Freelance writer and poet from London; if you would like to read my poetry, please check out my book, 'Poems on the Page', available from goo.gl/Ta4oAX.
Published November 7th 2012
A Vegetarian Casserole
Casseroles are hearty winter meals that warm you up when it's cold outside. Practically every country has their own type of casserole, be it an African tajine or a French ragout. I personally love our British shepherd's pie with a bit of brown sauce to enhance the flavour. The most common thing about casseroles though, is that they usually contain meat, which means vegetarians miss out. This recipe, however, is completely vegetarian friendly, and a delight to eat.
Kcal/Serving: 181 (based on the brands I used) Cooking Time: 20 mins Temperature: 180 ༠C/ 160 ༠C fan/400 ༠F/6 Gas
11 tomatoes 250ml soya single cream 100g gruyere cheese
25g parmesan 1 tsp dried parsley
1. Slice the tomatoes and layer a third of them in a casserole dish.
2. Pour over a third of the cream.
3. Grate both cheeses and sprinkle a third over the cream.
4. Repeat this process twice more before sprinkling over the parsley.
5. Bake in a pre-cooked oven.
Did You Know?
The name casserole comes from the French for the type of deep dish that the food is baked in. The term first appeared in English in 1708, and at that time casseroles used to be a rice dish; the rice was pounded up, pressed together to form a kind of pastry; it was then filled with meat or fish and vegetables. It wasn't until the 1870s that the more modern form of casseroles began to take shape.