{ CREAMY RICE AND MUSHROOM CASSEROLE }

Ok. This casserole is my very favorite dish right now! This is a Lucy creation, based off of the layered rice and chicken casserole of days past. (What do you want to call it, Lucy? We can change the title.) Sisters, seriously, if you want to take a bite of our childhood, make this! It's amazing!

1 1/2 c. brown rice, uncooked (about 4 c. cooked)

1 lb mushrooms, sliced (I used shitake)

1 pkg firm or extra firm tofu, pressed, cubed and marinated in 1/2 c. vegan veggie broth 4 hrs or overnight (I used 1 t. Better than Bullion No Chicken + 1/2 c. water)

1 c. water
1 1/2 c. non-dairy milk
2/3 c. cashews
3/4 c. nutritional yeast
4 T. cornstarch
2 T. lemon juice
1 1/2 t. salt
1 t. curry powder
2 t. miso
1 1/2 t. veggie base (1 t. Better than Bullion)

1 c. French fried onion rings (optional)

optional garnish: green onions

• Cook rice.
• Saute mushrooms until just starting to release mushroom juice.
• Drain marinated tofu, spread on parchment paper on a baking sheet, and bake at 375 for 35 minutes.
• Preheat oven to 400.
• Blend water through veggie base until very smooth.
• Spread cooked rice in the bottom of a 9x13 pan. Cover with baked tofu. Then mushrooms.
• Pour sauce mixture over the casserole.
• Bake at 400 for 20 minutes.
• Remove from oven, top with French fried onions, and bake for another 5 minutes.
• Serve, garnished with green onions.

This picture is 1/2 the recipe in an 8x8 dish. (Half of us like mushrooms; half do not.)