A vegan vegetable casserole recipe that sounds yummy enough to try, so I am posting it here for reference.
- 1 small pkg frozen mixed vegetables
- 1 large pkg frozen broccoli, cauliflower, carrot mix
- 1/2 t. Celtic or Eden Sea Salt
- 3/4 cup grap...eseed oil Vegenaise
- 2 T. rice or almond milk
- 2 T. soy-free Earth Balance
- 1 can water chestnuts, drained & chopped
Cook vegetables together in a small amount of salted (1/2 t.) water.
Drain. Mix vegetables, Vegenaise, milk, margarine substitute, and water chestnuts in a bowl. Spray a 9 x 13" dish with olive oil. Pour vegetable mixture in dish. Top with whole-grain cracker crumbs and shredded Vegan Gourmet cheddar "cheese". Cover and bake at 350 degrees for 15-20 minutes or until bubbly.
A very simple way to enjoy fresh cucumbers. This is very similar to a cucumber salad served at a local Oriental restaurant. Excellent in summer! Serves 8
- 4 cucumbers, thinly sliced
- 1 small white onion, thinly sliced
- 1 cup white vinegar
- 1/2 cup water
- 3/4 cup white sugar
- 1 tablespoon dried dill, or to taste
Directions
- Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.
Original here
This is a nice alternative to the standard Cream of Mushroom soup casserole. I often double this for a holiday gathering. Based on Grandma's Green Bean Casserole
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon white sugar
- Small onion, diced
- 1 cup sour cream
- 3 (14.5 ounce) cans French style green beans, drained
- 2 cups shredded Cheddar cheese
- French's Fried Onions
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
- Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
- Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.
