One Thanksgiving I told my mother that I could make any dish that she could name into a raw dish. It took her no time at all to reply, "French's Green Bean Casserole." I said, "I will find a way."
Guess what, mom? I did it...
1 cup water
1 HEAPING tablespoon almond butter
1 Tbsp agave
1 cup button mushrooms
2 cups fresh green beans
1 yellow onion
Bragg's Liquid Aminos
***THIS MUST BE DONE IN ADVANCE*** Cut yellow onion into thin slices. Marinate in Braggs for 2 hours, then dehydrate over night.
Put water, almond butter, and agave in blender. Blend well. Add mushrooms and blend.
Put your green beans, mushroom soup mixture, and half the dehydrated onions into a large mixing bowl and mix well. Pour this into your casserole dish and dehydrate 2 hours at 105 degrees (remove dehydrator trays, dehydrate IN the casserole dish). Top with the remainder of the marinated onions. Dehydrate until desired warmth is achieved.