Creamy Kale and Asparagus Casserole

I’ve tried lots of vegan “cheesey” recipes. They’re always pretty good with the texture, but in my experience the flavor is always way off. I feel like I’m either eating liquified nutritional yeast or eating a combo of garlic, mustard and cashews. Ick. I realized that when garlic is a major ingredient, asetofida doesn’t substitute very well. Either way, I’m left feeling disappointed and hungry.

Since I’ve been all googley eyed over a Kale Casserole I saw on pinterest, I felt inspired. I was determined to make my OWN vegan creamy casserole. I bought kale at the market and left the rest up to fate. I found some asparagus and leftover bell peppers in the fridge, and gathered up the typical nutritional yeast, cashews and dijon mustard. I threw in way more spices than I’m normally used to but in the end it sure was worth it. To be honest, I wasn’t feeling very confident, but I was at least determined to try. I was afraid to taste the first bite!

The end result has such a decadently creamy flavor that’s so complex you can’t pinpoint what’s in it. It tastes like a comfort food creation all of it’s own.

I can’t believe I lost the other photographs I had of this! I’m so mad at myself! I’m sorry you only have one photo to oogle at for now, but trust me– it’s yummy. I tried making it with different variations, like substituting sweet potato for asparagus… don’t do it. The asparagus really does make the dish.

I give this a five out of five, and I’m hard to please with “cheezy” vegan dishes. The family couldn’t even believe there wasn’t a drop of dairy in it!

Ingredients:

• 3 cups uncooked spiral pasta
• 1 large head kale, chopped, spines removed (about 3 cups)
• 1/2 yellow bell pepper, chopped
• 1/2 red bell pepper, chopped
• 2 – 2 1/2 cups asparagus, chopped
• sea salt
• 3 tbsp olive oil
• 1 1/4 cup unsweetened almond milk
• 1/3 cup cashews
• 1/3 cup nutritional yeast
• 1 tsp balsamic vinegar
• 2 tbsp earth balance margarine
• 1 tbsp tahini
• 1 tbsp lemon juice
• 1/2 tsp dijon mustard
• 1/4 tsp powdered ginger
• 1 pinch nutmeg
• 3/4 tsp dried thyme
• 1/4 tsp cayenne pepper
• 1/4 tsp paprika
• black pepper, to taste
• bread crumbs, for topping

Instructions:

1. Preheat oven to 400° F (200° C)
2. Boil pasta in salted water. 2-3 mins before pasta is completely cooked, add the kale to the boiling water. When kale is bright green and tender, drain and set aside.
3. Grease a cookie sheet with the olive oil. Then place asparagus on the sheet and top generously with sea salt. Roast in oven for 10 minutes. (While asparagus is roasting you can make the sauce)
4. To make the sauce, put all these ingredients in a food processor until creamy: almond milk, cashews, nutritional yeast, balsamic vinegar, earth balance, tahini, lemon juice, dijon mustard, ginger, nutmeg, thyme, paprika, cayenne pepper, and black pepper.
5. Combine with the pasta, kale, bell peppers and asparagus. Top with bread crumbs and bake for 25 minutes, or until hot and bubbly.

Vegan Eggplant Meatballs

My stepdad grew up in an Italian household and he always told me about her mother’s meatballs. “It’s too bad you’ll never know how good they were.” Now, meatballs were never my thing, but I was definitely intrigued when I came across a vegan meatball recipe.

I had to completely re-create this though. Okay, so I kept the eggplant. But everything else had to go. Garlic, onions, mushrooms and all. I was nervous that it was going to end up tasting like goop. But I served it up anyway. With rave results.

We stuffed ourselves with vegan eggplant meatball subs and my stepdad said, “I almost feel like I should feel guilty, but this is actually healthy!” And indeed it is.

Low and behold, I give you Eggplant Meatballs. These little guys are soft, yet stay true to form. In this combination, the fennel and nutritional yeast mix with the eggplant to get a reminiscent meaty flavor, while the walnut and flax seed add some decadent heaviness. Breadcrumbs get the texture just right.

Ingredients:

1 eggplant, chopped
2 tbsp ground flax seed
2/3 tsp fennel seeds
1/2 cup ground walnuts
3 tbsp nutritional yeast
handful fresh basil, diced (about 9 leaves)
2 tbsp warm water
1/2 cup water
1 1/2 tsp Ener-G Egg Replacer
1/8 tsp salt
1.5 cups multigrain breadcrumbs (or 3 slices of bread in food processor)

Instructions:

1. Preheat oven to 400 degrees. Lightly oil your cookie sheet.
2. Toast breadcrumbs in a pan until slightly crunchy. Set aside.
3. Cook chopped eggplant in 1/2 cup water for about 20 minutes, or until mushy.
   
4. While eggplant is cooking, take a separate bowl and mix the ground flax seed, fennel seeds, ground walnuts and basil.
5. When the eggplant is all mushy and done, turn off the stove and drain any excess water.
6. Combine 2 tbsp warm water and Ener-G Egg Replacer in a food processor until thoroughly combined and milky. Add the Ener-G Egg Replacer to the eggplant along with the flax seed mixture and breadcrumbs. Mix well.
7. Form into small balls pop them in the oven. Bake for about 15-20 minutes, or until slightly browned.

Best when served immediately, but can keep in the fridge in an airtight container for up to three days.

Makes about 25 small meat(less)balls.

Nutrition Info:  Calories: 47.5; Fat: 2.4; Cholesterol: 0mg; Sodium: 21.4mg; Potassium: 107.3mg; Carbs: 5.5; Fiber: 1.6; Sugar: 0.1g; Protein: 1.8g

Vitamins & Minerals:  Thiamin: 42.3%; Riboflavin: 36.7%; Vitamin B-6: 32.2%; Niacin: 19.5%; Manganese: 11.8%; Vitamin B-12: 8.3%; Folate: 6.2%; Selenium: 5.5%; Copper: 3.8%; Phosphorus: 3.5%; Magnesium: 3.4%; Zinc: 2.6%; Iron: 2.4%; Pantothenic Acid: 1.5%; Calcium: 0.9%; Vitamin C: 0.8%; Vitamin E: 0.8%; Vitamin A: 0.6%