Before I get today's food porn, I need to announce the winner of the Eat Vegan on $4 a Day giveaway! Congrats to Kim from Vegan Conversion Challenge! And thanks to all else who participated.
And now ... on to the ramen. Who says everybody's favorite curly, fried noodle has to be flavored with those little silver packets? I mean, those are delicious and all. But sometimes a girl needs some variety in her life. In Ramen to the Rescue, which I reviewed here a few weeks back, there are all kinds of non-traditional uses for ramen. Case in point — Kale Cheddar Noodle Casserole:
Wh-wh-what?! That's all my favorite foods – kale, Daiya, and ramen — wrapped up into one cute little lasagna-esque square. The only fave foods missing are French fries and popcorn, but that would be gross.
The recipe wasn't vegan since Ramen to the Rescue isn't a vegan (or even vegetarian) cookbook. But it was easily veganized since this dish was already meatless. I used Daiya Cheddar for the cup of cheese in the recipe, and it melted perfectly in the oven. I also subbed out coconut milk (the drinking kind) for dairy milk and Earth Balance for the butter.
Oh, and I forgot to mention the cooked, baked ramen and kale casserole is topped with chopped, uncooked ramen mixed with vegan butter, salt, and garlic powder. I can think of no better thing to top ramen with than more ramen. Yep, that's pretty much my fantasy meal. But it was totally real.