This is the first time that I have participated in the Vegan MoFo or Vegan Month of Food. It is going to be a great month of recipes and blogging. I am already a day behind. Yesterday I was busy with the Austin Bakes bake sale that raised money for to assist those affected by the Central Texas wildfires. What a great cause. I still can’t believe the generosity of everyone in Austin. We raised over $12K. Thanks Austin and surrounding areas!
Tonight I made one of my favorite tofu recipes. The recipe is by Mark Reinfeld. His website is Vegan Fusion and the recipe appears both on his site as well as the Atkins website. And I would not have even come across this recipe except that I came across it searching for low carb recipes for the hubby. This recipe is for everyone who thinks they do not like tofu. It is very flavorful and it combines both cooked and raw ingredients. The recipe suggests serving with pasta, but I have a lot of squash that I got at the farmer’s market that I needed to use. So I created a variation of potatoes au gratin.
Since the hubby only “kind of ” likes squash, I decided to mix some summer squashes with potatoes. That way the hubby will get some nutrients from the squash, but still taste potatoes. It was a nice blend of veggies that the hubby enjoyed. The hubby had grilled chicken, while I had grilled tofu. But the veggies au gratin went well with both proteins. I loved the combination of potatoes and squash.
Summer Squash and Potato Au Gratin
3 medium potatoes, sliced
1 medium zucchini squash, sliced
2-3 medium yellow squash, sliced
2 tablespoons minced yellow onion
1/4 cup Earth Balance Buttery Sticks
1 cup plain So Delicious coconut milk or your favorite vegan milk
1/4 cup nutritional yeast
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1/4 cup panko bread crumbs
1/3 cup vegan parmesan (I like Galaxy Vegan Parmesan)
In a 2 quart casserole layer the following: potatoes, zucchini, yellow squash, minced onion, Earth Balance, salt, pepper and parmesan. Repeat layers until dish is full.
Add panko bread crumbs and vegan parmesan evenly over the top. Bake covered at 400 F for 35-40 minutes. Remove cover and broil until top is lightly browned.