Greek Casserole

This is a good casserole for breakfast or anytime. It’s easy to throw together on Sunday night and eat it for lunch all week!

1 package frozen spinach
1 pound potatoes, chopped into 1/2 inch cubes
1 16 oz can chickpeas, drained and rinsed
1 cup plain, unsweetened soy yogurt
1/4 cup lemon juice
1 red onion, diced
3 garlic cloves, minced
1/2 cup sliced olives (Kalamata)
1 medium tomato, chopped
1/2 TBL parsley
Salt and pepper to taste
olive oil for greasing the baking dish

Preheat oven to 400 F. Boil chopped potatoes (or cook in the microwave) until tender. Drain and set aside.
While the potatoes are cooking, saute the red onion and garlic with the spinach. Season with salt and pepper to taste.

Mix together the yogurt and lemon juice.

Prepare a 9 x 13 inch baking dish with a little olive oil. Layer half of the ingredients in this order: (drained) potatoes, spinach mixture, chickpeas, yogurt, and olives. Repeat the layering and finish with tomatoes and the parsley. Cover with foil and bake 30-45 minutes.

Pita with spicy baked tofu and vegan tzatziki

Before we get to the pita, this lovely meal also involved vegetables dipped in homemade scallion hummus and fancy, marinated olives from Wholefoods. A few of those tomatoes are from the ones we grew this summer on porch! The final harvest yielded about 50 tomatoes, which are slowly ripening in a paper bag.

Spicy baked tofu and mushrooms

1/2 block firm tofu, frozen then thawed, cut into bite sized pieces

1/2 c. lemon juice

1 TBL olive oil

2 serrano peppers, sliced

1/2 c. mushrooms, chopped

1/2 tsp oregano

1/2 tsp parsley

1/2 tsp turmeric

1/2 tsp red chili flakes

1/4 tsp paprika

salt and pepper

In a dutch oven, mix together the lemon juice, oil, and spices. Mix in tofu, peppers, and mushrooms. Let marinate for about 30 minutes. Preheat oven to 400. Bake 30-45 minutes, until tofu is browned to your liking.

Vegan tzatziki

1 cucumber

1 garlic clove

8 oz. vegan plain yogurt

1 TBL lemon juice

1 tsp dill

1 tsp parsley

1/2 TBL salt

1/2 tsp pepper

Slice the cucumber in half and scoop out the seeds with a spoon, and discard. Slice cucumbers, then set in a colander in the sink. Toss with salt and allow to drain about 30 minutes. Blend garlic, lemon juice, spices, and half of the cucumbers with an immersion blender. Drain off a little of the liquid, then stir in the yogurt and remaining cucumber pieces. Refrigerate (ideally for a few hours, but 30 minutes will do).

Potatoes Au Gratin

2 lb. Yukon Gold potatoes
1/4 c. soy butter
1 medium onion chopped
1 tbl. whole wheat flour
salt and pepper
1 c. rice milk
1/2 c. fat-free plain yoghurt
1/2 c. yoghurt with Wholefoods ranch dressing seasoning mix
2 c. cheese grated (combined): .75 oz mustard cheese, white Cabot cheddar

Heat oven to 375.
Slice potatoes approximately 1/8 of an inch thick. Spread potatoes evenly into an ungreased casserole dish.

In a pot, melt butter and cook onions for about 2 minutes (until golden). Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly. Remove from heat.

Stir in rice milk, yoghurt, dip, and 1.5 cups of cheese. Heat to boiling and cook, stirring, for 1 minute.

Pour cheese sauce over potatoes. Divide one-fourth of a cup of rice milk and pour into each corner of the casserole dish.

Bake 45 minutes, uncovered.
Sprinkle remaining cheese over potatoes and cook an additional 15-20, until brown.