Kale, leek, mushroom pudding

October 5, 2009 at 11:59 am (Cruciferous rich, Dark leafy greens, My brain, Necessarily nonvegan, unrated)


This morning I got up and decided to use up some of the odds and ends left in the fridge/freezer.  I started by roasting a bunch of parsnips, carrots, and a little bit of leftover cauliflower.  While the vegetables were roasting in the oven, I used the rest of the leftover vegetables to make a creamy kale, leek, and mushroom pudding.  I didn’t measure anything, so all the amounts below are approximate.

  • leeks, white and light green parts sliced (~4 cups)
  • ~ 1 Tbs. butter
  • mushrooms, chopped small (~2 cups)
  • kale, finely chopped (I used a 450g box of frozen kale)
  • dried oregano (1/2? tsp.)
  • ground fennel seed (1/4? tsp.)
  • salt and fresh ground pepper
  • soy sauce (~1 Tbs.)
  • 1 Tbs. nutritional yeast
  • 2 tsp. arrowroot
  • lowfat milk (~1.25 cups)
  • 2 eggs
  • 2 Tbs. light cream cheese
  • ~1/2 cup fresh basil leaves
  • 4 large cloves garlic
  • 4.25 ounces cheese (I used a mix of parmigiana-reggiano and manchego)
  1. In a 3-quart casserole pan warm the butter over medium heat.  Add the leeks and saute until lightly browned.  Add the mushrooms and cook until the liquid is mostly gone.  Add the frozen kale, cover, and cook until the kale is defrosted.  Add some dried oregano and dried fennel, salt and pepper, the nutritional yeast, and some soy sauce.  Stir to mix.
  2. Mix the arrowroot in 1 Tbs. of water.  Make a well in the center of the vegetables, and add the arrowroot mixture.  Cook for a minute or two, until it starts to bubble.  Off the heat.  Mix the two eggs with the milk and light cream cheese.  Beat well.  Add the egg mixture to the vegetables, and stir to mix.
  3. In a mini food processor place the cheese, the peeled garlic cloves, and the basil leaves.  Pulse a few times until everything is finely chopped and uniformly mixed.  Mix most of the cheese mixture into the vegetables, reserving a little to sprinkle on top.
  4. Bake uncovered in a 375 degree oven until the casserole is set and top is lightly browned, about 20 minutes.

My notes:

This casserole doesn’t have enough eggs or starchy vegetables in it to really set properly.  It’s not sliceable–more scoopable, which is why I called it a pudding rather than a casserole.  If I was going to serve this for company, I’d probably make individual puddings in my 1-cup ramekins.  The flavor was good, although I couldn’t specifically taste the basil, oregano, or fennel seed.  I guess I should have added more.  I think a little nutmeg or allspice would also have gone well with these flavors.  Surprisingly, no one vegetable really stood out flavor-wise.  Each added a distinctive texture however.  The mushroom pieces were  meaty and a tad rubbery.  The kale was slightly fibrous and chewy.  And the leeks were silky and a tad stringy.  The gestalt of the dish reminded me a little of the traditional Thanksgiving green bean casserole cooked in condensed mushroom soup–but in a good, comfort-food way rather than a cheap, overly-processed way.

Derek also liked the pudding–he said it tasted just like escargot.  I suspect it was the strong (almost raw) garlic flavor that he was responding to.

This recipe made approx. 2 quarts of pudding, so I would say 8 side-servings or 4 main dish servings.

Nutrition Facts
Serving Size: 1/8 recipe
Amount Per Serving
Calories 189
Total Fat 7.9g
Saturated Fat 4.7g
Trans Fat 0g
Cholesterol 66mg
Sodium 453mg
Carbohydrate 17.5g
Dietary Fiber 2.8g
Sugars 4.4g
Protein 12.6g
Vitamin A 197% Vitamin C 124%
Calcium    35% Iron 13%

Macro breakdown:  37% fat, 26% protein, 37% carbs.

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