Author: Jennifer Lynne Le Vine
What a perfect staple holiday dish - one that has gone from traditional Campbell's Cream of Mushroom soup, French's fried onions, and canned green beans - to a revamped homestyle, vegan and gluten-free (!) dish. This is sure to please anyone and everyone, and it caters to the plant-eaters as well as the meat-eaters with its thick, rich sauce doused in mushroom heavenly goodness. This recipe is very versatile, and if you're in a time crunch, then surely the canned green beans and premade fried onions will do. And if you prefer it to be gluten-ous, then use whatever flour and bread you dig. But hey, why not spend the time to do it right? Your taste buds and your guests' taste buds will thank you.
Just a few notations on the ingredients... Salt: always opt with using Himalayan sea salt. No refined iodine table salt is ever used in my recipes. I actually like using the very fine-grained pink and the coarse-grained red together. Mushrooms: Crimini work great, but if you have the option (which you do if you're a Dill Pickler) then mix up your mushrooms a bit. I enjoy mixing crimini and oyster mushrooms. If you like shiitake, throw those in there too. And if you're extra fancy, use some chanterelle and morels. Mmmmushrooms. Garlic: If you like spicy, do the purple garlic. This variety is usually smaller, so add some extra cloves. Pepper: if you have long peppercorns, or any type of spicy peppercorns, use 'em. Gluten-free flour: hands down, best recommended gluten-free flour is going to be teff flour. It's a nutrtional powerhouse. Get into it. For the french-fried onion rings, I suggest doing half tapioca flour and half teff flour. Broth: vegetable or mushroom or no-chicken broths. Creamer/Milk: use soy creamer or soymilk or flaxmilk or whatever you feel like. I actually make cashew milk to use to provide a thicker texture, oh yeah! Onion: yellow or red onion recommended. Bread: Manna Organics makes some awesome chia seed bread. Any kind of gluten-free bread will do though. Wheat germ: this awesome ingredient is raw, and is great to use in pretty much everything. Speaking of things being great in everything, the chia/flax/hemp seeds addition is highly recommended. Why not get your Omegas 3-6-9 in an awesome dish like this? When in Rome....
- 2 quarts - water
- 1 tablespoon - salt
- 1 1/2 pounds - fresh green beans, trimmed & cut in halves (french-style)
- 10 ounces - mushrooms
- 3 cloves - garlic
- just- pinch - cayenne pepper
- fresh ground - pepper, to taste
- 2 tablespoons - gluten-free flour
- 3/4 cup - broth
- 1 tablespoon - dry sherry (optional)
- 3/4 cup - non-dairy creamer/milk
- 2 teaspoons - wheat-germ (optional)
- 1 teaspoon - chia/hemp/flex seeds (optional)
- 1 1/2 slices - gluten-free bread
- 1 tablespoon - Earth Balance margarine (the best tasting margarine in the world & no trans-fat)
- 1/8 teaspoon - salt
- 1/16 teaspoon - ground pepper
French-Fried Onions (French-Fried Onions)
- 2-3 medium - onions
- 1-2 small - shallots
- 1 1/2 cups - gluten-free flour
- just enough - non-dairy milk
Bring the water to a boil in a large pot. Cut up the beans. Add the salt and beans to the boiling water. Cover & cook for 5-6 minutes. Drain the beans, making sure to shake off all the water. Shakashakashkaaaa.
Wash, trim, and chop up those mushrooms. Heat up a pan with some oil, then add the mushrooms, garlic, cayenne, salt, and pepper. Cook until the mushrooms are verrrrry soft and exude their juices (ew?). Whisk the flour into the vegetable broth and the sherry. Add to the mushrooms. Let it simmer, while stirring, until the mixture thickens. Now add the creamer/milk until it's nice 'n thick, taking about 5-10 minutes. Adjust the seasonings and stir in those beans!
Measure the flour(s), salt, 'n peppa into a zip lock bag or a bowl. Whatever's clever. Slice the onions and separate into rings. Both little and big slices. There's no discrimination in this kitchen! Heat the oil in a large frying pan. Oil should be about an inch deep. When the oil is hot enough, a flick of water will make the oil sizzle. Szzzzzzz. Soak the onions in milk for a few minutes. Don't try to do all the onions at once. Just one batch at a time. Patience grasshopper. Dredge the onions in the flour. Dredge 'em real good. Place the onions in the frying pan with the heated oil. Turn 'em over when floating-ish & brown-ish edges. When the onions are done, lay them on paper towels/bags to cool down and drain some of the excess oil. Now chop them to your desired topping look. I did some tiny and some I left in large rings. Food is best in variety!
Now add the bread, Earth Balance, salt, and pepper into a food processor until crumbly. Pour into a bowl and add the onions. Stir it up!
Put the green beans into an oiled casserole dish & top with the toppings. Bake at 425 F for about 15 minutes. If you aren't serving it immediately, then just bake the casserole without the toppings, then bake it again, with the toppings, until hot throughout.
BOOM! BAM! ENJOY!
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