MoFo'n King Ranch Casserole
Veganize an old family recipe.
ChefMom (a.k.a my mom) has always loved to cook. She loved cooking so much that sometime in the year that she was celebrating turning 21 for the 28th or 29th time, she went to culinary school and became a legit chef (hence her nickname).
I have fond memories of her cooking, but not so fond memories of never being able to help. I totes get it now; when the VegFam asks what they can do to help me prepare a meal, I almost always say "nothing; I got it," just like ChefMom used to say to me, and I'd silently pout back to my room - ok sometimes not so silently. Point: I don't think either one of us are/were trying to exclude anyone. I think we just really love what we're doing and want to do it all (I don't hog the kitchen and I totally understand the importance of getting kids in the kitchen so they can learn how to cook, that's why VegKid gets to conceptualize and cook dinner for the whole VegFam every Tuesday evening. Also, BandMan usually makes dinner once a weeknight and makes 90% of weekend brunches).
Anyway, I can't remember a time that ChefMom didn't have this cute little brown binder cookbook somewhere in the kitchen. The reason I can't remember a time without it is because according to the little book, she got it in 1982, about 3 years before I was born. The little binder has a beautiful cover that has an illustration of saffron, basil, and caper in bloom. It's filled with handwritten recipes, and behind the "Casseroles" tab I found this recipe for King Ranch Casserole neatly printed in ChefMom's handwriting; I veganized it and took it on a camping trip where it was destroyed by 3 people in a little less than 2 hours - that's right we ate the entire casserole.
I'm starting to notice a MoFo'n trend for my 2015 posts: not-so-healthy, vegan comfort food (I swear I don't eat like this all the time). Even though it's not the healthiest of dinner choices, King Ranch Casserole has got built in comfort, and I say go for it.
The Original Recipe1 hen, cooked and de-boned (sub: Jackfruit - recipe below)
2 c grated cheese (sub: any vegan cheese; I used a mixture of Chao Original and Daiya Cheddar, grated)
1 can of Cream of Chicken Soup (sub: homemade vegan version - recipe below)
1 can of Cream of Mushroom Soup (sub: homemade vegan version - recipe below)
12 corn tortillas, cut into 1 inch strips
1 onion, finely diced
1/2 can of Rotel Tomatoes (optional sub: petite diced tomatoes with cilantro and jalapenos)
- Preheat to 350
- Prepare "the chicken," cream of chicken soup, and cream of mushroom soup below. Combine soups, "chicken," and tomatoes.
- Layer about 1/3 of your tort strips in the bottom of a 9 x 13; top with about a 1/3 of the "chicken" mixture, and then some cheese. Repeat 2 more times.
- Bake at 350 for about 30 minutes.
- Serve with tomatillo salsa, or green chilis on top.
The Chicken2 20oz cans of jackfruit, drained
3 c no-chicken Broth
- Use your hands to squeeze out any excess liquid from the jackfruit.
- Get your broth simmering, add in the jackfruit, and gently mash with the back of a fork.
- Simmer for 20 minutes - or - until all the broth has cooked out.
Cream of No-Chicken Soup1 block of extra firm tofu
1 c non-dairy milk
2 tsp no-chicken broth
2 tsp curry powder
1 tsp poultry seasoning
1 1/2 tsp onion powder
1 1/2 tsp garlic powder
1/2 tsp turmeric
- Blend all ingredients until thick and creamy.
Cream of Mushroom Soup8 oz mushrooms
1 garlic clove, minced
1 onion, chopped
1/4 c raw cashews, soaked
2 c veg broth
1/4 c non-dairy milk
1/4 c dry white wine
1/2 tsp ground thyme
1 tbsp rice flour
salt and pepper, to taste
- Saute up those onions until translucent. Add in the garlic and give it a stir or two. Add sliced mushrooms and let them cook their juices out a bit. Add wine and let it cook down. Add in 2 c veg broth; cover and let simmer for about 15 min or so.
- Pop those soaked cashews, milk, and about 1 c of the mushroom soup in the pot, in the blender. Whisk in the pureed soup back into the soup pot.
- In a small bowl, whisk together the tbsp of rice flour and about 2 tbsp water. Add to soup. Simmer for about 5-8 minutes - or - until its thick biz like you like.
Interested in making a casserole, just not this one? Check out some other options: here.
Tomorrow found out what three endless food supplies I would take if I were going to be stranded on an island.
ICYMI: Here's MoFo'n Day 19: Lunch on the Go.
Can't get enough? I'm all over the place, let's follow each other (cause that doesn't sound creepy, at all!) Instagram, Twitter, Facebook, and Pinterest. Nothing makes me heart more full than when people let me know they've tried my recipes. If you wanna help make my heart happy you can # vegan4one, comment on the post, post on my wall, tweet at me; whichever socials you feel comfy with.
All the love,