Just in time for fall comes Julie Hasson's ninth cookbook, Vegan Casseroles, filled with recipes that satisfy our hibernation-fueled need for rich, satisfying comfort food without the calories and cholesterol of traditional casseroles. Hasson (Vegan Pizza), who regularly contributes to Bon Appétit, Cooking Light, Vegetarian Times and FamilyFun, knew when she stopped eating animal products that "giving up shepherd's pie, eggplant parm, and cheesy rice casserole was not an option" so she tackled the challenge of creating healthy versions of her favorite dishes.
Hasson's vegan casseroles are easily assembled from whole, unprocessed foods without any trans fats or animal products. She encourages experimentation by including a selection of sauces to be paired with favorite veggies, pasta or grains; Hasson believes sauces are the key to great taste and texture since they bind all ingredients together. Beyond standards like macaroni and cheese, potpie and quiche, Hasson includes global favorites, such as enchiladas, stuffed cabbage rolls and kugels. She also provides a list of pantry staples--seasonings, thickeners, sweeteners, proteins, baking aids--with a brief description of each and recommended brands when appropriate (she is a fan of Bob's Red Mill in particular), as well as gluten-free alternatives.
The "more" of the subtitle includes appetizers (Loaded Nacho Fries, mushroom-and-caramelized-onion pate) and casserole-style desserts (a baked coconut pudding, cranberry-apple crisp, cinnamon-sugar cheesecake). Her ideas for casserole toppings, such as crushed rice cakes or toasted waffle crumbs, provide a new take on old favorites. Vegan Casseroles ably reinvents cozy, cherished classics, providing indulgent flavors without sacrificing health. --Kristen Galles from Book Club Classics