Cheesy Vegan Cauliflower Bake

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  • 1lbs Cauliflower Florets
  • 2 Tbsp Olive Oil
  • ½ Tsp Sea Salt
  • ½ Tsp Ground Black Pepper
  • 6 Tbsp Vegan Butter
  • 6 Tbsp All Purpose Flour
  • 3 cups Plant Based Milk
  • ½ Cup Vegan Breadcrumbs
  1. Add cauliflower florets to a mixing bowl along with the olive oil, sea salt and black pepper.  Toss the cauliflower florets so that they are lightly coated in the oil and spices.
  2. Transfer to a parchment lined tray and bake in a preheated oven at 425°F for 20 minutes.
  3. Remove the cauliflower from the oven and then turn the oven down to 400°F.
  4. Add the vegan butter to a saucepan on medium heat and when melted, add in the all purpose flour.
  5. Fry the flour in the vegan butter until the rawness of the flour is cooked off. This should be 1-2 minutes or when the smell of the flour has disappeared.
  6. Add the milk slowly to the pan, whisking continuously to dissolve any lumps.
  7. Once all the milk is incorporated, bring to the boil whisking constantly for a few minutes, until the sauce has thickened noticeably.
  8. Remove the pan from the heat, add nutritional yeast, dijon mustard, onion powder, garlic powder and salt. Whisk in thoroughly. 
  9. Place the roasted cauliflower into a mixing bowl, pour over the sauce and mix the cauliflower gently in the sauce, to cover completely.  
  10. Transfer the cauliflower mix, to a baking dish large enough to hold the mixture with at least 1/2 inch of room left at the top.
  11. Level the mixture, spread the breadcrumbs evenly over the top, then drizzle with olive oil.
  12. Bake in the oven uncovered at 400°F for 25 minutes.

Roasted Eggplant Dip

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IMG_12291 Medium Eggplant, peeled and cut into 1″ cubes
2 Red Bell Peppers, seeded and cut into 1″ pieces
1 Red Onion, peeled and cut into 1″ pieces
2 Cloves Garlic, minced
1 Tbsp Fresh thyme, chopped
3 Tbsp Olive oil
Salt and freshly ground black pepper
1 Tbsp Tomato Paste
1 Tbsp Lemon Juice
1 Tbsp Red Wine Vinegar
1 Tsp Sugar
1/4 Tsp Crushed Red Pepper Flakes

1. Preheat the oven to 400 degrees.
2. In a large bowl, combine eggplant, red bell pepper, onion, garlic, and thyme.
3. Drizzle with olive oil, 1 teaspoon salt and 1/2 teaspoon pepper, then toss to combine.
4. Spread on a baking sheet and bake until the vegetables are soft and lightly browned; about 45 minutes, stirring halfway through.
5. Let cool for a few minutes, then transfer to a food processor and add tomato paste.
6. Pulse until blended, 3 or 4 times, then transfer to a bowl and stir in lemon juice, red wine vinegar, sugar, and red pepper flakes.
7. Season to taste with salt and pepper.

Egg Drop Soup – Takeaway Style

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IMG_0717

4 Cups Chicken Broth
0.25 Tsp Ground Ginger
2 Tbsp Chives, chopped
0.25 Tsp Salt
1.5 Tblsp Cornstarch
2 Eggs
1 Egg Yolk
1 Tsp MSG

 

 

 

1. Pour 3 cups of the chicken broth into a large saucepan. Stir the salt, ginger, MSG and chives into the saucepan, then bring to a rolling boil.
2. In a small bowl, stir together the remaining 1 cup of chicken broth and cornstarch until smooth.
3. In a small bowl, whisk the eggs and egg yolk together using a fork, then drizzle the egg, a little at a time, from the fork into the boiling broth mixture.
4. Once all the egg has been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.