Thursday, November 8, 2012


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.)


These are adapted from this recipe. I cut way back on the honey by adding dates, subbed some prunes for some of the applesauce, used flax instead of egg replacer, and subbed carob chips for chocolate chips. They turned out great!

Whisk together and set aside:

1/4 c. ground flax seed
1/2 c. water


1 1/4 c. water
about 1/3 c. prunes
1/2 c. honey
1/2 c. applesauce
1 c. dates (loosely packed)
1 can pumpkin


2 1/4 c. whole wheat flour
1/2 c. oats
1 T. baking powder
1 T. baking soda
1 t. cinnamon
1 t. salt

3/4 c. vegan carob (or chocolate) chips

  • Preheat oven to 400.
  • Whisk 1/2 c. water and flax and set aside.
  • Put 1 1/4 c. water in blender. Add prunes until water rises to 1 1/2 c. (about 1/3 c. loosely packed prunes). (If you already have pureed prunes, use 1 c. of that and reduce water to 1/2 c.)
  • Add remaining wet ingredients and blend until smooth.
  • Pour blended mixture into mixing bowl or electric mixer.
  • Add flax "eggs" and mix well.
  • Combine dry ingredients and add to wet mixture.
  • Fold in carob chips.
  • Fill 24 muffin tins 3/4 full.
  • Bake for 16-20 minutes (Mine took 17).