Vegetarian Meals We Actually Eat x Cream of Mushroom Soup

 

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I've talked at length on this blog about vegetarianism, and challenging the frequent presumption that my being thin and vegetarian diet equate a greater interest or experience in being 'healthy'. I think it's important to be realistic - my vegetarianism is far from elitist. I don't spend hours soaking cashews or gracing farmers markets for the finest organic produce. To be honest, you'll find me instead breezing down aisles of the grocery store, absent-mindedly loading up my basket with cream of mushroom soup.

Indeed, there are two recipes in heavy rotation in my household that heavily rely on ye olde can of Campbell's Cream of Mushroom Soup. For me, these recipes are easy, comforting, filling, and vegetarian. They're not all that healthy, and not all vegetarian meals have to be healthy. Sometimes its about what is convenient and cheap, and that is definitely what I'm going for with these two recipes.

Cream of Mushroom soup is thoroughly reviled. Even Emily Gilmore in Gilmore Girls mentions her distaste for it (see Season 3, Ep 18 OR try the hated recipe here, not veg). Elsewhere, Meghan Daum comes to the rescue of Cream of Mushroom soup in her essay "On Not Being a Foodie," from her book Unspeakable: And Other Subjects of Discussion. I think it's fair to say I'm in Daum's camp.

When I was served a casserole made from ingredients I can only recall now as something approximating elbow macaroni, cream-of-mushroom soup, and Lipton onion soup mix, two things occurred to me, both revelatory [...] the second was that this casserole as one of the best things I'd ever tasted. I loved it.

-Meghan Daum


The first recipe of infamy is Schwarties Hash Browns, recipe here. I make mine without Parmesan cheese or with vegetarian Parmesan cheese, often serving with canned or steamed green beans. Sometimes with roasted broccoli or some other such side (roasted beets and carrots is also very nice).This is comfort food for me.



Little known fact - the only thing I really ate on my wedding day was Schwarties. I made it the night before for for myself, my maid of honour, makeup artist, and sister-in-law to snack on in between festivities. I knew we had a very full day, and that we would have no time to stop and eat a full meal - we needed something that could line our stomachs for the heavy drinking to come (we had an open bar at our wedding because we love to party). I threw it in the oven in the morning, re-heated myself a portion around 3:00 and that was it! I was too euphoric for anything other than tea and whiskey the rest of the day and night.

The second recipe I love based on Cream of Mushroom soup is a Broccoli, Chicken, Cauliflower Casserole. I make mine without the chicken obviously, and just add extra broccoli and cauliflower. Sometimes I add some halved mushrooms to the casserole which is nice. I serve this with rice. I tried to find a recipe online that seemed close to the one I use regularly but no dice, here's the one I use:

(Chicken,) Broccoli and Cauliflower Casserole

Head of broccoli cut up

Head of cauliflower cit up

(If you eat meat, add some chicken I guess. If you are veg, you an try fake chicken bits but honestly this is best just with veggies imo)

2 cans cream of mushroom soup

1 tsp curry powder

3/4 cup mayo

1 tablespoon lemon juice

3/4 cup grated cheddar cheese 


1. Place cut up veggie in a 9x13 dish, cover with chicken (fake or real, or some halved mushroms)

2. Mix soup, curry, mayo, and lemon juice and spread over the veggies

3. Top with grated cheese

4. Bake at 350F for 45-60 minutes


TIPS

  • Use a heaping teaspoon of curry.
  • I often parboil the veggies - give them a 5 min boil, drain, then chuck them in the oven with the soup mixture for faster cooking.
  • I use regular ol' orange cheddar cheese


To be clear, I would never serve the latter casserole to guests, the Schwarties tho absolutely, as a side. More than anything, these are delicious, cozy recipes and I'm not sorry for it at all.


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