Feel free to customize the recipes according to your personal preferences and tastes. Let me know how you like these!
eAZy GREEN BEAN CASSEROLE
10 oz of sliced crimini mushrooms
3 cups greens beans, trimmed
1 package gluten-free crispy onions by 365
2/3 cup Daiya cheddar cheese
2/3 cup raw cashews
1/3 cup water
1 teaspoon butter-flavored coconut oil by Nutiva
1 onion, chopped
2 garlic cloves, minced
1 teaspoon sea salt (or more, to taste)
1 teaspoon thyme leaves
1/2 teaspoon black pepper
Soak cashews overnight.
When ready to cook, preheat oven at 400 degrees.
Saute onions, garlic and mushrooms in melted coconut oil. Add seasoning.
Rinse soaked cashews and blend in a blender with water and 1/2 of the sautéed mushrooms and onions to make condensed mushroom soup. IMPORTANT: Reserve one half of the mushroom mixture for the casserole.
Steam green beans for 5 minutes and place in a oven-safe dish. Pour the mushroom soup over the beans, then add the rest of sautéed mushrooms. Sprinkle 1/2 cup of the crispy onions, then top with Daiya cheese.
Bake in the oven for 15 minutes or until the cheese has melted. Enjoy!
1 loaf of Udi’s Millet-Chia bread
3 tablespoons butter-flavored coconut oil
2 onions, diced
3 stalks celery, diced
1 teaspoon chopped fresh sage
1 teaspoon fresh thyme leaves
1 teaspoon salt
ground black pepper to taste
2 cups veggie broth
Preheat oven to 350 degrees.
Toast the bread in toaster and let cook, then cut into small cubes.
Saute onions and celery for about 8 minutes with coconut oil, then mix with cut up bread and herbs in a baking dish. Pour veggie broth over and bake in the preheated oven for 30 minutes, uncover and bake for another 5 minutes.
2 ripe avocados
1/2 cup coconut nectar or maple syrup
1/2 cup unsweetened cocoa powder
1/2 cup vanilla almond milk
1/2 teaspoon salt
Fresh raspberries for decoration.
Preparation: Blend first 5 ingredients in a Vitamix (or other high-power blender) Garnish with raspberries and enjoy!