"Vegan Casseroles" by Julie Hasson is out! Yes, the brand new cookbook by Julie is now available from Running Press. It is full-color with great photos throughout.
The amazing thing about this blog tour is that Running Press and Julie are giving away a BlendTec 725 Designer Blender via Rafflecopter. You read that right! On top of the grand first prize, 5 people will also win a copy of Julie's new book, "Vegan Casseroles: Pasta Bakes, Gratins, Pot Pies and More."
As of this writing, "Vegan Casseroles" is the #1 selling book in the casseroles category on Amazon. Way to go, Julie!
I had the pleasure of cooking from this creative cookbook a few weeks ago and I'm here to share. Julie's book contains chapters for Appetizers, Skillet Casseroles, Old Favorites, Pasta Casseroles, Vegetable Casseroles, Dessert Casseroles and Basics. In essence, Julie covers it all.
I'll share a recipe with you in a bit, but first I want to show you a few of the recipes I made from it.
Here is Julie's Zucchini Basil Lasagna. As a great cook, Julie knows the wonderful pairing of basil and zucchini:
Then I made Cinnamon-Sugar Cheesecake Casserole because, well, I have children and I let them look through the book. This dessert is a testament to the book's devine-sounding desserts chapter.
I altered the recipe a bit because I couldn't find the topping ingredient, so I wound up using puff pastry on the top and graham crackers on the bottom. This casserole didn't last long at all!
Now it's your turn! Here is a recipe from "Vegan Casseroles" by Julie Hasson that I have permission from the publisher, Running Press, to publish.
NOTE: I had originally posted the recipe for Baked Penne with Pumpkin Cream Sauce, but I just noticed that Chic Vegan posted that recipe (HERE), so I wanted to offer a different dish from the book.
Reprinted with permission from VEGAN CASSEROLES © 2014
by Julie Hasson, Running Press, a member of the Perseus Books Group. Photo by Felicia Perretti.
Baby Greens with Cashew Cream Sauce (Gluten Free)
One of my
favorite dishes growing up was creamed spinach. I haven’t had the dairy version
in years, but this is a perfect re-creation, with a combination of baby kale,
chard, and spinach, bathed in a creamy cashew sauce. I adapted the original
recipe from Whole Foods Market. Feel free to substitute chopped kale for the
baby greens blend.
Serves 2 to
4 as a side
1 cup plain
unsweetened soymilk or other nondairy milk
1/4 cup raw
unsalted cashews, soaked for at least 2 hours and drained
2
tablespoons nutritional yeast flakes
1 teaspoon
granulated onion
1 tablespoon
white miso paste
2 teaspoons
olive oil
1 large
shallot, finely minced
2 cloves
garlic, pressed or minced
6 cups mixed
baby greens (such as kale, chard, and spinach) or chopped kale or other dark,
leafy green In a blender, add the soymilk, cashews, nutritional yeast,
granulated onion, and miso and purée until smooth and silky.
Heat the oil
in a large, nonreactive skillet over medium-high heat. Add the shallot and
garlic and cook until they just turn golden. Add the cashew cream mixture to
the skillet and bring to a simmer. Stir in the greens, folding them into the
sauce until they begin to wilt. Continue to simmer, stirring often, until the greens
are tender, about 5 minutes. If the sauce is too thick, you can thin it with a
little bit of water.
Tip: If you’re using a high-speed blender,
you can skip the soaking step for the cashews and just use them dry. Add a
little extra water to blend if needed.
Now is the time for you to enter to win the BlendTec Blender or a copy of Julie's Vegan Casserole book. Contest open to US residents. Contest ends December 11.
a Rafflecopter giveaway
