Place the shallot slices in a medium bowl and sprinkle the almond meal, arrowroot flour, ground pepper, and salt over the shallots. Line a baking sheet with a double layer of paper towels. Process on high speed until pureed into a thick cream consistency.Ģ. Place the cashews in a blender or food processor and add 1/2 cup of water. Once the cashews have soaked, drain them and rinse thoroughly. Cover with plastic wrap and refrigerate for 8 hours or overnight. Place the cashews in a medium sized bowl, and cover them with water until they are completely submerged. Ingredients 1 cup raw cashews 3 large shallots, sliced into 1/8 inch thickness 1/4 cup almond meal or flour 1 tablespoon arrowroot flour (or cornstarch, see note above for other substitutions) 1/2 teaspoon fresh ground black pepper 1/2 teaspoon kosher salt 7 tablespoons olive oil, divided 10 oz white or brown button mushrooms, sliced 1 medium onion, chopped 6 medium cloves of garlic, minced or pressed 1 1/2 lbs fresh green beans, tips snipped off 3 sprigs of fresh thyme 1 fresh bay leaf or 2 dry bay leaves 1 cup vegetable stock salt and freshly ground pepper to tasteĭirections 1. Revised from a previous post of mine for Vegan Green Bean Casserole, which in turn was inspired by a Cook’s Illustrated recipe. You can even substitute regular flour if you aren’t gluten sensitive. If you don’t have any on hand, you can substitute cornstarch, glutinous rice flour or tapioca flour in its place. Arrowroot flour is a thickener that is gluten free and paleo friendly. The almond meal or flour can be purchased or just take plain unsalted almonds and grind them up into a powder in a food processor. The cashews need to be raw and need to soak overnight in water, so plan accordingly. There are a few things to note about the ingredients. Bonus, the dish isn’t really a casserole, as it’s made on the stove, which frees up room in the oven for other dishes. Even better though, is that the final dish tastes BETTER than any green bean casserole you have ever had. This recipe reworks the canned green bean and mushroom soup version into an easy from scratch recipe that is friendly to most people with food restrictions, other than those with nut allergies. The classic green bean casserole is part of nearly every Thanksgiving potluck in middle America. Vegan Green Bean Casserole, gluten free, grain free, paleo friendly How’s that for testament to this fantastic dish? And, in the mountain of food that gets produced for the celebratory Thanksgiving, it’s the one that usually gets finished. In fact, this recipe pretty much has taken a permanent place in on my Thanksgiving dinner table, a table full of omnivores that eat flour, grains and dairy goods. The nuts like cashews and almonds play so well together with the earthy green beans and the mushrooms in this dish. Not only is it significantly better than the canned mushroom version (duh) since it’s made from real ingredients but it’s actually better than the milk and cream version that I had originally based the recipe on. So trust me when I say that this vegan, gluten free, grain free, paleo friendly green bean casserole is good, nay great. Or, ideally, be better than the original. When I develop a recipe it has to stand up to the original. But, because I CAN eat gluten, dairy, grains and such, it also means I know those foods taste like. But I also know that many people out don’t have the luxury, and that means I often strive to make food that is allergen friendly. Other than a minor lactose intolerance that I power through when I have a craving for ice cream (though, after recently getting a review copy of Kelly Brozyna’s Dairy Free Ice Cream cookbook, that might not be an issue either!) I’m extremely lucky to be able to eat most anything I want. If you’ve read this blog before, you’ll know that I don’t have many food restrictions. Not only that, but the shifts I did with the recipe actually make it BETTER. It was already a vegan and gluten free green bean casserole, so I thought, since I’m redoing, why not make it grain free and paleo friendly? I know there are tons of people out there could use an allergen friendly and paleo thanksgiving recipe. Since Thanksgiving is just around the corner, I thought it was time for me to update that specific recipe. Yet somehow, recipes and posts do pop up, especially when it’s seasonal hits like my vegan green bean casserole. Well that’s sort of how I feel when I look at old blog posts of mine. You know that feeling you get when your mom pulls out those drawings you did when you were in junior high and showing them to your friends and loved ones during the holidays? “You were so talented! Look at this!” she’ll exclaim loudly, while you try in vain to climb under the sofa to hide. Looking for a Green Bean Casserole recipe using REAL ingredients? Try this vegan, gluten-free, grain-free, paleo-friendly recipe that tastes the best! ( Jump directly to the recipe.)
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