Sunday, March 22, 2009
another retro casserole
I made this hippie health-food casserole to use up some broccoli and mushrooms that had been hanging around in my refrigerator. I ended up buying some more broccoli and forgetting to add the mushrooms, so it wasn't really successful as a refrigerator-clearing exercise, but it was still pretty tasty. The sauce is similar to the mac & cheeze sauce I made last month, but I think it turned out a little more cheddary. Maybe that's just because it turned out so orange from all the carrots....
Orange and Green Casserole
makes enough for 4 people, or 1 person who likes leftovers
4C cooked brown rice
2C cooked beans (I used cranberry beans)
1lb broccoli, stems peeled, cut into bite-sized pieces and steamed till tender
(6oz cremini mushrooms, sliced and fried in olive oil till limp and turning browner)
2 medium carrots, cooked till very soft
1 1/4C carrot-cooking water
1/4C each nutritional yeast, cashews, and arrowroot (or cornstarch if that's all you have)
2T olive oil
1T lemon juice
2t onion powder
1/2 salt and 1/4t black pepper
1C unsweetened soy milk (or your favorite nondairy milk)
2T olive oil
3 cloves garlic, crushed
2C fresh bread cubes
2T minced parsley
Mix the rice, beans, broccoli, and mushrooms (if you remember to cook them) in a big bowl.
Whiz all of the sauce ingredients except the soy milk in a blender till smooth. Cook in a small, heavy saucepan over medium heat, stirring frequently, till thickened. Whisk the milk in and take off the heat. Stir it into the rice bowl, then spread the mixture into a big, shallow casserole.
Mix the crumb ingredients together, then scatter them over the casserole. Bake at 375°F for about half an hour.