Posted on
March 10, 2016 by
The VRG Blog Editor
Our Daily Bread in Baltimore, Maryland serves about 600 needy people per day, with about ten percent asking for a vegetarian option. Many volunteers and institutions volunteer and donate casseroles. VRG’s Chef Nancy Berkoff, RD tested three quantity recipes in a senior center in Los Angeles, and now these have been added to the recipes on the Our Daily Bread website. Volunteers are needed to cook and bring in the casseroles. If you are not in the Baltimore area, you may want to use these recipes for your local food charity.
See:
http://www.catholiccharities-md.org/our-daily-bread/odb-food-service/favorite-casserole-recipes.html
and
http://www.catholiccharities-md.org/our-daily-bread/odb-food-service/food-donations.html
The recipes for Sweet Potato and Black Bean Casserole, Brunswick Stew, and Creamy Bean and Potato Casserole with Carrots are below.
Sweet Potato and Black Bean Casserole
Serves 8-10
Vegetable oil spray
1 cup minced onions
½ cup diced bell pepper (red or green)
2 cloves minced garlic or 3 teaspoons dried, granulated garlic
1 cup water
4 cups peeled, diced fresh sweet potatoes
6 cups drained, canned or cooked black beans
3 cups drained and chopped canned tomatoes
2 Tablespoons chopped fresh cilantro or parsley or 1 Tablespoon dried parsley
1 Tablespoon ground black pepper
2 teaspoons hot sauce
In a large pot, spray vegetable oil and allow pot to heat. Add onion, pepper, and garlic and cook for about 3 minutes, until vegetables soften.
Add one cup of cold water and the sweet potatoes. Cook, covered, until the potatoes are just tender, about 10 minutes.
Add the black beans and tomatoes and allow to simmer until the potatoes begin to fall apart. Stir in black pepper and hot sauce and remove from heat.
Brunswick Stew a la Vegan
Serves 8-10
Vegetable oil spray
2 cups diced onions
3 cloves minced fresh garlic or 3 teaspoons dried granulated garlic
2 Tablespoons all-purpose flour
2 teaspoons dried sage or dried parsley
4 cups vegetable broth or tomato juice
1 pound unpeeled, chopped red or white rose potatoes
1½ cup sliced fresh carrots (can use frozen, thawed carrots)
4 cups thawed, frozen lima or butter beans, thawed (can also used drained, canned beans)
2 cups chopped, but not drained, canned tomatoes
2 cups cut corn (thawed, if frozen, drained, if canned)
1 Tablespoon soy sauce
3 teaspoons red or white vinegar
In a large pot, spray oil and allow pot to heat. Sauté onion until soft (about 3 minutes). Add garlic and sauté for one minute. Stir in flour and sage or parsley and stir (this creates a roux, a thickening agent) until combined.
Add broth or tomato juice and bring to a boil, stirring constantly. Lower heat, add potatoes, carrots, and beans. Cover and allow to simmer for 10 minutes. Add tomatoes and corn and simmer, uncovered, until all veggies are soft (about 15 minutes).
Stir in soy sauce, hot sauce, and vinegar and allow to cook for 3 minutes. Serve hot.
Creamy Bean and Potato Casserole with Carrots
Serves 8-10
8 cups prepared vegetarian refried beans
4 cups canned, drained sliced potatoes
3 cups canned, drained sliced carrots
2 cups canned tomatoes with juice
1 Tablespoon black or white pepper
Preheat oven to 375 degrees.
In a large baking dish, place a thin, even layer of refried beans. Top with a thin layer of potatoes, then carrots, then tomatoes. Repeat until all ingredients are used. Sprinkle pepper on top. Cover and bake in oven for 15-20 minutes, or until thoroughly heated.
Note: many brands of canned refried beans are vegetarian, having no lard or animal fat; just read the label and ensure vegetable oil is used rather than lard. If preparing your own refried beans, mash cooked, red or white beans with a small amount of oil (hot water may be used rather than oil).
