Nutty Green Bean Casserole

Some other things I got from Trader Joe's last week was a big bag of fresh green beans, and a box of shitakki mushrooms.  I have never used shitakki mushrooms in my cooking before, so I thought I would give it a try!  This is yet another recipe from Dr. Fuhrman called: Nutty Green Bean Casserole.  The only differences between the original recipe and mine, is that I halved the recipe.

Nutty Green Bean Cassarole

Ingredients:

1 lb fresh green beans, trimmed &  sliced on the bias

4 oz mushrooms, roughly chopped

1/2 medium onion, thinly sliced

1/2 c raw almonds+ 2 T chopped almonds to top

1/2 c non-dairy milk
1/2 t onion powder
1/2 t garlic powder

dash ground black pepper

Directions:  Preheat oven to 350 degrees F.  Blanch the green beans in boiling water for 5 minutes.  Drain beans, and arrange them in a 9x9" casserole dish, sprayed with olive oil.  Water saute the mushrooms and onions until onions are tender.  Add cooked mushrooms and onions on top of the green beans.  In a food processor, blend the remaining ingredients until smooth and creamy.  Pour sauce over beans and mushrooms.  Sprinkle chopped almonds on top of casserole.  Bake uncovered at until bubbly, about 15-20 minutes.  

Amy's notes:  When I blended my cream topping for the casserole, it stayed pretty chunky because my food processor is not the best and/or on it's last leg after blending so much peanut butter last week.  I'd suggest blending it in a blender.  Also, for the next time that I make this, I would add dates to the cream mixture.  It was a sweeter dish altogether, and that would give it even more of a sweet bite.  While not my favorite recipe lately, it is very filling as a main dish, and a good side dish to another plant-based dish.

What is your favorite plant-strong holiday dish?