Posted by Sarah88 on Jun 20, 2007 · Member since Jul 2006 · 140 posts
Can you share your favorite casserole recipes?
Thanks!
Posted by Tkitty96 on Jun 20, 2007 · Member since May 2006 · 1789 posts
I really enjoyed this:
Dragonfly's Cauliflower Casserole 1 large firm head of cauliflower, broken up into bite sized pieces 4 or 5 ribs of celery sliced, but thick 1/2-inch slices 3/4 c. Dragonfly's Uncheese Sauce Mix 1-1/2 c. soymilk 1 12-ounce block of silken tofu
Preheat oven to 350 (it was rainy here last night and cool)
Toss the celery and cauliflower together and put in a baking dish large enough to accommodate it and the subsequent liquid sauce.
Prepare Uncheese sauce with the soymilk. When thick, remove from heat and add the silken. You can blend the silken and then add it if you have to use a blender. If you have an immersion blender, just break up the tofu into the sauce and use that tool. (We all know I am a gadgaholic.) Pour the sauce over the vegetables and bake at 350 for roughly an hour.
If you are a fan of NY, you'll love this. It is not really cheezy so much as richly creamy. I have tried it with other veggies and like this combo the best. Feel free to lightly steam your veggies to cut down baking time and even use thawed frozen veggies, but make sure the celery is fresh because much of the flavor is derived from the celery.
.
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Posted by Anonymous on Jun 20, 2007 · Member since Dec 1969 · 11789 posts
This is FANTASTIC - the Rice and Cabbage Casserole- it's delicious, cheap, and easy. What more could you ask for?!?!
Posted by Tkitty96 on Jun 20, 2007 · Member since May 2006 · 1789 posts
I've made that one before. It is pretty good. Add garlic, though!
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Posted by anevayblue on Jun 20, 2007 · Member since Dec 2006 · 12 posts
I really enjoyed this:
Dragonfly's Cauliflower Casserole 1 large firm head of cauliflower, broken up into bite sized pieces 4 or 5 ribs of celery sliced, but thick 1/2-inch slices 3/4 c. Dragonfly's Uncheese Sauce Mix 1-1/2 c. soymilk 1 12-ounce block of silken tofu
Preheat oven to 350 (it was rainy here last night and cool)
Toss the celery and cauliflower together and put in a baking dish large enough to accommodate it and the subsequent liquid sauce.
Prepare Uncheese sauce with the soymilk. When thick, remove from heat and add the silken. You can blend the silken and then add it if you have to use a blender. If you have an immersion blender, just break up the tofu into the sauce and use that tool. (We all know I am a gadgaholic.) Pour the sauce over the vegetables and bake at 350 for roughly an hour.
If you are a fan of NY, you'll love this. It is not really cheezy so much as richly creamy. I have tried it with other veggies and like this combo the best. Feel free to lightly steam your veggies to cut down baking time and even use thawed frozen veggies, but make sure the celery is fresh because much of the flavor is derived from the celery.
.
this sounds pretty interesting. i might try it. do you happen to know any other similar cauliflower casserole recipes?
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Posted by Tkitty96 on Jun 20, 2007 · Member since May 2006 · 1789 posts
There's a Cauliflower- Leek Kugel in VWAV. That's really good, too.
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Posted by Cali on Jun 20, 2007 · Member since Jan 2002 · 2888 posts
Tortilla Casserole is my favorite. Its like mexican lasagna.
Ingredients: Green Enchilada Sauce or Tomitilo Taco Sauce Corn tortillas Refried beans Black beans Whole Green Chilis Soy Cheese
Directions: In a pan layer 1/3 of the ingredients in order making 3 complete layers ending with cheese or extra sauce. Bake covered 30 min at 350, uncover and bake 10 more min till cheese is melted.
Serve with rice & salsa.
You can make this fancy by sauteing veggies in lime and chipotle chili powder and making that a layer. Or even incorporating the rice as a layer as well. Its adaptable, easy to substitute and fun to dress up for company.
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Posted by kylissa on Jun 20, 2007 · Member since Oct 2006 · 197 posts
This is how I make green bean casserole, I use Imagine Foods Creamy mushroom soup which is vegan and amazing for this.
1lb fresh green beans, washed, ends cut off, halved. (you can use canned too). Add soup until beans are just covered. (probably about half of the soup). Add pepper. Cook at 325 for about 20 minutes, uncovered.
While that is cooking, cut one yellow onion into thin half-rings. Saute with a little soy butter or olive oil and about 1 tsp (or more) of seasoning blend, I like Mrs Dash. Top casserole with onions and cook for another 10 minutes.
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Posted by anevayblue on Jun 21, 2007 · Member since Dec 2006 · 12 posts
This is how I make green bean casserole, I use Imagine Foods Creamy mushroom soup which is vegan and amazing for this.
1lb fresh green beans, washed, ends cut off, halved. (you can use canned though). Add soup until beans are just covered. (probably about half of the soup). Add pepper. Cook at 325 for about 20 minutes, uncovered.
While that is cooking, cut one yellow onion into thin half-rings. Saute with a little olive oil and about 1 tsp (or more) of seasoning blend, I like Mrs Dash. Top casserole with onions and cook for another 10 minutes.
hmm i used to love the non-vegan version of this and this sounds a lot easier then i imagined. ill have to give it a try in the near future.
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Posted by kylissa on Jun 21, 2007 · Member since Oct 2006 · 197 posts
hmm i used to love the non-vegan version of this and this sounds a lot easier then i imagined. ill have to give it a try in the near future.
You should! It's what I bring to Thanksgiving parties..but I crave it and make it for myself all the time :)
I really enjoyed this:
Dragonfly's Cauliflower Casserole
1 large firm head of cauliflower, broken up into bite sized pieces
4 or 5 ribs of celery sliced, but thick 1/2-inch slices
3/4 c. Dragonfly's Uncheese Sauce Mix
1-1/2 c. soymilk
1 12-ounce block of silken tofu
Preheat oven to 350 (it was rainy here last night and cool)
Toss the celery and cauliflower together and put in a baking dish large enough to accommodate it and the subsequent liquid sauce.
Prepare Uncheese sauce with the soymilk. When thick, remove from heat and add the silken. You can blend the silken and then add it if you have to use a blender. If you have an immersion blender, just break up the tofu into the sauce and use that tool. (We all know I am a gadgaholic.) Pour the sauce over the vegetables and bake at 350 for roughly an hour.
If you are a fan of NY, you'll love this. It is not really cheezy so much as richly creamy. I have tried it with other veggies and like this combo the best. Feel free to lightly steam your veggies to cut down baking time and even use thawed frozen veggies, but make sure the celery is fresh because much of the flavor is derived from the celery.
.
This is FANTASTIC - the Rice and Cabbage Casserole- it's delicious, cheap, and easy. What more could you ask for?!?!
http://vegweb.com/index.php?topic=9010
I've made that one before. It is pretty good. Add garlic, though!
I really enjoyed this:
Dragonfly's Cauliflower Casserole
1 large firm head of cauliflower, broken up into bite sized pieces
4 or 5 ribs of celery sliced, but thick 1/2-inch slices
3/4 c. Dragonfly's Uncheese Sauce Mix
1-1/2 c. soymilk
1 12-ounce block of silken tofu
Preheat oven to 350 (it was rainy here last night and cool)
Toss the celery and cauliflower together and put in a baking dish large enough to accommodate it and the subsequent liquid sauce.
Prepare Uncheese sauce with the soymilk. When thick, remove from heat and add the silken. You can blend the silken and then add it if you have to use a blender. If you have an immersion blender, just break up the tofu into the sauce and use that tool. (We all know I am a gadgaholic.) Pour the sauce over the vegetables and bake at 350 for roughly an hour.
If you are a fan of NY, you'll love this. It is not really cheezy so much as richly creamy. I have tried it with other veggies and like this combo the best. Feel free to lightly steam your veggies to cut down baking time and even use thawed frozen veggies, but make sure the celery is fresh because much of the flavor is derived from the celery.
.
this sounds pretty interesting. i might try it. do you happen to know any other similar cauliflower casserole recipes?
There's a Cauliflower- Leek Kugel in VWAV. That's really good, too.
Tortilla Casserole is my favorite. Its like mexican lasagna.
Ingredients:
Green Enchilada Sauce or Tomitilo Taco Sauce
Corn tortillas
Refried beans
Black beans
Whole Green Chilis
Soy Cheese
Directions:
In a pan layer 1/3 of the ingredients in order making 3 complete layers ending with cheese or extra sauce. Bake covered 30 min at 350, uncover and bake 10 more min till cheese is melted.
Serve with rice & salsa.
You can make this fancy by sauteing veggies in lime and chipotle chili powder and making that a layer. Or even incorporating the rice as a layer as well. Its adaptable, easy to substitute and fun to dress up for company.
This is how I make green bean casserole, I use Imagine Foods Creamy mushroom soup which is vegan and amazing for this.
1lb fresh green beans, washed, ends cut off, halved. (you can use canned too). Add soup until beans are just covered. (probably about half of the soup). Add pepper. Cook at 325 for about 20 minutes, uncovered.
While that is cooking, cut one yellow onion into thin half-rings. Saute with a little soy butter or olive oil and about 1 tsp (or more) of seasoning blend, I like Mrs Dash. Top casserole with onions and cook for another 10 minutes.
This is how I make green bean casserole, I use Imagine Foods Creamy mushroom soup which is vegan and amazing for this.
1lb fresh green beans, washed, ends cut off, halved. (you can use canned though). Add soup until beans are just covered. (probably about half of the soup). Add pepper. Cook at 325 for about 20 minutes, uncovered.
While that is cooking, cut one yellow onion into thin half-rings. Saute with a little olive oil and about 1 tsp (or more) of seasoning blend, I like Mrs Dash. Top casserole with onions and cook for another 10 minutes.
hmm i used to love the non-vegan version of this and this sounds a lot easier then i imagined. ill have to give it a try in the near future.
hmm i used to love the non-vegan version of this and this sounds a lot easier then i imagined. ill have to give it a try in the near future.
You should! It's what I bring to Thanksgiving parties..but I crave it and make it for myself all the time :)