Veggie Cassoulet

6 May

Serves 6-8

Veggie Cassoulet

Casserole made quite a few debuts at your childhood dinner table. Yes, the staple meal became a familiar friend and foe, especially when you felt like being a picky eater.  You thought you had everyone fooled, right?  Not Mom.  Soldiering on, she knew how to suit your taste buds so you had a warm, nutritious meal in your belly.  Now that those taste buds are a bit more refined (read: you’re not a crabby 2nd grader) how about trying this French-style casserole, Veggie Cassoulet.  And yes, it’s cassoulet because your vocabulary has become quite refined itself.  Bon appetít!


For the cassoulet                                For the toasts

1 Tbsp. olive oil                                         Whole wheat ciabatta

1 medium onion, sliced                          1 Tbsp. olive oil

1 clove garlic                                              Pinch of sea salt

1 organic red bell pepper, sliced            Cracked pepper

2 Cups cremini mushrooms, sliced

¼ C. dry red wine

3 Cups spinach

1, 14 oz. can canellini beans, rinsed

1 tsp. red pepper flakes

Sea salt & cracked pepper


Preheat the oven to 425. 

Heat olive oil in a large pan on medium heat. Sauté onions and garlic until onions soften, about three minutes.  Add bell pepper and continue to sauté for another two minutes.  Sweat in mushrooms.  Deglaze pan with red wine and simmer until fully reduced.   Gently stir in spinach, beans and red pepper flakes.  Season with salt and pepper.

To prepare toasts, place remaining olive oil, salt & pepper in a small bowl.  Half the loaf and cut into two-inch-wide pieces.  Brush on olive oil and place in oven for 10 minutes.  Serve topped with cassoulet.

Just you and your honey for a romantic evening?  Quarter the recipe.

FOOD THAT LOVES YOU, TOO: The spinach and beans in this lean, vitamin-rich dish are great for your hair and scalp.  Prevent breakage and promote growth by indulging in  lean proteins and iron.

Printer-friendly file: Veggie_Cassoulet


3 Responses to “Veggie Cassoulet”

  1. kelsib13 May 6, 2011 at 11:18 am #

    That looks amazing! I love having meatless options. 🙂

  2. foodiloveyou May 7, 2011 at 9:21 am #

    Just wait until you taste it. AMAZING if I do say so myself! I can’t wait to try the sweet potato has you adapted to suit your taste buds. Looks delish!


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