March 29, 2015 March 29, 2015/ Morgan
I make this casserole at least once a week right now. It’s super flexible – you can use whatever greens, beans and grains you want. You can add in more veggies, you can switch up the seasonings, whatever.. the ratios work really well with any combination of things!
Vegan Cheesy Artichoke and Greens Casserole
3 cups cooked grains – brown rice and barley both work well! I haven’t used others yet.1 lb fresh spinach1 bunch kale, stemmed and chopped
1 can drained chickpeas
1 can drained and chopped artichoke hearts
1/3 c raw almonds
Juice of 1 lemon
1 tsp mustard
1 – 12 oz package silken tofu (like mori nu)
1 tsp salt
2/3 c water
1 clove garlic
1/2 c nutritional yeast flakes
Preheat oven to 400 degrees. You’ll want a 9×13 casserole dish for this or just the biggest thing you’ve got.Steam the spinach and kale until wilted and then squeeze all of the extra moisture out. I like to run a knife through it a few times (that means chop it, yall!) Throw that in the biggest bowl you’ve got. Add the chickpeas, chopped artichoke hearts and cooked grains to that. Now blend the almonds, lemon juice, mustard, silken tofu, salt, water, garlic and nutritional yeast until its as smooth as you can get it. The cool thing here is that it doesn’t have to be ultra smooth – a little texture will work out just fine. Now pour the sauce into the huge bowl and mix everything together. Dump it into your casserole dish, smooth out the top if you like and put it into the oven.
Bake for 35-40 minutes or until it starts to brown around the edges and its warm throughout. That brown edge part is the BEST!!!
Then ya know.. eat it. Yum!
(The tomato cucumber salad in the picture is just some slices of cucumber, tomatoes and onion sprinkled with salt and white wine vinegar. It’s easy as heck and super delicious. Make it too.)
Makes 8 servings – 5 WW points each (with brown rice or barley as the grain)
March 29, 2015/ Morgan/ 
