Eat Your Vegetables ... And Then Some

It's interesting being a vegetarian. Some people think that means I eat chicken and turkey, but not beef or pork. They think I might eat red meat if it's organic. Others think I'm vegan, meaning I don't eat dairy or eggs. And still others believe I subsist on pasta and broccoli every day. 

Once my husband I went to a banquet where we had requested vegetarian. While others were eating big steaks with baked potatoes and asparagus, we were served steamed broccoli and a big chunk of Jello. I needn't tell you what happened to the Jello after being alongside the hot broccoli for a few minutes. We never knew whether we were being punished for being so bold as to ask for a non-meat dinner or the cook simply had a ridiculous idea of what vegetarians eat. You know the most interesting part of what we were served? Jello is made from the bones, skins and hides of cows and pigs. 

In a future post, I'll write more about my decision to become a vegetarian 11 years ago. But for now, I'm going to share my favorite dish to take to a luncheon or potluck, for vegetarians and meat eaters, as well. I adapted the recipe from Casa de los Ninos restaurant in Sacramento, one of my top 10 favorite restaurants.

This casserole, which I call a bake because the word casserole has taken on a bad reputation (I can't imagine why), is an easy dish to make and I guarantee there won't be any left at the end of the meal. There is one ingredient that you must be careful about -- the marinated artichoke hearts. Stay away from Cara Mia brand and other cheapies. Select any of the Italian brands (or even Reese) because they don't slip in those obnoxious, tough leaves that are impossible to chew. 

It's a foolproof recipe and one vegetarians will appreciate because it shows you put some thought and work into making something other than another pasta or rice combo. 

My Artichoke-Spinach Bake

3 jars (about 7 ounces each) marinated artichoke hearts, drained (be sure any leaves are soft)

2 packages (about 16 ounces each) frozen chopped spinach, thawed, then drained by squeezing out liquid

2 packages (8 ounces each) real cream cheese, softened (don't use whipped)

5 tablespoons butter, at room temperature

3/4 cup milk

1/2 cup shredded fresh Parmesan cheese

1/2 cup sliced almonds

Butter or Pam-spray a 9x13-inch baking pan (I use glass). Spread drained artichoke hearts on bottom of pan, then place drained spinach over artichoke hearts.

With electric mixer, beat cream cheese, butter and milk until creamy and smooth. Spread the mixture over spinach. Sprinkle Parmesan over cream cheese mixture, then top with sliced almonds. Cover and refrigerate overnight or up to 24 hours. 

Next day, remove the foil or plastic wrap covering the casserole. Bake it in a preheated 350-degree oven for 1 hour. Remove dish from oven and serve. Makes 12 good-sized servings.