isabeau_gower: (sanji with wine)
[personal profile] isabeau_gower
Veggie ‘Cat’serole

This recipe is named after my good friend Anidawehi, who gave me a favorite recipe of hers that I then adapted and played around with, eventually coming up with this vegan, main dish adaptation. I hope she, and you, like it.

1 box Nasoya Extra Firm Cubed Tofu, drained

1 yellow summer squash

1 large or 2 small zucchinis

1 box Pomi brand chopped tomatoes, with liquid

1 8oz. bottle of Italian dressing (use a vinaigrette style, not creamy; I used Organicville Sun-Dried Tomato and Garlic vinaigrette, Newman’s Light Italian also works well)

20 stalks asparagus

1 8oz. bag Daiya mozzarella style vegan cheese

Chop the veggies into bite size pieces and add the tomatoes (with liquid), the dressing, the tofu, and the cheese. Mix well and pour into a well greased 4 qt glass or ceramic casserole dish with a lid. Bake, covered, in a preheated 350 degree oven for 1 hour to 1 ½ hours, depending on how well done you like your veggies. Be sure to check and stir every 30 minutes.
When the veggies are cooked to your liking, serve over cooked Basmati rice.
Feel free to experiment with other fresh vegetables, but be aware of cooking times so that you don't end up with a long cooking and quick cooking veggie in the same recipe.
isabeau_gower: from Xxxholic (watanuki hausfrau)
[personal profile] isabeau_gower
I came up with this when trying to use up all the goodies from my recent CSA shipment. This one was my hubby's favorite for the Kale.

Easy Vegan Tofu and Kale Spanakopita

Sufficient Kale to yield four cups after washing, removing the leaves from the central stalk and cutting into thin ribbons

3 T olive oil

1 large fennel bulb, sliced thinly

1T minced garlic

3T lemon juice

1 package of Nasoya brand extra firm tofu, drained and pressed to remove excess water

Salt and pepper to taste

1 ½ tsp. oregano

Two tubes of Pillsbury brand Crescent roll dough (I specify Pillsbury brand here because it is the only one that I know of that is vegan.)

Preheat oven to 375 degrees F. In a large skillet, sauté the kale, fennel, and garlic in the olive oil and lemon juice until the veggies are soft.

Crumble the tofu into a large food processor and add the veggies after they are finished. Add the salt, pepper, and oregano and pulse to fine crumbled texture.

Open one can of roll dough and press into the bottom of a well greased 8”x13” glass baking dish. The dough has some give, so if you have a slightly larger or smaller dish, it should still work.

Spread the filling over the dough.

Open the second can and carefully work the sheet over the filling, being careful about keeping it intact without disturbing your filling too much.

Bake for 30 minutes. The dish will provide four large, or six average sized main dish portions, or eight side dish sized portions depending on your appetite and number of other sides you are serving.


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Vegetarian Deliciousness!

June 2011

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