Your Thanksgiving green bean casserole can still hearken back to Aunt Susan’s classic recipe – without resorting to a pile of canned goods. Even vegans can enjoy this version, which subs creamed soup for puréed red potatoes and mushrooms that blanket fresh green beans in velvety goodness. And those fried onions you always stole from the top when no one was looking? We crisp up quinoa flakes and shallots to get that salty sweet crunch you know and love. Get the recipe here.
-photo by Carmen Troesser
This article appears in November 2014.