Saturday, March 19, 2011

Switching up my menu plan?

I'm as shocked as you are!  Don't worry...I'm still going to be making the spaghetti and lentil balls but probably not until Monday when I have a chance to make a giant pot of sauce.  Life got in the way of that today so I had to make something a little less time consuming.  I first had this casserole at a baby group that I go to, I couldn't believe that I actually liked it (I'm not a fan of cottage cheese).  I've modified the recipe since then but the bones of it are the same.  I also added Veganomicon's chicken cutlets (done as nuggets) and an arugula salad.  Very filling and delicious <3

Cheesy Vegetable Pasta Bake

1 cup chopped carrots
1 cup chopped broccoli
1 chopped red pepper
3/4 cup frozen peas
1 onion
1/2 cup cottage cheese
2 cups plain yogurt
1 cup grated cheddar cheese (I like to add a little more!)
1/2 cup milk
 2 tsp salt
1 tsp basil
1/2 tsp hot sauce
1 box whole wheat fusilli pasta
2 tbsp melted butter
1/2 cup panko bread crumbs

*Saute vegetables in olive oil until soft
*Cook pasta according to package instructions
*In a large bowl, combine cottage cheese, yogurt, cheese, milk, salt, basil, and hot sauce
*Add vegetables and pasta and turn into large casserole dish
*Mix together butter and bread crumbs and sprinkle on top of dish
*Bake at 350 for 40-45 minutes

Chickpea Nuggets

2 cups cooked chickpeas
4 tablespoons olive oil
  1 cup vital wheat gluten
1 cup panko breadcrumbs
 1/2 cup "chicken" broth
4 tablespoons braggs
4 cloves minced garlic
1 teaspoon lemon zest
1 teaspoon dried thyme
1 teaspoon Hungarian paprika
1 teaspoon dried rubbed sage
*Pulse together in a food processor chickpeas and oil
*In a large bowl combine all ingredients and knead for several minutes
*Form into nugget (or cutlet) shape and pan fry in olive oil for 5-7 minutes per side

1 comment:

  1. Oh man. those nuggets sounds great! I can't wait to make those for the kids! Have you tried baking them instead of frying?