Mr Pescador
is a “meat and potatoes” kind of guy.
Love her or hate her, Rachael Ray (in my opinion) has mastered
comforting, home-style recipes that appeal to the Standard American Diet. So I’ve started veganizing her recipes to
make healthier foods that still have the flavors Mr Pescador is used to. When I first made this recipe, I followed her
directions exactly and I wasn’t crazy about the bread slices on the bottom of
the casserole – completely mushy and gross.
I’ve since modified her recipe to make it more of a crostini-style recipe,
which is more to my taste. If you
prefer, you can follow her original recipe.
Vegan
Mushroom & Spinach Bread-zagna
Original
Rachael Ray recipe here
2 c
unsweetened plain non-dairy milk (I used rice)
¼ c
nutritional yeast
¼ tsp garlic
powder
¼ tsp onion
powder
6 slices
peasant-style bread, cut into 1” thick slices
¼ c olive
oil
8 oz cremini
(baby bella) mushrooms, chopped
4 c spinach leaves, chiffonaded
¼ c
shallots, minced
2 cloves
garlic, minced
¼ tsp dried
ground thyme
¼ c dry
white wine
Preheat oven
to 350F.
In a bowl,
combine milk, nutritional yeast, garlic powder and onion powder. Whisk until well combined. Soak bread slices, put in greased casserole
dish, and bake in the oven for 30-45 min (until bread is golden and crispy).
Meanwhile, heat
olive oil over medium-high heat in a skillet.
Brown the mushrooms until tender and dark. Add shallots and garlic, and cook until
softened. Deglaze the pan with the wine,
add the thyme, and cook until wine reduces and becomes thick.
To serve,
scoop mushroom-spinach mix over top of the bread.