Russian Veggie Casserole Food

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RUSSIAN VEGETABLE PIE



Russian Vegetable Pie image

My mom recently asked me for this recipe, and I thought I'd post it here. (The reason she asked me for it, is because I took her copy of "The Vegetarian Epicure" when I left for college 15 years ago!) This is a satisfying winter meal. The kind for vegetarians to serve to skeptical omnivores. While I haven't tried it, I think this would make a good vegan recipe with the sub of Earth Balance for butter, and silken tofu (maybe with a little curry or turmeric mixed in?) replacing the layer of cream cheese.

Provided by Kendra PeloJoaquin

Categories     Savory Pies

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 1/4 cups flour
1 teaspoon sugar
1 teaspoon salt
4 ounces softened cream cheese
3 tablespoons butter
1 small head cabbage (about 3 cups shredded)
1/2 lb mushroom
1 yellow onion
marjoram, basil, tarragon, salt and fresh ground pepper
3 tablespoons butter
4 ounces softened cream cheese
4 -5 hard-boiled eggs
dill

Steps:

  • Make a pastry by sifting together the dry ingredients, cutting in the butter and working it together with the cream cheese.
  • Roll out 2/3 of the pastry and line a 9-inch pie dish.
  • Roll out the remaing pastry and make a circle large enough to cover the dish.
  • Put it away to chill.
  • Preheat oven to 400.
  • Shred a small head of cabbage coarsely.
  • Wash the mushrooms and slice them.
  • Peel and chop the onion.
  • In a large skillet, melt 2 tbs butter.
  • Add onion and cabbage. Sauté for several minutes, stirring constantly.
  • Add at least 1/8 tsp each of marjoram, tarragon and basil (all crushed) and some salt and pepper.
  • Stirring often allow the mixture to cook until the cabbage is wilted and the onions soft. Remove from the pan and set aside.
  • Add another tbs of butter to the pan, and sauté the mushrooms lightly for about 5 or 6 minutes, stirring constantly.
  • Spread the cream cheese in the bottom of the pie shell.
  • Slice the eggs and arrange the slices in a layer over the cheese.
  • Sprinkle them with a little chopped dill, then cover them with the cabbage.
  • Make a final layer of the sautéed mushrooms and cover with the circle of pastry.
  • Press the pastry together tightly at the edges and flute them.
  • With a sharp knife, cut a few short slashes through the top crust.
  • Bake in a 400 degree oven for 15 mintues, then turn the temperature down to 350 degrees and continue baking for another 20-25 minutes or until the crust is light brown.

WHITE RUSSIAN CASSEROLE



White Russian Casserole image

Make and share this White Russian Casserole recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 50m

Yield 12 serving(s)

Number Of Ingredients 14

10 potatoes
2 large onions, sliced
2 cups cabbage, chopped
2 cups cauliflower, chopped
1 can white kidney beans
8 cloves garlic, crushed
1/4 cup dill, chopped
2 tablespoons light cream cheese
4 tablespoons plain yogurt
1/4 cup plain soymilk (or just use more yogurt)
4 slices fakin' bakin (a soy-based bacon substitute)
2 tablespoons sesame seeds
to taste canola oil
to taste paprika, salt & pepper

Steps:

  • Boil or microwave the potatoes till nearly done. When cool enough, remove the skins. Fry the sliced onions in a little oil till soft. Add the chopped cabbage, the chopped cauliflower, and 6 cloves of the crushed garlic, and fry till the cabbage and cauliflower are just tender.
  • Melt the cream cheese, and add to it the soy milk, yogurt and dill.
  • Mix together, and add to the vegetable mixture. Drain and rinse the white beans, and add to the vegetable mixture. mix thoroughly, and add salt & pepper to taste. Slice the potatoes into rounds, and put half the slices on the bottom of an oiled baking dish.
  • Fill with the mixture. Fry or microwave the fakin' bakin. Cover with the remaining potatoes. Mix the remaining 2 cloves of crushed garlic with a little bit of oil and spread over the potatoes.
  • Sprinkle with paprika.
  • Bake at 325F for about 20 minutes.
  • Sprinkle with the sesame seeds, bake a few minutes more. Serve immediately.
  • Variations: Use basil or cilantro instead of dill.

Nutrition Facts : Calories 177.7, Fat 1.8, SaturatedFat 0.6, Cholesterol 2.5, Sodium 33.7, Carbohydrate 36.7, Fiber 5.2, Sugar 3.6, Protein 5.3

RUSSIAN STYLE MACARONI CASSEROLE



Russian Style Macaroni Casserole image

Russian-style macaroni and cheese with lots or vegetables for flavor, texture and nutrients. The combination is wonderful. Can also substitute or add chopped cauliflower, broccoli or carrots, if prefer or for added variety.

Provided by Loves2Teach

Categories     Russian

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 13

2 1/2 cups elbow macaroni
2 tablespoons butter or 2 tablespoons margarine
2 cups chopped onions
1 teaspoon minced garlic
1/2 lb mushroom, sliced
2 cups shredded green cabbage
1 teaspoon salt
1/4 teaspoon caraway seed
1 bunch fresh spinach or 1 (10 ounce) bag fresh spinach, coarsely chopped and tough stems removed
1 (16 ounce) container cottage cheese
2 tablespoons chopped fresh dill or 2 teaspoons dried dill
1/2 teaspoon fresh ground pepper
1 1/3 cups shredded cheddar cheese, divided

Steps:

  • Heat oven to 350 degrees.
  • Grease a 13x9-inch baking dish.
  • Cook macaroni according to package directions until barely tender.
  • Rinse under cold water; drain and transfer to large bowl.
  • Mel butter in large skillet over medium-high heat.
  • Add onions and cook stirring occasionally for 5 minutes.
  • Stir in garlic, mushrooms, cabbage, salt and caraway seeds.
  • Reduce heat to medium, cover and cook until cabbage is tender about 7-10 minutes.
  • Combine vegetable mixture and spinach with cooked pasta in bowl.
  • Stir in cottage cheese, dill, pepper and 1 cup Cheddar cheese.
  • Spread evenly in prepared baking dish and sprinkle with remaining 1/3-cup Cheddar cheese.
  • Bake 20-25 minutes, until heated through.

RUSSIAN CABBAGE PIE



Russian Cabbage Pie image

My favorite recipe from the old 1970s cookbook The Vegetarian Epicure. I've adapted it a bit, most notably replacing butter with butter-flavored cooking spray.

Provided by echo echo

Categories     Savory Pies

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 1/4 cups flour
1 teaspoon sugar
1 teaspoon salt
3 tablespoons butter
8 ounces softened cream cheese
butter-flavored cooking spray
1 yellow onion, peeled and chopped
1 head cabbage, coarsely shredded
dried basil or fresh basil, to taste
fresh marjoram or oregano, to taste
dried tarragon or fresh tarragon, to taste
salt and pepper, to taste
1/2 lb mushroom, washed and sliced
4 -5 hard-boiled eggs, sliced
chopped fresh dill

Steps:

  • Sift together flour thru salt.
  • Cut in butter, then 4 oz cream cheese.
  • Roll out 2/3 of dough and line a 9-inch deep-dish pie dish.
  • Roll out remaining pastry into a circle big enough to cover dish; chill.
  • Spray a large skillet with butter-flavored cooking spray.
  • Add onion and cabbage and at least 1/8 tsp (dried) or 1/2 tsp (fresh) of each herb.
  • Sauté several minutes over medium heat, stirring constantly until cabbage is wilted& onions are soft; remove from pan.
  • Spray skillet again and sauté mushrooms 5-6 minutes, stirring constantly.
  • Spread other 4 oz cream cheese in the bottom of the pie shell.
  • Arrange the eggs in a layer over the cream cheese.
  • Sprinkle with a little dill, then cover with cabbage mixture, then a layer of the mushrooms.
  • Cover with pastry circle, press crusts together tightly at the edges and flute with a fork.
  • Cut a few short slashes in the top crust for steam to escape.
  • Bake at 400°F 15 minutes.
  • Turn temperature down to 350° and bake 20-25 minutes until crust is light brown.

Nutrition Facts : Calories 574.6, Fat 34.2, SaturatedFat 18.2, Cholesterol 271.9, Sodium 947.3, Carbohydrate 51.3, Fiber 7.8, Sugar 13.1, Protein 18.8

KASHA VEGETABLE CASSEROLE



Kasha Vegetable Casserole image

Kasha, a popular grain in Russian cookery, consists of toasted hulled buckwheat groats. Look for kasha in the cereal, grain, or flour section of your supermarket. You may use regular buckwheat groats, but they lack the nuutty, full flavor of kasha.

Provided by Chef mariajane

Categories     One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

1 1/3-1 1/2 cups chicken broth or 1 1/3-1 1/2 cups water
2/3 cup dried kasha or 2/3 cup buckwheat groats, rinsed and drained
2 tablespoons margarine or 2 tablespoons butter
1 1/2 cups broccoli florets
1 large onion, chopped
1 cup summer squash (yellow) or 1 cup zucchini, diced
1 cup carrot, peeled, chopped (2 medium)
1 tablespoon fresh basil, minced or 1 teaspoon dried basil, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup ricotta cheese
1 egg, slightly beaten
1 cup monterey jack cheese or 1 cup mozzarella cheese, shredded

Steps:

  • In a medium saucepan combine 1 1/3 cups broth or water and kasha. Bring to boiling; reduced heat. Cover and simmer till all of the liquid is absorbed, allowing 25 minutes for kasha (15 minutes if you use buckwheat groats.).
  • Meanwhile, in a large skillet melt margarine or butter. Add broccoli, onion, squash or zucchini, and carrots. Cook, covered, over medium heat for 5-7 minutes, or till vegetables are crisp-tender. Add kasha, basil, salt, and pepper. Remove from heat.
  • In a small mixing bowl stir together ricotta cheese and egg. Spoon half of the kasha mixture into a lightly greased 1 1/2 quart casserole. Spread ricotta cheese mixture evenly over layer in casserole. Spoon remaining kasha mixture over ricotta layer. Cover and bake in preheated 350F oven for 25-30 minutes, or till cheese is melted.

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