i try to do a bulk of my cooking on sundays so the rest of my week will be easier in the kitchen. so far it has worked pretty well, but it has been an exercise in balance. at first i was too ambitious--i wanted to cook 3 main dishes, 2 sides, and a dessert. i would then spend 6-8 hours in the kitchen doing just that and not getting to spend any QT with the fam. this drove us ALL crazy, so i've narrowed it down to 1 or 2 mains, 1 side, and 1 dessert.
something else that has come in handy is baking potatoes in bulk. on said cooking day i scrub, rub with olive oil, and bake 6-8 potatoes and they can be used throughout the week for anything i wish: hash browns, casseroles, or heck--just to eat a baked potato! i used these taters to make cheezy taters n' asparagus.
inspired by vegannifer, i utilized left over frozen asparagus, cubed baked potatoes, cheez sauce from veganomicon, and topped with french fried onions (they're totally vegan, chemical but vegan!). put everything in a casserole pan and baked at three fiddy for fo'ty minutes. i thought it was tasty but to my chagrin, mr. jewbacca thought it could use some real cheese.
MOFO assignment: what casserole do you rock most often?
Anything with wild rice and/or nutritional yeast! Yours looks great.
ReplyDeleteThat looks scrumptious! I don't make casseroles very often - I should do that more! Do enchiladas count as a casserole? You cook 'em in a casserole dish, ya know! But really, I made a lentil Shepard's Pie from vegweb a few Thanksgivings ago, and I've made variations on it every few months since.
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