Am I really writing a post on a Saturday? This is epic. Once-in-a-lifetime. You are so lucky.
I hope you know that this is serious if I’m breaking into my weekend relaxation time (ha! actually catch up on homework time) and oh boy are you in for a treat.
Drumroll please… I am (jumping up and down) thrilled to bring you Vivian & Me’s guest chef for our Thanksgiving week recipes!
This is Hunter Davis, my Hunter twin, and he is a cool cat guy with a personal chef service company called The Dish and the Spoon located right here on the sandy white beaches of 30A.
He caters for any and all types of events including on the beach shrimp boils (his specialty), small parties, large get-togethers, special occasions (like my senior prom), family dinners, and so much more . Hunter makes amazing allergy-friendly meals (and normal people recipes too!).
On a more personal note, we’ve known each other since I was like a little tiny kid and he was a young teenager. It’s like we’ve basically known each other forever, ya know?
Anyway, I am so.excited. because he has graciously cooked some ahhmazing recipes that will be shared on this here blog all week long while leading up to Thanksgivinggggg.
This green bean casserole is like my dream come true. I was talking with a friend the other day and she said, “I think the one thing that you will never be able to replicate is green bean casserole.” I am grateful to say that Hunter happily showed me that it is possible to make a delicious green bean casserole that is vegan. HOLLA.
He’s like a prodigy straight from the cooking gods themselves. I have so much respect. I have so much to learn.
TEACH ME OH GREAT ONE.
Haha, okay I need to focus.
So there are two quantity options for the sauce/soup that the green beans get to call home. The measurements I will be giving you make enough for the casserole sauce and about two to four bowls of cream of mushroom soup. It’s like oh let me make this delicious casserole for Thanksgiving andddd I will also have a delicious cozy cup of soup for whenever I get a little hungry in between feasting. Or a great appetizer if you’re doing the small family holiday thang. Whatever works.
If you’re not in the mood for some leftover soup (crazy!) then just cut the cream of mushroom recipe in half.
So this is what I’m proposing: you make this casserole. Take it to whatever family gathering(s) you’ve got going on the day of thanks and then revel in the happiness that this casserole will bring to you and all other people involved. You’re so welcome.
And for you crazy heads that are like, “casseroles are so not my thing.” I first have to say HOW CAN YOU BE PICKY ABOUT CASSEROLES WHEN YOU HAVE AN ALLERGY!??! And two, this casserole might just be tasty enough to bring you over to the casserole loverr side. I’m not making any promises, but I have hope for you. Not all is lost.
Is there a nickname for casserole because I just realized that it is a super long word.
Hmm.. I need to think about this. Let’s brainstorm.
Hunter did some really cool stuff like sauté onions, mushrooms and potato until the aromas were bursting with flavor, then he added some veggie broth, garlic salt, and dried sage and by this point it was basically heaven in a pot. Next thing you know we’re blending it up to have some yumtastic cream of mushroom soup aka the secret to all good green bean
Fresh green beans and about 20 minutes in the oven later and hello goodness. Top with some of those guilty pleasure fried onions (or don’t if you’re gluten-free, it tastes just as good without them) and voila. Happy happy best thanksgiving side ever. Until you see the other sides we have for you!
Don’t even get me started on rating them. They are all so good.
I love all allergy-friendly Thanksgiving sides equally.
- 1 small sweet onion, diced
- 1 russet potato, peeled and chopped (or cauliflower)
- 2 cups (8 ounces) Portobello mushrooms, roughly chopped
- 1 can whole fat unsweetened coconut milk
- 2 cups vegetable Broth
- 1 teaspoon garlic powder
- ½ teaspoon dried sage
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 ½ pounds (24 ounces) green beans
- 6 ounces French’s French fried onions (not if you’re gluten-free)
- Preheat the oven to 350 degrees F.
- Sauté the onion in a medium sized pot for 2 minutes with 1 ½ tablespoons of olive oil on medium heat. Add the mushrooms and sauté for 2 more minutes. Then add the potatoes, garlic powder, sage, and vegetable broth. Bring to a boil and let boil for 10 minutes, or until the potatoes are tender.
- While the potato and mushroom mixture is cooking, fill another large pot with water and bring to a boil. Drop in the green beans for about 30 seconds and then drop them into a bowl filled with ice water to blanch. Set aside.
- In a high-powered blender, pour in the potato and mushroom mix. Add the coconut milk, salt and pepper. Blend on high until pureed.
- Place the green beans into an 8x11 baking dish, pour about half of the cream of mushroom sauce on top, and place in the oven to bake for 20 minutes.
- When the casserole is done cooking, remove from the oven, top with fried onions, and place back in the oven for 5 more minutes. Keep warm until ready to serve.