Comments on: Grandpa’s Long Simmered Green Beans and Dairy Free Mashed Potatoes

By: Donna

Donna — Mon, 23 Nov 2009 23:16:17 +0000

I made your green beans last night and they were GREAT! will make again soon..thxs

By: Elizabeth from The Nourished Life

Elizabeth from The Nourished Life — Mon, 23 Nov 2009 18:16:18 +0000

I’m making green beans for our big Thanksgiving this year, and that recipe looks great. So much of the regular holiday food is so junky, I love to learn about nourishing homemade versions! Thanks, Kimi!

By: Stacey

Stacey — Sun, 22 Nov 2009 05:14:26 +0000

I make dairy free mashed potatoes for my son who’s 11 months old. I use expeller pressed coconut oil, salt, pepper and beef broth. The key is fat, definitely!!

By: mel

mel — Sun, 22 Nov 2009 01:34:05 +0000

I am looking forward to making these green beans this year….. they sound fabulous! But I may add more onions! (I love long simmered onions!) My husband is dairy and gluten free but he LOVES mashed potatoes. I’ve found that coconut milk (from the can) really adds a lot of smoothness. And olive oil, salt and pepper make it really yummy. Sometimes it is just the simplest things that taste so good. Especially when you are longing for “normal” food around the holidays!

Have a great Thanksgiving!
mel

By: Local Nourishment

Local Nourishment — Sat, 21 Nov 2009 12:44:18 +0000

When hubby and I first married, he was upset by what I called green beans. I was from California, and to me, green beans are green, even cooked. Lightly crunchy and cylindrical. Raw is even better. Hubby is from Indiana where green beans are gray, limp as noodles and nearly indistinguishable from their cooking liquid after days of cooking. Eek!

But I’ll try hours…

By: Meg

Meg — Sat, 21 Nov 2009 07:18:01 +0000

Mmm.. well, now I know how I’m fixing the green beans for our Thanksgiving this year! I’m going to try them in the crockpot – there’s only so much room for food on the stove! Thanks for the recipe… I was going to try and make one up!

By: Wardeh @ GNOWFGLINS

Wardeh @ GNOWFGLINS — Sat, 21 Nov 2009 04:59:21 +0000

I forgot to add that I always used a homemade soaked almond milk for the liquid in the mashed potatoes.

By: Wardeh @ GNOWFGLINS

Wardeh @ GNOWFGLINS — Sat, 21 Nov 2009 04:57:50 +0000

I think it is amazing how you can make green beans and mashed potatoes look so beautiful. The recipes are beautiful in their simplicity, too. In the many years we were dairy-free (until this year, when we added raw goat milk into our diet), I made mashed potatoes with olive oil and/or coconut oil – and they always turned out fabulous.

By: Kylie of Thin Crust Deep Dish

Kylie of Thin Crust Deep Dish — Sat, 21 Nov 2009 04:10:36 +0000

I love your idea of adding stock to mashed potatoes! I had never thought of it, and yet it sounds like a great way to moisten them while adding flavor and the health benefits of stock. Thank you.

By: Katarina Johansson

Katarina Johansson — Sat, 21 Nov 2009 01:00:59 +0000

That green bean dish sounds delicious. I’d like to make it! And the mashed potatoes sounds yummy too! Thankyou for the recipes!