Wednesday, June 14, 2017

Spinach Casserole #vegan #oilfree #Kosher #Pareve

Spinach Casserole with Tofu and Nutritional Yeast
Sometimes all you have to do is use a different pan with the same basic recipe to improve it.
Well...that, and I added a few things.

2 boxes of frozen chopped spinach
or 1 pound of fresh spinach - cooked and drained
2 stalks of finely chopped kale leaves
1 can of chickpeas - drained
1 box of extra firm tofu - drained
2 cups of nutritional yeast
1 large onion chopped
1/2 inch finely chopped fresh ginger
4 cloves of garlic chopped
1 T lemon juice
0.5 tsp allspice
0.5 tsp cumin 
1 tsp salt
2 pinches of ground pepper

Clarify the onion using 1/2 cup of water and a little salt. Add the garlic and spinach. Cook until most of the water is gone. In a large mixing bowl crush the chickpeas and crumble the tofu. Save 1/3 of a cup of the nutritional yeast to sprinkle on the top. Add all the other ingredients along with the onion, garlic and spinach. Mix it up thoroughly. 
Spread it evenly into an 8 x 8 x 2 inch pan lined with parchment paper or prepped with a little oil. This time I used just a tsp of oil and wiped it out with a paper towel. Sprinkle on the rest of the nutritional yeast.
Bake at 375 degrees for 1 hour 15 minutes. Let it cool to firm up. I let it cool, covered it and left it in the refrigerator  overnight. 
Re-heat in the microwave for 2 or 3 minutes, cut and serve.

Here it is all plated with cauliflower rice mixed with a chopped red sweet pepper, carrot sticks, beansprouts with garlic sauce and garnished with parsley:

Dinner for my birthday!!  All the essential amino acids were there to celebrate.

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