Tag Archives: green beans

Herbed Green Beans

It has been three years since my last canning of green beans; this is not because I haven’t wanted to, but because nature has not allowed me to!  In both 2011 and 2012 I battled bugs, lots and lots of bugs.  And I’m not talking about a bite here or a nibble there.  Those tiny mouths of destruction waged an all-out war on my garden and made Swiss cheese of my bean patch!  This year I had the bunnies to thank for completely devouring my plants before they ever had a chance to produce beans… that the bugs could then eat.  The bunny mishap could have been prevented (and will be for next year’s growing season); however, due to the time constraints of my “workforce” the garden gate has yet to be constructed.  This translated into a big flashing sign that read EAT HERE!!!  Sigh.

My non-existent green bean harvest has forced me to continually set aside a canning recipe I’ve been wanting to try out.  Fortunately, Farmer Josh’s second planting of beans was ready for the pickin’, so I was able to secure a half-bushel along with my yearly order of corn.

herbed green beans Herbed Green Beans – yields 6 quarts

24 cups snap or wax beans, washed, ends trimmed, and cut into 1 inch pieces.

3 cups chopped onion

4 cloves garlic, minced

2 tbsp fresh oregano, chopped

3 tsp fresh rosemary, chopped

1 tsp celery seed

1/2 tsp pickling salt – optional

Place beans in a large stock pot and add enough water to cover the beans.  Bring to a boil and cook, covered, for 5 minutes.  Drain beans and return to pot and add onion, garlic, herbs, and if desired salt.  Mix well to distribute herbs.  Fill sterile quart or pint jars leaving 1″ headspace; add boiling water, leaving 1/2″ headspace.  Remove air bubbles, wipe rims, and adjust lids to fingertip-tight.  Process quarts for 25 minutes and pints for 20 minutes in a pressure canner at 10lbs-weighted-gauge or 11lbs for a dial-gauge, at sea-level.

PDFBadgeImages and content copyright © 2013 Danielle R Limoge. Recipe adapted from a book I borrowed from the library several years ago and did not write down.  I know, worst credit acknowledgement EVER!



Filed under Pressure Canning, Vegan, Vegetarian

Slow-Cooker Seitan

Seitan (pronounced say-tan), also known as “wheat meat” or “wheat gluten” is an excellent source of protein.  Although not as well-known as tofu, seitan’s popularity is quickly on the rise due to its ability to take on both the taste and texture of meat.  There are many ways to prepare, flavor, and cook seitan; honestly, I don’t think I’ve ever made it the same way twice!  My new favorite is the crock pot method!  Not only is this a “fix and forget” recipe, but it also produces the best “meat” texture due to a long, slow simmer!  Boiled seitan (when I make it) tends to produce a spongy texture, which I have a hard time swallowing since it makes my teeth squeak.  Those with an aversion to textures know what I am talking about!  It makes me squirmy just thinking about it!

Slow-Cooker Seitan with Spicy Green Beans, and Homemade Mashed Potatoes

for the seitan

2 cups wheat gluten

1/3 cup nutritional yeast

2 tbsp tahini paste

1/2 tsp crushed black pepper

1-1/2 cups vegetable stock

for the simmering liquid

7 cups vegetable stock

2-1/2 tsp crushed black pepper

2 tsp dried thyme

2 tbsp vegetarian Worcestershire sauce

1  6 oz can of tomato paste

1 large onion, sliced

2 cloves of garlic, minced

for gravy

2 tbsp butter

2 tbsp flour

for the breading

Panko seasoned breadcrumbs

cornstarch or arrowroot powder


To make the seitan, using a medium bowl, whisk together dry ingredients; in a small bowl, whisk together wet ingredients.  Add wet to dry and mix until a stiff dough forms.  Knead for several minutes until dough becomes elastic.  Set aside so dough may rest.

Place all simmering ingredients into the crock pot, stir well, then set the temperature to high.

Cut seitan into two equal portions and place in the slow-cooker.  Go do something else for 5 hours while the seitan cooks.  After 5 hours have passed, remove one (or both) portion(s) and slice.

Heat oven to 375°F.  Pour some breadcrumbs on a plate, and in a small bowl make a slurry with the cornstarch and water.  Dip seitan cutlets into the cornstarch mix, then on the breadcrumbs, coating each side.  Transfer breaded cutlets on a parchment-lined baking sheet.  Once all the cutlets are laid out on the baking sheet, spray them with a bit of olive oil.  Bake for 30 minutes, flipping halfway, spraying again with olive oil.

for the mashed potatoes

3 large potatoes, unpeeled and cut into 1″ cubes (this yielded 4 servings)




salted garlic scapes

fresh ground pepper

When the seitan goes into the oven, place your chopped potatoes in a med-large pot and cover with several inches of water.  Bring to a boil, then reduce to a steady simmer, cooking for 20 minutes.  Drain potatoes and place back into the pot.  Mash potatoes with a potato masher and add several tbsp of butter.  I probably used three; add enough milk to make them creamy.  I didn’t measure, so if I had to guess, maybe 3/4 cup?  Add salted herbs and pepper to taste.

for the gravy

When your potatoes are simmering, ladle 2-1/2 cups simmering liquid into a large sauté pan.  Try to scoop up as many onions as possible.  Bring to a steady simmer and cook for 10-15 minutes to reduce a bit, transfer to a heat-safe bowl.  In the same pan, melt 2 tbsp butter and stir in the 2 tbsp flour.  Return the reduced liquid back to the pan and stir well until thickened.

for the spicy green beans

green beans (trim ends)

olive oil

1 clove of garlic, minced

a handful of chopped walnuts

hot pepper flakes

smoked paprika

salt to taste

This will be the last thing you make because it takes literally 3 minutes.  Place green beans and garlic in a hot (but not too hot) pan with a bit of olive oil.  Keep them moving so they do not burn.  After about a minute add walnuts; sprinkle on paprika, pepper flakes, and salt.  Cook for an additional 1-2 minutes, or until green beans are crisp-tender.

If you cooked only one of the seitan portions (which is what I did) the other one should be refrigerated in the remaining simmering liquid.  Cook within 4 days.

Images and content copyright © 2009-2011 Danielle R Limoge. Recipe adapted from the Vegalicious Family Kitchen.

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Filed under Vegetarian