Warm Up with Winter Vegetables (Vegetarian Casseroles)

By TARA PARKER-POPE

Cold weather and winter vegetables lend themselves to comforting, bubbly baked dishes, writes Martha Rose Shulman in this week’s Recipes for Health.
Reference:: Sikh Philosophy Network http://www.sikhphilosophy.net/cooking-and-recipies/34417-warm-up-winter-vegetables-vegetarian-casseroles.html

Ms. Shulman’s recipes include vegetable gratins, baked until the edges and top are nicely browned, as well as vegetable casseroles made with cooked grains or beans.

This week’s gratins are made with a couple of pounds of a cooked vegetable, seasoned and bound with eggs, milk and a small amount of cheese. (In Provence, rice is also used to help bind the mixture.) Gratins are a great way to use both fresh and leftover cooked vegetables.

I also like casseroles that combine cooked grains and vegetables. I season the grains, sometimes with Middle Eastern spices like allspice and cinnamon, place them in a baking dish in an even layer, and then top them with cooked vegetables (beets, for instance, in one of this week’s recipes). You can top the vegetables with cheese or a béchamel, or just drizzle olive oil over them and top it all with drained yogurt mixed with pungent, puréed garlic, as they do in the Middle East.

Casseroles need not contain eggs or dairy products. And baked beans, exceptionally creamy after their long simmer in the oven, can be made into perfect vegan fare. Add vegetables of your choice and you’ll have a perfect one-dish meal.
Reference:: Sikh Philosophy Network http://www.sikhphilosophy.net/showthread.php?t=34417

Here are five ways to warm up with winter vegetables. Use this link, and scroll down to links for recipes to these great dishes

http://well.blogs.nytimes.com/2011/0...ushroom&st=cse

Mushroom and Greens Gratin: This savory gratin is a regular item in my winter repertory, made easy with one-pound bags of mixed greens from the market.

Slow-Baked Beans With Kale: Baked slowly for several hours, beans acquire a creamy texture and a lovely caramelized flavor.

Potato and Chard Stalk Gratin: Chard stems aren’t throwaways — they can be used in a number of dishes, including this rich gratin.

Beets, Spiced Quinoa and Yogurt: With a layer of nutritious grains seasoned with sweet spices, this dish makes a strong entree.

Cabbage and Red Pepper Gratin: Paprika contributes a spicy edge to this sweet, comforting gratin.

 
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Note: If you need an egg substitute, in recipes like gratins, 1 cup of cold water and enough besam to make a medium/thin batter will work.