Miso Green Bean Casserole with Crispy Shallots

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Step 1 - Miso Green Bean Casserole:

• 2 tablespoons chickpea miso paste

• 1 cup cashews

• 3/4 in. ginger cut into small pieces
  2 tablespoons sesame oil divided

• 1 tablespoon rice vinegar

• 1/2 cup water or more depending on desired consistency
  1 Ib. fresh green beans trimmed

• 2 teaspoons minced garlic

• 6 sprigs of thyme chopped finely
  2 medium shallots diced
  8 oz cremini mushrooms sliced
  season with salt and pepper

DIRECTIONS

1. Preheat oven to 350 degrees.

2. Prepare a bowl with iced water for a green bean cold plunge.

3. Cook green beans in a large pot of boiling water for about 4-6 minutes or until tender and crisp.

4.  Drain immediately and plunge into ice water.

5. While the beans are cooking, prepare the sauce.

6. Add the miso, cashews,1 tablespoon of sesame oil, and rice vinegar to a food processor and pulse until the cashews are chopped. 

7. With the food processor running, slowly add in water and occasionally scrape down the side until there is a creamy consistency.
8. Heat the rest of the oil in a large skillet over medium-high heat. Add garlic, thyme, and shallots and sauté, stirring occasionally, until translucent and fragrant, about 3 minutes.

9. Add mushrooms and cook until they give up some of their liquid, about 4-5 minutes. Remove from heat and stir in cooked green beans.

10. Gently toss the green bean mixture with cream sauce. Season with salt and pepper to taste.

11. Pour into a 9x13 in. baking dish coated with oil or a high-quality organic cooking spray (aka, not Pam).

12. Bake in the oven for 15-20 minutes. Top with baked crispy shallots and serve immediately.

Step 2 - Crispy Baked Shallots

Breading:

2/3 cup ground panko

2 tbsp nutritional yeast

1/2 tsp smoked paprika

1/2 tsp Himalayan salt

Batter:

• 1/2 cup Besan, aka. chickpea flour

• 2 tbsp cornstarch 

• 1/2 tsp Himalayan salt

• 1/2 cup vegetable broth 

Other ingredients:

• 4 large shallots

• High-quality organic cooking spray. I like avocado or of course ghee.

DIRECTIONS

1. Slice the shallots into thin rings set aside. Preheat your oven to 350 degrees and line a large baking sheet with parchment paper.

2. Add the panko, nutritional yeast, smoked paprika, and salt to a small food processor. Give it a blitz and set it aside.
3. Whisk together the chickpea flour, cornstarch, and salt in a medium-sized bowl. Add vegetable broth and whisk to combine.

4. Place a small number of sliced shallots into the batter (using one hand or a fork or tongs) and toss until it's thoroughly coated. Then dip the shallots into the breading, and toss until it's lightly coated. Too much coating makes them too doughy

5. Place the shallots on the lined baking sheet. Repeat these steps with the remaining onion rings.

6. Lightly spray the shallots with cooking spray. This step is optional, but they'll brown better and get crispier. Then bake for 13 minutes, flip once and bake an additional 6 minutes or until golden brown and crisp.

7. Serve immediately on top of green bean goodness. 

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