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May 21, 2009

Here is the recipe exactly as submitted by Alyssa from Wenatchee (please send your suggestions to isaac@kohoradio.com) :

 

I don't know the specifics on how this "roast" got started but I believe that it came from a family friend who lives in the greater Portland, Oregon area. It's one of my favorites that I would request of my mom when I would come home on furlough from boarding school in Spokane. I will try and get the vegetarian tater tot casserole on a later note! So without further adieu...

For this vegetarian roast you will need the following:

2 cans of condensed cream of Mushroom soup
1 chopped medium sized white OR yellow onion
2 Morning Star Farm Grillers (These can be found in the freezer aisle of any grocery store.)
1 cup crushed potato chips (Lays sour cream and onion work really well!)
1 cup grated yellow cheese
2 eggs
1/4 cup olive oil
1 1/2 cups shredded bakers potato

Cook the Morning Star Farm Grillers and cook in microwave for about 1 minute and chop into pieces. Take all the ingredients and mix together in a bowl. Put mixture into a 13x9 inch baking dish and bake at 350 degrees for 1 hour.

I tend to use in my dish organic Bakers potatoes, local organic onions and Organic Horizon Cheese along with the Baked Kettle Potato Chips. Also, I will use 98% Fat Free Condensed Cream of Mushroom soup.
 

And here is how Isaac Modified it for the show:

 

 

Welcome back to the kitchen. It’s an exciting week here in the valley. We are right on the cusp of summer and the local foods are starting to stream in. If you haven’t been enjoying as much asparagus as you possibly can, you haven’t been living.
As long time listeners know, I am always looking to hear from you and add your recipes to our cooking local stable. So this week I’m going to pass along a delicious, simple, and creative vegetarian casserole roast from Alyssa in Wenatchee. While the casserole itself takes an hour to bake, it only takes 10 or 15 minutes to assemble. I tries it out and was happy with the results, so I wanted to give all of you a crack at this veggie roast.
Alyssa writes, “I don't know the specifics on how this "roast" got started but I believe that it came from a family friend who lives in the greater Portland, Oregon area. It's one of my favorites that I would request of my mom when I would come home on furlough from boarding school in Spokane.”
One of the things I really like about this recipe is that it is vegetarian, but it is also very much in the comfort food world. So it can easily please the meat and potatoes crowd as well as those who eat no meat at all. We can use local onions, potatoes, and eggs. We may also be able to sneak in other local ingredients, depending on what we have on hand.
So, Alyssa says for this vegetarian roast you will need the following:

2 cans of condensed cream of Mushroom soup
1 chopped medium sized white OR yellow onion
2 Morning Star Farm Grillers (These veggie patties can be found in the freezer aisle of any grocery store.)
1 cup crushed potato chips (sour cream and onion work really well!)
1 cup grated yellow cheese
2 eggs, beaten
1/4 cup olive oil
1 1/2 cups shredded bakers potato (I recommend grating the potatoes, sprinkling with a little salt, and laying them between dish towels to press out some of the excess moisture)

Unwrap the Morning Star Farm Grillers and cook in microwave for about 1 minute and chop into bite sized pieces. Take the remaining ingredients and mix together in a bowl. Put mixture into a 13x9 inch baking dish and top with the crushed potato chips and shredded cheese, and bake at 350 degrees for 1 hour. If your casserole dish is really full, lay a sheet of foil under the pan to catch the drippings as they bubble over.

Alyssa notes that she tends to use organic Bakers potatoes, local organic onions and Organic Horizon Cheese along with Baked Kettle Potato Chips. Also, she will use 98% Fat Free Condensed Cream of Mushroom soup.

 
So there you have it, Alyssa’s family veggie roast casserole. In my own version I had to soup things up a bit, because I am never content with leaving well enough alone. So I grated up two medium carrots to add and about 1 pound of asparagus, which I cut up into inch long bites. I also had a yellow squash that I sliced up and added to the mix.
Then, just to really mess with the recipe, I also sprinkled on a dash of yellow curry powder before I topped off the mix with the crunchy chips and cheese. This gave it a nice, just slightly exotic flavor. I love it when a dish can straddle worlds like this. Maybe in your version you want to add some frozen Quincy corn. Or maybe you have enough pea shoots coming up that you can add the flavorful little greens to the casserole.
As with many of the dishes we crate here on Cooking Local, it is all about having fun with food. Use whatever ingredients you have on hand, and I am sure you will come up with something great. How about making an asparagus and parmesan puree to go over the top? Or we could make a delicious spicy ranchero salsa to pour over the top. Of course, this veggie casserole is going to be perfectlt tasty just as-is.
I’m going to serve mine with some baby greens tossed in a balsamic dressing. If I’m feeding a meat fanatical crowd, I will also bake up some simple chicken breasts with a dry herb rub. This will go great with the casserole. But try serving Alyssa’s dish all on its own; it is almost sure to satisfy.
So now it is your turn: what are you cooking in your kitchen? What is the recipe you just had to get your mom to give you? Please send all questions and comments to my email, isaac@kohoradio.com. Cooking Local in the KOHO Kitchen, I’m Isaac Kaplan-Woolner.

 

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