Tuesday, January 25, 2011
what I did with my oat milk
Annie and I went on an outing to the vegan grocery story to look at fake cheese last week, and to our astonishment found frozen rolls of Cedar Lake brand fake tuna! Our family has been pining for Tuno ever since it stopped being made a few years ago, and this looked like it might be a viable substitute. I bought a packet and immediately began planning a festive tuna casserole dinner. I would make tuna casserole with cream of celery soup made with oat milk, and iceberg lettuce salad, and soda bread, and tapioca pudding....
The tuna was pleasant tasting and had pretty good texture, but was not nearly as fishy as genuine Tuno. Rachael thought my casserole could easily have passed for a turkey pot pie minus the crust. It was good, though, and I'll make it again.
The surprise hit of the dinner was the salad dressing I made to go on the iceberg. It tastes just like the orange 'French' dressing you buy at the store, but it's cheap and fun to make it yourself.
fake Tuno casserole
makes enough for four or five people
condensed celery soup:
4 stalks celery, thinly sliced
1/4C finely chopped onion
salt, pepper, a pinch of mace
1C oat milk
12oz fake tuna
8oz wide noodles, cooked
1 1/2C frozen peas, thawed
2oz crushed potato chips
Cook the celery and onion with the oleo on medium heat in a heavy pot till the celery's soft. Mix in the flour and stir around for a while till it's mixed in well with the oleo and juices. Add the seasoning, then whisk in the milk and cook, stirring very frequently, till everything thickens into a paste.
Mix the tuna, noodles, pea and soup together in a big bowl, taste for seasoning, then press into a greased 8"x8" pan. Scatter the potato chips over the top, and bake for30-40 minutes in a 350ºF oven.