Cheesy Vegan Cauliflower Bake

Tags

Food, Recipes, Vegetarian, Vegan

• 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.

Egg Drop Soup – Takeaway Style

Tags

Chinese, Eggdrop, Eggs, Fast Food, Food, Recipies, Soup, Takeaway Food

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.

Poor Man’s Paella

Tags

Chicken, Chorizo, Food, Paella, Recipies, Rice, Seafood, Spainish Food

4oz Chorizo, casings removed and crumbled
1 Small Onion, thinly sliced
1 Clove Garlic, thinly sliced
1/2 Cup Diced Tomatoes
1 Cup Arborio Rice
Pinch of Saffron, dissolved in 2 Tblsp Water
1.5 Cups Water
Salt & Pepper
1 Tbsp Olive Oil
8oz Cooked Chicken
8oz Mixed Seafood (thawed if frozen)
2 Tblsp chopped flat-leaf Parsley
1 Scallion, thinly sliced

1. In a 10-inch skillet, cook the Chorizo over a medium heat, breaking it up with a spoon, until some of the fat is rendered and the Chorizo is browned – approx 4 minutes.
2. Add the Onion and Garlic and cook over low heat, stirring, until softened and just beginning to brown – approx 8 minutes.
3. Stir in the Tomatoes, Rice, Saffron with its liquid and the 1.5 cups of Water. Season with salt and pepper and bring to a boil, then cover and simmer over a low heat, without stirring, until the rice is al dente and the liquid is absorbed – approx 15 minutes.
4. Stir the cooked chicken and the seafood mix into the rice. Cover and cook on a medium heat for 5-10 minutes, until the paella is just heated through and the seafood is cooked.
5. Garnish with the Parsley and Scallion, drizzle with the Olive Oil and serve.