2 lbs. fresh green beans
2 cups chopped mushrooms
1/4 cup earth balance vegan butter or similar alternative
1/4 cup cornstarch, plus another 1/4 cup cornstarch, separated
2 cans coconut milk
1 onion, cut into half-rings
1/2 lb. bacon (optional)
Salt and pepper to taste
Snap and prepare green beans (a great kid job). Start bringing a large pot of water to a boil. Once it is boiling, carefully drop in green beans and boil until fully cooked, but not overdone. Strain and allow to cool slightly.
At the same time, saute the mushrooms and set aside. Cook the bacon in the same pan, then set it aside as well. While the bacon is cooking, seperate the half-rings of onion and toss with cornstarch. Shake off the excess, and place the onion rings, a few at a time, into the bacon grease left after you took the bacon from the pan. Cook until browned and place aside.
In a large saucepan, melt the butter alternative over medium heat, and then stir in the remaining 1/4 cup of cornstarch. Stir the butter and cornstarch mixture for a minute, and then pour in the coconut milk. Simmer the sauce mix, stirring frequently with a whisk and seasoning to taste with salt and pepper.
When the sauce has thickened, pour it over the green beans in a large bowl. Add the mushrooms and combine. Pour into a 9x13 inch pan and top with the onions and bacon.
Cook at 400 degrees for 15 minutes to heat thoroughly before serving.