Green Bean Casserole! GF, V, BED, SCD!!!

It’s officially the Christmas Season! Break out the decorations, turn on the Christmas music, trim the tree, hang the lights! It’s time!!

me and my pops:)

I love this time of year, if you can’t tell!

Happy Thanksgiving!

So how was everyone’s Thanksgiving?! Our was wonderful. The entire family was together and let’s just say, no one went hungry. Truth be told, we had so. much. food. You see, we had three diets to accommodate! 1) The ‘Regulars’ 2) Gluten Free 3) Specific Carb Diet/Vegan. SO, as a result, there were a lot of different dishes!

We went with “Casual Chic”

And what did I contribute? Wellllll, I made Green Bean Casserole!!

Green Bean Casserole!

Yep, I Veganized and SCD-ified the classic standby – canned green beans with cream of mushroom soup and french fried onions. Sounds like a dish out of the fifties doesn’t it?! Not this one, friends. I used fresh, organic green beans, a homemade mushroom soup, and homemade baked onion rings! It wasremarkable.

gluten free, vegan, body ecology diet and specific carb diet friendly!

And, it’s Gluten Free, Vegan, Body Ecology Diet friendly and Specific Carb Diet friendly!

A Remake on a classic!

Here’s what you need:

3 cups of fresh green beans, blanched

Soup:
5 1/2 cups of sliced mushrooms – I used 1 carton of shiitake and 1 carton of button (BED use shiitake only)
1/2 onion, diced
3 garlic cloves, minced
1/4 tsp minced fresh rosemary
2/3 cup coconut milk
1/2 tsp salt
pepper

Onion Rings:
1/2 onion, sliced and separated into rings
1 cup almond flour
1/4 tsp salt
5 cracks of black pepper
1 egg white (Vegan option: almond milk)

Preheat oven to 375. Set up your “breading station.” You’ll need one bowl filled with your egg white (or almond milk). You’ll need another bowl filled with your almond flour, salt and pepper. Then, you’ll need a baking sheet that’s been covered with tin foil and  sprayed with olive oil.

onion rings…..gluten free amazingness

Coat your onion rings with the egg, then with the almond flour, and then place on the baking sheet. Fair warning: this is a bit of a messy job. I find it’s helpful to have a “wet hand” and a “dry hand.” Once all your rings are coated and on your baking sheet, spritz them with olive oil, and sprinkle with salt and pepper. Bake for 20 minutes, until golden brown, flipping half way through. Cut into 1 inch pieces, and set aside.

look at those crunchy onion rings!

Meanwhile, blanch your green beans by boiling them for 2 minutes, and then shocking them in a bowl of ice water.

Next, the soup: Saute your onion and garlic in 1-2 tsp of EVOO, salt and pepper for about 4 minutes. Once they’ve softened, add your mushrooms and let them cook down. Transfer the veggies into your food processor along with the rosemary, coconut milk, and salt. Blend until smooth. It will be thick.

Finally, spray a small casserole dish with olive oil. Toss your green beans with the soup, and put in the casserole dish. Bake at 350 for 25-30 minutes. After you take it out of the oven, sprinkle your onion rings over the top. Then, dig in!

This was fantastic!! The flavor was so incredibly savory and homey. The slight hint of rosemary really elevated the flavor and gave it a gourmet touch! The onion rings on top were crunchy and had a toasty, nutty flavor from the almond flour.

yum yum yumm

And the soup was just delicious with the fresh green beans! It was creamy and velvety and just…decadent:)

sweet potato casserole, green bean casserole (the “regular” version), stuffing!

It was the only dish on the table that we polished off!! Everyone loved it…no matter what diet they followed!

SCD Sangria!

Well, except for my Homemade Sangria…that we definitely polished off! One bottle of DRY white wine, 2 “droppers-full” of pure liquid stevia, and one apple and one orange, diced. Chill in the fridge for 6 hours, or overnight.

And for dessert, I made a variation on my Sweet Carrot Pie….Instead of using carrots, I used PUMPKIN! I actually roasted a pumpkin in the oven for 45 minutes at 400 (2 cups) and used the same recipe, minus the carrots! It was truly spectacular.

Sweet Carrot Pie!

And as evidence of how delicious it was, this is a photo of the “regular” pumpkin pie, and what was left of mine on the left!! People raved about it! This is how it went: they would take a bite, close their eyes, and say “oh my Gosh, this is amazing!” I think it’s safe to say they liked it! And the crust was everyone’s favorite part!

my pumpkin pie was demolished!

This Thanksgiving was so much fun because everyone contributed. My sisters-in-law made Brussels sprouts, homemade Amish-recipe apple sauce, a sweet potato casserole (that rivaled Paula Deen’s!), and a gorgeous salad.

so. much. food!

My mom made a gorgeous turkey (complete with rosemary under the skin), mashed potato casserole, apple and pumpkin pie, stuffing, and green bean casserole (the 50′s version). So we all had fun cooking in the kitchen together!

look at that bird! complete with rosemary under the skin!

What was the highlight of your Thanksgiving?!

Until Next Time!

Need a food processor or an olive oil mister? Both were stars in this recipe. Here are the tools I used: