The Mail-Order Catalog for Healthy Eating

Contemporary Casseroles

You’ll find these and other comforting casseroles in The Vegetarian Family Cookbook

Mom’s "Tuna"-Noodle Casserole
Vegetable Bread Pudding
Baked Risotto

In this age of hurried meals, when even the most avid cooks crave a degree of convenience, casseroles can seem like a charming anachronism. They bring to mind perfect 1950s moms, wearing aprons and pearl earrings. Yet, there is irresistible comfort in a heartwarming casserole, and the entire enterprise can be brought up to date with contemporary ingredients and fresh produce.

For instance, creamy risotto is transformed into an even more homey baked dish; bread puddings can have vegetarian and vegan options, and you’ll find a vegan version of another classic, Mom’s "Tuna"-Noodle Casserole. Though casseroles require little or no more hands-on time than most skillet dishes, you do need to allow for time in the oven. During that time, you can work on the rest of the meal, make a dessert, or put your feet up and relax.

MOM'S "TUNA"-NOODLE CASSEROLE
Serves: 6 to 8

A vegan version of an old-fashioned casserole.

12 ounces vegan ribbon noodles (quinoa, spelt, etc.)
1 tablespoon light olive oil
3 medium celery stalks, diced
1 cup sliced mushrooms
2 cups soy or rice milk
1/4 cup unbleached white flour
8-ounce package baked tofu, finely diced
2 to 3 scallions, sliced
Salt and freshly ground pepper to taste
Wheat germ for topping

Preheat the oven to 350 degrees.

Bring water to a boil in a large pot. Add the noodles and cook until just tender, according to package directions.

In the meantime, heat the margarine or oil in a medium-sized saucepan. Add the celery dice and saute over medium heat for 3 to 4 minutes. Add the mushrooms and continue to saute until the mushrooms are wilted.

Pour 1 1/2 cups of the soy or rice milk into the saucepan and bring to a simmer. Combine the remaining milk with the flour in a small bowl and stir until the flour is smoothly dissolved. Slowly pour into the saucepan, stirring constantly. Simmer gently until the sauce has thickened, then remove from the heat.

When the noodles are done, drain them, then return them to the pot. Pour in the sauce, then add the baked tofu and scallions and season to taste with salt and pepper. Transfer the mixture to an oiled, large shallow casserole dish. Top generously with wheat germ. Bake for 30 to 35 minutes, or until the top is golden brown and beginning to get crusty. Allow to cool for 5 minutes, then cut into squares to serve.

VEGETABLE BREAD PUDDING
Serves: 6

I’ve long enjoyed making and serving bread puddings, which offer a great way to use up the last few pieces of bread in a loaf and vegetables that are getting a bit tired. This is sort of a cheesy cousin to baked stuffings, but with more emphasis on the vegetables than the bread.

4 slices whole grain bread, torn into small pieces
3/4 cup low-fat milk, rice milk, or soy milk
2 tablespoons olive oil
1 medium to large onion, finely chopped
4 cups finely chopped vegetables of your choice (see options, below)
1 to 1 1/2 cups grated mild white cheese or nondairy cheese
1/4 cup nonhydrogenated mayonnaise
1 tablespoon minced fresh dill or 1/2 teaspoon dried
1/2 teaspoon paprika
1/4 teaspoon dried thyme
Salt and freshly ground pepper to taste
Wheat germ for topping

Preheat the oven to 350 degrees.

Place the torn bread in a mixing bowl and pour 1/2 cup of the milk over it. Stir to moisten the bread, then set aside until needed.

Heat the oil in a large skillet. Add the onion and sauté over medium-low heat until the golden and just beginning to turn brown.

Add the vegetables of your choice and just enough water to keep the skillet moist; cover and steam until just tender, 5 to 8 minutes.

Combine the vegetable mixture with the bread in the bowl and stir in the remaining ingredients, including the remaining 1/4 cup milk. Mix well, then transfer to a shallow 2-quart round or square baking dish. Sprinkle a generous layer of wheat germ over the top as desired.

Bake for 35 to 40 minutes, or until the top is golden and just beginning to turn crusty. Let stand for 5 to 10 minutes, then cut into squares or wedges to serve.

BAKED RISOTTO
with several tempting variations
4 to 6 servings

A cool-weather "slow food," risotto, a creamy rice dish made with Arborio rice (available in well-stocked supermarkets and Italian groceries) is a classic Italian comfort food. Traditionally, it's made by cooking the rice on the stovetop, ladling in hot broth and stirring almost constantly. An easier route to this wonderful dish is simply combine the basic ingredients in a deep casserole dish and bake, giving it a good stir every 15 minutes until done (the entire process takes an hour).

1 1/2 cups Arborio rice
4 cups prepared vegetable broth, two 15-ounce cans
reduced-sodium vegetable broth, or two vegetable
bouillon cubes dissolved in 4 cups hot water
2 cloves garlic, very finely minced

Preheat the oven to 375 degrees.

Combine the rice with the stock, one additional cup of water, and the garlic in a two-quart casserole dish. Cover and bake for 1 hour, stirring every 15 minutes. At the third stirring, stir in one more cup of water. When done, the rice should have a tender and creamy texture.

Let the risotto stand for 5 minutes before serving.

VARIATIONS:
Here are some wonderful ways to dress up individual portions of risotto. Normally, additions are stirred into the risotto, but you can also use them as toppings, as I do. This way, kids are more likely to enjoy the risotto, while allowing adults and older kids to savor more complex flavors. I also reserve a portion of whatever vegetable I am planning to add, to serve on the side for the children’s portions:

Wilted spinach or Swiss chard and corn kernels or goat cheese
Sautéed zucchini, red pepper, and herbs
Finely diced baked winter squash, sautéed red onion, and toasted walnuts
Sautéed leeks and chopped imported black olives
Roasted eggplant and Italian-style stewed tomatoes
Steamed asparagus and wilted spinach
Grated fresh Parmesan or Parmesan-style soy cheese
Grated mozzarella or mozzarella-style nondairy cheese

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