Brr! It’s a cold, snowy day, and I’m really hoping we don’t have a repeat of last February (the snowiest on record). I’m watching the flakes sift down from the big gray sky right now — although it doesn’t seem nearly as bad since I’m enjoying a nice, big, hot serving of the casserole I made last night.
When we gave up dairy and meat, I thought sadly of the family favorites we’d be leaving behind: turkey pot pie, creamy tuna noodle bakes, cheesy Mexican casserole…. Oh, I could go on and on. But, happily, we’ve found new recipes for equally delicious dishes. This falls into that category.
This dish was inspired by a recipe from Robin Robertson’s wonderful cookbook “Vegan Planet”; her version was too spicy for my little one’s sensitive tastebuds (and it also took a little more time to make than I had), but I loved the idea! With a few tweaks, this turned into an easy, wonderful family dish that both my 3 year old and 6 year old ate with gusto. (My husband and I are big fans, too!)
Oh, and here’s a quick note on a couple of the ingredients. This recipe calls for a cup of vegan sour cream. Many grocers carry vegan sour cream substitutes, but they’re on the pricey side. Following the casserole recipe is a recipe to make your own vegan sour cream. It’s quick and easy, and I think you’ll be surprised at how tasty the result is!
As for the cheese, Daiya is the way to go. I always adored cheese (a plate of brie and crackers left me positively giddy!), and I can tell you, truly and with great sadness, that no vegan varieties come anywhere close to approximating its taste or texture. However, Daiya is a very reasonable subsitute that you can use in recipes (I would never recommend eating it straight from the fridge, but if you’re cooking with it, it’s a good facimile). It melts very well and the flavor is as close as you’ll get to the real thing. If you can’t find Daiya, Follow Your Heart is the next best that I can find locally. Be careful with other brands; many that are marked as vegetarian or dairy-free still include casein, the protein found in dairy products. (You can read more about the dangers of casein in T. Colin Campbell’s “The China Study,” where he discusses in detail his research and the links between casein and cancer.)
I hope you enjoy this hearty, healthy dish as much as we do!
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Chili and potato gratin
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. garlic powder
1/2 tsp. salt
4 med. potatoes, sliced very thinly
1 med. onion, halved and sliced very thinly
1 c. vegan sour cream (purchased or homemade; see recipe below)
2 c. vegan chili (I used leftover chili, but you can also purchase it in cans)
1/2 c. Daiya shredded vegan mozzerella “cheese”
1/2 c. Daiya shredded vegan cheddar “cheese”
In a small dish, mix together basil, oregano, garlic powder, and salt. Oil a large casserole dish. Cover bottom with a layer of potato slices, then onions, and then some of the spice mix. Continue layering the potatoes, onions, and spices until all have been used (you should have 3 or 4 potato-onion-spice layers). Cover casserole with wax paper and microwave until veggies are tender, about 10-12 minutes.
Meanwhile, preheat oven to 375.
Remove casserole from microwave, and spread vegan sour cream evenly over the potatoes. Top with the chili, spreading evenly, and then sprinkle with the vegan cheeses. Bake, uncovered, until hot and bubbly, about 20 minutes.
Vegan sour cream
12 oz. box of soft silken tofu, drained
1 med. lemon, halved
2 T. canola oil
1 tsp. salt
Place tofu, oil, salt, and the juice of half the lemon in a food processor and process until very smooth. Taste mixture and add more lemon juice if needed, processing after each addition, until desired flavor is achieved. Cover and refrigerate until ready to use. “Sour cream” will keep in the refrigerator for 3-4 days. Makes approximately two cups.
Note: If you don’t have a food processor, you can also use a blender or even put all the ingredients in a bowl and use an immersion blender (my preferred method).
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