Recipes for Kids--Bean and Cheese Casserole

[Guest guest]

Bean and Cheese Casserole

(How it all Vegan!)

 

5-6 small potatoes, sliced

1 Tbsp. prepared mustard

2 cups cooked or canned baked beans

1-2 tsp pepper

1-2 cups soy cheese

 

Preheat oven to 400F. In a large pot of water, boil the sliced potatoes

until they can be pierced easily with a fork. Meanwhile, in a small

bowl, stir together the mustard, beans, and pepper, and set aside.

Drain the potatoes and place half of them onto a lightly oiled casserole

dish. Add half of the bean mixture on top, then half of cheese.

Repeat. Cover and bake for 35-40 minutes. Makes 2-4 servings.

 

Rhonda

[Guest guest]

Hi am I new to this list also.. I dont know if my messages have been

getting through as I have a few e-mail addresses and I just realised I thik

i was sending from the wrong one... But hello to everyone!

 

Anyhow I have a couple of ideas for kids meals but you will need to add the

sort of vegies your daughter likes to it or fresh salad and fruit along

with them as I can't imagine them having too much nutrition... I don't

measure most ingredients so I will give you a rough idea that you can have

a work through

 

Cheesy Vegan Pasta

 

2 tbs of margarine (the healthiest one you can find)

1 large peeled and roughly cubed potato

About 250 grams of penne pasta, or spirals (anything similar will do)

Corn Flour

Soy Milk

1 Chicken Style vegetarian stock cube

1 jar of Australian mustard (or English or American.. but check ingredients

of it)

 

Put potato in a smallish pot and boil until cooked.

While the potato is cooking, in one medium pot (with plenty of room to add

other ingredients to later) place pasta with a dash of olive oil and bring

to the boil and cook...

Once both pasta and potato are cooked place them both in a pasta strainer

and set aside while you make the cheesy style sauce..

 

In the same pot you cooked the pasta in add the margarine, once melted turn

pot on an angle and add cornflour in little bits at a time and mix it in

with the margarine... keep doing this until you have a very thick paste

then add a bit of soy milk and stir and keep doing this until the paste is

combined well with the soy milk.. then put pan back down of the angle back

onto the stove and add rest of the soy milk until you have added one 3rd of

a 1 litre container and mix well on medium heat... once it starts to

thicken add 1 teaspoon of mustard, and one chicken style (you can also use

vegetable or beefstyle) stock cube and continue stirring until all

ingredients are mixed well and the sauce thickens..

 

Once this is done combine all ingredients into the pot with the sauce and

serve

 

Variations: The above recipe is for those lazy days or those fussy eaters,

and needs salad on the side. But I also made it with fried cubed eggplant

with crushed garlic and a sprinkle of vegie salt.. or you can add corn,

spinach or silverbeet, brocolli, zuccini.. sweet potato, pumpkin or

wherever else your imagination takes you

 

 

On 2001.04.28 05:11:48 +1000 rr-jr wrote:

> Bean and Cheese Casserole

> (How it all Vegan!)

>

> 5-6 small potatoes, sliced

> 1 Tbsp. prepared mustard

> 2 cups cooked or canned baked beans

> 1-2 tsp pepper

> 1-2 cups soy cheese

>

> Preheat oven to 400F. In a large pot of water, boil the sliced potatoes

> until they can be pierced easily with a fork. Meanwhile, in a small

> bowl, stir together the mustard, beans, and pepper, and set aside.

> Drain the potatoes and place half of them onto a lightly oiled casserole

> dish. Add half of the bean mixture on top, then half of cheese.

> Repeat. Cover and bake for 35-40 minutes. Makes 2-4 servings.

>

> Rhonda

>

>

>

>

>

>