December 6, 2011

Tetrazzini


I have 4 all time favorite recipes so far. This my all time favorite. I though I would share it with you around the Christmas season so you can make it and impress your friends at holiday get-togethers. This one will be especially appealing to non-vegans. I'm not going to like...this isn't a low calorie recipe but you deserve a treat once in a while.
 
If you don't like mushrooms (hard to believe but I do know a few people that don't) you can always add more broccoli instead of the mushrooms. For you non cooks this is very easy to make. I always use frozen spinach and broccoli for dishes like this not just because it's convenient but I believe there is more nutritional value since they are frozen shortly after being picked as opposed to fresh which travels a long way before making it to your table. This recipe also freezes well just sprinkle a little water over top before re-heating just to add some moisture back.
 
 
1/4 cup vegan margarine
1/4 cup all purpose flour (gluten-free)
      *(or use recipe below)     
1/4 tsp salt
1/4 tsp black pepper

1 1/4 cup vegetable broth
1 cup mimic crème or homemade cashew cream*
1 1/2 cup gluten free pasta, spiral or elbow, cooked
2 cups mushrooms, sliced
2 cups spinach fresh or 1/4 cup frozen
1 1/2 cups broccoli florets fresh or frozen (defrosted) cut in half if large in size
1/2 cup Daiya vegan mozzarella cheese (optional)


Preheat oven to 350 F.

In a large pot, melt margarine over low heat. Stir in flour, salt and pepper. Cook stirring until smooth. Remove from heat and gradually stir in broth and cream. Return to heat and bring to low boil for 1 minute, stirring constantly. Stir in noodles, mushrooms, spinach and broccoli.

Pour mixture into a lightly grease brownie baking dish. Sprinkle on vegan cheese and bake for 30 minutes or until bubbly.


*Cashew Cream

Put one cup of unsalted cashews in a hot water for a half hour then drain and add cashews to a blender. Blend well; Add water to help it blend to a smooth and fairly thick texture.
 
*Gluten Free All Purpose Flour Mix
 
Blend the together:

1/4 cup brown rice flour
1/4 cup cornstarch
1/8 cup oat flour
1 Tbsp marsa harina
 

0 comments:

Post a Comment