Gothic Granola

Tag Archives: Casserole

Courses | Rice Spinach Bean Kickasserole

For real and for…the “working class university of life,” as I saw someone listed as their school on Facebook.  I’m from the deconstructionist school of eating, but that’s a whole ’nother story.
 
On Monday I officially began the Institute for Integrative Nutrition ® program to become a health coach.  What is a health coach?  A health coach works with people who want to make positive changes in their physical, spiritual, and mental health by encouraging said people along their wellness journey.  A health coach makes recommendations for sustainable changes and holds hir clients accountable for making gentle changes in their lives in support of the clients’ goals.
 
simple gifts sweet potato supper vegan gluten-free| gothic granola

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Cheeze Cubed in a Rectangular Pan: Mac & Cheese

Post II of the Cheeze Series

Something at work got us onto the topic of macaroni and cheese, and I made this version a few weeks ago to fill the freezer.  My vegan coworker made a version this week.  My schoolmate Avolara forwarded me this Post Punk Kitchen version in 2011 that I printed and have been meaning to try for ages.



Mac & Cheeze

1 pound GF pasta (I used corn penne)

16 ounces frozen vegetables (I used zucchini and summer squash)

1 teaspoon olive oil
1 small onion, diced
4 cloves garlic, pressed

1 1/2 cups cashews, soaked and drained
2 cups vegetable broth
2 cups sauerkraut, rinsed and drained

1/3 cup brown rice flour
3 tablespoons olive oil

1/2 teaspoon turmeric
A few grinds fresh black pepper
2 tablespoons nutritional yeast
juice of 1 lemon (about 3 tablespoons)

Prepare the pasta according to package directions.  Place the frozen vegetables in a colander and pour the hot pasta over the vegetables.  Set aside to continue draining.

In a large saucepan, heat the teaspoon of oil over medium heat.  Sautee the onion and garlic until onion begins to soften and turn translucent.  In a blender or food processor, blitz the soaked cashews, vegetable broth, and sauerkraut until mostly smooth.  Add the onions and garlic mixture and blend until smooth.

Preheat the oven to 350 degrees Fahrenheit.  Grease a deep 9*13-inch casserole. 

Wipe out the pan (careful, it’s probably hot).  Over medium heat, whisk together the brown rice flour and oil, stirring constantly.  Cook it until browned and bubbling, about 5 minutes.  Pour in the vegetable broth and whisk constantly, cooking until thickened, another few minutes.  Add the cashew mixture and the remaining spices.  Cook until combined and heated through, then stir in the lemon juice.  Add the pasta and vegetables and mix well.



The hot corn pasta fused in the colander!

Transfer to the casserole dish.  Cover with foil and bake for 20 minutes, then remove the foil and bake for another ten minutes.



Not as noochy as the mac and cheeze in Veganomicon, but man do those cashews make this rich!  Served with steamed swiss chard, it’s quite a feast.


Come to the Dark Side…we have vegan and gluten-free goodies.

Demon Speeding | Spaghetti Casserole

Got that Rob Zombie song stuck in my head, alternating with American Head Charge’s “Song for the Suspect.” 

 

Spaghetti Casserole | Gothic Granola

 
Spaghetti casserole is a dish from my maternal grandmother’s mother’s side of the family.  The version I modified was originally written in 1973, but her relatives had been making it before then. The picture above shows the original version.

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Quinoa and Chix Kickasserole

Today, besides thesis work and figuring out my operations here (laundry, organizing my food in the pantry and freezer), I made a big entrée to portion out and freeze for munching throughout the year.  I ate some soup on Thursday that I made in May, hence why I say that I will eat frozen entrees throughout the year.



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