Veggie 'Cat'serole
My week two CSA farm share recipe post. Sorry it's woefully late.
Much thanks to anidawehi whose awesome recipe was the base from which I built this version. I hope you don't mind my playing around with it. It's named in your honor.
Veggie ‘Cat’serole
1 box Nasoya Extra Firm Cubed Tofu, drained
1 yellow summer squash
1 large or 2 small zucchinis
1 box Pomi brand chopped tomatoes, with liquid
1 8oz. bottle of Italian dressing (use a vinaigrette style, not creamy; I used Organicville Sun-Dried Tomato and Garlic vinaigrette, Newman’s Light Italian also works well)
20 stalks asparagus
1 8oz. bag Daiya mozzarella style vegan cheese
Chop the veggies into bite size pieces and add the tomatoes (with liquid), the dressing, the tofu, and the cheese. Mix well and pour into a well greased 4 qt glass or ceramic casserole dish with a lid. Bake covered in a preheated 350 degree oven for 1 to 1 ½ hours, depending on how well done you like your veggies. Be sure to check and stir every 30 minutes.
When the veggies are cooked to your liking, serve over cooked Basmati rice.
Experiment and change out the fresh vegetables to things in season, just be mindful of trying to match the cooking times so that you don't end up with a long cooking and quick cooking veggie in the same pot.
Much thanks to anidawehi whose awesome recipe was the base from which I built this version. I hope you don't mind my playing around with it. It's named in your honor.
Veggie ‘Cat’serole
1 box Nasoya Extra Firm Cubed Tofu, drained
1 yellow summer squash
1 large or 2 small zucchinis
1 box Pomi brand chopped tomatoes, with liquid
1 8oz. bottle of Italian dressing (use a vinaigrette style, not creamy; I used Organicville Sun-Dried Tomato and Garlic vinaigrette, Newman’s Light Italian also works well)
20 stalks asparagus
1 8oz. bag Daiya mozzarella style vegan cheese
Chop the veggies into bite size pieces and add the tomatoes (with liquid), the dressing, the tofu, and the cheese. Mix well and pour into a well greased 4 qt glass or ceramic casserole dish with a lid. Bake covered in a preheated 350 degree oven for 1 to 1 ½ hours, depending on how well done you like your veggies. Be sure to check and stir every 30 minutes.
When the veggies are cooked to your liking, serve over cooked Basmati rice.
Experiment and change out the fresh vegetables to things in season, just be mindful of trying to match the cooking times so that you don't end up with a long cooking and quick cooking veggie in the same pot.