Baked Cauliflower

For Bechamel Sauce:
1/4 cup Oil
1/2 cup Flour
3 cups Soy Milk
1 tsp Garlic, Onion Powder
1/4 cup Nutritional Yeast
1 tsp Salt

1 large Cauliflower or 1 small Cauliflower and Broccoli Crown

No Stick Cooking Oil Spray
Bread Crumbs

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Wash and trim the Cauliflower.
Steam shortly and set aside.

Fancy version Bechamel Sauce:

Heat the Oil and stir in flour just like making roux. Mix till golden color.
Whisk in the wormed milk slowly.
Cook for about a minute or two.
Turn the heat off and whisk in the Nutritional Yeast and the Garlic and Onion powder.

Easy version Bechamel Sauce:
Just whisk flour and milk together with the Garlic and Onion Powder and the Nutritional Yeast and Pour over the Cauliflower laid out nicely in the baking dish as described bellow.
Bake about 45- 50 minutes.

Spray your baking dish (10 x 10 inch is good) with the no stick oil and sprinkle with the bread crumbs to prevent sticking.

Place nicely the split cauliflower crowns (and the broccoli if you using) on the bottom.
Scoop over the Bechamel sauce with spatula and spread evenly.
You can sprinkle some bread crumbs on top and place to teaspoons of veggie butter.
Bake for about 35 - 45 minutes to golden brown. You can check the sauce with tooth pick. If it comes out dry it's done.

White Bean Chili #2

Thanksgiving Menu 2011

MENU

• Tofurky

• Mushroom Gravy

• Greek Salad with Tofu Crumbles

• Roasted Garlic Mashed Potatoes

• Red Cabbage

• Green Bean Casserole

• Cornbread Dressing

• Butternut squash soup

Tofu Broccoli Patties

Butterbean Mushroom Salad Updated

New Picture and updates to the taste check:
http://urbanveggie.blogspot.com/2009/08/butter-bean-mushroom-salad.html

Orange & Ginger Cupcakes

Cupcakes:
2 c all purpose flour
2/3 c sugar
1 tbsp baking powder (aluminum free)
1 tsp flax seed meal (golden)
1/2 tsp Ginger powder

1/2 c veg Margarine (smart balance or such)
1 c Soy or non-dairy milk
1/4 c oil
1/2 Orange - juiced
1/2 Lemon - juiced
1 inch Ginger root pressed in garlic press - use pulp and juice

Icing:
1/4 c Margarine
4-6 c Powdered Sugar
2 tbsp Orange Juice
1/2 tsp Orange zest
1/2 inch Ginger root juiced in Garlic press


Mix All dry ingredients in a large bowl. Mix all liquids and add into the bowl. Mix well. Line your cupcake pan with cute paper liners and bake for about 15 min on 350F. Check with tooth pick if dry in the middle.
Makes 16 large cupcakes.

Whip all the icing items together and let the cupcakes cool well before dressing up.
Enjoy!

Thanksgiving Menu 2010

This year we tried new dishes for our vegan Thanksgiving menu. Hope you enjoy the inspiration. I will post the individual recipes so don't forget to check back soon. I think this would also make great menu for any other winter holiday. Enjoy

Appetizer:
Mushroom pate with crackers

Soup:
Cauliflower bisque

Salad:
Kale with Cranberries and toasted Almonds

Main Menu:
Stuffed Hazelnut Cranberry Roast by www.fieldroast.com
Tofurky by Turtle Islands Food Inc. www.tofurky.com

Sides:
Roasted Brussels Sprouts with Almonds
Oven Roasted Rosemary Potatoes (Mix Sweet & Regular)
Cornbread dressing
Mushroom Gravy

Desserts:
Vegan Carrot Cake
Pecan & Pumpkin Pie