Comments on: Do you know a recipe for a good casserole, but without any…?????? http://bigdaddysseafoodmarket.com/seafood-products/do-you-know-a-recipe-for-a-good-casserole-but-without-any/ Seafood Recipies Sources and Resources Sun, 20 Nov 2011 04:28:11 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: lemonlimesherbet http://bigdaddysseafoodmarket.com/seafood-products/do-you-know-a-recipe-for-a-good-casserole-but-without-any/comment-page-1/#comment-2199 lemonlimesherbet Mon, 01 Feb 2010 08:38:59 +0000 http://bigdaddysseafoodmarket.com/seafood-products/do-you-know-a-recipe-for-a-good-casserole-but-without-any#comment-2199 Meatless burgers crumbled with diced sauteed onions, tomato or spaghetti sauce and pasta. Other add ins might be Tofutti mock sour cream, mushrooms or you could make a mock stroganoff this way.<br><b>References : </b><br> Meatless burgers crumbled with diced sauteed onions, tomato or spaghetti sauce and pasta. Other add ins might be Tofutti mock sour cream, mushrooms or you could make a mock stroganoff this way.
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]]> By: bikerchick1578 http://bigdaddysseafoodmarket.com/seafood-products/do-you-know-a-recipe-for-a-good-casserole-but-without-any/comment-page-1/#comment-2198 bikerchick1578 Mon, 01 Feb 2010 08:33:59 +0000 http://bigdaddysseafoodmarket.com/seafood-products/do-you-know-a-recipe-for-a-good-casserole-but-without-any#comment-2198 refer to this link... you might find some good recipes there...<br><b>References : </b><br>http://answers.yahoo.com/question/index;_ylt=AgedHW67XxmgLOh.w3HYpgp26xR.;_ylv=3?qid=20080405111915AATTmju refer to this link… you might find some good recipes there…
References :
http://answers.yahoo.com/question/index;_ylt=AgedHW67XxmgLOh.w3HYpgp26xR.;_ylv=3?qid=20080405111915AATTmju

]]> By: fluffycat1930 http://bigdaddysseafoodmarket.com/seafood-products/do-you-know-a-recipe-for-a-good-casserole-but-without-any/comment-page-1/#comment-2197 fluffycat1930 Mon, 01 Feb 2010 07:45:59 +0000 http://bigdaddysseafoodmarket.com/seafood-products/do-you-know-a-recipe-for-a-good-casserole-but-without-any#comment-2197 Vegan Green Bean Casserole Beans 2 quarts water 1 tablespoon table salt (Alanna says it's essential) 1 1/2 pounds fresh green beans, trimmed and cut into bite-size pieces Bring the water to boil in a large pot. While it's heating, cut up the beans. Add the salt and beans to the boiling water. Cover and cook for 6 minutes. Drain beans in a colander, and then spray for a minute with cold water to stop the cooking. Let them drain in the colander, shaking every now and then to get off all the water. Sauce 10 ounces mushrooms (I used a combination of regular button mushrooms and shiitake) 3 cloves garlic, minced generous pinch cayenne pepper (had to add it for the New Orleanians) Salt to taste Fresh pepper to taste 2 tablespoons flour 3/4 cup vegetable broth (I used Imagine's No-Chicken) 1 tablespoon dry sherry (Alanna's brilliant addition) 3/4 cup soy creamer (or try full-fat unsweetened soymilk) Trim and discard the mushroom stems and chop the mushrooms into pieces. Spray a non-stick pan with canola oil and heat it. Add the mushrooms, garlic, cayenne, salt, and pepper. Cook until mushrooms are very soft and exude their juices. Whisk the flour into the vegetable broth and add to the mushrooms along with the sherry. Simmer, stirring, until mixture thickens. Add the soy creamer and simmer until thick, about 5 to 10 minutes. Adjust the seasonings and stir in the beans. Topping 1 1/2 slices whole grain bread 1 tablespoon Earth Balance margarine (the best tasting margarine in the world and no trans-fat) 1/8 teaspoon salt 1/16 teaspoon freshly ground black pepper 1 3-ounce can of French fried onions Put the bread, margarine, salt, and pepper into a food processor and pulse until crumbly. Pour into a bowl and add the onions. Stir to combine. To assemble: Put the green beans into an oiled casserole dish and top with the onion mixture. Bake at 425 F for about 15 minutes. If you are not serving this right away, refrigerate the topping separately. Bring to room temperature before sprinkling the topping on the casserole and baking for about 20 minutes or until hot throughout.<br><b>References : </b><br> Vegan Green Bean Casserole

Beans
2 quarts water
1 tablespoon table salt (Alanna says it’s essential)
1 1/2 pounds fresh green beans, trimmed and cut into bite-size pieces

Bring the water to boil in a large pot. While it’s heating, cut up the beans. Add the salt and beans to the boiling water. Cover and cook for 6 minutes. Drain beans in a colander, and then spray for a minute with cold water to stop the cooking. Let them drain in the colander, shaking every now and then to get off all the water.

Sauce

10 ounces mushrooms (I used a combination of regular button mushrooms and shiitake)
3 cloves garlic, minced
generous pinch cayenne pepper (had to add it for the New Orleanians)
Salt to taste
Fresh pepper to taste
2 tablespoons flour
3/4 cup vegetable broth (I used Imagine’s No-Chicken)
1 tablespoon dry sherry (Alanna’s brilliant addition)
3/4 cup soy creamer (or try full-fat unsweetened soymilk)

Trim and discard the mushroom stems and chop the mushrooms into pieces. Spray a non-stick pan with canola oil and heat it. Add the mushrooms, garlic, cayenne, salt, and pepper. Cook until mushrooms are very soft and exude their juices. Whisk the flour into the vegetable broth and add to the mushrooms along with the sherry. Simmer, stirring, until mixture thickens. Add the soy creamer and simmer until thick, about 5 to 10 minutes. Adjust the seasonings and stir in the beans.

Topping

1 1/2 slices whole grain bread
1 tablespoon Earth Balance margarine (the best tasting margarine in the world and no trans-fat)
1/8 teaspoon salt
1/16 teaspoon freshly ground black pepper
1 3-ounce can of French fried onions

Put the bread, margarine, salt, and pepper into a food processor and pulse until crumbly. Pour into a bowl and add the onions. Stir to combine.

To assemble:

Put the green beans into an oiled casserole dish and top with the onion mixture. Bake at 425 F for about 15 minutes. If you are not serving this right away, refrigerate the topping separately. Bring to room temperature before sprinkling the topping on the casserole and baking for about 20 minutes or until hot throughout.
References :

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