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Healthier Homemade Green Bean Casserole
Side Dish American

Healthier Homemade Green Bean Casserole

5.0

Prep
25 min
Cook
55 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a small baking sheet with foil and coat with cooking spray.
  2. 2 Toss almonds with brown sugar, 1 tablespoon water, and 1/8 teaspoon salt in a small bowl. Spread on the prepared baking sheet.
  3. 3 Bake in the preheated oven, stirring once, until toasted, about 10 minutes. Let cool; break apart clusters.
  4. 4 Cook green beans in lightly salted boiling water in a large skillet, covered, about 5 minutes. Drain. Transfer beans to a large bowl of ice water; drain again. Place in a large bowl.
  5. 5 Heat oil in skillet over medium-high heat. Add mushrooms, shallots, garlic, thyme, and 1/4 teaspoon each salt and pepper. Cook, stirring, until mushrooms are browned and tender and any liquid has evaporated, about 8 minutes. Add to beans and toss to coat. Transfer to a 1 ½- to 2-quart baking dish.
  6. 6 Whisk almond milk, wine, cornstarch, and remaining 1/4 teaspoon each salt and pepper in a small bowl. Add to skillet; cook, stirring, over medium heat until thickened and bubbly, scraping up any browned bits, 4 to 7 minutes. Remove from heat and stir in chives. Pour over bean mixture in the baking dish.
  7. 7 Bake until bubbly, about 30 minutes. Sprinkle with almonds. Let stand for 10 minutes before serving.

By coweed

Gluten-Free Kale and Butternut Squash Gratin
Side Dish

Gluten-Free Kale and Butternut Squash Gratin

4.3

Prep
25 min
Cook
40 min
Total
65 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 11x13-inch glass baking dish baking with olive oil.
  2. 2 Melt 5 tablespoons butter in a saucepan over medium-low heat; cook until bubbling and beginning to brown, 2 to 3 minutes. Stir arrowroot flour into the butter until completely moistened; season with 1 teaspoon marjoram, salt, black pepper, and nutmeg.
  3. 3 Pour almond milk over the arrowroot mixture, whisking continually to integrate. Bring mixture to a boil, stir ricotta cheese into the mixture until smooth, and immediately remove saucepan from heat.
  4. 4 Pour about 1/3 of the ricotta mixture into the prepared baking dish and spread into an even layer. Layer about half the butternut squash, kale, and onion atop the sauce, respectively; top with about 1/2 of the ricotta mixture. Layer remaining squash, kale, and onion over the second layer of ricotta mixture and then cover with remaining ricotta mixture. Cover the dish tightly with aluminum foil.
  5. 5 Bake in preheated oven until the squash is tender, about 30 minutes. Remove and discard aluminum foil.
  6. 6 Mash the almond meal, nutritional yeast, 5 tablespoons butter, Parmesan cheese, 1/2 teaspoon marjoram, thyme, and sea salt together with a fork or pastry cutter; spread in a layer atop the gratin.
  7. 7 Continue baking until the gratin is bubbling and the topping is browned, 5 to 10 minutes.

By Angela Sackett Superhotmama

Chocolate Sapote Smoothie
Drink American

Chocolate Sapote Smoothie

5.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Break open the sapote and pull out the pulp. Discard seeds and skin.
  2. 2 Combine sapote, ice, and almond milk in a blender; blend until smooth.

By claytical

Vegan Chocolate Pie
Dessert American

Vegan Chocolate Pie

4.3

Prep
5 min
Cook
10 min
Total
135 min

Instructions

  1. 1 Combine almond milk and pudding mix in a saucepan. Bring to a boil over medium heat, stirring constantly. When pudding boils, reduce heat to low and continue stirring until pudding thickens, about 5 minutes.
  2. 2 Remove from heat and stir in chocolate chips until melted. Pour into graham crust and refrigerate until set, about 2 hours.
  3. 3 Top with vegan whipped cream.

By Yoly

Instant Pot Vegan Rice Pudding
Dessert American

Instant Pot Vegan Rice Pudding

4.7

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Combine almond milk, rice, sugar, and salt in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Stir in vanilla extract. Serve warm or chilled. Rice pudding will thicken as it cools.

By karenatlincoln

Easy 4-Ingredient Low-Carb Keto Wraps
Pantry American

Easy 4-Ingredient Low-Carb Keto Wraps

2.3

Prep
5 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Whisk eggs and almond milk together in a bowl until well combined.
  2. 2 Combine coconut flour and salt in a separate bowl. Stir in egg mixture; whisk until a smooth and soft batter is formed. Let stand for 5 minutes.
  3. 3 Heat a 6-inch skillet over medium-high heat. Grease skillet with cooking spray. Pour in 1/4 cup of the batter and immediately rotate the skillet to spread batter out in a thin layer. Cook covered until the top of the wrap is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen wrap; flip wrap and cook until the other side has turned light brown, about 1 minute more.

By Fioa

Easy Grilled Broccoli
Dinner American

Easy Grilled Broccoli

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 Place broccoli florets in a large bowl; drizzle with olive oil and toss to coat. Season with salt, black pepper, and pepper flakes; toss to coat. Place broccoli in a grill basket.
  3. 3 Cook on the preheated grill, turning occasionally, until broccoli is crisp-tender, about 10 minutes.

By Soup Loving Nicole

Chocolate-y Iced Mocha
Drink American

Chocolate-y Iced Mocha

4.9

Prep
5 min
Cook
1 min
Total
6 min

Instructions

  1. 1 Heat 1/4 cup coffee in microwave in a mug until warmed, about 30 seconds. Stir cocoa mix into the coffee until dissolved.
  2. 2 Fill a large glass with ice cubes. Pour 1 cup cold coffee and almond milk over the ice cubes; stir the cocoa mixture and chocolate syrup into the coffee and almond milk.

By Linda T

Vegan and Gluten-Free Orange Muffins
American

Vegan and Gluten-Free Orange Muffins

4.0

Prep
10 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
  2. 2 Combine oats, sugar, orange juice, almond milk, orange zest, baking soda, vanilla extract, and salt in a blender; blend until smooth. Pour batter into the prepared muffin cups, filling each to the top.
  3. 3 Bake in the preheated oven until tops spring back when lightly pressed, about 22 minutes. Cool in the tin for 10 minutes and serve warm.

By Tr Lindsey