This recipe is great for those nights when you need to have dinner ready (preferably something healthy,) but your brain is fried and you have no time for anything.
I believe that tomatoes and onions are a must to make this casserole a success. Everything else is up to you. Use any vegetables you have in the fridge at the moment. You can make this casserole seven days a week and it will always be new: you can add shitake mushrooms on Monday and broccoli on Tuesday. Wednesday can be the day of frozen veggie mix (never tell anyone I said that: after having twins I actually started buying organic frozen veggies.) Carrots work well in this casserole and so does squash and cauliflower. Sweet potatoes give it an interesting sweetness.
Serve with a big salad (ask your kids to peel the cucumbers with the peeler -it beats destroying the house, while mama is cooking and is definitely better than being glued to the TV.) If you feel adventurous, a bowl of brown rice should complete your healthy dining experience.
By February 10, 2011Published:
- Cook: 45 mins
This recipe is great for those nights when you need to have dinner ready (preferably something healthy,) but your brain is fried and …
- 3 cups any veggies sauteed in olive oil and Bragg's amino acids or soy sauce (see below)
- 2 eggs may subsitute 1 block of silken tofu, processed, until smooth
- 1 cup grated cheese mozzarella, cheddar or a vegan variety
- Preheat the oven to 375 degrees Farenheit.
- Mix all of the ingredients together. Pour into a lightly oiled up baking dish. Bake for about 45 minutes or until the top is starting to turn darker.