Green bean casserole
Green bean casserole may have surpassed mashed potatoes as my top thanksgiving food item. That’s a heavy statement, but I’m feeling confident in it. For the past 3 thanksgivings I’ve been manking this green bean casserole, and it has been devoured everywhere I bring it. So, since Thanksgiving is right there around the corner, pop this recipe into your mix! 2lbs of green beans 1 can coconut milk 1 cup vegetable stock 2 cups mushrooms 1/4 cup nutritional yeast 1/2 clove of garlic 1 tbsp apple cider vinegar 1/2 large onion Dash of clove, Rosemary, & thyme Lots of French’s fried onions. For the soup, put finely choooed garlic and onion into a pan with your spices. Add small amounts of broth to keep it from sticking. Next, add the chopped mushrooms and stir until they have shrunken down. Add the can of coconut milk, broth, vinegar, and nutritional yeast. Let simmer for 10-15 minutes. Place the green beans into your casserole dish. I use
