Green Bean Casserole
This week and next I’m going to be sharing some of my tried and true holiday recipes with you. This dish is a fresh take on your Grandmother’s green bean casserole. You remember it, right? It included a whole can of processed cream of mushroom soup and was topped with “french fried onion strings” … another processed “food” loaded with oil, salt and some other ingredients that don’t belong in our bodies.
I found an easy, quick replacement for the french fried onion strings… dried onion flakes. Of course, you could make your own crispy onion strings especially if you have an air-fryer (I don’t). You could also dehydrate some onions but hey, some folks just don’t have the time for that. This was such an easy substitution.
Let’s get nourished!
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Ingredients
1 pound fresh green beans
2 cups sliced mushrooms (any kind, I prefer shiitake or crimini for this recipe)
~ for the sauce
½ cup raw cashews + 1½ cups water
1 TBS nutritional yeast
2 tsp white miso
1 tsp porcini mushroom powder (optional—see notes)
1 tsp onion granules (or powder)
½ tsp garlic granules (or powder)
½ tsp ground black pepper
~ topping
¼ cup dried onion flakes
generous sprinkle of nutmeg
Method
Preheat oven to 350° F.
Rinse and trim your green beans. I like to make mine about 1-1.5” in length. Par boil the beans for about 10 minutes, until bright green and slightly tender. Then drain, rinse in cold water and set aside.
Make the sauce by blending all of the sauce ingredients together. MAKE SURE you add the water a little at a time at first, just enough to cover the cashews. This will ensure a smooth consistency. The sauce will seem very watery. Don’t worry, it thickens substantially when it bakes. I always recommend the Vitamix blender because of its superior functionality. If you don’t have a high-powered blender, soak the cashews for at least three hours prior to blending.
Place the beans and mushrooms into a casserole dish. I lightly greased mine with some cooking spray oil, but you can certainly omit this step if you are 100% oil-free. Toss the beans and shrooms together to distribute evenly.
Pour the sauce over the veggies.
Top with the dried onion flakes and sprinkle with nutmeg.
Add love! 💗
Cover with foil and bake for about 1 hour, until the sauce is thick and bubbly.
Serves 4-6 as a lovely side. Enjoy!
Notes
I found this amazing porcini mushroom powder online. It adds so much umami flavor and a little goes a long way. It’s super for gravies, sauces and soups and pairs perfectly with this holiday dish.
