Fresh Corn, Leek and Edamame Grain Salad

The perfect weekend recovery food!

Fresh Corn, Leek and Edamame Grain Salad | CaliGirlCooking.com

This Fresh Corn, Leek and Edamame Grain Salad is a perfect, healthy, filling meal if I ever saw one, and it’s oh so delicious. If any of you had a weekend like I had, you’re definitely ready to whip this up with your favorite lean protein for dinner tonight.


As I mentioned on Friday, we were up in Santa Cruz visiting my parents this weekend, which also happened to involve helping my little sis move into her new house and having an early Sunday birthday brunch for me. All of the family affairs, celebrations and craziness never make for the healthiest eating, but I never restrict myself (everything in moderation!) and just make sure to eat extra-healthy in the days leading up to and following all of the madness. That’s what balanced living is all about!

So when we rolled back into town late last night, all I wanted was a big bowl of whole grains and veggies. Unfortunately, I didn’t have any of this Fresh Corn, Leek and Edamame Grain Salad sitting around in the fridge, so we had to settle with takeout. Not necessarily the healthiest of options (although we still try to get a well-balanced meal even when we order out) but we knew we’d get right back in the groove of healthy eating today. Smoothies for breakfast, salads for lunch. You get the idea! This should last all of two days since my birthday is on Wednesday, but we only live once, right?

Fresh Corn, Leek and Edamame Grain Salad | CaliGirlCooking.com

It’s no secret that ever since I tried the most delicious grain salad in Napa, I have been obsessed with the idea of them. It was way back in May of last year that I made this Herbed Grain Salad with Broccoli Rabe and White Beans, so I figured now that we’re having some warmer “salad-friendly” weather here in California, it was high time for me to come up with another fun version featuring some of spring’s freshest produce. I’m very happy to say that this Fresh Corn, Leek and Edamame Grain Salad is not going to let you down and, even better, if you don’t love butter as much as I do, you can easily make this dish vegan!

Fresh Corn, Leek and Edamame Grain Salad | CaliGirlCooking.com

So let’s get down to the dirty details. First of all, if you live anywhere near a Trader Joe’s, you’re already in great shape. I got all of my ingredients for this salad there, except for the lemons because we have an abundance of them growing in our yard at the moment. That being said, you really shouldn’t have any trouble getting these ingredients at just-your-average grocery store, TJ’s just makes it soooo convenient.

I started out by sautéing some fresh leeks and garlic in a healthy dose of butter. It may seem like a lot at first, but keep in mind that we’re adding much more to this dish than just leeks and garlic, and all of those extra ingredients mean we need all of that extra butter. BUT, if you are trying to be uber-healthy or if you follow a vegan diet, you can swap in good ol’ coconut oil and this salad will still turn out amazing. Promise.

After our leeks and garlic have started sweating it out a bit, we add some fresh corn kernels. If you don’t happen to live in an area where you can get fresh corn year round, frozen kernels would also work just fine.

The corn kernels are followed by our cooked, shelled edamame, which Trader Joe’s conveniently sells prepped and ready to go in their produce section. Again, if you don’t have access to these, a frozen bag of shelled edamame would work just fine. Just be sure they’re already cooked!

Fresh Corn, Leek and Edamame Grain Salad | CaliGirlCooking.com

The final steps are to throw in some pre-cooked barley (a great thing to meal prep on the weekends and throw into healthy meals all week) and some snipped fresh chives. The only sort of dressing that graces our salad is the aforementioned butter and a hefty dose of fresh lemon juice. I do want to mention one thing about the ¼ cup quantity I’ve called for here: we have Meyer lemons in our backyard, which tend to be more sweet and less tart than your average lemons. That being said, if you are using standard lemons, you may want to dial it back just a tad. Just remember to taste as you go and balance the acidity out with the salt. You’ll do just fine!

This Fresh Corn, Leek and Edamame Grain Salad is full of filling carbohydrates (which I know some of you colder-weather readers are still totally craving right now) yet plenty of fresh, vibrant produce to remind us that spring is just around the corner. It comes together in under 20 minutes and tastes just as good hot or cold, making it perfect to have on hand for any situation that requires a healthy meal ASAP. It’s quickly become another go-to of mine and I hope it will soon become one of yours too!

Fresh Corn, Leek and Edamame Grain Salad | CaliGirlCooking.com

Fresh Corn, Leek and Edamame Grain Salad | CaliGirlCooking.com
Print
Fresh Corn, Leek and Edamame Grain Salad
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

This hearty and healthy grain salad is the perfect dish to usher in warmer weather - loaded with filling carbohydrates and vibrant produce, enjoy it alone or with your favorite lean protein!

Course: Main Course, Salad, Side Dish
Author: CaliGirl Cooking
Ingredients
  • 2 tablespoons butter (or coconut oil, for vegan version)
  • 1 trimmed leek, thinly sliced
  • 4 cloves garlic, peeled and minced
  • 2 cups corn kernels (about 2 small ears)
  • 1 1/2 cups shelled, cooked edamame
  • 2 cups cooked barley
  • 2 tablespoons chopped fresh chives
  • 1/4 cup fresh lemon juice (or to taste)
  • 1/2 teaspoon salt (or to taste)
  • 1/8 teaspoon pepper
Instructions
  1. Melt butter or coconut oil in a deep saute pan over medium heat. Add leeks and garlic and saute for about 3 minutes, until leeks begin to sweat and become fragrant. Add corn kernels and turn heat up to medium-high.

  2. Let corn kernels cook for another 3 minutes, then add edamame. Let cook for 5-10 minutes, stirring occasionally, until the corn and edamame begin to get golden flecks on their skins (a slight char.)

  3. Turn heat back down to medium and add barley and chives. Stir to combine.

  4. Add lemon juice, salt and pepper (tasting as you go) until you’ve achieved your desired level of balanced flavors. Serve warm or cold. 

Fresh Corn, Leek and Edamame Grain Salad | CaliGirlCooking.com

Creamed Curried Spinach with Bacon Naan

Sometimes I just don’t know how I come up with certain things.

Creamed Curried Spinach with Bacon Naan | CaliGirlCooking.com

Take this Creamed Curried Spinach with Bacon Naan, for example. I suppose it’s not too surprising that I paired a creamy, vegetable-laden, curry-laced dip with everyone’s favorite Indian carb, but I’m not too sure adding chunks of bacon to the bread is really staying in line with the traditional flavors of that culture. Oh well, that’s what cooking is all about, right? Taking already established, delicious dishes and turning them into your own?


And let me tell you a little story about bacon, and why I feel compelled to add it to just about everything I cook these days (in small amounts, that is.) You see, one of my hubby’s best friends has a family hook up with a local butcher in the Bay Area, and for my hubby’s bachelor party he literally brought all. the. meat. We’re talking tomahawk steaks, ham steaks, sausages and, of course, bacon. It was LITERALLY a sausage fest. My hubs came back raving about this bacon, and the next time we were up visiting his friend we snagged a small pack to bring home with us.

Fast forward a few months, to Christmastime, and we had mentioned to his friend that we were due for a replenishment of our bacon stock. We show up to his parents’ house on Christmas Day, and he literally goes into the garage and comes back with a 15-POUND box of this bacon for us.  So we’re basically set with bacon for life, or at least for the foreseeable future. Thank goodness for plenty of freezer space!

Creamed Curried Spinach with Bacon Naan | CaliGirlCooking.com

Needless to say, we always have some on hand so I couldn’t help but add a little bit to the naan I was making for this Creamed Curried Spinach. (I must also mention that I was partially inspired by our favorite little spot in Napa, Model Bakery, and the bacon bread that’s regularly part of their daily homemade bread selection.) Let me tell you, the end result is nothing short of spectacular. I adapted the naan recipe from this one I found on Girl Versus Dough, basically just adding in the bacon and using my stovetop griddle instead of the gas grill outside. The end result is a chewy and moist naan that holds up extremely well to the whole dipping and scooping up the creamed spinach process, yet melts in your mouth save for the slight salty crunch of the bacon. Delish.

Creamed Curried Spinach with Bacon Naan | CaliGirlCooking.com

So now that we’ve talked about the bacon naan, I’ve also GOT to tell you about this Creamed Curried Spinach because it is out of this world. First of all, this part of the dish is completely vegan. Do you believe it? Well, if I told you I used my trusty cashew cream as a base I bet you would. Seriously, I don’t think there’s any sort of cream sauce that vegan sub can’t stand up to. So, if you’re vegan, I strongly urge you to give this a shot, and simply find (or make) some sort of substitute for the bacon naan.

Creamed Curried Spinach with Bacon Naan | CaliGirlCooking.com

Okay, back to our Creamed Curried Spinach with Bacon Naan. When making the cashew cream this time around, I simply added a hefty dose of curry powder instead of nutritional yeast. I then stirred it into some wilted onions, garlic, and spinach, and fancied it up with some fresh cherry tomatoes and a dash of red pepper flakes. The result was so creamy and bursting with flavor, I really am giddy with excitement for you to try this.

All glowing reviews aside, I do realize that Creamed Curried Spinach with Bacon Naan is not the most photogenic, but PLEASE do not let that stop you. You will be incredibly sorry if you do. Most Indian food involves dipping into a blurry blend of exotic herbs, spices and sauces without silverware, and this is no exception. Use your bacon naan as your spoon and really get in there and shovel some hefty scoops straight into your mouth. I’m pretty sure once you start eating this you’re not going to be able to stop, so get after it!

Creamed Curried Spinach with Bacon Naan | CaliGirlCooking.com

Creamed Curried Spinach with Bacon Naan | CaliGirlCooking.com
Print
Creamed Curried Spinach with Bacon Naan
Prep Time
20 mins
Cook Time
10 mins
Total Time
2 hr 30 mins
 

A vegan, Indian-inspired curried spinach dish is accompanied by homemade naan studded with crunchy, salty bits of bacon. 

Course: Appetizer, Main Course, Side Dish
Cuisine: Indian
Servings: 4 servings
Author: CaliGirl Cooking
Ingredients
For the bacon naan:
  • 3/4 cup water, bathtub temperature (about 110 degrees Fahrenheit)
  • 3/4 cup milk, bathtub temperature (about 110 degrees Fahrenheit)
  • 1 1/2 teaspoons active dry yeast
  • 1 1/2 teaspoons salt
  • 1/4 cup nonfat plain Greek yogurt
  • 3 1/2 cups flour
  • 4 pieces cooked bacon, chopped
For the creamed curried spinach:
  • 2 cups raw cashews, soaked in water for at least 4 hours (or up to overnight)
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1 1/2 cups filtered water
  • 1 tablespoon coconut oil
  • 3 garlic cloves, peeled and minced
  • 1/2 small sweet yellow onion, diced
  • 1 8-ounce bag fresh spinach
  • 1 cup halved cherry tomatoes
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Pinch red pepper flakes
Instructions
  1. First, make the naan. In a medium mixing bowl, combine the water, milk, yeast and salt. Next, add the Greek yogurt and honey, then slowly stir in the flour. Before the mixture gets too thick, stir in the chopped bacon and continue stirring until all ingredients are combined and a sticky dough forms. Cover the bowl with plastic wrap and let sit in a warm place, away from drafts, for about two hours or until doubled in size. 

  2. With lightly floured hands, punch down the dough and divide into six even pieces. (The dough will be quite sticky, so just keep adding enough flour until you can handle it without all of it sticking to your fingers.) 

  3. Heat a griddle over medium heat on the stove. Spray with nonstick spray (I used coconut oil spray from Trader Joe’s.) Using your hands, form each piece of dough into a flat, oval shape that’s about 1/4-inch thick. Place the dough (working in batches) on the griddle and cook for about 3 minutes each side, until it becomes slightly charred and feels like it’s been cooked through. If your naan seems to puff up a lot when it’s cooking on its first side, simply flip it once that side’s done and then press down with the back of a spatula while it’s cooking on its second side. This will help it spread out more and cook more evenly.

  4. Remove cooked naan from griddle and keep in a warm oven until ready to serve.

  5. Next, make the curried cashew cream. Drain the cashews from their soaking water and add to a high-powered blender with the curry powder, ½ teaspoon salt and filtered water. Puree until a creamy sauce forms, adding a tad more water if needed. Measure out two cups of the cashew cream and reserve the rest for another use.

  6. In a large saute pan, melt the coconut oil. Add the garlic and onion and saute until fragrant and translucent, about 3-5 minutes on medium-high heat. Turn the heat down to medium-low and add about 1/3 of the fresh spinach to the pan, stirring until the spinach begins to wilt. Add the tomatoes. Next, add about 1/3 of the curried cashew cream. Continue this process two more times, until you’ve used up all of the spinach and the whole two cups of the curried cashew cream. 

  7. Stir in the lemon juice, salt, pepper and red pepper flakes. Simmer on low until ready to serve. Serve with bacon naan. No utensils required!

Recipe Notes

The Bacon Naan recipe was adapted from the No-Knead Grilled Naan recipe on Girls Versus Dough.

Creamed Curried Spinach with Bacon Naan | CaliGirlCooking.com

Spicy Beet Poke

Reinventing the wheel right here ↓

Spicy Beet Poke | CaliGirlCooking.com

Okay, I have to admit that this wasn’t my own inventive idea, but I do have to say I’m pretty darn excited that I’ve created my own version to enjoy WHENEVER I want. Spicy Beet Poke is going to be my jam for the foreseeable future.


I first tasted Beet Poke at Mud Hen Water on my trip to Honolulu in November. As soon as I took a bite, I kicked myself for not having thought of this idea myself. Basically, we’re talking all of the delicious flavors that go into making the classic ahi poke, but subbing in this hearty, sweet root vegetable instead of the fish. The version I had at Mud Hen Water was dressed as classic ahi poke is, but me being the heat-lover that I am, I had to go ahead and spice it up a bit.

Don’t get me wrong, I love good old Spicy Poke with fresh ahi just as much (or more) than the next gal, but I love it soooo much that sometimes I think I should cool it on my raw ahi intake (or drink a ton of green tea to counteract the mercury!) I’ve said it once and I’ll say it again, balance is the key.

Spicy Beet Poke | CaliGirlCooking.com

P.S. Did you know my Spicy Poke Bowls are the number one pinned recipe on Pinterest??

This is also a great alternative for those who either (a) do not like or (b) cannot eat raw fish. I’m all about finding alternative versions of dishes that everyone can enjoy!

Plus, did I mention how healthy this Spicy Beet Poke is? Beets are chock full of Vitamin C, potassium and folate, and the dressing is incredibly light yet super flavorful. We use sesame oil and soy sauce, and feel free to use low-sodium soy if you’re watching your sodium intake. For the spice, we throw in some sambal oelek (aka Korean chili paste), and of course we need to add in the classic sliced green onions and white sesame seeds, for both great color AND flavor.

Spicy Beet Poke | CaliGirlCooking.com

In other words, this is the PERFECT dish for kicking off your New Year’s healthy eating resolutions on the right foot. And, if you roast the beets ahead of time, it comes together in less than 10 minutes flat. Healthy AND quick, how about that?

We’re heading back from Lake Tahoe today and, although it was so fun spending such quality time with our parents, I’m excited to get back home and get back into my routine again. I’m also working on my goals and content for 2017, so please let me know if there’s anything you’d like to see more of here at CaliGirl Cooking for the New Year.

Have a great rest of the week and I’ll see you on Friday with a “healthy” cocktail recipe!

Spicy Beet Poke | CaliGirlCooking.com

Spicy Beet Poke | CaliGirlCooking.com
Print
Spicy Beet Poke
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

A vegan take on the classic Hawaiian ahi poke, with beets taking place of the fish and a spicy kick that will keep you coming back for more!

Course: Main Course, Side Dish
Servings: 4 servings
Author: CaliGirl Cooking
Ingredients
  • 4 medium beets, peeled and cut in half
  • 1 1/2 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 green onions, sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon white sesame seeds
  • 2 teaspoons sesame oil
  • 2 teaspoons sambal oelek (or sriracha)
  • Seaweed salad, to garnish
Instructions
  1. Preheat the oven to 400 degrees Fahrenheit. Place beets on a jelly roll pan lined with aluminum foil and drizzle on olive oil. Season with salt and pepper and toss a bit to combine. Roast in oven for about 40 minutes, or until you can easily pierce the beets with a fork. Remove and place in refrigerator until cold to the touch, at least 30 minutes.

  2. Remove the cold beets from the refrigerator and cut into cubes. Place in a medium mixing bowl. Add green onions, soy sauce, sesame seeds, sesame oil and sambal oelek and toss to combine. Transfer to a serving bowl and garnish with seaweed salad. This dish is best served cold.

Spicy Beet Poke | CaliGirlCooking.com

 

It’s so healthy you can eat the whole thing!!

Three-Ingredient Calabrian Chili Spread

Because today I’m all about keeping it quick, simple and super tasty.

Three-Ingredient Calabrian Chili Spread | CaliGirlCooking.com

I’m currently running on just a few hours of sleep after catching the earliest flight possible back from Quebec City yesterday so I could make it to our annual Holiday Boat Parade. Quebec City was AMAZING and I am so excited to tell you all about it and show you all of the pictures. We snowshoed, spa-ed, visited the Christmas markets and froze our little tushies off (hello 14-degree weather!) Stay tuned for another Travel Diaries post soon.


Even though I had the best time, because we only had five days there we were going the entire time, always on the move trying to squeeze everything in. I can’t wait to sleep, sleep and sleep some more so, until then, about all the strength I can muster is to tell you about the deliciousness that is this Three-Ingredient Calabrian Chili Spread.

This recipe was inspired by a brunch the hubs and I had at SY Kitchen in Santa Ynez way back in June. We’re somewhat of hot sauce fiends, so naturally we asked for some to go with our eggs. Instead of the classic Tapatio or Tabasco, our waiter brought us a small bowl of a fiery red condiment and informed us that this was the only hot sauce they served there. We took one bite and immediately had to ask what the secret ingredient was. Turns out it was Calabrian chili peppers!

Three-Ingredient Calabrian Chili Spread | CaliGirlCooking.com

I love Calabrian chili peppers because they are so much more than just a spicy pepper. They originated in Italy (no wonder they’re delicious) and have a whole other dimension than your average pepper. Your mouth isn’t just hit with a wave of heat, there’s actually flavor in there that makes you keep wanting to come back for more.

After doing a little bit of research on how I could get my hands on some Calabrian chilies, I found that I could both order them on Amazon and also found them at the fantastic high-end grocery store where we stay when we go up to Napa. Although there are plenty of dried Calabrian chili options, I went for those packed in oil so I wouldn’t have to go through the extra step of rehydrating them before pureeing them into this Three-Ingredient Calabrian Chili Spread. Of course, if you can only find the dried ones, simply soak them in some warm water for a few hours (or overnight) before using.

The brand of Calabrian chilies packed in oil that I used still had the stems attached, so I simply cut those off when pulling them out of the jar. Aside from the chilies themselves, the only ingredients you’ll need are some fresh olive oil and peeled, whole garlic cloves. I suppose you could use the oil that the chilies come packed in, but I thought it might make the spice just a bit too intense. If you REALLY don’t mind spicy, then I say go for it!

Three-Ingredient Calabrian Chili Spread | CaliGirlCooking.com

All you have to do to make this Three-Ingredient Calabrian Chili Spread come to life is throw the above-mentioned ingredients in a food processor or high-powered blender and puree until that smooth, spreadable, aromatic paste forms.

Once it’s made, the spread will last for up to a month in the refrigerator and will turn into your go-to condiment for any breakfast, brunch, lunch or dinner that could use that extra-spicy kick.

I’m going to keep this short today so I can continue recuperating from my travels, but trust me when I say you’ll be doing yourself a HUGE favor if you make this Three-Ingredient Calabrian Chili Spread ASAP. Hot sauce lovers unite!

Three-Ingredient Calabrian Chili Spread | CaliGirlCooking.com
Print
Three-Ingredient Calabrian Chili Spread
Prep Time
15 mins
Total Time
15 mins
 

A ridiculously simple recipe for the best hot sauce/spread/spicy condiment you'll ever taste, with only three ingredients!

Course: Side Dish, Snack
Cuisine: Italian
Author: CaliGirl Cooking
Ingredients
  • 1 cup Calabrian chilies (preferably those packed in oil) Stems removed
  • 3 whole cloves garlic Peeled
  • 1/4 cup olive oil
Instructions
  1. Combine all three ingredients in a food processor or high-powered blender. Pulse until a smooth paste forms. Keep in a Tupperware or resealable glass jar for up to one month in the refrigerator. 

Three-Ingredient Calabrian Chili Spread | CaliGirlCooking.com

 

Gimme allll the hot sauce!

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Healthy (Vegan) Green Bean Casserole

I never thought that string of words would come out of my mouth.

Healthy (Vegan) Green Bean Casserole | CaliGirlCooking.com

But you know, sometimes when you’re trying to find that balance, the inevitable happens. You set out to make a healthier version of the classic green bean casserole, and as you dip your little toe into testing those healthier waters you realize that, with just a couple of minor swaps, this dish could easily be transformed into a Healthy (Vegan) Green Bean Casserole.


So let’s take a step back and look at the big picture. Green bean casserole has always been a favorite of my dad’s, and I’d always eat it when it was set in front of me, but to be honest, it didn’t light up my life quite like a juicy roast turkey or a Sweet with Heat Yam Casserole.

Pair that blasé feeling with the fact that the classic green bean casserole recipe isn’t all that healthy, and you have your reason for why I had never 100% committed to the dish. But something happened to me this past year, and that thing happened to be my discovery of the amazing wonder-condiment called cashew cream.

Healthy (Vegan) Green Bean Casserole | CaliGirlCooking.com

I’ve already used cashew cream in sooo many recipes, like this Sweet Potato Toast with Broccoli Rabe, Tomato and Cashew Cream, these Spicy Stuffed Pasilla Peppers with Cashew Cream Sauce and this Curry Gnocchi with White Lamb Bolognese. It is just such a versatile ingredient, and I can’t help thinking of more and more ways to incorporate it into my balanced way of eating.

When I was brainstorming some new Thanksgiving recipe ideas for the blog this year, I figured I should finally try to tackle the typically lackluster (and very unhealthy) green bean casserole and make it into a recipe that I could really stand behind. Because when you’re a food blogger for a living, you want to make allllll the foods taste even better, you feel me?

We all know that one of the star ingredients in green bean casserole is cream of mushroom soup (Campbell’s has probably made a killing off of their recipe with those crispy French’s onions) but if you’ve been reading this blog for a while, you’ll know I’m not the biggest fan of heavily processed foods and try to avoid them whenever possible. Enter my new favorite condiment – cashew cream! I knew I could make a creamy, mushroom-y sauce just as delicious using this easy, healthy, three-ingredient sauce.

Healthy (Vegan) Green Bean Casserole | CaliGirlCooking.com

I also decided I wanted to make my own crispy onions in lieu of the classic French’s your grandma probably has stacked up in her pantry (see above mention of my aversion to heavily processed foods.) A quick search through the interwebs led me to Alton Brown’s from-scratch Best Ever Green Bean Casserole, and if anyone knows how to do a crispy onion like a boss, you can bet it’s Alton Brown. I kept his recipe by my side for guidance as I improv’d my way through creating a Healthy (Vegan) Green Bean Casserole.

So here’s the lowdown:

You’re going to want to start by making your crispy onions. Our onion rings are baked in the oven with a light coating of flour, salt and Panko breadcrumbs, so no need to worry about frying here. (Hallelujah!)

Healthy (Vegan) Green Bean Casserole | CaliGirlCooking.com

While the onions are baking, you’re going to want to blanch your green beans and blend up your cashew cream (you can also make the cashew cream up to a day in advance if you can get your act together in time.)

Next, it’s time to saute your mushrooms. Some garlic, some nutmeg, a light dusting of flour to thicken, and a healthy glug of white wine are all we need to make these mushrooms ones to remember. Then we simply stir in our cashew cream, some of the crispy onions, and our blanched green beans.

Healthy (Vegan) Green Bean Casserole | CaliGirlCooking.com

Transfer everything to your favorite baking dish, top with the rest of your onions, and pop back into the oven for another 10 minutes or so. Your Healthy (Vegan) Green Bean Casserole is complete!

Healthy (Vegan) Green Bean Casserole | CaliGirlCooking.com

You may already have your Thanksgiving menu locked down, but you can bet those vegan or health-minded individuals in your life would love you even more if you added this to the menu. What do you have to lose (besides a few extra calories to allow for a bigger slice of pumpkin pie?)

Healthy (Vegan) Green Bean Casserole | CaliGirlCooking.com

Healthy (Vegan) Green Bean Casserole | CaliGirlCooking.com
Print
Healthy (Vegan) Green Bean Casserole
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hrs
 

A healthy, dairy- and meat-free take on the classic holiday green bean casserole.

Course: Side Dish
Cuisine: American
Servings: 6 servings
Author: CaliGirl Cooking
Ingredients
  • 2 medium onions thinly sliced
  • 1/2 cup flour
  • 1/4 cup panko bread crumbs
  • 2 teaspoons salt
  • Nonstick cooking spray
  • 2 tablespoons plus 1 teaspoon salt divided
  • 1 pound fresh green beans trimmed and cut into bite-size pieces
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 16 ounces cremini or button mushrooms thinly sliced
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground nutmeg
  • 2 tablespoons flour
  • 1/2 cup white wine
  • 1 1/2 cups cashew cream See Recipe in notes
Instructions
  1. Preheat the oven to 475 degrees Fahrenheit. Toss the onion slices, ½ cup flour, ¼ cup panko and salt together in a large mixing bowl. Line a large baking sheet with aluminum foil and spray generously with cooking spray. Pour coated onions onto baking sheet and bake in oven for 30 minutes, stirring a couple of times during this process to make sure they roast evenly.

  2. While the onions are cooking, prepare the green beans. Bring a large pot of water seasoned with 2 tablespoons of salt to a boil. Add green beans and boil for 3-5 minutes, until they feel crisp-tender. Immediately strain through a colander and then add green beans to an ice bath to keep them from continuing to cook and getting mushy.

  3. Once the onions are done in the oven, remove and set aside. Turn oven down to 400 degrees Fahrenheit.

  4. Next, prepare the mushrooms. Heat olive oil in a large, deep saute pan. Add minced garlic and saute in olive oil for 2-3 minutes, until fragrant. Add mushrooms, pepper and nutmeg. Stir to combine and let mushrooms cook until they have begun to release some of their water. Sprinkle mushrooms with 2 tablespoons of flour and stir to coat. 

  5. After a couple of minutes, add white wine and cashew cream. Stir everything until combined, then stir in ¼ of the onion rings and the green beans. Transfer this mixture to a casserole dish and top with remaining onion rings. Place in 400 degree oven for 10-15 minutes, or until bubbly. Be sure to keep an eye on the onion rings on top so they don’t burn. Serve warm.

Recipe Notes

To make the cashew cream: Soak 2 cups of raw, unsalted cashews in a bowl of water for at least 4 hours (or overnight.) Drain cashews and place in a high-powered blender with 1 teaspoon nutritional yeast, 1/2 teaspoon salt and 1 1/2 cups filtered water. Blend on high until a smooth cream forms. 

Healthy (Vegan) Green Bean Casserole | CaliGirlCooking.com

 

You can’t even tell it’s vegan!