Dinner Plate #72
One of what has turned out to be several clear-the-fridge meals before I head to the store: Roasted butternut squash, a rice and veggie casserole, snow peas with carrots (roughly based on a beloved and easily veganized recipe from Taste of Home ), and ketchup-glazed tofu (recipe from A Virtual Vegan ). You know that broccoli soup you saw in my last random meals post? (I had mixed it with leftover Kaizen and ate it with blue corn chips and Tabasco sauce.) I used that as the basis for this veggie rice casserole, which was actually what my intention was to use it for when I made the soup (but I had to get through that Kaizen). I chopped up a bunch of veggies I had in my fridge--celery, red onion, yellow bell pepper, and carrots--and cooked that in a skillet while the rice was in the rice cooker. Then I mixed in the soup, put it in a casserole dish, and topped it with bread crumbs mixed with some melted vegan butter. I stuck that in the oven with the tofu and the squash. I have...
