Dinner Plate #40

 

I had forgotten I had some canned tomatoes in the fridge, so I had to use them right away. I also needed to finish off my soy curls. The result was this casserole, served alongside sauteed peppers and onions and some roasted delicata squash.

To make the casserole, I first gave the soy curls the rotisserie chicken treatment using the recipe from Plant Power Couple. The key to this recipe is that you must make your own chicken bouillon powder as directed. I did this, but I used poultry seasoning rather than Italian seasoning. The soy curls were amazing that way.

I then roughly followed an omnivore recipe for chicken rice broccoli bake, using my soy curls and various other vegan ingredients. I cut the recipe in half, and I had too many soy curls, so there will be more rotisserie chicken soy curls to be had soon (no complaint there!). I enjoyed this casserole, but I had to bake it nearly twice as long as directed to get my rice to cook through. I do love a baked rice casserole, though. One of the first things I ever learned to cook was similar to this, when I was about 14 years old, and I recall making things like this in my first, college apartment. It's cheap and satisfying.

The squash is from my neighbor's garden, and delicious in the way that closely farmed produce tends to be. How did we make it so many years without delicata squash?

All in all, an excellent meal.