Thursday, March 3, 2011
i was inspired by this recipe from fatfreevegan.com... i heavily heavily altered the recipe, however... so i think i can safely call it my own.
i didn't have a lot of the ingredients when i went to make this, so i substituted so much that it barely resembles the orignal. but i think my substitution is probably even MORE delicious than the original ;)
broccoli, carrot and potato curry casserole
1 pound small red potatoes, chopped into 1/2 inch pieces
salt and freshly ground black pepper, to taste
1/2 cup carrots, chopped into 1/2 inch pieces
1 large head of broccoli
1 pound silken tofu
1/4 cup vegetable broth
3 cloves garlic
4 tablespoons nutritional yeast
1 tablespoon cornstarch
2 tsp tahini (or peanut butter)
1/2 teaspoon turmeric
1 tsp curry powder
1/2 tsp cayenne pepper
2 tsp basil
salt and pepper to taste (about 1 tsp salt, 1/2 tsp pepper)
2 tbsp bread crumbs (optional)
small handful of daiya cheeze (optional)
preheat oven to 400f. chop potatoes and carrots into 1/2 inch pieces. cover a baking sheet with parchment (or a silicone mat) and bake potatoes until they are fork-tender (about 15 mins). while the potatoes are cooking, boil a pot of water. chop the broccoli up into small florets. add 1 tbsp of salt to the boiling water and the broccoli, bring back to a boil. prepare a cold bath in a large bowl of ice water. cook for less than 5 minutes until just tender. immediately throw broccoli into the cold bath to shock them.
add the rest of the ingredients into the blender and blend. drain and towel dry broccoli. put broccoli and potatoes/carrots into a 2 qt casserole dish. pour tofu mixture over the top. sprinkle top with bread crumbs, daiya, and a little extra nutritional yeast. bake for 40 minutes uncovered at 400f. let rest for at least 10 minutes before serving.