Often, when I’m craving the comfort food of my childhood, I have a hard time finding a vegan recipe that sounds as good as the original. Which happened this weekend.
Costco had organic squash and zuchinni at a fantastic price this weekend so I knew I needed to find a yummy way to use that up. Squash casserole it was.
I pursued Pinterest but nothing struck me. I did a Google search – closer but nothing really.
So I decided to veganize the yummiest looking recipe I could find and see how it came out.
Sometimes it’s not always equal.
Butter for Earth Balance butter – no problem.
Cheddar for Vegan Gourmet Cheddar – no problem.
Egg for Ener-g Egg Replacer – no problem.
Milk for Unsweetend Vanilla Almond Milk – BIG PROBLEM.
Unfortunately that was all the milk that I had on hand and so I used it. As I expected it changed the flavor of the dish from savory to a hint of sweet. And it wasn’t a hint I was looking for. It’s not terrible but it’s not the comfort food of my past.
Lesson: milk matters. In the future I’m going to try to keep different milks on hand. I really like the packs that are shelf stable as it allows me to buy in bulk and keep different milks on hand.
Until then, there’s a whole lot of casserole to be eaten.