Super Three Green Casserole
Bake a winning trio of Brussels sprouts, kale and green beans in a rich and creamy sauce for some real Nutritarian-style comfort food.
1 1/2 pounds Brussels sprouts
1 1/2 pounds green beans
2 bunches kale, tough stems and center ribs removed and leaves chopped
1 cup raw cashews
1 cup unsweetened soy, hemp or almond milk
1 tablespoon low sodium dijon mustard
1 teaspoon low sodium miso
1 small clove garlic
1/2 teaspoon black pepper, or to taste
1 large onion, diced
Preheat oven to 350 degrees F.
Steam the Brussels Sprouts until just tender, about 10-12 minutes. Cut each sprout in half. Cut the green beans in 1-inch pieces, steam them until just crisp-tender, about 9 minutes. Steam kale until just tender, about 6 minutes.
In a high-powered blender, blend the cashews, non-dairy milk, mustard, miso, nutritional yeast, garlic and black pepper until creamy. Stir in the diced onion.
To assemble the casserole, place the green beans on the bottom of a baking dish and drizzle with one third of the sauce. Spread the kale over the green beans, top with additional sauce, then finish with the halved Brussels sprouts and the remaining sauce.
Bake for 20 minutes or until just heated through.
Calories 316; Protein 17 g; Carbohydrates 39 g; Sugars 10 g; Total Fat 14.2 g; Saturated Fat 2.5 g; Cholesterol 0 mg; Sodium 162 mg; Fiber 11.6 g; Beta-Carotene 6251 ug; Vitamin C 182 mg; Calcium 259 mg; Iron 6.3 mg; Folate 143 ug; Magnesium 177 mg; Potassium 1270 mg; Zinc 3.6 mg; Selenium 9.9 ug