Green Bean Delight
By: Shoshanna Levy
Published: Thursday, August 18, 2011 - 11:52am

Ingredients




1 tbsp coconut oil
1/2 pound assorted mushrooms, sliced
1/2 medium onion, sliced julienne
3 cloves garlic, minced
1 pound green beans, chopped into 1-inch pieces and steamed until tender
2 tbsp butter or ghee
2 tbsp brown rice flour
3/4 cup veggie or chicken stock
1 tbsp wheat-free tamari
1 tbsp nutritional yeast
2 tsp dried sea kelp flakes
2 tsp dried thyme
1 tbsp coconut oil
1/2 medium onion, sliced julienne

Preparation

1 Preheat oven to 350 degrees Fahrenheit. 2 In a large pan melt 1 tablespoon of coconut oil over medium heat. 3 When oil is hot add mushrooms and onion, sautéing until onions are clear and mushrooms have released liquid. 4 Add the garlic and sauté for another minute or two. 5 In a large mixing bowl combine cooked green beans with the mushroom, onion and garlic mixture and set aside 6 In a medium sauté pan over low/medium heat melt the butter. 7 Once melted, slowly whisk in the flour until a roux is formed. 8 Whisk in the stock, tamari, sea kelp flakes, nutritional yeast and thyme, stirring continuously until the sauce is thick and bubbly. 9 Combine the sauce with the green bean mixture. 10 Add mixture to a medium baking dish and set aside. 11 6.   Melt 1 tablespoon of coconut oil in a medium sauté pan over medium heat. Once melted, add the onions and sauté until caramelized (10-20min). You may need to lower the heat once the onions are brown to prevent burning. 12 7.   While the onions are caramelizing, bake your casserole until heated through (10-15min). 13 8.   Top the casserole with the caramelized onions and serve.