Spinach, Edamame and Artichoke Quinoa Casserole
(inspired by "makingthymeforhealth.com")
Ingredients:
2 cups raw cashews
1/2 cup plain dry quinoa, rinsed
1/2 cup vegetable broth
1/2 cup filtered water
2 cups boiling water for soaking cashews
1 13.75 oz can quartered artichoke hearts in water, drained
10 oz. frozen edamame beans (out of husk), coarsely chopped
2 cups fresh raw baby spinach chopped coarsely
3 cloves garlic, minced fine
1/4 cup fresh parsley, minced
1/4 cup vegan mozzarella shreds
1/4 cup vegan cheddar shreds
1 teaspoon flaxseed meal plus more for dusting pan and top of casserole
Ingredients for sauce to be pureed:
1 box soft silken tofu
1/4 cup almond milk
1/4 cup vegan cream cheese
1/4 cup nutritional yeast
2 teaspoons lemon zest
2 tablespoons lemon juice
1/2 teaspoon mustard powder
Cover cashews with boiling water and set aside for 15 minutes or longer.
Cook quinoa in vegetable broth and filtered water, let rest for a few minutes while preparing the other ingredients.
Drain and divide soaked cashews in half. Place 1 cup soaked cashews into food processor with other sauce ingredients and process until smooth.
Coarsely chop remaining cup of cashews and fold into other ingredients with the sauce.
Spread into prepared 9x13 baking dish (oiled lightly and dusted with flaxseed meal) and top with a sprinkling of cheese shreds and flaxseed meal.
Cover with foil and bake 45 minutes at 300 degrees F.
Note to self: I actually prefer this prior to baking as a cold salad. I think that making it a couple of hours ahead of serving time would be perfect.
(inspired by "makingthymeforhealth.com")
 |
| Stirring together ingredients (could be served as a cold salad at this point). |
 |
| Ready to pop into the oven |
Ingredients:
2 cups raw cashews
1/2 cup plain dry quinoa, rinsed
1/2 cup vegetable broth
1/2 cup filtered water
2 cups boiling water for soaking cashews
1 13.75 oz can quartered artichoke hearts in water, drained
10 oz. frozen edamame beans (out of husk), coarsely chopped
2 cups fresh raw baby spinach chopped coarsely
3 cloves garlic, minced fine
1/4 cup fresh parsley, minced
1/4 cup vegan mozzarella shreds
1/4 cup vegan cheddar shreds
1 teaspoon flaxseed meal plus more for dusting pan and top of casserole
Ingredients for sauce to be pureed:
1 box soft silken tofu
1/4 cup almond milk
1/4 cup vegan cream cheese
1/4 cup nutritional yeast
2 teaspoons lemon zest
2 tablespoons lemon juice
1/2 teaspoon mustard powder
Cover cashews with boiling water and set aside for 15 minutes or longer.
Cook quinoa in vegetable broth and filtered water, let rest for a few minutes while preparing the other ingredients.
Drain and divide soaked cashews in half. Place 1 cup soaked cashews into food processor with other sauce ingredients and process until smooth.
Coarsely chop remaining cup of cashews and fold into other ingredients with the sauce.
Spread into prepared 9x13 baking dish (oiled lightly and dusted with flaxseed meal) and top with a sprinkling of cheese shreds and flaxseed meal.
Cover with foil and bake 45 minutes at 300 degrees F.
Note to self: I actually prefer this prior to baking as a cold salad. I think that making it a couple of hours ahead of serving time would be perfect.
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