Comforting Casseroles.LET'S SAY YOU HAVE NO IDEA WHAT YOU want to make for dinner. You just know that, although you may love to cook, you do not love it right this minute. A simple casserole can be a welcome answer to this dilemma. Casseroles are easy to put together and require little else to complete the meal bread and a small salad or bowl of fresh fruit may be all you need. Casseroles are wonderfully accommodating where ingredients are concerned. Let's say you have "a little of this and a little of that" in the fridge, freezer freezer the compartment in which meat and offal are stored at freezing temperatures of 10 to 16°F (-12 to -9°C) although there is a trend to lower temperatures of 0 to -22°F (-18 to -30°C). , or cupboard. By themselves, these ingredients may not seem like much, but combined into a casserole, they may be terrific. So, let's say you have a cup of cooked beans, a little frozen corn, a carrot carrot, common name for some members of the Umbelliferae, a family (also called the parsley family) of chiefly biennial or perennial herbs of north temperate regions. or two, half an onion onion, plant of the family Liliaceae (lily family), of the same genus (Allium) as the chive (A. schoenoprasum), garlic (A. sativum), leek (A. porrum), and shallot (A. ascalonium). , and maybe a partial package of frozen greens. You're in business! Heat a Tablespoon ta·ble·spoon n. Abbr. T, tbsp. A measure of about 3 teaspoons or 15 milliliters. tablespoon a household unit of volume or capacity; equivalent to three teaspoons or approximately 15 milliliters; in metric or two of oil in a skillet. Add the carrots first because they will take longer to cook. Then, stir in the onions On·ions , Charles Talbut 1873-1965. British philologist and lexicographer who was coeditor of the Oxford English Dictionary from 1914 to 1933. and let cook for a few minutes. Next, add the leftover beans and the frozen corn to the skillet along with any other leftover vegetables you're using. (The volume of ingredients you include will vary according to according to prep. 1. As stated or indicated by; on the authority of: according to historians. 2. In keeping with: according to instructions. 3. the size of the skillet.) Season as you wish, and spoon spoon, n an instrument with a round or ovoid working end; designed to be used for scraping or scooping. into a greased grease n. 1. Soft or melted animal fat, especially after rendering. 2. A thick oil or viscous substance, especially when used as a lubricant. 3. a. The oily substance present in raw wool; suint. casserole dish or pan. Top with vegan vegan /veg·an/ (ve´gan) (vej´an) a vegetarian whose diet excludes all food of animal origin. ve·gan n. cheese, slivered almonds, bread crumbs See bread crumb. , or whatever you have on hand that appeals to you--or with no topping at all, if you prefer. Many casseroles can be made ahead of time and kept in the fridge or freezer for even greater convenience. If you're not going to bring them to room temperature before baking baking: see cooking. baking Process of cooking by dry heat, especially in an oven. Baked products include bread, cookies, pies, and pastries. them, make sure the casserole dishes they're in will go safely from refrigerator or freezer to the oven. When you're ready to bake, slide the casserole into a 350- to 375-degree oven for 30 minutes or so while you assemble the rest of the meal--bread, raw vegetables, fresh fruit, or whatever you have on hand that appeals. And dinner is made! Possible Casserole Combination * Sliced leftover (or raw) baking potatoes or any cooked leftover vegetables you have on hand, vegan sour cream, seasonings to taste, and a sprinkling of bread crumbs. * Melange mé·lange also me·lange n. A mixture: "[a] building crowned with a mélange of antennae and satellite dishes" Howard Kaplan. of leftover vegetables and chopped chop 1 v. chopped, chop·ping, chops v.tr. 1. a. To cut by striking with a heavy sharp tool, such as an ax: chop wood. b. onions and/or garlic, topped with whole grain bread cubes cubes See QQQ. tossed with enough melted vegan margarine margarine, manufactured substitute for butter. It consists of a blend of vegetable oils or meat fats (or a combination of both) mixed with milk and salt. It was developed in the late 1860s by the French chemist Hippolyte Mège-Mouries in a contest sponsored by to lightly coat. * Leftover pasta While the only basic difference between these names is the shape of the pasta, each pasta is typically matched with a particular sauce based on cooking time, consistency, ability to hold sauce, ease of eating, etc. , leftover pasta sauce, and leftover cooked vegetables. If desired, sprinkle with a little parmesan-style vegan cheese. * Leftover vegan chili (language) CHILI - D.L. Abt. A language for systems programming, based on ALGOL 60 with extensions for structures and type declarations. ["CHILI, An Algorithmic Language for Systems Programming", CHI-1014, Chi Corp, Sep 1975] , whole kernel The nucleus of an operating system. It is the closest part to the machine level and may activate the hardware directly or interface to another software layer that drives the hardware. corn (canned, frozen, or leftover), chopped fresh or canned tomatoes Canned tomatoes are tomatoes, usually peeled, that are sealed into a can, after having been processed by heat.[1] Variants Plum tomatoes such as Roma or San Marzano are the most common choice for canning, since they have a greater solid-to-liquid ratio , and seasonings of choice. * Cooked grits grits coarsely ground hominy served in traditional Southern breakfast. [Am. Culture: Misc.] See : Southern States (common in the South) seasoned with garlic or onion powder Onion powder is a spice used for seasoning in cooking. It is made from finely ground dehydrated onions, mainly the pungent varieties of bulb onions, which causes the powder to have a very strong smell. to taste and enough soymilk soy·milk n. A milk substitute made from soybeans, often supplemented with vitamins. Noun 1. soymilk - a milk substitute containing soybean flour and water; used in some infant formulas and in making tofu so the mixture is not overly thick. Top with shredded shred n. 1. A long irregular strip that is cut or torn off. 2. A small amount; a particle: not a shred of evidence. tr.v. vegan cheese. Casseroles make wonderful desserts, too. Bake at 350 degrees until heated through and, if desired, very lightly browned on top. Here are two possibilities: * Combine sliced or diced fresh fruit--such as peaches A peach is a type of fruit. Peaches may refer to:
v. crum·bled, crum·bling, crum·bles v.tr. To break into small fragments or particles. v.intr. 1. To fall into small fragments or particles; disintegrate. vegan cookies over the top, if desired. * Peeled and cored sliced or diced apples, tossed with lemon juice, vegan sugar, and ground cinnamon cinnamon, name for trees and shrubs of the genus Cinnamomum of the family Lauraceae (laurel family). Cinnamon spice comes chiefly from the Sri Lankan cinnamon (C. zeylanicum), now cultivated in several tropical regions. to taste. Top with pecan pieces or slivered almonds, if desired.
ORIENTAL NOODLE-VEGETABLE
BAKE
(Serves 6)
Richly flavored, with a mix of colors
and textures, the toasted sesame oil
makes this casserole extra special.
1 cup frozen shelled edamame
One 8-ounce package thin Chinese noodles
Soiled, boiling water
5 Tablespoons toasted sesame oil, divided
1 1/2 cups peeled, diced carrels
2 cups bite-sliced cauliflower florets
2 cups bite-sized broccoli florets
2 Tablespoons slivered garlic
2 cups fresh spinach barns, pocked
1/2 teaspoon salt
Non-stick vegetable oil spray to prepare
casserole dish
1/3 cup slivered almonds
Cook the edamame according
to package directions, either
by microwaving or boiling.
Set aside.
Cook the noodles in the boiling
water according to package
directions. Drain and stir in 3
Tablespoons of the sesame oil.
Heat the remaining 2 Tablespoons
of oil in a 12" skillet. Add
the carrots, cauliflower, and broccoli
and saute until almost tender.
Stir in the garlic and continue
to saute another minute or two.
Remove from heat. Stir in the
spinach and the salt.
Preheat over to 350 degrees.
Add the vegetables to the cooked
noodles, blending gently and well.
Spray a shallow greased 3-quart
casserole dish with oil and spoon
the mixture into it. Sprinkle the
almonds evenly over the top.
Bake, uncovered, for 30 minutes.
Total calories per serving: 366
Carbohydrates: 41 grams
Sodium: 246 milligrams
Fat: 18 grams
Protein: 13 grams
Fiber: 6 grams
BROCCOLI-CAULIFLOWER
BAKE
(Serve 6)
* Pictured on the cover. With its
rich, creamy flavors and textures,
this is a casserole even die-hard
non-vegetarians will love.
4 Tablespoons nonhydrogenated vegan
margarine
1/4 cup cornstarch
3 cups soymilk
2 teaspoons salt, divided
2 dashes pepper, divided
4 cups bile-sized broccoli florets
4 cups bite-sized cauliflower florets
Non-slick vegetable oil spray to prepare
casserole dish
2-2 1/2 cups whole wheat bread torn
into 1/4- to z/3-inch pieces
1 cup shredded cheddar-style vegan
cheese
Melt the margarine in a 12" skillet.
Stir in the cornstarch and let
cook 2 minutes. Stirring often
with a fork, add soymilk, 1 1/2
teaspoons of salt, and one dash
pepper and cook until thickened,
keeping the mixture smooth.
Add the cauliflower and broccoli,
then blend in the remaining
salt and pepper. Cover and cook,
stirring often, until vegetables are
tender.
Spray a 13" x 9" x 2" baking
pan with oil and spoon the mixture
into it.
Preheat oven to 350 degrees.
In a 1-quart mixing bowl, toss
together the bread and the cheese.
Sprinkle evenly over the cauliflower-broccoli
mixture. Bake
for 35 minutes or until topping
is lightly browned.
Total calories per serving: 255
Carbohydrates: 29 grams
Sodium: 1,074 milligrams
Fat: 13 grams
Protein: 9 grams
Fiber: 6 grams
BAKED BURRITO
CASSEROLE WITH MILD
ENCHILADA SAUCE
(Serve 6)
So full-flavored and enjoyable,
this dish is worth making often.
Non-dick vegetable oil spray to prepare
casserole dish
One 14-ounce can mild enchilada sauce,
divided
One 16-ounce can vegan refried beans
One 15 1/2-ounce can block beam, not
drained
1/4 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1 1/2 cups vegan sour cream, divided
Six 10-inch whole wheat tortillas
One 2 1/4-ounce can sliced black olives,
drained
1 cup shredded cheddar-style vegan cheese
Preheat oven to 350 degrees.
Spray a 13" x 9" x 2" baking
dish or pan with oil and spread
half of the enchilada sauce in it.
Set aside.
In a medium-sized mixing bowl,
blend the beans, salt, chili powder,
garlic powder, and 1/2 cup of the
vegan sour cream.
Lay out the tortillas and put
an even amount of this mixture
in the center of each. Fold the
tortilla edges toward the center,
overlapping to make a packet.
Place the packets, folded side
down, in the pan. Sprinkle the
black olives evenly over them.
Then, sprinkle on the cheese.
Drizzle the remaining enchilada
sauce over all. Top evenly with
dollops of the remaining sour
cream. Bake for 30 minutes.
Total calories per serving: 473
Carbohydrates: 75 grams
Sodium: 1,555 milligrams
Fat: 17 grams
Protein: 18 grams
Fiber: 14 grams
CREAMY POTATO-VEGAN
CHEESE CASSEROLE
(Serve 5)
This dish has a rich, hearty flavor.
Non-stick vegetable oil spray to prepare
casserole dish
1 1/2 caps chopped green bell peppers
1 1/2 cups chopped sweet onions
1/2 teaspoon salt
4 1/2-5 caps russet potatoes cut into 1/4-inch
slices (not peeled if skins ore good)
Additional sail to taste
1/2 cap vegan sour cream, divided
4 ounces shredded cheddar-style vegan
cheese or cheddar-style slices
Preheat oven to 375 degrees.
Spray an 8" x 8" x 2" casserole
dish with oil. Set aside.
Mix together the bell peppers,
onions, and the 1/2 teaspoon salt
in a 1-quart mixing bowl. Set aside.
Layer a third of the sliced potatoes
in the casserole dish, then
sprinkle lightly with salt to taste.
Distribute half the bell pepper-onion
mixture over the potatoes.
Over this, add half the sour cream
in small dollops.
Layer on another third of the
potatoes and sprinkle with a little
more salt to taste. Distribute the
remaining bell pepper-onion mixture
over this layer and top it with
small dollops of the remaining
vegan sour cream.
Layer over this the remaining
third of the potato slices and again
sprinkle with a little more salt to
taste. Bake, uncovered, for approximately
45 minutes or until potatoes
are almost tender.
Remove casserole from oven.
Distribute the shredded or sliced
vegan cheese evenly over the top
and return casserole to oven for
approximately 15 minutes longer
or until cheese is melted and potatoes
are tender.
Total calories per serving: 258
Carbohydrates: 40 grams
Sodium: 529 milligrams
Fat: 9 grams
Protein: 5 grams
Fiber: 4 grams
BAKED MIXED BEAN, CORN,
AND VEGETABLE CHILI
(Serves 6)
This dish, with its well-balanced
flavors, is especially good served
with cornbread and a tossed salad.
2 Tablespoons canola oil
1 1/2 cups peeled, chopped carrots
6 Tablespoons seeded, finely chopped
fresh jalapeno peppers
1 cap chopped yellow onions
1 Tablespoon minced fresh garlic
One 12-ounce package frozen vegan
ground burger
2 cups frozen whole kernel corn
One 15.5-ounce con Great Northern beans,
not drained
One 15.5-ounce con red kidney beans,
not drained
One 15-ounce con block beans, not drained
One 14.5-ounce can diced tomatoes, not
drained
One 6-ounce can tomato paste
1/2 teaspoon sob
1 teaspoon chili powder
1 teaspoon ground ancho chili powder *
1/4 teaspoon cayenne
Non-stick vegetable oil spray to prepare
casserole dish
4 ounces shredded or thinly sliced cheddar-style
vegan cheese
Heat the oil in a 4 1/2- to 5-quart
skillet or pot. Add carrots and
saute 5 minutes or until they
begin to soften slightly. Stir in
jalapenos, onions, and garlic.
Saute 5 minutes longer.
Add the ground burger and
continue to saute until it begins
to brown lightly. Stir in corn and
cook 5 minutes.
Add the beans along with
the tomatoes and tomato paste.
Stir in the salt, chili powders, and
cayenne. Simmer for approximately
10 minutes, stirring occasionally.
Preheat over to 375 degrees.
Spray a 4 1/2- to 5-quart baking
dish or pan with oil and spoon the
mixture evenly into the dish. Distribute
vegan cheese evenly over
the top. Bake for approximately
20 minutes or until cheese melts.
Note: Ancho, the most popular
chili pepper for Mexican cooking,
is not hot, just richly flavorful.
It is available in the ethnic foods
aisle of well-stocked supermarkets.
Total calories per serving: 475
Carbohydrates: 67 grams
Sodium: 1,067 milligrams
Fat: 13 grams
Protein: 27 grams
Fiber: 16 grams
CINNAMON APPLE-SWEET
POTATO BAKE
(Serve 6)
This fragrant casserole goes well with
vegan sausages.
1 cup orange juice
5 cups peeled, diced sweet potatoes
4 cups peeled, cured, and diced tort apples,
such as Granny Smith
1/2 teaspoon salt
Non-stick vegetable oil spray to prepare
casserole dish
1 cup sugar (Use your favorite vegan variety.)
1 teaspoon ground cinnamon
2 Tablespoons nonhydrogenated vegan
margarine
Preheat oven to 350 degrees.
Mix together the orange juice,
sweet potatoes, apples, and salt.
Spray a shallow 3-quart casserole
with oil and spoon mixture into it.
In a small bowl, blend together
the sugar and cinnamon and sprinkle
evenly over the apple mixture.
Dot with the margarine. Bake
until sweet potatoes are tender,
approximately 45 minutes.
Total calories per serving: 359
Carbohydrates: 81 grams
Sodium: 221 milligrams
Fat: 4 grams
Protein: 2 grams
Fiber: 8 grams
Peggy Rynk is a frequent contributor to Vegetarian vegetarian /veg·e·tar·i·an/ (vej?e-tar´e-an) 1. one who practices vegetarianism. 2. pertaining to vegetarianism. veg·e·tar·i·an n. One who practices vegetarianism. Journal. |
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