Nooshin, of For the Love of Food, is kind enough to host the November roundup of Naomi’s Go Ahead Honey, It’s Gluten Free! Her theme for November is Food From Your Childhood. With Thanksgiving in November, I didn’t even have have to think. I instantly knew what food from my childhood I wanted to create – gluten-free and casein-free: Green Bean Cassarole.
I’m going to take a wild guess here, and say I believe this popular American classic was created by Campbell’s Soup. Please correct me if I’m wrong (as I haven’t done any research :-)). We had this dish at pretty much every holiday in my house growing up, and at no other time of the year. It was always my favorite, my stand-by. If all else failed to be edible, there would always be Green Bean Casserole.
Now that I’m an adult with children of my own, I not only want to serve up this tradition in my own home, but make it healthier. Basically everything in the original is from a can: the green beans, the cream of mushroom soup, the fried onions. Talk about a cheap date.
This side dish was unhealthy, cheap and calling it easy to make would be an understatement. It was practically instant. My own version, which rocks my world by the way, has none of these attributes. The amount of processed ingredients in my gluten-free, casein-free version is minimal, and mine contains organic green beans and onions, and home-made cashew milk sauce. Though it takes a while to prepare, it’s well worth the effort, I promise you. I will be making it at every holiday, like my Mom did. Just thinking about my healthy, gluten-free, casein-free version of green bean casserole makes my mouth water!
Steam 8 cups of fresh chopped green beans for 10 minutes. (then I put them in the fridge to insure they stop cooking, until I’m ready for them)
Lightly saute 16 oz of fresh sliced mushrooms.
Caramelize 3 onions in coconut oil or ghee. (make sure there is plenty of fat so they don’t burn)
Add the above ingredients to a bowl.
Add 4 tbs of brown rice flour to 4 tbs of coconut oil or ghee in a pre-heated pot. Stir.
Whisk in 2 and 1/2 cups of room temperature cashew milk, about 1/2 cup at a time, allowing it to thicken in between.
Break two eggs into a large glass measuring cup, and temper them with the rue:
Add a splash of the hot sauce to the eggs while beating them, to bring them up to temperature without scrambling them. Slowly continue adding the sauce to the eggs while beating.
Add 1/2 tsp garlic powder, 2 tsp Herbamare seasoning, and a few cranks of ground pepper to the sauce.
Combine sauce and veggies.
Pour into baking dish.
Toast 4 Brown Rice Tortillas in the oven.
Add the toasted tortillas to the food processor in pieces, as well as 2 tbs coconut oil or ghee, and 1/2 tsp salt. Puree.
Top the casserole with the crumbs.
Bake at 350 degrees for 40 minutes.