Twist a Classic…..
Disclaimer – This is a sponsored post, but all the views within this post are honest, and original.
If you have been following along over the last several weeks I have been bombarding you with party appetizers, fall foods, and now this week we are finally moving on to holiday recipes. Oh, yes, “Operation Thanksgiving Kitchen” is in full swing. You didn’t really think that I was going to let this holiday pass by without recreating some of your old holiday favorites, did you? Well, guess what, if you thought that… you were wrong. I am going to load you up with as many Thanksgiving recipes as I can before the big day. And if you are like my family was growing up there are so many dual Thanksgiving/Christmas recipes that you can start making your Christmas menu now!
My main goal, when recreating old favorites, is to keep the ingredients minimal, and the execution of the recipe as simple as possible. When I was a kid one of my favorite sides, for both Thanksgiving and Christmas, was Green Bean Casserole. Of course, my mom always made it just like all the other moms with Campbell’s mushroom soup and French’s French-fried onions. I loved it more than any other side that was served. Now, I can’t bring myself to use canned soups, I just can’t. And if I’m not going to use canned soup for this recipe, then why would I use processed onion strings? I wouldn’t. And why bake it? I am going to give you a no bake version that takes a fraction of the time and is just as easy as opening a few cans.
When I think of a recipe to create for the blog I get really excited. If I don’t already have all the ingredients on hand I will generally run out to the store right away to get whatever else I need. Last week this happened, so I threw the kids’ coats on, grabbed my water bottle, and purse and out the door we went. We started walking toward the car and when I reached in my purse for my keys, I didn’t have them. (Yes, I am still laughing about this.) I had locked the door from the inside and left my keys hanging on their hook. Thankfully my husband was upstairs in his office, I called him, and he came down and gave me my keys. Well, this isn’t the first time I have locked myself out of the house. From now on I am keeping the number for STL Locksmith in my phone contacts. Now I will never have to worry about being locked out again. I love this company because they run year-round specials, and monthly specials This month they aren’t charging a service call charge. They have great customer service and reasonable pricing. And now I have peace of mind. Because if I am honest with myself, I know it will happen again.
Thankfully, after my little moment I was able to head off to the grocery store without any further incident. Now I can bring you my favorite recipe with my own added touches. This recipe is unique because it is vegan, dairy free, doesn’t contain any mushrooms, and is topped with onions that are more like thin, crispy onion rings rather than strings. I can’t lie. I love the onion topping the most, so I had to go big with it. (I will be making a different version of green bean casserole before Christmas, so if this one isn’t what you are looking for, stay tuned!) You can make the green beans, and sauce, a day ahead, but if you want to keep the onions crunchy you need to make them right before serving, but even if they are reheated the next day they still taste super yummy! Get in that kitchen, make a quick batch of this tasty casserole, sit back, relax, and enjoy!
What is your favorite part of the green bean casserole?
Creamy French Green Bean Casserole
By Angie Gouchenour
½ yellow onion sliced fairly thin
½ cup plant based buttermilk (I used ½ cup unsweetened cashew milk + 1 teaspoon lemon juice)
½ cup flour
½ teaspoon salt
½ teaspoon garlic powder
Dash of black pepper
1-2 Tablespoons olive oil (Separated) for frying (Or your choice of light tasting oil)
1 Tablespoon Coconut oil
2 Tablespoons wheat flour
½ cup plant based milk (I used unsweetened vanilla cashew)
¼ teaspoon salt
½ teaspoon garlic powder
Dash of black pepper
1 Tablespoon of water
1 ½ cup French cut green beans (I used frozen)
Slice half of an onion and place in a bowl with your plant based buttermilk (The thinner you slice them the crunchier they will be)
While the onions are soaking combine the flour, salt, garlic powder, and black pepper in a shallow dish
In your smallest sauce pan pour just enough olive oil to coat the bottom
Allow it to heat, over medium heat, for about 5 minutes, sprinkle a tiny bit of flour over the top, just a pinch, and if it spits, it is ready
Scoot the onions to one side of the buttermilk dish
Remove one ring, dip it in the flour mixture, back into the buttermilk, and back into the flour and carefully place in the hot oil
Brown on each side and transfer to a plate covered with a paper towel, continue until all of the onions are used. (NOTE: When the oil disappears, scrape out the black sediment and add fresh oil. I had to do this once.) You can prep each onion while the other is browning, each ring will not take long.
If you are using frozen green beans add hot tap water to their measuring cup and thaw them (You may have to do this twice) Drain them and set aside
In a fry pan melt the coconut oil over medium heat
Once it is melted remove it from the heat and sprinkle the flour over the top and stir to make a paste
Slowly start adding the milk and stir, once the mixture starts to thin out you can place it back on the heat and pour the rest of the milk in
Add the salt, garlic powder, and pepper; stir to combine
Fold in the green beans until they are completely coated (Add the 1 Tablespoon of water if it is too thick)
Transfer to a serving dish and top with the onions