HEALTHY GREEN BEAN CASSEROLE (VEGAN + GLUTEN-FREE) - Cooking and Recipes

It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

HEALTHY GREEN BEAN CASSEROLE (VEGAN + GLUTEN-FREE)

HEALTHY GREEN BEAN CASSEROLE (VEGAN + GLUTEN-FREE)

This ultra creamy healthy version of the classic green bean casserole tastes so decadent that you’ll never guess it’s dairy and guilt-free! Vegan and gluten-free.
Let’s talk about this Healthy Vegan Green Bean Casserole. The secret is the cashews! Soaking them and then blending them with unsweetened almond milk creates this insanely thick and creamy addition that transforms the mushroom mixture into decadent heaven.
For the onion topping are tossed with whole grain breadcrumbs and flour and baked in the oven until nice and crispy. Not only are you using fresh onions as opposed to ones that have been in a can for God only knows how long, but there’s also no extra oil involved!

HEALTHY GREEN BEAN CASSEROLE (VEGAN) RECIPE
This ultra creamy healthy version of the classic green bean casserole tastes so decadent that you'll never guess it's dairy and guilt-free! Vegan and gluten-free.
INGREDIENTS
  • Heaping ½ cup raw cashews, soaked for 30 minutes or overnight
  • ½ cup unsweetened almond milk (or water)
  • 3 medium onions, divided
  • 3 tbsp whole grain bread crumbs (sub certified GF bread crumbs if necessary)
  • 3 tbsp flour (sub certified GF flour if necessary)
  • 2¼ tsp salt (divided)
  • 2 lbs frozen cut green beans
  • 1 tbsp extra virgin olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2-8oz packages sliced mushrooms, chopped
  • Pinch ground nutmeg (optional)
  • 1 tbsp soy sauce (sub tamari if neccesary)
  • ¼ cup dry white wine (I used chardonnay)
  • Freshly ground black pepper, to taste
INSTRUCTIONS
  1. Grease a 9x13 baking dish with cooking spray and set aside.
  2. Place cashews in a bowl and cover with hot water. Set aside to soak for 30 minutes or overnight. (If you have a nutribullet or high speed blender, 10 minutes of soaking is fine.)
  3. Meanwhile, preheat oven to 475F. Thinly slice two of the onions, setting aside the other onion for later. Combined sliced onions with bread crumbs, flour and ¾ tsp salt in a large bowl, tossing to combine. Be sure to separate each individual onion piece. Spread onions in an even layer on a baking sheet sprayed with cooking spray or lined with a Silipat. Spray once again with cooking spray. Bake for about 20 minutes, tossing halfway through. Watch carefully to make sure they don't burn towards the end of cooking. Once onions are done, remove from oven and lower oven heat to 350F for casserole.
  4. Bring a large pot with two inches of water to a boil. Once boiling add green beans. Bring back to a boil (this may take a while) and cook over medium heat for about 5 minutes, or until tender. Drain and run cold water over green beans to stop cooking. Set aside.
  5. In a large skillet, heat olive oil over medium heat. Chop remaining onion. Once hot, ad to pan and cook for about five minutes before adding garlic and mushrooms. Cook for another ten minutes, stirring often. Add nutmeg, soy sauce, white wine, 1½ tsp salt, and pepper. (It will taste salty, that's ok!). Simmer for about five minutes.
  6. Blend soaked cashews with almond milk in a blender or food processor (I used my nutribullet) until completely smooth and creamy. Set aside.
  7. Stir in cashew cream and ¼ of the baked onions. Stir in cooked green beans.
  8. Spread mixture into prepared dish. Top with remaining baked onions. Bake at 350F for 20 minutes (if onions are on the crispier side, you can cover with foil for first half of cooking.) Serve hot!

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