This year I'm thankful for not having to eat that heavy, old-school green bean casserole. Sure, I liked it when I was 12, but I also loved Bazooka bubble gum and Danny Partridge. Now that I’m 29, I think of Durkee french fried onions and Campbell's mushroom soup as shameful skeletons in my closet next to my mug shot, ankle bracelet and love letters to Charles Manson. Oops. Did I say too much?
I know I need not expound upon the vegan, vegalicious virtues of these green and yellow beans, caramelized roasted peppers and garlic, and earthy shiitake mushrooms. They speak for themselves. In fact I hear the red, yellow and orange bell peppers are tri-lingual. And much tastier than that illiterate, white-trash green bean casserole. So why be a slave to tradition when you could be the master of your thighs, domain and discriminating palate? Well, at least the palate, anyway. Besides, I'd rather do my fat-loading elsewhere. Too bad I discovered I'm gluten- and egg-intolerant. But now's not the time to get maudlin—I have a blog post to finish.
The recipe, an encore presentation from an earlier post, was originally titled Roasted Green Beans, Peppers and Garlic. But as you can see, you may easily roast some shiitake (or cremini) mushrooms along with the other vegetables to add a deep, robust dimension. This year I'm thankful for the bounty of fresh food that surrounds me in fertile, farm-rich Southern California. What are you thankful for?