Serious question: what’s Thanksgiving without a casserole? Sufficed to say, those who have never enjoyed the creamy delight of a green bean casserole may not know what they’ve BEAN missing! Sure, the joke landed a little better in our head, but the sentiment is true. Share this casserole with the ones you’re grateful for and leave the table full of love (and casserole)!
Author: Siete Family Foods
Ingredients
4 c Green Beans, blanched
1 c Vegan Mozzarella (We Used Daiya)
1 c Coconut Milk (canned)
1 Jar Siete Spicy Blanco Cashew Queso
¼ c Vegetable Stock
2 c Bella Mushrooms, Sliced thinly
4 Grain Free Chickpea Flour Tortillas
Coconut Oil
1 tbsp Onion Powder
1 tsp Garlic Powder
2 tsp Salt
½ tsp Pepper
Directions
Preheat oven to 350ºF
In a pan heat 3 tablespoon of avocado oil on high
Add mushrooms and saute until all excess moisture has evaporated
Add green beans and cook for 1-2 mins
Add queso, coconut milk, cheese, and ¼ cup vegetable stock
Bring to a boil, stirring along the way to avoid scorching
Heat a cast-iron pan on medium-high and add ½ cup of coconut oil
Cut chickpea tortillas into thin strips and fry in oil until golden brown
Drain and
toss in a bowl with garlic powder, onion powder, 1 teaspoon salt, and pepper
Place green bean filling in a baking dish
Top with crispy tortilla chips and bake for 10 mins
If you’re looking for a flavorful recipe that packs a kick of spice, this one’s for you. Bring a platter full to a family watch party, serve ‘em up at your game day fiesta, or settle in on the couch with a plate full for a day-in! Whatever the occasion, our Spicy Al Pastor Wings are just the thing. Long live the wing!
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So, you're hosting for the holidays, and checking your guest list twice when you realize Jack Frost RSVP'd "YES." It's fantastic news (his calendar is booked this time of year!) but suddenly you realize you need to come up with a drink that's as cool as he is—literally. "I've got it: Frozen Mexican Hot Chocolate!" you exclaim, "With buñuelos on top!" Well, isn't that just the icing on the shake.
