With so many feasts taking place over the next six weeks, I can feel my belt expanding already. While this definitely isn’t the time to be focused on counting calories, we don’t have to sacrifice taste to still indulge in some of our favorite comfort foods.
While the green bean casserole we all know and love from the church potlucks brings so many fond memories to the fore-front, this delicious and healthy Green Bean and Onion Casserole gives us all the depth of flavors with 100% healthy and unprocessed foods.
When I was doing my Carb detox and my 17 Day Diet, I was always on the look out for ways to incorporate great recipes that were carb free. I have another wonderful Green Bean Casserole recipe without using any canned soups, but it still has carbs.
The recipe below is perfect for those wanting to have a no carb alternative. I’m so much more sensitive to offering a variety of foods now when I host guests, especially some healthy options.
The recipe comes from a new cookbook – Pure Food: Eat Clean with Seasonal, Plant-Based Recipes.
Pure Bar’s Founder Veronica Bosgraaf created the Pure Food Cookbook. She wanted to bring more whole, real ingredients into the kitchen and replace processed foods with the 120 plant-based recipes in Pure Food.
Since it’s pretty specific with ingredients, know that you can easily adapt it. For example, while almond milk is the best healthy, whole food option and allows those going dairy free to enjoy this, regular milk will work.
Enjoy this incredibly healthy, wonderfully delicious option and I hope you have a wonderful holiday.
Green Bean and Onion Casserole
1 tablespoon grapeseed oil (or your choice of oil), plus more for frying
1 pound petite green beans, trimmed
1 tablespoon olive oil
1½ cups sliced small bottom mushrooms
1½ cups unsweetened almond milk
1 tablespoon tapioca starch
½ teaspoon sea salt
⅛ teaspoon freshly ground black pepper
2 medium onions, thinly sliced
- Preheat the oven to 350°F. Grease a 9-inch square baking dish with 1 tablespoon of the grapeseed oil.
- Bring a large saucepan of water to a boil over high heat. Add the green beans and cook until bright green, about 7 minutes. Drain and set aside.
- Heat the olive oil in a medium skillet set over medium-high heat. Add the mushrooms and cook until golden, about 4 minutes. Whisk in the almond milk, tapioca starch, salt, and pepper and cook until thickened, about 7 minutes. Add the green beans and cook until the beans are completely tender, about 7 minutes. Let the mixture cool for 5 minutes, and then transfer to a serving dish. Bake for 15 to 20 minutes.
- Meanwhile, spread the onion slices on several layers of paper towels and pat dry. Pour about ¼ inch of grapeseed oil into a small sauté pan and place it over medium-high heat. Working in batches, fry onions until golden brown and crispy, about 2 minutes. Transfer to a paper towel– lined plate to drain. Sprinkle over the green bean mixture just before serving. Serve hot.