Shiitake/Polenta Casserole with Mashed Cauliflower (a.k.a. Laundry Day Casserole)

Approximate cooking time: 70 minutes

Approximate number of servings: 9 

Approximate cost: $12

I've nicknamed this casserole "Laundry Day Casserole" because it takes a little more time to make than many of my other recipes, but it requires very little attention for most of the time that it is baking. Hence it is the perfect recipe to make on laundry day, just throw in a load of whites and whip up this bad boy. It's sure to knock the socks off your vegan friends, and it's the perfect thing to take to a potluck!

"Laundry Day Casserole"

Ingredients:

1 package of polenta (if you're making it from scratch make about 3 cups)

3.5 oz. shiitake mushrooms

5 cups of cauliflower

1/2 cup tomato sauce

1 teaspoon basil

1/4 cup soymilk

1/2 teaspoon black pepper

1/2 teaspoon salt

Instructions:

1. Wash and chop cauliflower (or skip that part if you bought frozen pre cut florets). Boil cauliflower, covered in about 6 cups of water for 20 minutes (or until very tender). 

2. While the cauliflower is cooking pre-heat oven to 350 and continue with the other steps. 

3. Line 2 qt. pyrex (or other oven safe pan) with slices of polenta that measure around 1/2 inch in thickness. There may be gaps that the polenta doesn't cover on the bottom of the pan and that's ok! 

4. Now pour the 1/2 cup of tomato sauce over the polenta. Spread it evenly using the round side of a spoon. Evenly sprinkle 1 teaspoon of basil over the sauce. 

5. Wash mushrooms and chop stems (discard). Now take the mushroom tops and cut them in half. Layer them evenly over sauce and polenta. Put casserole in the oven for 25 minutes. 

6. Once the cauliflower is nice and tender strain it and return it to the pot you were boiling it in. Mash into a consistent texture (you can use an electric mixer or a plain old metal/wooden masher). It won't be perfectly smooth, but it will resemble mashed potatoes. As you mash the cauliflower add in the 1/2 teaspoon of salt, 1/2 teaspoon black pepper, 1/4 cup soymilk and 1/4 cup water. 

7. Carefully take the casserole out of the oven and put mashed cauliflower over top the mushrooms. Spread evenly with the back of a spoon. Apply a small amount of pressure to the spoon as you smooth the mashed cauliflower to ensure that every crack and crevice will be filled in.

8. Now return the casserole to the oven for about 30 minutes. 

Ta-da, you're done! Want to spice things up a little? Just pour some salsa over the top! Bon appetite!

Deliciously Possible, 

poor little vegan

The "Any Three Vegetables" Dish

Approximate cooking time: 45 minutes

Approximate number of servings: 12

Approximate cost: $10

The name of this recipe says it all! You really can use virtually any three vegetables that you like in this dish. The first time I made it I used fresh beets, baby carrots and yellow beans. If you're short on leftover veggies, or just looking for some inspiration feel free to try these delicious combos:

1. butternut squash, canned corn, parsnips

2. frozen peas, canned hominy, sweet potatoes

3. red peppers, edamame, mushrooms

A great way to pinch pennies in the culinary department is to be choosy about what produce you buy fresh. For example, I love mushrooms and sweet potatoes so I always buy those fresh. For ingredients like corn and peas, however, I usually opt for frozen or canned. I like to have at least one fresh ingredient in each thing I make (for nutrition as well as flavor), but there's nothing wrong with mixing and matching! 

The "Any Three Vegetables" Dish

Ingredients: 

5 cups of water

12 oz. can tomato paste

1/2 teaspoon black pepper

1 1/4 teaspoon fresh ginger

1 1/2 tablespoon chili powder

1/2 cup nutritional yeast   (if nutritional yeast isn't available where you live don't sweat it, just use a little less water!)

1/2 cup soy milk

1 teaspoon salt

1/2 pound penne 

6 cups of any vegetables

Instructions:

1. Combine 5 cups of water and 12oz. can of tomato paste in a large pot over low heat. Stir until the tomato paste is evenly distributed in the water (i.e. no chunks floating around). 

2. Add ginger and salt, keep on very low heat. Meanwhile begin cooking pasta in a separate smaller pot. Keep an eye on it as you continue with your vegetable mixture. I recommend cooking it al dente (a bit chewy) as you will be adding it into the larger pot later. When the pasta is done simply strain it and leave it in the sink until you're ready to add it to the vegetables and sauce.  

3. Toss your 6 cups of vegetables into the water/tomato paste pot. Cook on low heat stirring occasionally. While you do this add in the 1 1/2 tablespoons of chili powder and the 1/2 cup of soymilk. Continue cooking veggies to desired tenderness. 

4. Once veggies look like they're about done, add in 1/2 cup nutritional yeast. Stir until it is fully dissolved in the sauce. Now it's time to add in the pasta. Do this gradually while stirring (that way the pasta gets evenly coated and mixed in with the veggies). 

5. All that's left to do is sprinkle the 1/2 teaspoon of black pepper into the pot and you're ready to eat! 

Enjoy your creation fellow vegetable warriors!!!

Deliciously Possible, 

poor little vegan