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This is egg, dairy and cholesterol free! It can also be made into a quiche by baking the frittata in a crust.
Preheat your oven to 350˚F.
Preheat a cast iron heavy skillet over a medium-low heat. Add 1 tablespoon of the oil to the pan. Add the onion and garlic and saute for 3 minutes, stirring. Add the broccoli and saute for 8 minutes.
Remove from heat and set aside.
Preheat another skillet on medium high. Add the remaining oil. Add the sliced mushrooms and saute until golden brown. Add the wine and cook until the wine has cooked off. Remove from heat.
In a food processor, grind the cashews into fine crumbs. Add the basil, mustard, salt and turmeric and pulse to combine.
Cut the tofu into four pieces and squeeze each piece to remove any excess water. Crumble the tofu onto the cashew mixture. Pulse until combined. Put the tofu mixture into a bowl.
Reserve 6 or more mushroom slices to decorate the frittata. Add the rest of the mushrooms, the broccoli mixture, and the lemon juice to the tofu mixture. Mix well.
Wash your cast iron skillet, dry it and oil it. Put the frittata mixture into the skillet and smooth evenly with an offset spatula or spoon. Bake for 40 minutes or until edges are browned. Remove skillet from oven and set on a rack. Allow to cool for 15-30 minutes before cutting.
Decorate the top with the reserved mushrooms before serving.
Now, I am not a casserole kinda gal, but when confronted with a plethora of leftover turkey from Thanksgiving, I will bow to the gods of one-dish meals. I did some research from famous chefs and their versions of tetrazzini and got a good idea of where I needed to focus. Then I raided the refrigerator. My goal was to not have to purchase anything to make this meal, yet make it extremely tasty. This is the outcome.
I love couscous and could eat it in some variation nearly every day. Not everyone in my household feels this way (I won’t mention the “he” who shall be nameless). In an effort to make couscous a little bit “tastier” to some folks, I thought this quick and easy casserole might hit the spot. This would be a great side dish to any meal or if you are going meatless eat this all by itself!
Tacos … check! Chicken … check! Together in a casserole … check, check! Three of my favorite things all wrapped up into one sensational dish. And I do mean sensational. This is one easy and really tasty casserole that I will be making again and again at my house. I hope you love it as much as we do.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!