Green Bean Casserole

I had these green beans in the frig. that I had picked out of my garden. There where not enough to can so I decided to do a green bean casserole. It was so easy as the  soup was basically the flavoring.

I sauteed 1 onion that I chopped in the food processor.
Added some leftover roasted garlic to the pan..
I cleaned and blanched the green beans just for a minute or two. Drained them and added to the onion mixture. I wanted them crisp not soft and icky in the finished casserole.
Mix well.
Add soup mixture which follows:
Put in sprayed casserole dish.
I had a few WW buns in the freezer which I put in my food processor, and processed them to coarse crumbs.
I put these on top of the beans with a couple pats of vegan butter.

A very special friend from CHIP asked If I could convert a can of Cream of Mushroom Soup into something healthy.
This is what I came up with this morning. It really tastes great, but remember cream of mushroom soup tastes great because of all the salt in it. I did add 1 teaspoon salt in this recipe, but would prefer to cut back to 1/2 teaspoon and see how much that changes the flavor.
This recipe would not have all the chemicals or salt of the canned soup in the store and hopefully would taste a lot better.
Verna's version of Cream of Mushroom Soup.

Ingredients:
  1 teaspoons vegan butter plus 2 teaspoons coconut oil
1 onion-chopped
1 8 oz. pkg. of sliced mushrooms
1 roasted garlic or 1/4 teaspoon powder-go easy on the powder
Freshly ground black pepper to taste
1 teaspoon thyme
1 teaspoon salt-go easy
1-1 1/2 cup vegetable broth-low sodium
2 teaspoons Wylers no sodium Chicken Bullion
1/2-1 cup sour cream of choice.
Directions:
Saute onion in heated oil until translucent.
Add sliced mushrooms, continue to saute for a few minutes-2-3.
Add all seasonings.
Add broth 1/2 cup at a time. Cook for a few minutes to thicken. Add liquid as needed
Add Chicken Bullion. Stir well.
If it is too runny you can thicken it with a couple Tablespoons flour. I did not use any.
Add sour cream just before serving.

Comments from Verna:

The reason for the vegan butter plus the coconut oil is for a richer flavor.
Also the roasted garlic would give so much more flavor than the powder.
You could do a soy or rice milk if you like. The sour cream makes it thicker and richer.
I would like to try just a few drops of liquid smoke the next time I make it.-Go easy as it can be wicked if you use too much.

I so hope you enjoy this recipe!!

If you use lots of cream of mushroom soup, I would try doubling the recipe, minus sour cream and freeze it in smaller portions. After thawing and warming the soup I would then add the sour cream.


Bake at 375 degrees for 30 minutes.

OMG these were just so very tasty.

Give this recipe a try. I believe you will love it.

Green Bean Casserole

I had these green beans in the frig. that I had picked out of my garden. There where not enough to can so I decided to do a green bean casserole. It was so easy as the  soup was basically the flavoring.

I sauteed 1 onion that I chopped in the food processor.
Added some leftover roasted garlic to the pan..
I cleaned and blanched the green beans just for a minute or two. Drained them and added to the onion mixture. I wanted them crisp not soft and icky in the finished casserole.
Mix well.
Put in sprayed casserole dish.
I had a few WW buns in the freezer which I put in my food processor, and processed them to coarse crumbs.
I put these on top of the beans with a couple pats of vegan butter.
Bake at 375 degrees for 30 minutes.

OMG these were just so very tasty.

Give this recipe a try. I believe you will love it.

Verna's, Canned Cream of Mushroom Soup, Replacememt

A very special friend from CHIP asked If I could convert a can of Cream of Mushroom Soup into something healthy.
This is what I came up with this morning. It really tastes great, but remembr cream of mushroom soup tastes great because of all the salt in it. I did add 1 teaspoon salt in this recipe, but would prefer to cut back to 1/2 teaspoon and see how much that changes the flavor.
This recipe would not have all the chemicals or salt of the canned soup in the store and hopefully would taste a lot better.

Ingredients:
2 teaspoons vegan butter plus 2 teaspoons coconut oil
1 onion-chopped
1 8 oz. pkg. of sliced mushrooms
1 roasted garlic or 1/4 teaspoon powder-go easy of the powder
Freshly ground black pepper to taste
1 teaspoon thyme
1 teaspoon salt-go easy
1-1 1/2 cup vegetable broth-low sodium
2 teaspoons Wylers no sodium Chicken Bullion
1/2-1 cup sour cream
Directions:
Saute onion in heated oil until translucent.
Add sliced mushrooms, continue to saute for a few minutes-2-3.
Add all seasonings.
Add broth 1/2 cup at a time. Cook for a few minutes to thicken. Add liquid as needed
Add Chicken Bullion. Stir well.
If it is too runny you can thicken it with a couple Tablespoons flour. I did not use any.
Add sour cream just before serving.

Comments from Verna:

The reason for the vegan butter plus the coconut oil is for a richer flavor.
Also the roasted garlic would give so much more flavor than the powder.
You could do a soy or rice milk if you like. The sour cream makes it thicker and richer.
I would like to try just a few drops of liquid smoke the next time I make it.-Go easy as it can be wicked if you use too much.

I so hope you enjoy this recipe!!

If you use lots of cream of mushroom soup, I would try doubling the recipe, minus sour cream and freeze it in smaller portions. After thawing and warming the soup I would then add the sour cream.
Just a thought.

Cool Saying

You can't start the next chapter of your life if you keep re-living the past!!!


Have a super wonderful day!!

More from Cherie Claybom-The Juice Lady

QUiCK weight loss tip!

Health Tip for the Week If you want to lose a couple of pounds quickly for your vacation or another special event, do a 2-day juice fast.  Just drink veggie juices, veggie slushies, water, herbal teas for two days.  One of the most powerful interventions for losing weight and optimizing your insulin and leptin levels is to fast. There are two fuels your body can burn for energy--sugar and fat. You have about six to eight hours of stored sugar as glycogen in your muscles and liver.  Once you exhaust that store, then you’re out of fuel.  Most people have plenty of fat to burn. The problem is when that when you keep your glycogen stores consistently replenished by eating every six to eight hours, then the enzymes that are adapted to burn the fat get impaired, preventing your body from burning the fat for fuel. When you up-regulate your enzymes to burn fat, you down-regulate the enzymes that burn carbs, and shift your body into a fat-burning mode as your primary way of supplying energy.  That's the power of short veggie juice fasts. Click for more information on the Mercola site. Weight-Loss Buddy 3-4 carrots, scrubbed well, tops removed, ends trimmed 1 Jerusalem artichoke, scrubbed well 1 cucumber, peeled if not organic 1 lemon, peeled if not organic 1/2 small beet, scrubbed well with stems and leaves Cut produce to fit your juicer’s feed tube.  Juice ingredients and stir.  Pour into a glass and drink as soon as possible.  Serves 1 Note: Jerusalem artichoke juice combined with carrot and beet is a traditional remedy for satisfying cravings for sweets and junk food.  The key is to sip it slowly when you get a craving for high-fat or high-carb foods. The Jerusalem artichokes are also called sun chokes. They are gnarly little tubers that look a lot like ginger root. From The Juice Lady's Turbo Diet A Scholarship is Available for the August 4-10 Retreat Thanks to a generous donor, we have another scholarship that is available for the August 4-10 Health & Wellness Cleanse Retreat at the Pecos Monastery.  To apply, you need to tell us why you want to come and to send a copy of your tax return for 2012.  You can email that to cherie@juiceladycherie.com We have 5 spots available for that retreat.  Let us know as soon as possible if you plan to attend.  Call 425-261-8821. REGISTER NOW! Facebook Twitter Website Google Plus Email