In recognition of this marvelous day (despite unusually high temperatures this week) I made a casserole! Based on this and the Pumpkin-Black Bean variation, also from Fat-Free vegan Kitchen, I whipped this little dish up to savor the perfection of an oven in the cool September air.
A Red-Green Fall Casserole:
1 can Chickpeas, drained
4 large stalks of red Swiss Chard
1/2 bundle (use your best guess) Asparagus stalks
3-4 medium beets, peeled and sliced
1/3 package Silken Tofu
1/4 cup Nutritional Yeast
1/4 cup sliced White Button Mushrooms
1/4 cup vegetable stock, for sautéing
And Eureka! I've got it...
Add extra garlic, ample Thyme, and grated carrots(2 medium) to the mixture prior to baking
Top with 1/2 large grated Sweet Potato
Grated cheese, Cherry Tomatoes, and whole-herbs; for garnish and to taste
Sauté onions and garlic with olive oil. Once browned and aromatic, add in first the Mushrooms, followed by the Chard, asparagus, and beets; add the stock to whole mixture after several minutes. Add the rinsed and drained Chickpeas as well as the carrots and let cook after another few minutes, allowing this mixture to simmer as well.
Combine Yeast, some garlic powder, and the silken. Add spices to the vegetable mixture as desired.
As the vegetables become something to your liking, combine the silken to them and mix on low heat. Combined, pour this mixture into a covered casserole dish and top with the sweet potato; bake at 425 for half an hour. Uncover and broil for an additional 5-10 minutes.
Oh, and don't forget your garnishes before you bake the whole mess!
I served it over some brown rice and I, at least, found it interesting.
It certainly needs work, but not bad for the first of fall!