Green Bean Casserole…

Green bean casserole is a dish that has haunted my dreams. I have made several versions of it for Americans working in Vancouver over their Thanksgiving Holiday. For the first Thanksgiving I catered, I googled ‘American Thanksgiving classics’ just to make sure I didn’t miss out on anyone’s favourites. I wasn’t expecting it to be too much different from ours, and it wasn’t, except for this mystery casserole (oh yeah, also the marshmallow yams…).

I knew I couldn’t buy canned mushroom soup and boxed fried onions to serve over green beans for people who were at their most thankful (and paying me actual money). Not in good conscience anyway. So green bean casserole became something I thought about a disproportionate amount in October/November. I have made it with real mushrooms and heavy cream, topped with deep fried shallots, I’ve made it with a rich, gluten-free mascarpone béchamel, dried porcinis and double smoked bacon and now, years later, I have my most current version, the one I am most proud of.

Whether gb casserole is a part of conversation in your household this time of year, or you are like I was, Canadian and gbc-ignorant, this is something you are going to want to try. To say it is gluten-free, dairy-free, and plant-based doesn’t drum up a lot of enthusiasm in times of comfort food requirements, I’m well aware of this. Don’t worry, despite its pure soul, it is just as rich and decadent as the original. The dairy is replaced by some blended up nuts and hemp hearts, the mushrooms are as wild as you can find them, and the (3 ingredient), extremely addictive crispy onions can almost be considered straight up health food.

Because this casserole is less deeply ingrained in my traditional food brain than most Americans, I feel comfortable making other big changes to it too. Brussels sprouts go really well with the flavours and textures that green beans have been swimming in for all of these years. And if we cut them in half, those cabbage-y layers will absorb that creamy mushroom sauce like it was their life’s purpose. Or what about wilted kale, tossed with the creamy mushroom sauce with addition of the crispy onion texture contrast? This is not to upset anyone, green beans will always be there, but other green veggies are so much more delicious in November where I live.

Despite its impressive health stats, you can take this to a Thanksgiving (or Canadian Christmas?) party, without feeling like you brought the tofu turkey freak show that everyone is going to ask you questions about. It doesn’t look or taste vegan, it doesn’t even look particularly healthy aside from the green beans (or your rebellious green vegetable of choice). The only thing people will wonder about is why you are looking so good, where your cooking skills came from, and whether there is gluten in it (people always wonder about that).

Just like you don’t need an excuse or a special date to focus on being thankful (especially after the last week of world events, reminding us to hug our loved ones tighter), you don’t need a special day to make this recipe. Try it today (or tomorrow, after obligatory nut-soaking). My British friend/champion houseguest and Canadian husband loved it (especially with the Brussels) and if anyone else gives it a try, I would love to hear what you think in the comments below.