or are simply being forced to school at home,

here are some helpful hints from a seasoned

homeschooling mom to help your transition run smoothly!

Third installment in the series below! (check out the rest of the articles in the series here, published in Elephant Journal)

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Why we’ve got to Deschool before

we can Homeschool.

Ingredients:

• 3 tbsp Vegan butter (sub with dairy butter for non-vegan)
• 2 cups Elmhurst Cashew milk (sub with heavy cream for non-vegan)
• 5 large cloves of thinly sliced Fresh Garlic (or add to taste)
• 32 oz fresh green beans (wash and trim stems)
• 24 oz fresh sliced white Mushrooms (sub with Baby Bella for meatier flavor)
• 2 large White Onions, julienned (matchstick-sized strips cut in radial pattern)
• 2 cups and a tbsp of Gluten free flour (Red Mill 1 to 1)
• 2 tbsp Olive oil
• 3-4 cups Vegetable oil
• Salt
• 9" x 13" casserole dish

Notes:

-The vegan butter I use is Country Crock Plant Butter with Olive Oil because the flavors flow with the dish, but other butters shouldn’t affect the flavor profile too much.

-Milk alternatives or most nut milks are usually slightly sweet, I use Elmhurst because it’s neutral. If you are replacing this item, check the milk for sweetness before using it.

-If substituting gluten free flour with all purpose wheat flour, add fine cornmeal in a ratio of 2:1 flour to cornmeal.

-Adjust the amount of green beans to mushrooms to onions to your taste. I will usually make extra onions and keep them on the side because my kids love them and so people can add extra to their helping, if they wish.

Instructions:

Green bean layer:

1. In a saucepan (with a lid) add about 2 tbsp. of olive oil or enough to coat the bottom of the pan. Thinly slice 3 of the cloves of garlic and add to pan. Set heat on high. Add green beans, a few tablespoons of water, salt & pepper to taste, and top with lid.
2. As the pan heats up, the water will turn to steam and start cooking the green beans. At this moment you can shake the pan to move the green beans around to ensure even cooking (avoid lifting lid so steam does not escape). When the color shifts to a deeper darker green than you started with and the water has evaporated, remove the lid and let them sit without moving or turning them until the parts of the green beans touching the bottom of the pan start to lightly char (turn dark brown). When this happens, you can turn them one more time to char them in different areas. When they are lightly charred but still al dente (they will continue cooking in the dish, so make sure they are slightly under cooked at this stage) remove from heat and add to casserole dish.

3. Spread green beans in an even layer covering the base of the casserole dish. The more even the layer, the better the ratio will be when scooping into plates at dinner time. When done, set aside.

Tip: If after the water has evaporated, the green beans are still very undercooked, you may add some more water to continue the steaming process. But keep in mind that as they char, they will cook further.

Mushroom layer:

Tip: Mushrooms cook rather quickly, and just like the green beans, we want them slightly undercooked. I would recommend preparing all the ingredients before you start cooking. 

4. Without washing the pan, add the sliced mushrooms and the rest of the thinly sliced garlic. The mushrooms should be totally dry before adding to the pan. No oil or salt should be added at this point. Lower to medium heat. Cook until lightly brown and shiny, as they will also continue cooking in the dish.

5. When the mushrooms are lightly browned, add 3 tbsp of vegan butter to the pan and mix. Once the butter melts, sprinkle in a tbsp of gluten free flour. Mix and let the mixture brown slightly. This should only take a few seconds. Add about 2 cups of cashew milk and salt to taste. Mix and cook until it slightly thickens. It should have the consistency of a pourable sauce (It will thicken more in the dish and when reheating).
6. Remove from heat and pour over the green beans evenly, creating the second layer of the casserole. When done set aside.

Tip: Salting mushrooms too early will cause them to release their juices and lose their plumpness, make sure to salt as instructed. Also, if the pan is too burned from charring the green beans, go ahead and wash it before reusing it. We want the flavors of the pan, but we do not want it to taste burned.

Onion Layer:

7. Wash saucepan and dry thoroughly. Add about an inch and a half deep of vegetable oil. Set heat on high.
8. While the pan is heating, add 2 cups of gluten free flour and a tbsp of salt to a dinner plate, add the onions and coat them with the flour by lightly tossing them around the plate. The less you touch them the better. The flour should stick to the natural juices the onions release when cut. Prep a second plate with a paper towel to absorb oil or a tray with a metal rack to allow any excess oil to drip off onions post cooking.
9. Once oil temp reaches about 350 degrees, or the oil bubbles when a small piece of onion is dropped in, softly grab a handful of onion. With palm facing up and fingers slightly spread apart, shake off any loose flour from the onions over the flour plate. Then, drop them into the oil.

10. When the edges begin to brown, flip them with a spider strainer/skimmer/spatula. When the onions are evenly brown everywhere, remove them from the oil and let them rest in your prepared dish to allow excess oil to run off before adding to them your casserole. Repeat this step until all the onions are cooked.
11. When all the onions have finished draining, sprinkle them evenly over your casserole. 

Tip: Adding too much of the onion mixture to the frying pan at once is not recommended because it will lower the oil temperature and create an oily product.

Tip: To keep the onions crisp, I recommend reheating your casserole in the oven uncovered.