Clean Bean Casserole

Clean Bean Casserole

If it’s not broke, don’t fix it, right? Well. Grandma’s classic isn’t exactly broken, it just needs a little modern-day health booster. This version is just as easy, even tastier (if you can believe it), dairy-free, gluten-free, uses all plant powered, clean, whole foods, and even has a touch screen. Welcome to the millennium, green beans! Give them a spin anytime you’re feeling thankful.


Clean Bean Casserole

Serves 8

Creamy Mushroom Gravy:
1 cup raw cashews, submerged in water and soaked overnight (or at least 4 hours)
1 Tbsp olive oil
20 oz sliced white mushrooms
2 cloves garlic, minced
1 vegetable bouillon cube

“Fried” Onions:
1 large onion, sliced into crescents
¼ cup almond meal
1 Tbsp cornstarch
½ tsp black pepper
½ tsp salt
2 Tbsp olive oil

Green Beans:
2 lbs green beans, ends removed

Preheat oven to 350°

Mushroom gravy: Blend cashews with soaking water. Set aside. Heat oil in sauté pan and sauté mushrooms and garlic until cooked through. Add cashew “cream” and bouillon cube and continue to cook over medium heat until bouillon cube dissolves. Set aside.

Onions: In a medium-sized bowl, combine almond meal, cornstarch, black pepper, and salt. Stir sliced onions until well-coated. In a sauté pan, heat olive oil and “fry” coated onions. Set aside.

Green beans: Place green beans into a 13 X 9-inch baking dish (pre-steam them for softer beans). Pour creamy mushroom mixture over top and stir to coat green beans. Top with onions and bake, uncovered, for 30 minutes.

Nutrition Information Per Serving: 211 calories, 13 g fat, 0 mg cholesterol, 19 g carbohydrates, 6 g fiber, 8.5 g protein, 16% vitamin A, 37% vitamin C, 6.5% calcium, 15% iron, 11% zinc.
Cheers and thanks!

xo

Jen

HeartBeet Cookies for Your Valentine

HeartBeet Cookies

HeartBeet Cookies

How can you not love love LOVE Valentine’s Day? It’s a day when you can eat countless chocolates and make cookies without a second thought!

Here are some cookies I thought of on my way home from work TODAY (Valentine’s Day), so I swung by the store to get the ingredients on the way home. There’s still time left for you, too!

HeartBeet Cookies
Makes 22 heart-shaped cookies

4 small, cooked baby beets (such as the ones in the fridge section of Trader Joe’s)
2/3 cup melted Earth Balance
1 Tablespoon ground flax seeds (flaxseed meal)
1 package dry sugar cookie mix
flour for rolling

Preheat oven to 375 degrees. Blend beets and melted Earth Balance until smooth. Add beet mixture to flaxseed meal and sugar cookie mix in a bowl. Stir to combine.

Form dough into a ball and roll out onto a floured surface. Using heart-shaped cookie cutters, cut, and bake on a non-stick cookie sheet for 10 minutes, until pinkish brown. 

Each cookie has 145 calories and 23 grams of carbs (for my carb-counting, diabetic friends!)

Edible love!!