Here is the green bean casserole that I told you about in the baked onion strips. It is a typical Thanksgiving and Christmas recipe and although many may be scared of green beans like me (they have never been very funny to me), I assure you that it is finger licking good. It can be eaten as a side dish, first course or as a main course if you want something light.
- 1/3 taza de anacardos crudos y sin sal (50 g)
- 450 g de judías verdes (1 libra)
- 3/4 taza de caldo de verduras (190 ml)
- 1/3 taza de leche vegetal sin endulzar (80 ml), nosotros usamos leche de soja
- 1 cucharada de harina, nosotros usamos harina de arroz integral
- 1/2 cucharadita de sal
- 1/4 cucharadita de pimienta negra molida
- 2 dientes de ajo
- 1/2 cebolla
- 170 g de champiñones (6 onzas)
- Tiras de cebolla al horno (opcional)
- Soak cashews overnight or in hot water for at least an hour.
- Cook the green beans in boiling water for a couple of minutes. Strain and reserve.
- Strain the cashews and place them in a blender together with the broth, milk, flour, salt and pepper.
- Chop the garlic, onion and mushrooms and sauté them in a pan with a splash of water or oil until golden brown.
- Add the green beans and sauce. Stir and cook for about 5 to 10 minutes or until the sauce thickens.
- Serve with baked onion strips on top (optional).
- You can store the casserole of green beans in an airtight container in the fridge for about 4 to 5 days.
- Add your favorite vegetables.
- The sauce can be used for vegetable meats such as seitan, tempeh or tofu, potatoes, other vegetables or whatever. happen to you.