AFC Turnip Green Beans and Ham – GOAT


Slow-cooked celery and onion to enhance their flavors. Sauteed, again slowly, with fresh turnip sticks, vegan ham and steamed green beans. Served with TommyAlfredo Bleu Sauce! There will be silence, then sounds of pleasure when you serve this dish. Of course it’s a GOAT!

Serves 6

First Make The Sauce: Makes 5 cups

28 oz. can San Marzano Peeled Tomatoes in puree


1 t. salt

2 t. sugar

1 t. liquid smoke

2 t. dried basil

1 t. fine grind fennel seed

1/4 t. ground allspice

light dash red cayenne pepper

1 t. Worcestershire sauce

2 T. jarred minced garlic

8 oz. bottle Dairy Free Daiya Blue Cheese Dressing

  • After you pour the bottle into the pan, add 2 T. yogurt milk to bottle, shake to loosen dressing from inside of bottle and add to pan

2/3 c. ketchup – I used FRENCH’S brand

fresh grind black pepper to taste

2 T. GO VEGGIE parmesan shaker cheese

Place canned tomatoes with puree, probiotic milk, salt, sugar and liquid smoke in blender container. Blend till very smooth. Transfer to large saucepan, over low heat.

Add remaining ingredients, whisking after each addition. Simmer on low about 15 minutes, stirring as needed and being careful not to let it boil over. Remove from heat and set aside till ready to use.


2 lbs. fresh green beans, wash, snip ends off, steam till tender, but still bright green, submerge in cold water and drain 2-3 times, set aside

2 T. extra virgin olive oil

2 T. margarine

3 lg. celery stalks, cut on the diagonal

1-1/2 lbs. onions, peeled and cut into chunks

1 t. salt

fresh grind black pepper

2-10 garlic cloves, peeled and coarsely chopped

1-2 T. jarred minced garlic

3/4 lb. turnips – cut ends off, peel, cut into 1/4 inch wide planks, then stack and cut into 1/4 inch wide sticks – like shoestring potatoes

1/2 lb. MAY WAH VEGAN IMITATION HAM, cut into julienne sticks – cut into 3/8 inch thick rounds, stack and cut into sticks

In extra-large skillet, over low heat, melt olive oil with margarine.

Add celery, disperse evenly in pan, then cook till edges begin to soften.

Add onion, salt and black pepper, stir into celery, evenly disperse in pan, then cook on low heat, stirring every 5 minutes or so, keeping it always on low heat, till soft and almost tender.

  • Slow cooking on low heat may make you think they’ll never cook. They will much to your surprise, and the flavor of the veggies will also surprise you, since slow cooking is what preserves the flavor, whereas quicker cooking creates char which dominates the flavors.

Add cooked green beans and vegan ham sticks. Using a pancake turner, lift from underneath the veggies to turn the saute over the beans, distributing the beans throughout. Cook about 4-5 minutes.

Salt and pepper to taste. Stir under, up and over again. Remove from heat. Serve with TommyAlfredo Bleu Sauce over Turnip And Ham Green Beans on individual plates. Garnish with parsley and fresh grind black pepper.

TommyAlfredo Bleu Wedge Salad -GOAT


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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