And so we come to the end of VeganMoFo 2010! I didn’t meet my goal of blogging every weekday, but I did write make-up posts on the weekends when I missed, so I am still declaring my goal met. I’ve really enjoyed reading lots of the other MoFo posts. Sadly, I barely had enough time to keep up with the blogs that I already read, and I didn’t have much time to check out new blogs. I’ll be reading through all the other blogs now that things are slowing down.
My themed weeks were really fun – Other Bloggers’ Recipes Week, Vegetarian Times Week, and Flavor Bible Week. I don’t cook from recipes as often as I like, nor do I force myself to work with ingredients I’m not used to, so it really took me outside my comfort zone. The unfortunate side effect was that I mostly ignored my CSA deliveries in November, letting the fruits and veggies wither away. Here are the contents of the latest box.
So, while MoFo was fun, I’m looking forward to going back to using my CSA deliveries well, going to the farmer’s market, and bringing my grocery budget back into a normal range. Tonight I used some of the sad vegetables to make dinner.
While it doesn’t photograph well, this casserole has everything I want in a one-dish dinner: protein, green veggies, complex carbs, healthy fats, creamy and crunchy textures, and a good calorie count. I wasn’t sure I liked it at first, but as I kept eating the flavors totally grew on me. This casserole may not be for you if you don’t like cabbage, tempeh and sweet potatoes because, well, that’s what it’s made from!
Creamy Cabbage & Tempeh Casserole with Mashed Sweet Potatoes
1 1/4 cups unsweetened non-dairy milk
2 Tbs cashew butter
1 Tbs white miso
1 tsp Dijon mustard
1 tsp vinegar
2 Tbs nutritional yeast
1/4 tsp sea salt
freshly ground black pepper
1 Tbs canola oil
medium leek, light green part only, halved, rinsed and sliced
large carrot, finely diced
1 celery stalk, finely diced
2 cloves garlic, minced
medium head green cabbage, shredded
8 oz package tempeh, crumbled
1/4 cup chickpea flour
1 tsp fresh thyme, or 1/2 tsp dried
1 cup vegetable broth or water
2 large sweet potatoes, peeled and diced
1. Preheat the oven to 350F.
2. Place 1 cup of the milk in a measuring glass or small bowl. Add the cashew butter, miso, Dijon mustard, vinegar, nutritional yeast, salt and a few grinds of black pepper. (If using water instead of vegetable broth, add a pinch more salt.) Whisk together – It’s okay if there are a few small lumps of cashew butter left.
3. Place the oil in a large pot over medium heat. Add the leek, carrot, celery and garlic and saute for about 10 minutes, or until vegetables are starting to soften.
4. Add the cabbage and increase the heat a bit. Continue to cook for 5 minutes, until most of the cabbage is wilted. Stir frequently so that the cabbage doesn’t brown too much.
5. Add the tempeh, chickpea flour and thyme and cook for 1 minute, stirring very well to fully incorporate the flour.
6. Re-whisk the milk mixture and add to the pot, stirring well. The mixture will be absorbed quickly.
7. Add the vegetable broth or water and mix well. Continue to cook and stir until there is little liquid at the bottom of the pan.
8. Transfer the mixture to a 9 X 9 baking dish. Cover with foil and bake for 20 minutes.
9. Meanwhile, place the sweet potatoes in a pot and cover with water. Cover the pot and bring to a boil. Boil for about 10 minutes, until easily pierced with a fork.
10. Drain the sweet potatoes and return to the pot, adding the remaining 1/4 cup milk and a pinch of salt. Mash well.
11. Uncover the baking dish and carefully spread the sweet potatoes over the top, trying not to disturb the cabbage mixture. Grind some black pepper over the sweet potatoes. Return the casserole to the oven and bake for 10 minutes.
12. Let stand 5 minutes before serving. To serve, cut each portion with a knife then transfer to plate with a spatula.
Amount Per Serving
Calories From Fat (33%) 144.56
% Daily Value
Total Fat 16.93g 26%
Saturated Fat 2.73g 14%
Cholesterol 0.62mg <1%
Sodium 910.7mg 38%
Potassium 1240.32mg 35%
Total Carbohydrates 53.99g 18%
Fiber 12.42g 50%
Protein 22.88g 46%