First Post, Mama’s Meaty Casserole

This is bold, to go forth with Mama’s secret weapon as an opener on this journey into the hobbies and thoughts of my world.  However, I got the feels of being really well cared for by a seasoned Grandmama in the kitchen.  It was truly ambrosial, healthy, satisfying, and empowering to cook and enjoy.  And yes, I do this for myself usually, I just love me that much.

Recipe:

Casserole dish base:

4 zucchini/summer squash, sliced 1-cm thick

1-2 eggplants, sliced 1-cm thick

1-2 bell/large spicy peppers, broken into bite-size bits

1/2 block tempeh, broken into bite-size bits (I used homemade navy bean tempeh)

1/4 cup cultured nut cheese, broken into bite-size bits (I used homemade spiced cashew cultured cheese)

1-2 handfuls hemp seeds

few shakes nutritional yeast

4-5 bay leaves (preferably fresh)

olive oil to dress over top

salt

Sauce:

1/4-1/2 beefsteak tomato

1 red bell pepper

2 carrots

1-2 cloves garlic

1/4 cup cultured nut cheese

1 tbsp nutritional yeast

1 tsp each oregano, rosemary, thyme, basil, (herbs de provence), dried (or more if fresh, flexible)

3-4 tbsp olive oil

1-2 tbsp balsamic vinegar

salt and pepper

  1. Preheat oven to 375˚F
  2. Spread base ingredients evenly across baking sheet-lined casserole dish
    1. Lay flat and try to layer, spread veggies evenly
    2. Tuck bay leaves into base as spread out as possible
    3. Use squash more as base, make sure cheese and tempeh are exposed for crunch
    4. Spread nutritional yeast, hemp seeds, olive oil, salt on top (before or after adding sauce)
  3. Blend sauce ingredients
  4. Pour sauce as evenly as possible in and around base
  5. Bake for about 25-30 min
  6. Think about your Grandma’s house while eating

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