1 TBSP of coconut oil
1 small onions, thinly sliced into ½ circles
3 TBSP whole wheat flour, Panko or breadcrumbs
Preheat oven to 450*. In mixing, place onions, breadcrumbs and coconut oil and mix around evenly. Pour evenly onto flat baking pan and place in oven for 20 minutes. Flip mixture half way through. Cook until desired crispness. Remove from oven and place to the side
2 lbs green beans, trimmed and cut into 2″ pieces
Bring water to boil in large pot. Once boiling, add in green beans and cook for 5 minutes. Then remove from heat and rinse.
10 small white mushrooms, sliced or minced
2 cloves minced garlic
½ finely diced onion
3 tbsp whole wheat flour
1 cup unsweetened almond milk (or milk of choice)
2 tbsp cream cheese (optional)
Salt and pepper to taste
Saute mushrooms, onions and garlic in on medium heat. Stir frequently until browned. In separate saucepan, stir in milk, cream cheese and flour on low heat. Once mixed evenly together, add in sauteed mushroom, onion and garlic blend into cream sauce.
All items can be cooked and the same time then bake in pan altogether once each is cooked, save ¼ cup topping to add at the end . Bake at 350* for 25 minutes. Add ¼ cup topping to pan 10 minutes before removing from oven.