So, despite the increasing June temperatures, it should come as no surprise that I made a casserole last Sunday. I made a variation on a spinach-rice caserole recipe that's in a Better Homes & Gardens vegetarian cookbook that my mom gave me. (It's probably as old as that rap video. I'm pretty sure it's the only vegetarian cookbook my mother has ever owned.)
Anyway, I used this kale from Karen's garden instead of spinach. Kale is definitely on its way out for the season, leaving these greens pretty bitter. Hence, the caserole was the best way to make them tasty.
The recipe also called for 8 oz. of tofu, and I used locally-made, non-GMO tofu from a little company called White Mountain. I know some people get weirded out by tofu, and I'm sure this picture will do it, with the bumps on the side. But trust me, if you're gonna go with tofu, this is the stuff to use:
I also used some of the marinara sauce, previously seen on the spaghetti squash. The final product was hot, cheesy, and delicious, the way a casserole should be. Unfortunately, it was hard to get a good plated shot of it, but you get the idea here:
*Over the years, I have had a number of roommates of South Asian decent, who have mothers who make amazing, non-casserole food. When my roommate from grad school met another former roommate, she asked her about my casserole habit. It was pretty funny.
2 comments:
You're right. The tofu does freak me out. But the rest of this looks yummy!
Ha! I know. Tofu takes some getting used to. In this case, I mashed it up so much that it looked less like a block and more like ricotta cheese (which would make a great substitute if you wanted to avoid tofu all together!)
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