vegan - Asparagus, Collards and Rice Casserole

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* Exported from MasterCook *

 

Asparagus, Collards and Rice Casserole

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 1/2 lbs. Asparagus

1 1/2 lbs. Collard Greens

1 large Onion -- diced

4 Garlic cloves -- crushed (4 to 6)

1 tbsp. Oregano -- dried

1/4 tsp. Cayenne Pepper (optional)

1 lb. Tofu -- firm

1 tsp. Turmeric powder

4 large Carrots

2/3 cup Lemon Juice

2/3 cup Nutritional Yeast

3 tbsp. 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 F.

 

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.

 

 

 

 

 

Source:

" http://www.all-creatures.org/recipes/aspcolricas.html "

 

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Per Serving (excluding unknown items): 870 Calories; 26g Fat (23.8% calories

from fat); 68g Protein; 123g Carbohydrate; 51g Dietary Fiber; 0mg Cholesterol;

284mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 21 Vegetable; 1 Fruit; 2

Fat; 1/2 Other Carbohydrates.

 

NOTES : in a Tofu Cream Sauce

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0