Savory Veggie Bread Pudding

Savory Veggie Bread Pudding

Serves 4 as a main dish

• 4 slices whole grain bread, stale is fine
• 1 tablespoon fresh dill leaves (or 1/3 the amount dried dill)
• 1/2 teaspoon paprika, plus more for sprinkling
• 1/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 3/8 teaspoon freshly ground black pepper
• 3/4 cup unsweetened nondairy milk
• 2 tablespoons olive oil
• 1 medium onion
• 4 cups raw chopped vegetables, any/all of the following: small cauliflower florets, broccoli florets, peeled diced eggplant, thinly sliced zucchini, diced red bell pepper, halved or quartered mushrooms, corn kernels (may use frozen or canned, drained), seeded and diced tomatoes (may use canned diced tomatoes, drained)
• 1/2 cup shredded vegan mozzarella
• 1/4 cup vegan mayonnaise

Preheat oven to 375 degrees F. Oil a 2-quart baking dish.

Tear bread into bite-size pieces and place in a large bowl. Sprinkle with dill, paprika, thyme, salt, black pepper; toss to evenly distribute. Drizzle in 2/3 of the milk and stir to moisten; set aside.

In a large covered skillet, place 1 1/2 inches of water and a steamer basket. Steam cauliflower (if using) 7 minutes; transfer to bowl with bread, mix and set aside. Steam broccoli (if using) 5 minutes; add to the bowl, mix and set aside. Steam eggplant (if using) 3 minutes; add to the bowl. If using canned or frozen vegetables, add them to the bowl, mix and set aside.

Remove steamer basket and drain skillet. Heat oil in skillet on medium and sauté onion until translucent, 3 minutes. Add zucchini, bell pepper, and fresh corn kernels if using, and sauté until softening, 5 minutes. Transfer sauté, and fresh tomatoes if using, to the bowl, mix and set aside. Add mushrooms to skillet and sauté until liquid has been released and evaporated, and mushrooms are browning, 7 to 10 minutes; transfer to the bowl.

To vegetable mixture add remaining milk, mozzarella, and mayonnaise; mix well. Transfer to prepared pan. Sprinkle top with paprika. Bake until top is golden and edges are crusty, 35 to 40 minutes. Brown top under broiler 4 to 5 minutes. Let stand 5 to 10 minutes, then cut and serve.

Corn & Bean Casserole

Corn & Bean Casserole

Serves 6

• Vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 medium bell pepper, diced
• 1 (15 ounce) can corn kernels, drained, liquid reserved
• 1 1/2 (15 ounce) cans black eyed peas, small red kidney beans or black beans, drained and rinsed (2 1/4 cups cooked beans)
• 1 (15 ounce) can diced tomatoes
• 1 1/2 to 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1 1/2 teaspoons salt, divided
• 4 cups water
• 1 1/4 cups corn flour or cornmeal
• 1 cup grated or shredded cheddar-style nondairy cheese, optional

In a large skillet, heat oil and sauté onion until translucent, about 3 minutes. Add garlic and bell pepper and sauté until onion is golden, about 5 minutes. Add corn, beans, tomatoes, chili powder, oregano, cumin, and 1/2 teaspoon salt. Simmer 10 to 15 minutes. Remove from heat.

Meanwhile, place reserved corn liquid in a measuring cup and add water to equal 1 cup; transfer to a saucepan. Add 4 cups water and 1 teaspoon salt, and bring to a boil. Whisking continuously, slowly add cornmeal. Whisk until mixture is smooth with no lumps. Reduce heat to very low, cover and cook, stirring occasionally, 10 to 15 minutes for corn flour or 20 minutes for cornmeal.

Preheat oven to 375 degrees F. Oil a square or rectangular 2-quart baking dish. Spread half the cooked cornmeal into bottom of baking dish. Spread vegetable mixture over cornmeal. Add a layer of cheese if using. Top with remaining cornmeal and smooth the top. Bake about 1 hour, until cornmeal is golden brown and crusty and filling is bubbly. Let stand 10 minutes, then cut into serving pieces.

Traditional Bread Stuffing

Serves 8 to 12

• 1 pound loaf whole-wheat bread, sliced into 1/2-inch cubes
• Olive oil
• 2 to 3 cloves garlic, minced
• 1 cup finely chopped onion
• 1 1/2 cups finely chopped celery
• 1/2 cup minced fresh parsley
• 1 teaspoon dried rubbed sage
• 1 teaspoon dried thyme
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon salt or to taste, depending on saltiness of bread or stock
• 2 to 3 cups vegetable stock, or water + bouillon

Preheat oven to 400 degrees F. Oil a 9- x 13-inch casserole dish. To toast entire loaf of bread cubes in a single batch, spread cubes in a single layer on 3 foil-lined cookie sheets and toast until golden brown, 15 to 20 minutes (or batch as needed). Transfer cubes to a large bowl and set aside. Decrease oven temperature to 350 degrees F.

Heat olive oil in a large skillet on medium heat. Sauté onions, garlic, and celery until soft. Add vegetables, parsley, sage, thyme, salt and pepper to toasted bread cubes; toss. Drizzle in about a tablespoon of olive oil and mix thoroughly. Add some vegetable stock and stir until absorbed. Add stock as needed until mixture is moist and clumping together, but not soggy.

Spread mixture into prepared casserole dish. Cover with lid or foil and bake 25 minutes. Uncover and bake 15 minutes longer to form a crusty top.

To make stuffing in advance: After baking 25 minutes, remove from oven and cool to room temperature, covered, then refrigerate. Before reheating, mix in enough additional vegetable stock to moisten. Reheat uncovered in a 350-degree oven until warmed through and crusty on top.

Baked Cannellini, Zucchini & Peppers

Baked Cannellini, Zucchini & Peppers pictured with
Garlic Wilted Spinach and Spaghetti with Pesto

May be prepared a day ahead and kept refrigerated until ready to bake.

FOR CASSEROLE

• Olive oil for sauté
• 1 large sweet onion, coarsely chopped
• 3 to 4 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• 2 (15 ounce) cans diced tomatoes, drained, liquid reserved
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon fine salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• 2 small zucchini, halved lengthwise, thickly sliced
• 2 yellow, orange and/or red bell peppers, seeded and chopped
• 1 (15 ounce) can cannellini, drained and rinsed

FOR BREAD CRUMB TOPPING

• 2 slices bread to make 1 cup fresh breadcrumbs OR use 3/4 cup fine dry breadcrumbs, cracker crumbs or matzo meal
• 2 tablespoons chopped fresh parsley, or 2 teaspoons dried parsley
• 3/8 teaspoon kosher or coarse salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• 1/2 teaspoon granulated garlic
• Olive oil or oil spray

In a large (4 or 5 quart) saucepan on medium-high, heat oil and sauté onion 3 minutes until softened. Add garlic and sauté 1 minute until aromatic. Add vinegar and sauté until evaporated, about 1 minute. Add tomatoes, thyme, bay leaf, salt and pepper. Bring to a boil, then reduce heat, cover and simmer 20 minutes, stirring occasionally and adding reserved tomato liquid as needed to keep moistened.

Meanwhile, make bread crumb topping. If using fresh bread, in a food processor, whir bread into fine crumbs. In a bowl, toss crumbs with parsley, salt, pepper and garlic. Drizzle or spray with olive oil. Toss to coat, and set aside. Preheat oven to 350 degrees F. Set out a 2-quart shallow (11 x 17-inch) baking dish.

Add zucchini and peppers to saucepan and mix well. Bring to a boil, cover, reduce to a simmer and steam 5 to 7 minutes until vegetables are crisp-tender. Discard bay leaf. Stir in beans. Taste and adjust seasonings. Transfer mixture to baking dish. Top with seasoned bread crumbs. Bake 40 to 45 minutes or until bubbly and top is golden brown.

Mushroom Barley Casserole

Serves 8

• 16 ounces fresh sliced mushrooms (crimini, button, shiitake) or substitute 1 ounce dried shiitake for 8 ounces fresh
• 2 tablespoons olive oil
• 1 large sweet onion, diced
• 4 cups liquid (mushroom soaking liquid and/or plain water)
• 2 vegetable bouillon cubes
• 1 1/2 cups barley, rinsed
• 1 tablespoon soy sauce
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried thyme
• Salt to taste, if necessary

If using dried shiitakes, soak 30 minutes in water. Squeeze excess water from mushrooms, reserving all soaking liquid. Remove and discard stems. Slice mushrooms. To soaking liquid add water to equal 4 cups. Heat oven to 375 degrees F. In a Dutch oven over medium-high heat, heat oil and sauté onions until browned. Add 4 cups liquid and dissolve bouillon; turn off heat. Add all mushrooms, barley, soy sauce, pepper and thyme; mix well. Cover and bake in center of oven 1 hour, until liquid is absorbed and barley is tender. Taste and adjust seasonings, adding salt if desired.

Cauli-Carrot Casserole

Good use for leftover veggies!

Serves 6

• 1 medium to large head cauliflower, divided into small florets
• 3 large carrots, sliced on the bias
• 2 tablespoons oil
• 2 tablespoons flour
• 1 cup unsweetened nondairy milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup Daiya Cheddar Style, Jack or other vegan cheese

Bring water to boil in a large saucepan, add veggies, cover and simmer 15 minutes or until tender. Or steam veggies 10 minutes. Drain veggies well.

Preheat oven to 350 degrees F. Oil a 11 x 7-inch (2 quart) baking dish.

Heat oil in a small saucepan on medium. Whisk in flour and, whisking constantly, cook 3 to 5 minutes until roux smells toasty-nutty and has turned a light blonde color. Gradually add milk, whisking constantly. Cook and whisk 5 to 8 minutes or until thickened. Whisk in salt and pepper and remove from heat.

Place vegetables in prepared baking dish, pour sauce over, and sprinkle with Daiya. Bake 30 minutes, then broil about 4 minutes if desired to further melt and brown the Daiya.

Frittata (Baked Tofu Scramble)

Serves 8

• 3 blocks extra-firm tofu, preferably frozen and thawed, well-drained
• 1/2 cup nutritional yeast flakes
• 4 teaspoons Dijon mustard
• 1 tablespoon granulated onion
• 1 tablespoon granulated garlic
• 3/4 teaspoon turmeric
• 1 teaspoon kala namak (Indian "black salt") for egg-like smell and taste, or ordinary salt
• 1/2 teaspoon freshly ground black pepper
• 2 packed cups Daiya Cheddar Style or other vegan cheddar cheese
• 2 cups total of additional ingredients:
  Frozen chopped spinach, thawed and well drained (1 pound package = 1 1/2 to 2 cups)
  Chopped mushrooms
  Chopped cooked (leftover) vegetables such as broccoli, cauliflower, zucchini, etc.
  Crumbled vegan sausage, homemade or store-bought
• Fresh herbs such as basil or dill, optional

Preheat oven to 400 degrees F. Grease a 9 x 13-inch casserole dish. In a large bowl, using hands, crumble tofu until it resembles feta cheese. Add mustard in small amounts and mix well to distribute as evenly as possible. In a small bowl whisk together yeast, granulated onion & garlic, turmeric, salt, pepper and herbs. Sprinkle mixture in small amounts and mix well between additions to distribute as evenly as possible. Mix in cheese and additional ingredients. Transfer mixture to casserole and pack down firmly. Bake about 45 minutes until the top is firm and slightly brown. Remove from the oven and allow to cool 5 minutes before serving.

Mac & Cheese

Serves 6 to 8

• 1 pound elbow, shells or rotini pasta
• 1/4 cup canola or olive oil
• 1/4 cup flour
• 2 teaspoons tomato paste
• 2 cups unsweetened soymilk or almond milk
• 2 teaspoons granulated garlic
• 1 teaspoon granulated onion
• 3/4 teaspoon salt
• 1/2 teaspoon dried basil
• 1/8 to 1/4 teaspoon black pepper, to taste
• 1 1/3 cup Daiya Cheddar Style or other vegan cheddar cheese
• Paprika

Cook pasta al dente in salted boiling water; drain in colander, rinse with cold water, and set aside in the colander covered with the saucepan lid to keep moist.

Preheat oven to 350 degrees F. Lightly oil a 9 x 13-inch casserole.

Heat oil in the pasta pot over medium heat. Stir in flour with a spatula to create a roux (paste), 3 to 5 minutes, until roux smells toasty-nutty and has turned a light blonde color. Whisk in tomato paste until lumps are dissolved, then milk and seasonings. Whisking, bring to boil over high heat. When sauce has thickened enough to coat the back of a spoon, turn off heat and mix in cheese. Add pasta to cheese sauce, mixing gently to coat pasta well. 

Pour mixture into prepared casserole, top with a sprinkle of paprika. Bake 20 minutes or until edges are golden brown.