Anybody missing a hearty casserole with creamy melted cheese on top? Well, try this one, it´s not exactly the same, but it is equally good, I dare say!
I had some cooked rice which I mixed with oil-sauteed leek, mushrooms and carrot slices. For the cheese I purchased a block of smoked tofu which I pureed in the blender with water, lemon juice, salt and black pepper, until I got the consistency of cream cheese. I spread the “cheese” on top of the rice/vegetable mixture, in a deep casserole dish, and baked in the oven for about 20 minutes until the “cheese” became light golden.
One of my last ovendishes…before the heat struck! 😀 Now I truly don´t bake ANYTHING!!
This one was made by combining cooked leftover rice and hato mugi mixture with some sauteed veggies and pan-fried tempeh. For the veggies water or oil-sautee some cut up leek, green beans, celery stalk and kohlrabi (I used stems), just very shortly, so they are not raw, and season with tamari, thyme and black pepper. Mix with raw grated carrot. Pan-fry tempeh in a moderate amount of oil until golden and spray lightly with some tamari. Mix all ingredients through, move into a baking form and bake on about 200 °C until crispy.
Casseroles go well with salads, which bring more light uplifting energy – mine is made from lollo rosso lettuce, chinese cabbage and cucumber, with added olives, roasted pumpkin seeds and a vinaigrette of 2 tsp apple cider vinegar, 2 tsp flaxseed oil, a pinch of salt and half a clove of finely minced garlic.
I know that the cold part of the year is already behind us and spring is in full blossom, but anyway – I really enjoy making oven-baked dishes, especially for dinner. I think it has to do with my need of variety of food preparation, and baking is just one of many methods. Be sure to always use some light uplifting steamed or blanched veggies, or something raw with these dishes 😀
I had leftover rice+hato mugi mixture which I put in an even layer on the bottom of my silicone baking pan. Then I made the next layer with long-sauteed caramelized red onions (just sautee on water+pinch of salt, at least 15 minutes), another layer of grated smoked tofu and a layer of grated raw young carrot. Then came the second part of the grain mixture and on the very top some sauteed onion mixed into the grated tofu. Bake in a preheated oven on about 200°C until the top gets crusty and golden.
I served the dish with olives, fresh rucola, red radishes and portulac, and some homemade carrot pickles.