I made these maple mustard-glazed potatoes and string beans (from VwaV) this weekend when one of my friends came over for dinner (I subbed in red potatoes for the yukon golds). And MAN were they fricking good. I post them today because they'd actually make a really fantastic side for a barbecue, especially since they really DO taste best at room temperature. They are sweet, sticky, mustardy, and just super f-ing yum.
The only thing that weirded me out about them was the green beans. By the time the potatoes were totally done cooking, the green beans looked kind of like crusty sidewalk worms--you know, the kind that get somehow get themselves stuck in the middle of the pavement right before the hot midday sun appears. They tasted really good, but attractive they were not. So... I'd recommend maybe waiting until you remove your foil and lower your oven temperature to throw them in with your potatoes. But that's just me. If you're into shriveled sidewalk worms, by all means, ignore me. (I have altered the recipe directions to reflect the change though. Just FYI.)
And now, a related question:
I know that Dijon mustard and red wine vinegar are both frequently used in vegan recipes, but I've always been a bit flummoxed about which brands to buy for each, because both contain wine, and most wines are not vegan. I usually just end up using balsamic vinegar instead. So my question is: How do you all go about selecting your dijon mustards and red wine vinegars? Do you KNOW of specific vegan brands? Or do you just say, fuck it, and buy whatever's available? (The dijon mustard is actually not as much of an issue for me anymore since I did finally find one that contains neither honey nor white wine. But I figured I'd toss that it out there anyways.)
- 2 lbs. small Yukon gold potatoes (halved, about 1 inch pieces)
- 1/2 lb. string beans, halved, ends cut off and discarded
- 1 yellow onion, thickly sliced
- 2 cloves garlic, minced
- 3 T. tamari or soy sauce
- 1/4 c. pure maple syrup
- 3 T. Dijon mustard
- 2 T. olive oil
Preheat oven to 400. Put the potatoes in a 9x13 inch casserole dish (or rimmed pan). Stir together the remaining ingredients until the mustard is dissolved. Pour over the potatoes and mix well. Cover with foil and put in oven. Bake for 25 minutes. Removed from oven, add the green beans, and toss. Turn oven down to 350 and cook for 25 minutes uncovered. Remove from oven and toss again, cook for 25 minutes more uncovered. Let them cool down a bit after they are cooked so that the sauce becomes more sticky. Best served at room temperature.
(Recipe as posted at Stivers' Family Update, originally from Vegan with a Vengeance)