Guest guest Posted October 9, 2007 Report Share Posted October 9, 2007 Super easy to make if you have a vegetable slicer like a Salad Shooter or mandolin. You can substitute a bag of frozen diced hash browns for the potatoes and 2 cans of diced tomatoes instead of fresh. The seasoned tomatoes go great with this recipe. If you don't feel like heating the kitchen by turning the oven on, you can also make this in a microwave (it takes about 20 minutes on High in mine) and probably even a slow-cooker. Also, the cookbook doesn't specify how many servings, but it makes 2 generous ones with another serving or 2 smaller ones in this house, so probably 4 to 6 servings for people who prefer smaller portion sizes or want to use it as a side dish. * Exported from MasterCook * Potato Mushroom Casserole Recipe By :The Farm Collective (various authors) Serving Size : 4 Preparation Time :0:00 Categories : Casserole Low-Fat Main Dish Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium baking potatoes -- scrubbed 2 medium onions -- sliced 1 cup sliced mushrooms salt and pepper -- to taste 3 tablespoons vegetable broth -- or water Slice the potatoes into a 3 quart casserole dish. Add sliced onions. Sprinkle the broth over the vegetables then season with salt & pepper to taste. Add a layer of mushrooms, then the sliced tomatoes on top. Again sprinkle with broth and seasonings. Cover and bake at 350º for 50 minutes. Source: " New Farm Vegetarian Cookbook " Copyright: " 1975 - 1989 " - - - - - - - - - - - - - - - - - - - Per Serving: 178 Calories; 1g Fat (2.5% calories from fat); 5g Protein; 40g Carbohydrate; 4g Dietary Fiber; trace Cholesterol; 90mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Vegetable; 0 Fat. NOTES : Recipe originally called for 3 tablespoons margarine instead of the broth/water. Nutr. Assoc. : 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 9, 2007 Report Share Posted October 9, 2007 Thanx, Sue. I now have what I'll make for dinner tonight. I think I'll substitute the mushrooms for summer squash since I really do not not like mushrooms in any rendition. What other substitutions can anyone think of for that nasty little fungus? ) I'll probably throw some nutritional yeast in there as well. I didn't see an amount for the tomatoes. How many fresh - if using and what size canned (2-15-ounce cans?) - if using? God's Peace, Gayle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 9, 2007 Report Share Posted October 9, 2007 Try using Zucchini or eggplant in place of Mushrooms.On 10/9/07, Sue in NJ <sue_in_nj wrote: Super easy to make if you have a vegetable slicer like a Salad Shooteror mandolin. You can substitute a bag of frozen diced hash browns for the potatoes and 2 cans of diced tomatoes instead of fresh. The seasonedtomatoes go great with this recipe.If you don't feel like heating the kitchen by turning the oven on, youcan also make this in a microwave (it takes about 20 minutes on High in mine) and probably even a slow-cooker.Also, the cookbook doesn't specify how many servings, but it makes 2generous ones with another serving or 2 smaller ones in this house, soprobably 4 to 6 servings for people who prefer smaller portion sizes or want to use it as a side dish.* Exported from MasterCook * Potato Mushroom CasseroleRecipe By :The Farm Collective (various authors)Serving Size : 4 Preparation Time :0:00 Categories : Casserole Low-Fat Main Dish Vegan Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 medium baking potatoes -- scrubbed 2 medium onions -- sliced 1 cup sliced mushrooms salt and pepper -- to taste 3 tablespoons vegetable broth -- or water Slice the potatoes into a 3 quart casserole dish. Add sliced onions.Sprinkle the broth over the vegetables then season with salt & pepper totaste.Add a layer of mushrooms, then the sliced tomatoes on top. Again sprinkle with broth and seasonings.Cover and bake at 350º for 50 minutes.Source: " New Farm Vegetarian Cookbook " Copyright: " 1975 - 1989 " - - - - - - - - - - - - - - - - - - -Per Serving: 178 Calories; 1g Fat (2.5% caloriesfrom fat); 5g Protein; 40g Carbohydrate; 4g Dietary Fiber; traceCholesterol; 90mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Vegetable;0Fat. NOTES : Recipe originally called for 3 tablespoons margarine instead ofthe broth/water.Nutr. Assoc. : 0 0 0 0 0Check out our recipe files at http://www.fatfreevegan.com . Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.