32 posts tagged “casseroles”
Mixed Vegetable and Tofu Bake
(Makes 4 large servings)
What you need:
Veggie Mix:
2 Tbsp. extra-virgin olive oil
6 cloves garlic, minced or finely chopped
1/2 large green bell pepper, finely chopped
1 large yellow bell pepper, finely chopped
1 1/2 cups mixed gourmet mushrooms (baby bellas, chanterelle, shiitake mushrooms)
1 cup green beans, ends discarded and cut into 1-inch pieces
2 tsp. dried basil
1 tsp. Italian herb seasoning
1/4 tsp. dried oregano
2 cups water-packed artichokes, or roasted artichokes packed in oil, drained well and roughly chopped
3 large tomatoes, seeded and diced
Tofu Mix:
1 pound extra firm tofu, drained
1/4 cup plain soy milk
1/4 cup vegetable broth
1 Tbsp. tahini
2 Tbsp. cornstarch
2 tsp. sea salt (or to taste)
Healthy dose fresh cracked black pepper
1/4 cup nutritional yeast
What you do:
Preheat the oven to 350F.
Saute the garlic, peppers, mushrooms, and green beans for about 12-14 minutes until the mushrooms have released some juice and green beans a bit softer. Add the herbs and continue to cook for a minute. Add artichokes and tomatoes and mix well. Cook for 3-4 minutes. When done, remove from heat and set aside.
In a food processor, blend smoothly all the ingredients for the Tofu Mix. When done, mix this mixture with the Veggie Mix very well. Taste to adjust the seasoning.
Pour the mixture into an oiled casserole dish and bake for 40-45 minutes until slightly brown on the edges and on top. It should be rather firm. Cool for at least 20 minutes before digging in. Serve warm.
I studied the following three recipes for a while and compared them carefully, but didn't find a single recipe satisfying on its own. In the end, I decided to combine all three recipes and change them.
1. Classic Broccoli Quiche by Isa (PPK)
2. Veggie Quiche by Dr. Stonielove
3. Tofu Quiche with Spinach, Broccoli & Red Pepper by Rowena of "Life Is Better Vegan"
So that's how the mixed veggie quiche came about. Without further ado, this is what I did to make this vegan quiche.
Mixed Veggie Quiche
(Makes 8 servings)
What you need:
Pie Crust:
150g white whole wheat flour
50g all-purpose flour
100g Earth Balance butter [soft or firm]
4-6 Tbsp. water (I used 6 Tbsp.)
Mixed Veggie Filling:
2 Tbsp. extra-virgin olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
1/4 cup sliced green onions
1/2 large red bell pepper, finely chopped
1 1/2 cups mixed gourmet mushrooms (baby bellas, chanterelle, shiitake mushrooms)
3 cups finely chopped broccoli
1/3 cup fresh edamame
1 teaspoons dried thyme
1/2 teaspoon dried tarragon
Quiche Mix:
1 pound extra firm tofu, drained
1/4 cup plain soy milk
1/4 cup vegetable broth
1 Tbsp. tahini
2 Tbsp. cornstarch
1/2 Tbsp. agar powder
1/2 tsp. turmeric
2 tsp. salt (or to taste)
Healthy dose fresh cracked black pepper
What you do:
Preheat the oven to 425F.
Whisk flours to combine well. Rub pieces of the butter into the flour until the mixture resembles fine bread crumbs. Add enough water to make a dough, knead well and roll on a floured surface to fit a pie pan or quiche dish. Grease the pan and bake the pastry blind at 425F degrees for 10 minutes. When done, cool the pie crust on a rack.
Lower the oven temperature to 350F. Don't turn it off.
Saute the onion, garlic, green onions, red pepper, and mushrooms for about 10-12 minutes until the mushrooms have released some juice. Add thyme and tarragon and continue to cook for a minute. Add broccoli and edamame and cook for another 3-4 minutes. If you want your vegetables rather on the crispy and fresh side, remove from heat now. Otherwise, add 1 or 2 tablespoons of water and cook for 5 more minutes. When done, remove from heat and set aside.
In a food processor, blend smoothly all the ingredients for the Quiche Mix and 2/3 cup of the Mixed Veggie Filling. When done, mix this mixture with the remainder of the Mixed Veggie Filling very well. At this point, you should taste to adjust the seasoning.
Pour into the pastry crust and bake at 350F degrees for 45-50 minutes, depending on your oven, until edges of the pie are lightly browned.
Let the quiche sit for 20 minutes before you dig in. It is very easy to cut then. Serve warm or at room temperature.
Crustless Asparagus and Potato Quiche (Vegan)
Adapted quite a bit from this recipe by Johanna of Green Gourmet Giraffe
(Makes 4 servings)
3 small potatoes, diced
1 Tbsp. olive oil
2/3 cup carrot, grated
5-6 cloves garlic, finely chopped
2 tsp. Italian herb seasoning
1 tsp. dried dill weeds
1/2 tsp. red pepper flakes
1/2 block extra-firm tofu
1/2 cup + 1 Tbsp. plain soy milk
1 1/2 Tbsp. sesame tahini
1/4 tsp. turmeric
1/2 cup all-purpose flour
1/2 tsp. baking powder
1/4 cup nutritional yeast
Salt and pepper to taste
Preheat the oven at 350F.
1. Simmer diced potatoes for 15 minutes until soft. Drain, and set aside.
2. Sauté carrots, garlic, spring onion, and asparagus (except for the reserved spears) for 6-7 minutes. Add the herbs and mix well. Cook for one more minute. Remove from heat, and set aside.
3. Blanch the reserved asparagus spears in boiling water for 15 seconds.
4. In a food processor, add everything from tofu to salt and pepper, and blend very well.
5. Mix the cooked potatoes, sautéed vegetables, and tofu mix in a large mixing bowl. Combine well.
6. Pour everything into an oiled 9-inch cake pan or a flan dish. Arrange asparagus spears on top of the mixture with cut ends in center and heads at the edge to create a star or spokes pattern.
Bake at 350F for 35-40 minutes. It is cooked when golden brown on top and firm to touch. Serve warm.
So kudos to Bryanna!
Oh, this is a wonderful day! I finally get to do my first entry for the "Eat to the Beat" event hosted by Elly, since she thoughtfully extended the deadline to Jan. 31st. I still remember wanting to create something really special for this event since more than three months ago. Maybe cooking is too emotionally charged for me. I want to serve everything with love. I want to incorporate everything nutritious into one single meal. I want to feel the calm that comes after cooking up a storm in the kitchen. I want to learn more about myself through cooking which represents all the love in the world for me. So, here I am, for the finale in 2008 of "Eat to the Beat" I have mustered up enough courage to just do my thing without thinking too much.
In this time of the year, potatoes are the ultimate comfort food. When it is wintry cold outside (even in Florida), mashed potatoes, baked potatoes smothered in melted butter or cheese, potato soups, and simply fries bring us all the consolation we need. Nothing beats the all-giving love from potatoes. I have never been a potato fan. I will thoroughly enjoy the above-mentioned potato dishes without giving potatoes any merit. For me, the spices and the specific ways of cooking prevail whereas the object itself is not really special in any way (this is only in the case of potatoes). But one song changed my view. Now whenever I hear or think of this song, I look fondly at my potatoes which are patiently waiting to shine and give. This incredible song is called Potato by Cheryl Wheeler. You have to watch the YouTube video of her performance. The song is witty, hilarious, and full of simple but true praises that remind me of a reliable earthen ware that Greeks used to use thousands of years ago to make their elaborate dinner. Millions of potatoes are underground now, quietly and lovingly growing and waiting for their appearances on our dinner tables. I have to proclaim loudly and publicly now, that I love potatoes.
Now that I love potatoes, I can put them into a pie - one of my favorite food of all time. The warm creamy texture of potatoes and their earthy flavor are finely combined with the flaky and wheaty crust. And why not throw in some fiery grilled peppers? So here is my wonderful Grilled Red Pepper and Potato Pie waiting to be devoured.
Grilled Red Pepper and Potato Pie
(Makes one 10-inch pie)
Inspired by and adapted from Baking History's recipe
What you need:
Filling:
4 medium potatoes, peeled and cubed
4-5 Tbsp. olive oil
1 medium yellow onion, finely chopped
2 cups scallions, thinly sliced
1 1/2 cups grilled red peppers (homemade or packed in oil, or roasted peppers), roughly chopped
7-8 cloves garlic, minced
4 tsp. dried rosemary, crushed
3 tsp. dried coriander
1/2 tsp. chipotle chile pepper
Salt and pepper to taste
1/2 cup unsweetened plain soy milk
1/2 cup nutritional yeast
Crust:
1 1/2 plus 2 Tbsp. cups all-purpose flour
1/2 cup (scant) canola oil
1/4 tsp. kosher salt
3/8 cup ice water
What you do:
Put potato cubes in a pot and cover with water. The water should come up to 1 1/2 or 2 inches above the potatoes. Cook over medium high heat and come to a boil. Reduce heat to simmer and cook for about 7-8 more minutes until potatoes are getting softer. Drain well and set aside. (The timing depends on the size of your potato cubes. Since the potatoes will continue to cook in the oven later, you don't want them to get mushy now.)
Make the Crust: In a food processor put flour and canola oil, and pulse until mixture resembles wet sand and gets pebbly. Dissolve salt in the ice water. With the machine running add water in batches for the dough to come together. Do not overprocess. (You can do all this in a big mixing bowl with a fork.) Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Preheat the oven to 375F (190C).
Filling: In a large skillet, sauté onions, garlic, scallions and grilled red peppers in oilve oil for 10 minutes until the onions get translusent. Add rosemary, coriander and chipotle chili pepper and cook for another 2-3 minutes. Now pour in the half-boiled potato cubes and mix well. Cook for 4 minutes. Now, remove from heat and add enough salt and pepper according to your own preference. Add in nutritional yeast and soy milk and thoroughly mix. Set aside.
Roll the dough to about 1/8-inch thickness and line a deep pie dish, letting the extra pastry hang over the sides of the pan. Put the filling mixture into the pie plate lined with pastry. Fold over the pastry so that the filling is partially covered. Bake for 50 minutes. Serve warm.
Serving suggestions:
You can serve this with a spinach and walnut salad with a cranberry sauce on the side.
I have reluctantly come to the conclusion that I do not feel ready for the shift between day and night. There seems to be a constant shortage of time. When the night comes, I only get anxious and wish I could fast forward to the next day without having to actually lay down and close my eyes and let my mind go on a ridiculous trip. When the day emerges, I have invariably left behind my resolve, my revelations and my new goals. Maybe it is just the first month of the new year that has made my knees shake. I so want to hold on to each and every moment that I hold on to almost nothing at all. Thus the first 15 days went by and I have done absolutely nothing extraordinary.
Enough complaining. I have lost some of the enthusiasm for cooking lately, so I resort to risottos again. It will get better in time, I suppose.
Roasted Red Pepper and Artichoke Risotto
(Makes 4 servings)
1 medium yellow onion, finely chopped
5-6 cloves garlic, minced
1 jar roasted red peppers in olive oil, or two large roasted red peppers, finely chopped
1 1/4 cups white jasmine rice or arborio rice
4 tsp. parsley
1 tsp. smoked paprika
1/2 tsp. red pepper flakes
1/3 cup white wine
1 1/2 cups warm vegetable stock
1 jar water-packed artichokes (or roasted artichokes packed in oil), drained well * (see notes)
4 1/2 cups hot water
1/2 cup nutritional yeast
Salt and pepper to taste
1. Saute onions, garlic and roasted red peppers over medium heat for about 7 minutes until onions are slightly golden.
2. Add the rice and cook for 2-3 minutes until the rice is completely coated with oil.
3.
Add parsley, paprika and red pepper flakes and cook for another minute. Keep stirring to make sure
the rice does not get burned or stuck on the bottom of the pot.
4. Pour in the wine and let cook until it is all absorbed.
5.
Ladle in the warm vegetable stock and stir well. Cook until the stock
is absorbed. (Keep stirring when the rice seems much drier to prevent
it from being burnt on the bottom.)
6. Ladle in hot water by batches. 1 1/2 cups each time. Cook until the water is completely absorbed. Stir frequently.
7.
When the water is all used up and the rice is completely cooked, remove
from heat. Add nutritional yeast and salt and pepper and mix well.
Serve warm.
* If you use marinated artichokes in a jar, it is OK too. But do not use any marinated artichokes with a very strong vinegary taste. Make sure you drain really well, and you can probably rinse a bit in a bowl of water and drain again.
Now onto some stuff I made in the last few days. A tempeh cassrole, recipe by Jessy of "happyveganface". I added half a fennel bulb simply because I had it laying around in my fridge for ever. I thought it was pretty good, but my hubby did not like it as it is. Too bland, he says. But he loved it after he fried it up a bit and added some curry sauce to it.
And a loaf of spelt white bread, recipe by Nicole of Baking Bites again. Great bread! The texture and consistency were really excellent.
I have been cooking more food lately, probably because of the warm weather we are still enjoying, for which we are really grateful. Now I am actually contemplating what to cook again for tomorrow.
Polenta Casserole, recipe on page 138 of Eat, Drink & Be Vegan. I used nutritional yeast instead of soy cheese and It is the cheesiest thing we have tasted in five years.
Szechuan-Style Tofu with Eggplant, page 56 of Vegan Express. This is a great recipe. The dish is so flavorful. You can easily whip it up in 20 minutes and serve it over a bed of warm brown rice. I am discovering more good recipes in Vegan Express every week.
Chickpea Cutlets, from Veganomicon. I do not have this cookbook any more. This recipe was saved from more than 6 months ago. I guess by now I am the last person on this planet to have tried this recipe. These cutlets are literally everywhere in the blogsphere. I certainly do not need to praise them more.
I can't believe it's been two weeks since I last blogged. Long story short, I chose reading Proust over blogging, temporarily. Now I have three recipes to share, and more to come later. These three recipes yielded excellent results, especially the mushroom barley soup and the pumpkin coconut cakey bars which was simply divine. I'll definitely make these bars again for Christmas.
Scrambled Tofu with Butternut Squash and Broccoli
(Serves 4)
4 cups sliced portabella mushrooms
2 cups sliced button mushrooms
2 cups sliced green onions
6-7 cloves garlic, minced or sliced
3 Tbsp. olive oil
2 cups chopped butternut squash
1 block extra-firm tofu, pressed and cubed
6 cups broccoli florets, cut into bite size
1 tsp. Chinese five-spice powder
2 tsp. ground cumin
3 tsp. paprika
1/2 tsp. red pepper flakes
1/2 tsp. ground garam masala
2/3 cup nutritional yeast
Salt and pepper to taste
1. Saute mushrooms, green onions and garlic over medium heat for 10 minutes until mushrooms begin to release some juice.
2. Add in butternut squash and cook for 2 minutes. Add the tofu cubes and cook for another minute.
3. Add all the spices except for nutritional yeast and salt and pepper. Mix well and cook for a minute or two.
4.
Add broccoli and combine and cook covered for 5 minutes or longer until
broccoli is cooked. If you like your broccoli softer, cook longer
accordingly.
5. Remove from heat. Add nooch and salt and pepper to taste. Adjust spices according to your preferences.
(Makes 7-8 servings)
10-12 cloves garlic, thinly sliced
4 celery stalks, sliced
2 medium carrots, finely chopped
3 cups chopped portabella mushrooms
2 cups sliced button mushrooms
4 Tbsp. olive oil
3 tsp. thyme
2 tsp. rosemary
1 1/2 tsp. oregano
1 tsp. paprika
10 cups hot water and more if necessary
2 bay leaves
5 cups cauliflower florets, cut into bite size
1 1/2 cups pearl barley
Salt and pepper to taste
1. Saute onions, garlic, celery, carrots and mushrooms over medium heat for 12-15 minutes until mushrooms have released some juice.
2. Add in spices and cook for another 2-3 minutes.
3. Pour in hot water and add bay leaves. Once the broth boils, add cauliflower and pearl barley.
4. Remove from heat. Add salt and pepper according to your taste.
4. Reduce heat to simmer once it boils again. Simmer for 35-40 minutes until barley is completely cooked.
Pumpkin Coconut Cakey Bars
(Makes 12-14 sizable squares)
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 cup organic granulated sugar
1/3 cup canola oil
1 13.5 oz can coconut milk
1 13.5 oz can pumpkin puree
1/2 cup unsweetened soy milk
2 cups sweetened coconut flakes (or unsweetened if you prefer)
Preheat oven to 350F.
Combine all the dry ingredients in a large mixing bowl and mix well.
In another bowl, combine all the wet ingredients and mix with a fork very well. Fold in the coconut flakes. Pour the liquid mixture into the dry mixture and incorporate well. Pour the batter into a square or rectangle baking dish.
Bake for 40 minutes. Then raise the oven temperature to 375F and bake for another 10 minutes. Insert a knife to the center and if it comes out almost clean, it is done.
After it cools down in room temperature, cut into squares or rectangles, however you like. You can eat these bars warm (microwave-friendly) or cold out of the fridge.
Until then, all my best wishes to everyone! And I hope these recipes will be of some use to someone.