Vegan Casseroles: Pasta Bakes, Gratins, Pot Pies, and More.pdf
When it comes to traditional comfort food, most of the key ingredients are off-limits to health-conscious vegans. But giving up shepherd's pie, eggplant parm, and cheesy rice casserole was not an option for Julie Hasson, who took on the challenge to recreate flavors she loved, but without the cheese, eggs, butter, and cholesterol. The focus is on whole-food ingredients crafted into healthier takes on old favorites. The results are a mix of retro flavors--with nacho cheesy sauces and a lighter cream of mushroom soup for that creamy goodness--and fresh, veggie-forward dishes like cabbage rolls and creamed greens. Make your own casserole creations by pairing any of the super-simple sauces with your favorite veggies and rice or pasta. Dig in!
Julie Hasson is the author of 8 cookbooks, including "Vegan Diner" and "Vegan Pizza." Julie opened the original Babycakes Bakery (a wholesale bakery that supplied Los Angeles restaurants and coffeehouses with artisan baked goods) and has has contributed articles and recipes to "Bon Appetit, Cooking Light, Vegetarian Times, " and "Family Fun" magazines; and is also the host of the Internet cooking show "Everyday Dish." Julie has been featured in print, and on TV and radio, including the Cooking Channel, "Good Food America," "Better Portland, ""Good Day Oregon, " Martha Stewart Living Radio, "VegNews Magazine, " and "Vegetarian Times, " as well as numerous radio and TV shows across the country. Julie is currently the Healthy Living Expert on "Good Day Oregon, " and was one of the hosts of the TV cooking show "15 & Done." Julie and her husband, Jay, just launched a line of gluten-free vegan baking mixes called Julie's Original, and they live in Portland.