions: 
1 Green
1/2 Yellow