Asparagus & Collard Casserole in a Tofu Cream Sauce

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Asparagus & Collard Casserole in a Tofu Cream Sauce

 

1 1/2 lbs. asparagus

1 1/2 lbs. collard greens

1 onion, large, diced

4 to 6 garlic cloves, crushed

1 tbsp. oregano, dried

1/4 tsp. cayenne pepper, optional

1 lb. tofu, firm

1 tsp. turmeric, powder

4 carrots, large

2/3 cup lemon juice

2/3 cup nutritional yeast

3 tbsps. corn starch

2 cups brown rice cooked in 4 cups of water

 

Peel and dice the onion and peel and mince the garlic

and place in a large covered glass baking dish and

precook for about 5 minutes in a microwave oven on

" high " , or in a conventional oven at 350 degrees.

Begin to cook the brown rice in a separate pot on the

stove top.

Thoroughly wash the collard greens and coarsely shred

in a food processor or by cutting with a knife. Add

the shredded collard greens, oregano, and cayenne

pepper to the onions in the baking dish and cook for

about 10 minutes or until the collard greens become

tender. Mix every 5 minutes to insure even cooking.

While the collards are cooking, wash the asparagus

spears, trim off the bottom 1/4 inch and cut into 1 to

1 1/2 inch lengths. Add the asparagus to the baking

dish and continue cooking for another 10 minutes,

mixing every five minutes.

Place the tofu, lemon juice, peeled and cut carrots,

turmeric, nutritional yeast, and corn starch in a high

speed blender. Cover and blend on " high speed " until

creamy smooth.

When the asparagus and collards are tender, add the

cooked rice and the blenderized tofu ingredients and

mix thoroughly. Cover and place back into the

microwave or conventional oven and cook for another 5

minutes. Mix again and cook for another 5 minutes or

until the casserole is firm.

 

 

 

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