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Dragonfly's Cheezy Kale and Brown Rice Souffle

What you need: 

2 cups cooked brown rice
large bunch of kale, chopped
1 cup coarsely shredded carrots
1 medium onion, chopped
2 cups sliced mushrooms
1 cup Dragonfly's Uncheese Mix, dry
12 oz silken tofu, well blended till smooth
1 tablespoon olive oil
1 clove or more fresh garlic (optional)
dash of curry powder

What you do: 

Lightly steam the chopped kale. You can use frozen if you don't have fresh.
While this is steaming, use a large pot to saute the carrots and onions till the onions are starting to turn clear and add the mushrooms. Saute for about 2 minutes more, remove from heat.
Make the Dragonfly's Uncheese by mixing the water and the mix over heat until thick. Remove from the heat and add the silken tofu. Stir to combine.
Add the garlic to this, if you are using additional garlic and the dash of curry powder.
In the large pot, add the kale to the other veggies and toss. Add the cooked brown rice and toss till fairly well to mixed.
Pour the sauce of the Uncheese mix and silken tofu over the veggies and rice, mix fairly well.
Turn into a greased baking dish. Bake at 350 for 25 to 30 minutes.
Enjoy.

Preparation Time: 
Cooking Time: 
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

Thank you for giving me a recipe that my son will actually eat.  I has been so hard this week, lots of trials and errors, more errors then successes so far, but at least I have had one success!

http://www.casquebeats-eu.com

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I finally got to make this last night. It took a little longer than I thought, but it turned out very well. I did not use any carrots and it still was great. Next time I will use more kale. The leftovers the next day at work were GREAT!! I think I will be making this more! Thanks!

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OK, I was rushing so I didn't heat up the cheeze with water, before mixing it with the tofu.  I simply just added the dry cheeze powder, with the tofu with a few splashes of water. Do you think this would change it much?  Because I was surprised that it came out quite creamy, and not very thick as I expected. I expected more of a quiche like texture, but mine was creamy.  The BF saw the recipe and was ready to make something else for dinner because he hates it when I try to make CHEESE recipes without actual CHEESE  ::)  SO....that said, he ate it and said it was very good!  Thanks for the recipe!  And if someone could comment on the texture thickness I'd appreciate it ^-^  Thanks Dragonfly!

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Very freaking delicious ;)b

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This is really yummy! I will make it again. I actually followed a recipe! Well, almost... I added the kale to the pot, (instead of steaming it separately), when the carrots, mushrooms and onions were done, turned the heat off and put a lid on it. I used 3 cups of long grain brown rice instead of 2 and medium tofu instead of silken. As soon as the rice was done, I put it in a big measuring cup, washed the pot and made the dragonfly's mix in that. That made it seem, at the end, like I used less dishes.
So it was easy to make, just a lot of steps. It took me awhile to do, mostly because I was making lunches at the same time. Next time I'll make the rice the day before. I'm glad that Dragonfly's uncheese mix is a staple in my home. It is so delicious!
The casserole is very creamy and filling. I like that the various ingredients give it some different textures. All in all, a very satisfying meal.

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Ok, so I'm not sure how I feel about this....if anything, it's my fault because I didn't have any cashews for the cheez mix, so I used oats....it tasted good when I was mixing up the sauce, but the finished product was pretty bland.  And I also dirtied almost every pan I own!  I usually try to condense as much as possible, but I didn't have any leftover rice, so I had to make it....I did just throw the kale into the pot with the carrots and onions without steaming it first....
I've got some leftovers for lunch so we'll see if it gets any better with age....I'd really like to make the cheez properly because it gets such rave reviews....

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I also thought this was wonderful tasting.

Now I need to find a way to make it without dirtying every dish in my kitchen. This time I had to cook the rice (in my pressure cooker) and make the cheese mix (in the Vitamix dry container). Of course those two ingredients I may happen to have on hand sometimes.  In addition to that, I steamed the kale dish in the microwave, another pot to saute the other veggies in, another to mix up the cheese sauce in, the food processor to get the tofu really smooth, PLUS the baking pan. If you don't store your leftovers in the same baking pan you might end up using another dish (fortunately, my baking dish has a storage lid) All in all, it took ALOT more time than I was originally expecting.

Of course, none this is a bad reflection on the recipe itself....in fact, I'm giving it 5 stars! I just hate it when my kitchen looks like a disaster after preparing a single recipe. I'm usually good at multitasking dishes/pots, but for some reason couldn't figure it out for this recipe. I suppose I could use a cast iron pan to saute and bake, but that would mean using the big oven instead of my wonderful toaster oven. Anyway, I'll definitely be making this again when I have lots of time.

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This is delicious.  I followed the basic idea of this recipe, with a few modifications.  I used steamed collards instead of kale because I had a lot in the fridge and I used firm tofu, so that I would have a firmer casserole.  When I was mixing the cheese and water, I was almost certain that the 1 cup dry was going to be too much, but it was perfect.  I also added some frozen peas, because they are always good in casseroles.  I think next time I will use quinoa instead of rice.  I'm sure it will be yummy that way too.

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I switched my son and I to a vegan diet a week ago and it has been an uphill battle so far to find healthy meals that my son will eat.  So far, it is tofu stirfry, and pasta sauce with noodles, but as of tonight I am pleased to announce that one more thing was added to the list!  My son loved this stuff, and so did I.  It was very mild on the seasonings but not too much, and apparently that is how my 17 mo old super picky eater likes it.  I was looking for a vegan recipe to replace another recipe that used to be one of my son's favorite, broccoli rice and chedder casserole, and this is it. 

One of my favorite things about this recipe, besides the fact that my son loved it, was that it is versatle.  I pretty much followed the recipe exacly, exept I didnt' add curry or mushrooms, the mushroons because I don't like them, and the curry because I didn't see that part of the directions until it was too late. 

But next time I may try to use white rice instead of brown.  I prefer white, I like the texture of it better. 

Thank you for giving me a recipe that my son will actually eat.  I has been so hard this week, lots of trials and errors, more errors then successes so far, but at least I have had one success!

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Thank you!!!

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