Easy Vegan Spinach and/or Broccoli and Noodle Casserole (Kugel)

[Guest guest]

B " H

 

One 8 oz. or 500 g. package of any whole grain *noodles* (not pasta): whole

wheat, whole wheat with spinach, udon, etc. (if you use udon, break the udon

into thirds before cooking.

 

8 oz. or 500 g. package of firm tofu

 

8 oz. or 500 g. of frozen spinach nuggets or broccoli or 4 oz. (about 250 g.) of

each. I recommend the spinach nuggets only because they blend easier than the

block of frozen spinach. If you have frozen spinach in a block let it defrost a

bit before using it.

 

1 heaping Tablespoonful of powdered soup mix - any you like, I find that onion

soup powder or mushroom soup powder is delicious with this recipe.

 

3 Tbs. oil (Don't bother using your best oils for this. They're expensive and

the heat of baking will destroy their nutritional value anyway.)

 

Soy drink as needed.

 

Method:

 

Prepare noodles according to package directions.

 

While noodles are cooking:

 

Put tofu, spinach and/or broccoi, soup mix powder, and oil into a blender. Add

just a bit of soy drink and begin to blend. Add just enough soy milk to allow

the blades to turn. The result should be very thick and cottage cheese-like.

Do not make it too thin.

 

Drain and rinse noodles when they are done according to package directions.

 

Put noodles into a large mixing bowl.

 

Carefully fold in the tofu mixture.

 

Oil a baking pan and sprinkle with another small bit of soup powder over the oil

on the bottom of the baking pan. Doing this will give the casserole a nice

crisp, flavorful bottom as it bakes.

 

Bake on 375 F. or 175 C. for 40 minutes.

 

To test: Carefully press on the casserole with your finger. If there is

resistance, and you feel the tofu is not caving in under pressure, the casserole

is done.

 

Turn off the heat of the oven and let the casserole stand in the oven for

another few minutes.

 

Enjoy!

 

Doreen

 

 

 

 

 

 

 

 

[Guest guest]

 

Peter Gardiner [petergardiner]

Thursday, August 21, 2003 11:51 AM

rawfood

RE: [Raw Food] Easy Vegan Spinach and/or Broccoli and Noodle

Casserole (Kugel)

 

Doreen,

 

Am just wondering what the connection between raw food and this posting

is?

[RH]

This was an accidental post. It was supposed to go to another group.

 

Roger

 

 

Peter

 

 

Doreen Dotan [dordot2001]

27 August 2003 20:58

Quick Vegetarian 2

[Raw Food] Easy Vegan Spinach and/or Broccoli and Noodle

Casserole (Kugel)

 

 

 

B " H

 

One 8 oz. or 500 g. package of any whole grain *noodles* (not pasta):

whole wheat, whole wheat with spinach, udon, etc. (if you use udon,

break the udon into thirds before cooking.

 

8 oz. or 500 g. package of firm tofu

 

8 oz. or 500 g. of frozen spinach nuggets or broccoli or 4 oz. (about

250 g.) of each. I recommend the spinach nuggets only because they

blend easier than the block of frozen spinach. If you have frozen

spinach in a block let it defrost a bit before using it.

 

1 heaping Tablespoonful of powdered soup mix - any you like, I find that

onion soup powder or mushroom soup powder is delicious with this recipe.

 

3 Tbs. oil (Don't bother using your best oils for this. They're

expensive and the heat of baking will destroy their nutritional value

anyway.)

 

Soy drink as needed.

 

Method:

 

Prepare noodles according to package directions.

 

While noodles are cooking:

 

Put tofu, spinach and/or broccoi, soup mix powder, and oil into a

blender. Add just a bit of soy drink and begin to blend. Add just

enough soy milk to allow the blades to turn. The result should be very

thick and cottage cheese-like. Do not make it too thin.

 

Drain and rinse noodles when they are done according to package

directions.

 

Put noodles into a large mixing bowl.

 

Carefully fold in the tofu mixture.

 

Oil a baking pan and sprinkle with another small bit of soup powder over

the oil on the bottom of the baking pan. Doing this will give the

casserole a nice crisp, flavorful bottom as it bakes.

 

Bake on 375 F. or 175 C. for 40 minutes.

 

To test: Carefully press on the casserole with your finger. If there

is resistance, and you feel the tofu is not caving in under pressure,

the casserole is done.

 

Turn off the heat of the oven and let the casserole stand in the oven

for another few minutes.

 

Enjoy!

 

Doreen