Vegan week is posing a challenge regarding work. My office was considerate enough to accommodate veggie options for me, but
Tuesday I ate:
- English muffin with spinach-artichoke dip*
- baby carrots. Lots of baby carrots
- Green salad
- macaroni & cheese**
- mashed potatoes**
- candied nuts**
- veggie burrito
- winter minestrone
- To drink: water, seltzer, coffee, coke, Shiner Bock
So this recipe is simply inspired by the contents in my fridge, primarily things that need to be used up, primarily 2 pitiful peppers, some silken tofu, french-fried onions, and some cooked orzo. As a result, measurements are very imprecise, I had to guesstimate a lot.
Creamy Chipotle Orzo Casserole (serves 4-6)
- 2 1/2 C orzo, cooked
- 2 bell peppers, different colors, cut into thin strips
- 2 green onions, sliced thin
- 1/2 C french-fried onions
- 12 oz soy sour cream
- 2/3 C silken tofu
- 3 chipotle peppers in adobo sauce
- juice of 1 lime
- 1 clove garlic
- salt & pepper to taste
- 1/3 C french-fried onions
2. In a food processor, combine the soy sour cream, tofu, chipotles, lime juice, and salt and pepper until smooth. Taste, and adjust seasonings if needed.
3. Pour the sour cream mixture over the orzo and combine. Pop in the oven, covered, and bake for 30 mins. Uncover, and the additional onions, and bake 5 more minutes. Serve immediately.
Kitchen Notes: This tastes like it actually has dairy in it--it's that creamy. Some of this is due to the fact that orzo has a fairly creamy texture. I would not substitute the orzo with an alternative pasta shape.
Verdict? For something that originated solely out of the contents of my fridge, I was super happy with the outcome. It has a genuinely creamy flavor, without the aftertaste often associated with soy. I enjoy it as an alternative to Spanish rice. Next time, I'll add a bit of cumin to the dish.