Vegan Mustard/Dill Cauliflower Casserole Experiment

I tried to scour the internet for cauliflower recipes, but most of them depend on ingredients I don’t have. My fridge is barren right now, and I don’t have any cheese, milk, or vegetable broth, but I felt like cauliflower and I felt like experimenting.  Here goes.

Vegan Mustard/Dill Cauliflower Casserole

Sauce:

Make this while preheating the oven at 350 degrees and while thawing the frozen cauliflower.

1/2 cup water, heat until boiling in pan

once boiling, mix in 1/2 cup of nutritional yeast. heat mixture until it starts to thicken.

once thickened, remove from heat (it will thicken more) and add:

1/4 tsp Dill Weed

1 tbsp dijon mustard (I used Annie’s)

1/2 tsp vegan Worcestershire sauce

black pepper, to taste

Casserole:

Mix the following in a 9×9 casserole dish:

DON’T FORGET TO LIGHTLY GREASE THE DISH, like I always do.

1 package of frozen cauliflower, thawed

1 can of Cannelloni beans

Mustard/Dill/ “cheese” sauce from above

Top with a layer of Italian breadcrumbs, and put in the oven for approximately 15 minutes.

The Verdict:

Sorry to share a recipe that is not utterly fantasmic with you, but that’s just it. I’m honest and this recipe is definitely good, especially for being something as unique as a vegan mustard dill cauliflower casserole, but it is not stellar. That being said, it is something I’d definitely make again if I was craving these flavors and it something that is worth a try at least once (especially if you are a nutritional yeast fan – I’m actually not). It is one of the only vegan cauliflower casseroles of its kind that I’ve come across, and probably my first “from scratch” creation ever.  It would probably help a LOT if your cauliflower better quality (mine was past the date, frozen, and yellow-tan ish… I really hope that was freezer burn and not spoilage). I typed this up as I was eating it, and I must say, it does actually grow on you. And if you’re not a huge mustard fan, you’ll probably still like it, because the mustard is more subtle.  So if your fridge is void of dairy products, you don’t even have vegetable broth, and you really don’t feel like eating any pasta or rice, then this is a good, very basic alternative!

Pros: this recipe is really filling, due to the beans and the nutritional yeast. I’d say if you are using this as a side dish, it makes around 5 portions. If you’re using it as a full meal, it makes around 2 or 3, depending on how hungry you are. (I eat like a ravenous beast and got 2).

Hot or cold?: It was intended to be eaten hot, but tastes great room temperature too!

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the best and EASIEST vegan chocolate cake ever

I decided to start my first recipe post off with a bang.  This cake was my first venture into the surprisingly vast world of vegan baking, and it’s still the one I turn to the most because the ingredients are things I pretty much always have on hand, and if you bake then you likely do too.

THIS CAKE IS…
    ...literally one of the most simple things you will ever bake
    …delicious
    …vegan
    … healthier than many other cakes because it doesn’t contain butter or eggs
… more natural than some vegan recipes, because it doesn’t call for artificial substitutes for eggs/butter

This doesn’t take many more skills than a box mix cake does, except it’s made from scratch!  Simple, light in texture but rich in flavor, and the best part is no one will ever guess it’s vegan.

VEGAN CHOCOLATE CAKE:

Pan: 8 inch round or square cake pan

Ingredients:
1.5 cups unbleached white flour  (King Arthur is a good brand.  I have also substituted the same amount of whole wheat flour and it still works fine and doesn’t taste any different!)
1/3 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sugar (I ALWAYS use Sugar in the Raw, and recommend that you do too.  Turbinado sugar is closer to what sugar actually is – the white stuff is far too processed and refined, and I’ve always used turbinado and have had no problems.)
1/2 cup vegetable oil
1 cup cold water or chilled brewed coffee (good either way, but the flavor is richer if you go the coffee route)
2 tsp pure organic vanilla extract
2 tbsp cider vinegar

Directions:

1) Preheat oven to 375. Oil the baking pan.

2) In a medium bowl, sift together the flour, cocoa, baking soda, salt, and sugar.

3) In another bowl, combine the oil, water or coffee, and vanilla.

4) Pour liquid ingredients into dry ingredients bowl and mix until well-blended and smooth.

5) Add the vinegar and stir briefly; the baking soda will begin to react with the vinegar right away, leaving pale swirls in the batter. Without wasting any time, pour the batter into the prepared baking pan.

6) Bake for 25 to 30 minutes.

Also, as you’ve probably noticed, I’m a science person.  Saying 1.5 or even 1.25 is much cleaner than saying 1 1/2, and that convention will likely hold true for everything I post.