Ingredients:
Fried Onions
1 lb Fresh Green Beans
Scallions, for tying
Pepper, for garnish
Mushroom Celery Gravy:
1 TB Olive Oil
2 Cups Sliced Mushrooms
2 Ribs Celery, diced
1 pinch Salt
4 Tbs Earth Balance Margarine
4 Tbs Flour
1 to 1-1/2 cups milk
1/4 tsp Salt
1/2 tsp Thyme
Black Pepper
Directions:
Green Beans:
Next, bring a large pot of salted water to boil. Blanch the green beans for 1-2 minutes, or until tender crisp but still bright green. Shock in an ice bath to stop the cooking, drain and set aside.
Gravy:
In a skillet, saute sliced mushrooms and celery in 1 Tbs of oilve oil until tender and fragrant. Season with a pinch of salt. Remove to a bowl and add earth balance margarine to the same pan over low heat (don’t bother to clean it out!). Once melted, add flour and whisk well to create a roux. Slowly add in the milk while whisking, turn the heat up, and whisk while it thickens to form a smooth sauce. Add thyme and salt to taste, adjusting the thickness by adding more soymilk if needed. Stir the mushrooms and celery in.
Slice the chives in half, lengthwise, and use them to tie up little bundles of green beans. You can reheat the green beans before serving by placing in a low oven or quickly steaming. To serve, place a few spoonfuls of gravy on a dish, and place the bean bundle on top. Sprinkle with fried onions and grind fresh pepper over everything. Serves 8
