Green Bean Casserole (Gluten-free, dairy-free and grain-free) Makes 6 servings
This is a great healthy alternative to the traditional Green Bean Casserole.
Ingredients: Onion topping 1 Tbsp. olive oil 1 large onion, thinly sliced ½ cup ground almond, pecan or hazelnut meal/flour or coconut flour
Sauce & green beans 2 cups water 2/3 cups soaked cashews Pinch grated nutmeg 1 Tbsp. olive oil 1 small onion, finely chopped ½ pound mushrooms, trimmed and sliced (3 cups) OPTION:Mix in somewild mushrooms for an added immune boost
1 clove garlic, finely chopped 1 teaspoon salt, to taste ½teaspoon freshly ground pepper, to taste 1 12-ounce package frozen organic green beans, or 12 oz. fresh – trimmed and blanched Note: If you are using fresh organic green beans (recommended), trim and cut into 1-inch lengths. Then blanch the beans for 1 to 2 minutes in boiling water, refresh under cold water and spread in the baking dish.
Steps: To make onion topping: Heat oil in a large nonstick skillet over low heat. Add sliced onion and cook, stirring occasionally, until very tender and golden, about 20-30 minutes. Set aside. Meanwhile, preheat oven to 350 degreesF. Spread nut meal on a baking sheet and toast, stirring once, until lightly browned, 5 to 8 minutes. Set aside.
To make sauce: Combine water, cashews, and nutmeg in a blender and processuntil very smooth. Poor into a medium saucepan and bring to a low boil over medium-high heat, stirring occasionally. Once it starts to boil, reduce heat immediately to low and continue stirring until the sauce is thick. Remove from heat. Meanwhile, heat oil in a large skillet over medium heat. Add chopped onion and cook, stirring often, until golden, 8-10 minutes. Add mushrooms and garlic and cook, stirring, until tender, 56 minutes. When veggies are cooked, add the thickened cashew sauce and stir into the veggies. Add salt and pepper to taste. To assemble and bake casserole: Preheat oven to 425 degreesF. Spread green beans evenly over the bottom of a shallow 2-quart baking dish and pour the sauce over the top. Tosstogether the reserved onions toasted nut meal in a small bowl and spread over the beans. Bake until bubbling, 18 to 25 minutes. Nutrition Information Per Serving: 210 Calories; 14g Fat (55.3%calories from fat); 9g Protein; 16g Carbohydrate; 4g Dietary Fiber; 367mg Sodium.
Source: Adapted from www.EatingWell.com