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 Post subject: Re: Vegan Casseroles by Julie Hasson
PostPosted: Mon Dec 28, 2015 8:42 pm 
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Drunk Dialed Ian MacKaye

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I was given this book as a holiday gift. There are so many interesting looking casseroles in it! Where do you guys recommend starting?


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 Post subject: Re: Vegan Casseroles by Julie Hasson
PostPosted: Mon Dec 28, 2015 8:53 pm 
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LFL wrote:
I was given this book as a holiday gift. There are so many interesting looking casseroles in it! Where do you guys recommend starting?


Basically everything in the pasta section. Also the chickpea/rice/dill/tahini casserole. And the potatoes gratin. Also the polenta mushroom casserole. The rice/shiitake casserole.

Basically this is the hardest question in history, but I am particularly partial to the pasta casseroles and any of them that use Julie's cashew cream type sauces. The sauces are perfection.

ETA: pale ale stew

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 Post subject: Re: Vegan Casseroles by Julie Hasson
PostPosted: Mon Dec 28, 2015 9:50 pm 
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I agree about the pastas.

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 Post subject: Re: Vegan Casseroles by Julie Hasson
PostPosted: Mon Jan 04, 2016 6:55 pm 
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i borrowed this book from the library and made quite a few things this past month.

the baby greens with cashew cream is AMAZING. holy crepe yum. im guessing i will end up buying this book at some point but im going to type out that recipe to have until then.
it has miso in the cashew cream sauce and i think that adds and extra layer of deliciousness.

we also really liked the skillet chilaquiles and the creamy rice and dill casserole

i also enjoyed the caramelized onion dip but i think it's the most expensive onion dip ever since it uses 2 cups of raw cashews

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 Post subject: Re: Vegan Casseroles by Julie Hasson
PostPosted: Sat Jan 09, 2016 4:12 pm 
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I made the Nacho Mac Casserole - yum!!! I wish I had doubled the recipe. :)


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 Post subject: Re: Vegan Casseroles by Julie Hasson
PostPosted: Sat Jan 09, 2016 7:54 pm 
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I'm doing the Broccoli Rice Casserole tonight. Well, I plan to. So far I just have the cashews soaking.


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 Post subject: Re: Vegan Casseroles by Julie Hasson
PostPosted: Sat Jan 09, 2016 11:19 pm 
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I'm planning to make it too, Hollie. I made the rice and cheezy sauce today, will do the soy curls and broccoli tomorrow. The cheese sauce is good but the oat flour gives a sweetness I don't really care for. I'm excited for the finished product.


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 Post subject: Re: Vegan Casseroles by Julie Hasson
PostPosted: Sun Jan 10, 2016 10:25 am 
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I used regular flour because I only had steel cut oats and figured she only put oat flour in because she doesn't do gluten.

It turned out heavenly. I'm excited that I get to eat it all week long for lunches.

(My Whole Foods said they don't carry Soy Curls and I didn't have time to go to the little health food store I'd gotten them at before, so I used Gardein -- but I know Soy Curls would have made it even better)


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 Post subject: Re: Vegan Casseroles by Julie Hasson
PostPosted: Sun Jan 10, 2016 11:16 am 
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Moon wrote:
LFL wrote:
I was given this book as a holiday gift. There are so many interesting looking casseroles in it! Where do you guys recommend starting?


Basically everything in the pasta section. Also the chickpea/rice/dill/tahini casserole. And the potatoes gratin. Also the polenta mushroom casserole. The rice/shiitake casserole.

Basically this is the hardest question in history, but I am particularly partial to the pasta casseroles and any of them that use Julie's cashew cream type sauces. The sauces are perfection.

ETA: pale ale stew


Her cheese/cream sauces in that book are some of the very best I've ever had! The truffled Mac and cheese is amazing.

Now that the weather is sub-zero here all week I think I'm going to crack that book open and have casserole week at my house!


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 Post subject: Re: Vegan Casseroles by Julie Hasson
PostPosted: Sun Jan 10, 2016 4:44 pm 
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Hollie wrote:
I used regular flour because I only had steel cut oats and figured she only put oat flour in because she doesn't do gluten.

I think she's said that oat flour makes a creamier sauce, but other flours work, too.

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 Post subject: Re: Vegan Casseroles by Julie Hasson
PostPosted: Sun Jan 10, 2016 7:57 pm 
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mollyjade wrote:
Hollie wrote:
I used regular flour because I only had steel cut oats and figured she only put oat flour in because she doesn't do gluten.

I think she's said that oat flour makes a creamier sauce, but other flours work, too.


Yeah, that has been her comment but I think I've only used oat flour once (just by blending up some rolled oats) and otherwise use AP.

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 Post subject: Re: Vegan Casseroles by Julie Hasson
PostPosted: Sun Jan 10, 2016 8:37 pm 
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I'm making Broccoli Rice Casserole tomorrow because you've all made it sound so good!

And I definitely have a can of oat flour in my freezer that I made from the ends of a tin of steel cut oats. If you have a high powered blender it's a cinch.

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 Post subject: Re: Vegan Casseroles by Julie Hasson
PostPosted: Mon Jan 11, 2016 8:27 am 
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I know I am likely preaching to the choir, but I got this cookbook recently and made the spinach florentine and it was super awesome. I added some chickpeas because I didn't have enough pasta. Also skipped the sherry since I had none. Delicious!

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 Post subject: Re: Vegan Casseroles by Julie Hasson
PostPosted: Mon Jan 11, 2016 12:02 pm 
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saveur wrote:
I know I am likely preaching to the choir, but I got this cookbook recently and made the spinach florentine and it was super awesome. I added some chickpeas because I didn't have enough pasta. Also skipped the sherry since I had none. Delicious!


That's a great idea, adding chickpeas to it. I think the next time I make it I will do some sort of chik'n style add in, like gardein cutlets or soy curls.

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 Post subject: Re: Vegan Casseroles by Julie Hasson
PostPosted: Mon Jan 11, 2016 8:16 pm 
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I've never cooked with tvp before but I'll be buying it again to make the taco casserole. I topped it with crushed baked chips, lettuce, my homemade salsa and some tofutti sour cream. That was hearty and filling on a super cold night and not too bad to assemble. Her spices were spot on too.


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 Post subject: Re: Vegan Casseroles by Julie Hasson
PostPosted: Sat Jan 16, 2016 7:37 pm 
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Now that we have had sub zero temps or wind chills for a week and will continue for another I've been cooking out of this book exclusively. I've also made the chickpea, rice, dill and tomato casserole which was fabulous. Like a dilly falafel covered in tahini sauce. Then I also made the smoky soy curls to put on baked potatoes. Holy crepe why have I never made those before? I could just eat them by the handful.


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 Post subject: Re: Vegan Casseroles by Julie Hasson
PostPosted: Fri Jan 22, 2016 9:15 pm 
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Veggies and dumplings are amazing! I skipped the onion since I have not been liking diced onion lately for whatever reason and then added the dehydrated soy curls right into the stew with the peas and broccoli. This was delicious and my hubby requested I make it at least every other week until spring.


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 Post subject: Re: Vegan Casseroles by Julie Hasson
PostPosted: Mon Jan 25, 2016 1:05 pm 
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Question: In the Roasted Butternut Squash Casserole, it says to use "peeled and cubed" squash, but doesn't specify the size of the cubes. What size would you cube them?


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 Post subject: Re: Vegan Casseroles by Julie Hasson
PostPosted: Tue Jan 26, 2016 2:25 pm 
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LFL wrote:
Question: In the Roasted Butternut Squash Casserole, it says to use "peeled and cubed" squash, but doesn't specify the size of the cubes. What size would you cube them?


Hi LFL! I just popped in and saw your question. I should have included the size in the recipe. I think the chunks should be about 3/4-inch in size. You want them to be bite size after they are roasted. But too tiny and they will mush. I hope that helps!

Julie


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 Post subject: Re: Vegan Casseroles by Julie Hasson
PostPosted: Tue Jan 26, 2016 2:43 pm 
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Lurked this thread pre-lunch yesterday and immediately had to order myself a copy of this. I cannot wait to make the broccoli and rice casserole. Also pretty excited for the creamy sauce recipes in general. I love oat flour for baking but never thought to use it in sauces!

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 Post subject: Re: Vegan Casseroles by Julie Hasson
PostPosted: Tue Jan 26, 2016 11:09 pm 
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Drunk Dialed Ian MacKaye

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cupcake wrote:
LFL wrote:
Question: In the Roasted Butternut Squash Casserole, it says to use "peeled and cubed" squash, but doesn't specify the size of the cubes. What size would you cube them?


Hi LFL! I just popped in and saw your question. I should have included the size in the recipe. I think the chunks should be about 3/4-inch in size. You want them to be bite size after they are roasted. But too tiny and they will mush. I hope that helps!

Julie


Thank you, Julie!


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 Post subject: Re: Vegan Casseroles by Julie Hasson
PostPosted: Thu Jan 28, 2016 4:15 pm 
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I've got the butternut mac and (an adapted) truffled mac and cauliflower (no truffle oil and I added broccoli and peas). Roasted a head of garlic in olive oil and drizzled that all the top of the bread crumb topping. I'm going to freeze them tonight but not before taste testing. Hoping to update with pictures later!

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Also don't forget to check your moles nightly to make sure they aren't devil's teats. - Erika Soyf*cker


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 Post subject: Re: Vegan Casseroles by Julie Hasson
PostPosted: Thu Jan 28, 2016 6:26 pm 
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And the butternut mac is amazing!

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Also don't forget to check your moles nightly to make sure they aren't devil's teats. - Erika Soyf*cker


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 Post subject: Re: Vegan Casseroles by Julie Hasson
PostPosted: Fri Feb 12, 2016 10:34 pm 
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I am cooking fun stuff for my parents on Sundays. I gave my mom the choice between a casserole from BICNGV and the Boozy casserole from.this book. She got all excited about this one.


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 Post subject: Re: Vegan Casseroles by Julie Hasson
PostPosted: Sun Feb 14, 2016 9:54 pm 
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Ok the Boozy Penne was a huge hit! I followed the recipe exactly. My mom had 2 helpings and had to stop herself from tagging a 3rd. She kept saying how warming and comforting it was, as we watched the snow fall. :)


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