Frozen to finish casserole the plant based way or your way as you chose

 

 

 

frozen to finish recipe from Salad Master Cookware and Karen
a really super creamy casserole with out all of the hassle you get from cooking pasta in a separate pot then draining it, putting it into a greased casserole dish ,make a sauce, cooking the vegetables add those to the pasta then into the prepared casserole dish you then mix all this together,and bake too. Lets do this the easy way and toss everything we want to cook into a pot and cook it, then eat. Much less cleanup and overall work in the kitchen. I hope you like it cause I sure do, summer is a coming and I do not want to spend all of my time in the kitchen and I believe you don't either so have at it.
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Ingredients
  1. 4 cups pasta uncooked rotini or penne I use gluten free tinkyada but you choose.
  2. 5 cups water or broth for this one I like vegan chicken broth
  3. 2 cups cauliflower cut in bite sized pieces fresh or frozen
  4. 1 cup frozen peas
  5. 1 carrot cut in circles on salad master slicer cone
  6. 2 cups shredded cabbage, fresh or frozen
sauce
  1. 1/2 cup nut butter peanut or almond butter
  2. 2 tablespoons chipotle in adobo sauce or two cubes( I blend up in the food processor and then freeze in an ice cube tray)a can or two when I buy it.
  3. 3 cloves garlic minced
  4. 1 table spoon sugar
  5. 1 teaspoon molasses or use 1 tablespoon brown sugar for the sugar and molasses
  6. 1-2 teaspoons grated fresh ginger or powdered ginger only 1/2 heaping teaspoon
  7. 1/4 cup soy sauce or braggs liquid aminos
  8. 1/2 cup hot water
Instructions
  1. 5 quart salad master wok (I believe you do need a saladmaster pan to make this dish work)
  2. line bottom of wok with cauliflower
  3. add peas, then carrots
  4. dry uncooked pasta
  5. cabbage spread over dry pasta
  6. pour water/sauce over the ingredients and pat down so all of the ingredients are covered with the sauce/ water. Cover and turn to medium heat. Cook till pot starts to click and then turn to low and cook for 20 minutes longer. Stir casserole before serving.
Notes
  1. the time it takes to cook this recipe might differ when using regular pasta instead of the gluten free variety so check your pasta as it gets close to the 20 minute mark. This all in one pot cooking method is great because all you have to do is set the pot on the stove, wait for the salad master pot to start dinging and then set the timer.When time is up, give the casserole a stir and it is done. Happy eating
Caren's Notebook http://www.carensnotebook.com/

I remembered a dish from our friend Angie who works for Salad Master. She had a dish called frozen to finish. I thought why then try it out and see if I can do it! No time like the present to make good use of these beautiful cookware pieces that we own. So I took out one of my tried and true recipes that seems always to be a hit in our household and viola! a success was born. I have posted this recipe from Linda Watson of cooks for Good and her cookbook wildly affordable organics. So here goes 

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