We’re on day three of enjoying this cheesy spinach casserole that I adapted from my beast of a cookbook, Passionate Vegetarian. It’s been great paired with pork loin that I cooked in the slow cooker with a marinade of soy sauce, Worcestershire sauce, honey, mustard, onion flakes, and garlic powder.
The texture of this casserole is so pleasant. I subbed an all-purpose gluten-free flour for what’s necessary in our household, and it cooked up just wonderfully! Just look at those layers of cheesy spinach. Yum.
I’m looking forward to incorporating it onto a sandwich and into my breakfast. *lightbulb* A breakfast sandwich! I’ll have to try that on a day when I’m not eating this any veggie breakfast casserole. I mean, how great is it to get the day started already with a serving of vegetables under your belt?! Paired with a cup of coffee, you’re ready to show your day who’s boss.
This week, our home has been fighting off colds and germs, so a veggie-loaded menu was a great coincidence. While we always have a vegetable in our house, I’ve been wanting to ramp it up lately. Maybe because I just came back from a weeklong vacation in Wisconsin, where I was surrounded by other health-minded dietitians and inspiring cuisine. On the night I wanted French fries, the restaurant we went to didn’t even serve them (shocker!), and most restaurant menus rounded out the options with tofu and other vegetarian-friendly options. I’m not a vegetarian, but I sure can appreciate a wider selection and a focus on plant-based foods!
Our babyled weaning-trained toddler is also enjoying this dish. Pulled from the refrigerator and cubed, it’s perfect for his little fingers to pick up. Plus, it’s cheesy, so no doubt he loves it! I’m trying to expose him to as many flavors that I can before he’s two, since this is the prime time to develop his palate. Any suggestions for what I should try next? I would love to hear your ideas! Leave a comment below!