Well, it excites me to know that others share my enthusiasm for these crazy posts. And boy, sometimes do I ever feel like I am slowly going crazy. Voting is now open, if you care to help me advance to the next round.
While the challenges are certainly demanding, I am having lots of fun. I enjoy that each challenge gives a lot of room for interpretation and creativity so I don’t feel too restricted with what I ‘have’ to do.
You know what else I enjoy?
Using leftovers in fun ways.
The Protein Power Chili that I made for Challenge #6 made a huge pot and quite frankly, I am getting sick of eating bowl after bowl of chili. Sure, I could freeze it, but my freezer is already brimming with goodies (Power Me Up Pumpkin Sesame Cookies and Strawberry Oat Squares, I am looking at you!).
I used the chili in place of a pasta sauce in this layered casserole recipe.
Layered Eggplant and Zucchini Casserole
Adapted from here.
Ingredients:
- 2 medium eggplants
- 1.5 medium zucchini, thinly sliced
- 2 cups leftover homemade chili OR pasta sauce
- One 15-ounce can navy (great northern) beans, drained and rinsed
- 1/2 tablespoon nutritional yeast (optional)
- 1 teaspoon basil
- 1/2 teaspoon oregano
- 2 garlic cloves, minced
- 1 cup spinach (optional)
- 2 tbsp extra virgin olive oil
- 1/2-3/4 teaspoon sea salt, to taste
- Vegan parmesan cheese, for garnish
Directions: Preheat oven to 450F. Peel the eggplants and cut into 1/4-inch slices. Lay on a lined baking sheet and pre-cook eggplant only for about 15 minutes, or until shrivelled (see picture below). Remove from oven and cool. While the eggplant is cooking, slice the zucchini and set aside. Now prepare your bean filling, by processing the drained beans, herbs, salt, garlic, olive oil, and nutritional yeast (optional) in a food processor until smooth. Gather the eggplant, zucchini, sauce, and bean filling and get ready to layer your casserole.
Preheat oven to 425. Grease a mid-sized rectangular casserole dish with oil. Put a thin layer of sauce in the bottom of the dish as shown below. Arrange 1/3 of the eggplant slices over the sauce. Spread 1/2 of the bean filling over the eggplant, and put half of the zucchini on top. Add a layer of the sauce. Repeat eggplant, bean filling, zucchini, and sauce. Place the final layer of eggplant over the top and pour the remaining sauce evenly over top, spreading with a spoon.
Bake for about 40 minutes at 425F. Once zucchini is cooked remove from oven and allow to cool for about 5-10 minutes before serving. Sprinkle on some vegan parmesan cheese if desired. Makes 4-6 servings.
First things first, pre-bake the eggplant until it gets all shrivelled up like my hands after too many dishes.
That’s about right.
(Note: 2 sliced eggplants made about 3 baking sheets worth!)
Slice up your zucchini!
Now make the creamy filling with navy beans, herbs, garlic, and sea salt.
The original recipe called for 1 cup of spinach in the creamy filling, however I didn’t have any. I would use it if you have some, but by no means is it necessary for it to work.
Lightly oil a casserole dish and spread on a thin layer of chili or pasta sauce.
That’ll do.
Now add a layer of sliced (pre-cooked) eggplant. Try not to eat them all before using! Or maybe that is just me who loves baked eggplant fresh out of the oven.
Followed by a layer of creamy filling…
(It is a bit hard to spread around, but not to worry!)
Next a layer of zucchini…
Followed by a layer of chili or pasta sauce
Now repeat the full set.
  
And finish with a layer of eggplant and sauce!
Bake for about 40 minutes at 425F.
Let cool for about 10 minutes and serve.
This casserole is weird and wonderful and downright crazy, but I loved it. Lots of different textures and flavours. The creamy filling was also quite nice!
I almost caught myself thinking the eggplant was a lasagna noodle! The eggplant really worked in this casserole.
I sprinkled lots of Vegan parmesan cheese on top for fun.
Now, I shall enjoy a Pecan Pie truffle for dessert and finish up my work for the day.
What recipes would you like to see coming up on OSG?
I know you aren’t gluten-free but you are my fav non-dairy baking guru and I’d love to see what wonderful dairy free AND gluten free desserts you could come up with for the holidays!
wow that is a challenge indeed! :)
That is definitely a challenge…and EXACTLY what I was going to ask for! :)
That looks really tasty and perfect for fall! I’d love to see some inventive recipes for different types of squash — we’ve been eating lots of kabocha, spaghetti, delicata, and acorn, and butternut squashes around here and I’d love some new ideas!
I just had breakfast, that looks so yummy. Can’t ait to try
Angela this looks delicious! I too make a huge pot of chili at a time and after three or four nights of eating chili I am sick of it!
I love your desserts — every time I make any of them they turn out wonderful – keep em coming!
I just made that dish deconstructed with my leftover squash and eggplant! Wish I had seen this recipe first and made it more fun:)
i’m all for a really creamy vegan mac and cheese…complete with breadcrumbs on top! :)
I 2nd this idea!!! But no Daiya cheese ;)
ash, you know me too well…no daiya please!
I’ll 3rd that!!
blech daiya!
I have to agree, Heather! I am looking for a good vegan mac and cheese
I made one last night! It had broccoli and a crunchy crust!
YUMMoooooo! Yummo indeed. :)
How about a crazy pancake layered breakfast dish of fabulous goodness!!! With the weather getting so cold I’m all about a hot breakfast these days.
YUMMoooooo! Yummo indeed. :)
How about a crazy pancake layered breakfast dish of fabulous goodness!!! With the weather getting so cold I’m all about a hot breakfast these days.
I would love to see Vegan Stuffed Shells. It would be awesome to have them stuffed with something besides tofu, but still lots of protein!
That looks delicious and healthy! “Weird, wonderful, and downright crazy” concoctions often taste the best!
I recently saw a jarred vegan queso that I’d love to have homemade, so it’s not $6 a jar after shipping… (http://www.cosmosveganshoppe.com/Merchant2/merchant.mvc?Screen=PROD&Product_Code=NMUVQ&Category_Code=CF&Product_Count=0)
oh yummo! What a great way to use leftover chili! And I love your idea of using beans for ‘white sauce’ :)
I love how creative your picnic for challenge 6 was!! I have been dying to try to come up with a cookie that includes sweet potatoes, oatmeal, and maple syrup. Think you’d be up for the challenge?
Perfect timing! I have been dying to make an eggplant lasagna lately! =) Thanks for the recipe AGAIN Angela!
Oh my–you must have me for dinner one day–your recipes are stellar!
What a creative dish!! I’m sure I would think the eggplant was lasagna noodles too :)
i love using veggies instead of pasta! looks delicious! and some healthy decadent desserts for the holidays of course :)
I love these step by step photo recipe posts. So much fun :)
It’s hard to say what kind of recipes I’d like to see on your blog because you’ve pretty much mastered everything! Maybe some drink recipes like homemade lattes. Or for the holidays, a vegan eggnog would be interesting..
I agree with Heather! I would love a good old fashioned mac-n-cheese. Made healthy of course, but still kid friendly.
I would also love a vegetarian version of chicken noodle soup. I can’t quite figure that one out.
Great posts!
I don’t think you’ve tried making this yet – vegan tuna noodle casserole. I kind of miss that!
I found your site about a week ago and I’m totally addicted to your site. Every morning I love checking to see if you’ve made an update.
Your vegan recipes are so creative. I have to try this Casserole!
You have my vote for Project Food Blog Challenge!
I love eggplant but it never turns out quite right when I roast it, I’ll have to try layering it in a casserole :)
Minimalist vegan meals! Simply and easy lunches and dinners that people with less time(*cough* college students *cough*) can make with limited cooking supplies and time.
Or, because I thought this was really weird and I don’t know how it would work…, you could make a vegan souffle!
Sometimes when I look at your posts I’m just like “drrrrrrrrrrrrrrrrrrrrrrrr”….in astonishment. I love the way you think…and might make chili again JUST to make this :)
Some holiday recipes would be awesome! I need healthy, not-too-exotic, vegan recipes that will please the family fussypants! No small task, but I have faith in you, haha!
That looks awesome!
I would love some holiday recipes!
I just made the protein power chili. It was sooo good!
I pack a lunch everyday so some new lunchbox items that keep without refrigeration would good.
I would love to see some vegan snacks that are fast to make and easy to grab on the go. Maybe vegan protein bars?
I love all the recipes you post and am excited to make the caserole!!!
I love green bean casserole and this will be the first holiday that I am unable to eat it. I am interested to see if you could create a vegan clone to this tasty meal??
Thanks for all your hard work! I look forward to reading your posts daily =)
Mmmmmmm….
…that is all
Oooh, that looks so good!
Well, right now I’m trying to go through the following ingredients in my pantry, before I go to London for a semester. But I’m not the most experienced vegan cook, so I’d love to see anything involving these lovelies:
– Cashews
– Pepitas
– Macadamia nuts
– Sunflower seeds
– Nooch
– Wild rice
– Bulghur
Hi Angela,
I never comment but always read and love your blog. Your project food blog entries are amazing! I have been wondering about a vegan version of french onion soup. Since being vegetarian, I really miss it!
Thanks!
I missed the last part of the post
“What recipes would you like to see coming up on OSG?”
I thought everyone was being awfully demanding telling you ingredients and recipes to work on. Took me a while to figure it out ;)
I second the request for meals involving squash! I’d love some new ideas for them. :D
Ummm Umm Ummm
Something Jamaican!
yummm this looks good! i only started eating eggplant a couple of months ago but i don’t know why i waited so long!
Oh my you come up with the most creative recipes…typically I end up drooling all over my computer. I know you aren’t gluten free but I would love to have some new recipes to mix up mine. Perhaps some gluten free holiday recipes :D I know it’s a challenge… but I am sure you can succeed.
Awesome recipe — I made a whole bunch of white bean dip a couple days ago and didn’t know what I’d do with it all! Seriously, the recipes that come up on this blog are too perfect.. it’s a little freaky sometimes!
I would love to see some fall salads. I love the type with a warm dressing or topping that wilts the greens a little. Mmmm.
A vegan fruit cake for Christmas.
Youre apple chips got me thinking of vegetable chips made of a variety of vegetables! would love to see that!
leftovers are fantastic! Ever chef I’ve worked with says a dish is always tastier when its recycled. I work in food and you seem to have covered so many food bases already on osg. Can you give me a recipe to find prince charming?
Voted! You know why? Because, mmm, making leftovers into delectable creations like this takes talents, my dear. Can’t wait to see what you whip up for the next PFBC round :)
CHILI. IN PLACE OF PASTA SAUCE. GENIUS. :]
I love this recipe!
This recipe looks great! I am a regular reader and rare commenter, but I had to pipe in with a recipe request. Check out this awesome idea: http://www.thekitchn.com/thekitchn/breakfast/fall-recipe-noknead-pumpkin-rolls-with-brown-sugar-glaze-129477. If you are not sick of pumpkin yet, a healthier vegan version of these would be amazing!
Oh my goodness… you’re a genius! This is exactly what I was looking for: my (non-vegan) mom was just telling me that I won’t be able to eat tasty lasagna anymore, but I think this casserole would blow her socks off!
seriously spooky…reading your post last night wondering “can she make EVERYTHING vegan?” and I thought well what about lasagna..eggplant lasagna would be AWESOME..i wonder if she made it or if i should ask her about it..and then you post THIS! Halloween must be getting to us all?!…
coconut cream pie!!
I would LOVE to see the recipe for the date fudge desserts! Those were adorable and I’d love to learn how to make them : )
ditto!!!!!!
haha you know i’ve already asked you, but i would LOVE it if you’d replicate Amy’s Lentil soup…it is soooooo good and i’ve been through so many trials and something is STILL missing :p
and, while i’m at it, i had Amy’s “Black Bean Enchilada Whole Meal” the other day and it was SO good – i could NOT believe there was tofu and zucchini in it!! if you could replicate that i’d be forever grateful :-D
ummm…and of course ezekiel bread…yummm :-D
This sounds like the perfect dish for a chilly fall evening. Comfort food! I love all the layers… esp the creamy bean layer. Such a great idea to give it that cheesy like creaminess. A++ Ange. :D