Saturday, November 19, 2011

Green Bean Casserole Gets A Holiday Makeover

This traditional holiday dish is a healthier, animal-friendly take on the original. Enjoy!
Green Bean Casserole With Spelt Breadcrumbs and Frizzled Shallots
3 Tbsp non-hydrogenated margarine (Earth Balance preferred)
3 Tbsp un-bleached organic all-purpose flour
1 cup mushrooms, small dice
2 cloves garlic, finely chopped
tsp sea salt
1 tsp organic evaporated cane sugar
1 Tbsp lemon juice
2 cups un-sweetened soymilk
3 cups green beans, trimmed and cut into 1 inch pieces
2 shallots, finely sliced
2 Tbsp neutral tasting high heat oil (refined coconut preferred)
3 slices spelt bread, plus 1 Tbsp neutral tasting oil,
tsp ground black pepper¼ tsp sea salt, ¼ tsp¼ tsp garlic powder, ½ tsp oregano, ½ tsp paprika and 1 tsp

Pre-heat oven to 350°.
Place the spelt bread on a baking sheet. Drizzle with oil and sprinkle with
sea salt, pepper, garlic powder, oregano, paprika and agave. Toast for
approximately 5 minutes, or until crisp. In a food processor, pulse the
mixture until coarse. Set aside.
Melt margarine in a large pot over medium heat. Add flour, chopped
mushrooms and garlic, and stir until the flour coats the mushrooms and
garlic. Cook for one minute. Add the sea salt, pepper, organic sugar,
lemon juice and soymilk. Whisk over a medium heat until the sauce has
Grease a shallow casserole dish and add the chopped green beans. Add
the sauce mixture and stir to coat. Top with the spelt breadcrumbs and
bake for 30 minutes, or until the top is golden and the center is bubbling.
When the casserole is cooking, heat a small pot and add 2 Tbsp neutral
oil. Add the finely sliced shallots and cook until crisp, about 1 minute.
Remove and drain on paper towels. Set aside.
When the casserole is ready, add frizzled shallots around the rim of the
dish and serve warm.

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