1-2Tbl vegan Buttersuch as Earth Balance or Vegetable Oil
Coconut SugarMonk Fruit Sugar, Agave Syrup or your sweetener of choice
Low or No-Calorie Italian Salad Dressingsuch as those from Walden Farms
1/2CCoconut or Soy Creamersuch as So Delicious Dairy Free brand
TO PREPARE THE GREEN BEANS:
Blanch or Steam the green beans. In a grill pan, cook until slightly charred. Season with salt & pepper, to taste. Just prior to serving, add a small amount of Italian salad dressing. I use the no-calorie versions from Walden Farms.
TO PREPARE THE RADISHES:
Toss with a tiny bit of oil, Agave to taste & a squeeze of fresh lemon juice. Roast in the oven at 350 degrees until tender. We actually used a toaster oven.
TO PREPARE THE SQUASH, ONIONS & MUSHROOMS:
In a large saute pan, heat 1 Tbl of vegan margarine and saute the onion until tender. Add the mushrooms and squash. You may need to add more oil depending on the moisture content of the vegetables. Season with salt and pepper, to taste.
TO PREPARE THE CHERRY TOMATOS:
Slice the tomatos in half and toss with sweetener of your choice. I use coconut sugar, monk fruit sugar or agave syrup.
TO PREPARE THE POTATOS:
Leaving the skin on, boil the potatos until fork tender, slicing in half afterwards. For the dressing, in a small saucepan over medium heat, use a whisk to combine 1 Tbl vegan mararine with 1 Tbl flour and cook whisking constantly for 1 minute. Add ½C of coconut or soy creamer, lemon juice, chives and 1 tsp sugar. Season with salt & pepper, to taste. If it seems to thick, use a bit more creamer or non-dairy milk to thin. Toss potatos lightly.