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    Green Bean Casserole continued...

    1 Tbsp organic canola oil

    1 Tbsp extra-virgin olive oil

    2 garlic cloves, minced

    ½ pound cremini or button mushrooms, sliced

    ½ tsp tamari or soy sauce (use tamari for gluten-free version)

    ¼ tsp cayenne pepper

    1 Tbsp plain unbleached flour (use sweet rice flour or gluten-free flour mix for gluten free version)

    2 bay leaves

    freshly cracked black pepper

    sea salt to taste

    For the onion topping

    1 medium red onion, sliced into thin rounds

    ½ cup quinoa flakes

    ¼ cup flaked (sliced) almonds

    2 tsp dried marjoram

    2 Tbsp extra-virgin olive oil


    1. Preheat oven to 350ºF.

    2. Top and tail green beans, and steam about 3 minutes, until bright green. Remove from heat, and plunge into a bowl of ice water. Drain, and set aside.

    3. Prepare topping: Separate sliced onion into rings and toss with quinoa flakes, almonds, marjoram, and olive oil.

    4. Drain walnuts and blend in a food processor with tahini and half the milk until smooth and creamy.

    5. Heat canola and olive oils over medium heat in a heavy-bottomed saucepan. Add garlic, and cook 1 minute. Add mushrooms, tamari or soy sauce, and cayenne pepper. Continue to toss, cooking mushrooms evenly until soft and golden. Add flour and cook, stirring, over low heat 1 more minute.

    6. Add walnut mixture, remaining milk, and bay leaves. Bring sauce to a very gentle simmer, and allow to reduce and thicken over low heat for a few minutes, stirring. Once the sauce has thickened, season with black pepper and sea salt, and remove bay leaves.

    7. Arrange steamed green beans in a good-sized casserole dish, and top with mushroom sauce and then the onion topping. Bake around 20 minutes, until the green beans are bubbling hot and the top is nicely golden.

    Per serving: 242 calories, 6 g protein, 16 g carbohydrate, 18 g fat (2 g saturated fat), 1 mg cholesterol, 3 g fiber, 5 g sugar, 35 mg sodium. Calories from fat: 64%

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