Green Bean Casserole

submitted by Kristi H.

In addition to our favorite Thanksgiving recipes, this year each of our sons contributed something new and amazing to the meal. Luke, our baker, made giant flaky dinner rolls, Eli made vegan Bailey’s Irish Cream and pumpkin cookies, and Jordan created a green bean casserole that is too good not to share.

Beans: Trim 2 lbs green beans and boil in veggie stock until al dente. Drain and set aside.

Cream of Mushroom Soup: Sautee an onion until semi-translucent in a tablespoon of olive oil. Add three cloves of crushed garlic, thyme, and rosemary. Add about three cups (12 oz. by weight) of mixed mushroom blend (he used a fresh store blend of pre-cut oyster, shitake, and baby portabella). Add a pinch of salt and pepper. Cook down until the mushrooms are reduced and almost all the moisture is gone. Add about two cups of cashew cream and a half cup of water. Set over low heat.

Garnishes: Slice 6-8 small shallots as thin as possible. Heat the shallots and one cup of vegetable oil from room temperature to high heat. Remove shallots once they are golden brown. Toast one cup of pine nuts in a dry pan over medium heat.

In a casserole dish combine the cream of mushroom with the green beans and heat at 350 degrees for about 20 minutes. Remove, add the pine nuts and shallots and cover with tin foil until ready to serve.

Also, here is our beautiful “turkey” recipe, affectionately known as the roast beast.