Sunday, February 27, 2011

Broccoli Casserole

Since the discovery of my cow milk allergy, I have not been able to make Broccoli Casserole well. This is one of our favorite winter dishes so this has been a real problem. I couldn't figure out how to make the non-dairy equivalent of Cream of Mushroom Soup that was the right consistency. After 2 winters and mountains of beautiful Abundant Harvest Organics Broccoli I have finally figured it out. The finished product tastes just as wonderful as the original. So here it is. Bon Appetit!

Broccoli Casserole

4 Heads Organic Broccoli
EVOO (I never measure it)
3 Tbsp. Earth Balance Butter  
2 Organic Shallots
2-5 Cloves Organic Garlic
8 oz Baby Bella Mushrooms
1 pkg. Organic Mori-Nu Firm Tofu
1 pkg. Simply Organic Mushroom Sauce mix
1/2 cup Vegan Sour Cream 
2 -3 Tbsp. Organic Non-Dairy Milk (unsweetened)
1/2 Cup Pecorino Romano Cheese (Sheep’s milk)
1 Cup Goat’s Milk Cheddar Cheese
2 Cups cooked, chopped Organic Chicken (Optional)
2 Cups GF/DF Breadcrumbs
Paprika, Bragg Sprinkle, Sea Salt and Black Pepper to taste (I never measure spices either)

Preheat oven to 350.

Wash and chop broccoli. Blanch and Drain.
Mince garlic and shallots. Coarsely chop mushrooms. 

Saute’ garlic in olive oil and 1 tbsp. butter for 1-2 minutes. Add shallots and cook till translucent. Add mushrooms and saute till lightly browned.

Blend tofu, sour cream, milk and mushroom sauce mix in food processor. Season if desired. Add mushrooms and pulse a couple times. (This mixture replaces Cream of Mushroom Soup in a traditional recipe.) Transfer to a saucepan or skillet, add cheeses and heat through until cheese is melted. 

Melt remaining Butter in a sauce pan. Stir in bread crumbs till coated.

In a large bowl mix broccoli, tofu/mushroom/cheese mixture, and chicken. Season with Paprika, Bragg Sprinkle, Sea Salt and Black Pepper. Pour into a 13x9 baking dish. Top with bread crumbs and, if you are like me, a little extra sprinkle of Pecorino Romano on top. 

Bake at 350 degrees for 35 minutes or until browned on top and bubbling.

This is seriously fabulous. Even my 4 and 6 year old love it, which is a HUGE deal since they have hardly eaten any vegetables in the last two years. This recipe was the turning point for them and it makes this mama very proud.

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