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.

Lamb Rogan Josh

Tags

Curry, Food, Indian, Lamb, Recipes, Rogan Josh

1/4 Cup Oil
2.5lbs Lamb Shoulder, cut into 1″ pieces
Kosher Salt
2 Large Onions, thinly sliced
2 Tblsp Ginger, minced
2 Garlic Cloves, minced
1.5 Tblsp Madras Curry Powder
1 Tsp Turmeric
1/2 Tsp Cayenne Pepper
2 Bay Leaves
14oz tomato puree
1 Cup Plain Greek Yogurt
2 Cups Water
1 Tsp Garam Masala
Basmati rice, Cilantro leaves and naan, for serving

1. In a large dutch oven or heavy bottomed pot, heat the oil over a high heat.
2. Season the lamb with salt and cook, turning once, until the lamb is browned – approximately 12 minutes.
3. Transfer the lamb with a slotted spoon to a plate.
4. Add the onions to the pot and cook over moderate heat until lightly browned.
5. Add the ginger, garlic, curry, turmeric, cayenne and bay leaves and cook for 2 minutes.
6. Add the tomato, yogurt and water, season with salt, then mix thoroughly and bring to a boil.
7. Return the lamb and any juices to the pot. Cover partially and simmer over a low heat for approximately 1 hour, until the lamb is very tender.
8. Stir in the garam masala and cook for 5 minutes.
9. Discard the bay leaves.

Serve with rice and naan and garnish with cilantro.

Posole Rojo

Tags

Food, Hominy, Mexican, Pork, Posole, Pozole, Recipes, Soup

4oz of Guajillo and Ancho, chili pods
Salt
Pepper
1 6lb 12oz Can of White Hominy, drained and rinsed
3lbs of Pork Shoulder, cut into 1-1.5″ pieces
8 Cloves of Garlic, 4 chopped and 4 whole
3 Bay Leaves
1 Tsp of Cumin
2 Tbsp of Oregano
2 Tblsp of Olive Oil

Garnishes:
0.5 of a Small Cabbage, thinly sliced
1 bunch of Cilantro, chopped
0.5 White Onion, chopped
2 Avocados, chopped
4 Limes, quartered
A bunch of red radishes, sliced thin