Saturday, 20 November 2010

Vegan MoFo: A crappy pic of a tasty butternut casserole

I have to apologise for this crap picture of what was a very tasty meal! It's crap because it is just a pic of the leftovers, as I forgot to take one last night.

It was a butternut squash casserole, the recipe for which I got (and changed a little bit) from Cook Vegetarian Magazine, the halloween one so it's a month or two old.

Basically you roast up a whole butternut squash, cut into chunks with shallots and a few garlic cloves (they didn't roast their garlic but I felt like it!), then you add some wine and flour and transfer to a casserole dish, add beans* veg stock, sun dried tomato paste, seasoning and some sage leaves and cook it for 30 minutes.

(*I used cannelinni beans instead of the butterbeans used in the original recipe, as my friend doesn't like butter beans.)

After the 30 mins is up, you're meant to add dumplings, but I left them out as I didn't want to tempt my stomach acid to rise up due to the stodge! So I just cooked it 45 minutes instead.


It was really tasty and my friends really liked it. I served it with couscous cooked in veggie stock and a big salad with a lemon vinaigrette. And a glass of wine!

Laterz
xXx

5 comments:

  1. That sounds pretty delicious! Thank you for sharing it; even the leftovers look great.

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  2. oooh, yum! butternut casserole sounds awesome, Sal. i love that it's made with lots of garlic and shallots. two of my favorite additions. i would have left out the dumplings, too - sounds like the casserole was a hit without them, and pairing it with couscous, a fresh salad and a glass of vino sounds divine!

    p.s. - your peanut buttery chocolate chip banana muffins look gloriously good!

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  3. That sounds like the perfect meal, Sal! I must admit, I might have had 2 glasses of wine, though!

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