Baked Mac & Cauliflower Cheese

Real homemade mac & cheese is a weakness of mine but I never make it myself. I think it’s hard to think about all that cheese and creaminess without starting to feel myself bloating. I’ve realized that pureed cauliflower is incredibly creamy so the idea came to use that as the base for a cheese sauce. So I made baked mac & cheese healthy style including vegetables. I used quinoa pasta to add protein in the dish. The kids off course loved it but they love everything creamy and with cheese.

½ pound elbow macaroni, cooked

2/3 cup frozen sweet peas

1 small cauliflower head, cut diced

1 tbsp. olive oil mixed with 1 tbsp. white spelt flour or all-purpose flour

1 cup almond milk

¼ cup nutritional yeast

Salt & pepper to taste

½ cup grated cheese (I used mozzarella style rice cheese)

½ cup bread panko bread crumbs

2 tsp. melted butter

Preheat oven to F350

Mix oil and flour until it’s a paste in a small saucepan and whisk in the milk.  Bring to a boil while whisking. Cook for a few minutes until sauce thicken slightly. Add nutritional yeast, salt, pepper and cauliflower. Puree in a food processor or blender. Toss pasta and peas with sauce and pour into a baking dish. Toss breadcrumbs with melted butter and sprinkle on top of pasta. Bake covered for 20-30 minutes, until dish is hot all the way through. 

Orzo casserole

Another gorgeous day so we took a 6 mil bike ride along the water at Mission Bay. I had prepared lunch before we left so it was all ready to just bake for 20 minutes when we got home. I made a casserole with orzo, vegetables and beans. which satisfied this hungry crowed after our work out.

1 tbs canola oil

1/4 cup yellow onion, diced

1/2 cup celeriac, peeled and diced

2 carrots, peeled and diced

1 cup broccoli, chopped

1/2 cup vegetable stock

1 tbs Bragg's liquid aminos or tamari

1/2 strained tomatoes

1 tbs tomato puree

1 tsp garlic salt

1 tsp ground chili

1 tsp Herbs Provencal

Salt & pepper to taste

1/4 cup cream ( I used mimic cream)

1/4 cup cream cheese ( I used tofutti's cream cheese)

2/3 cup cooked chickpeas

1/2 cup orzo

3/4 cup grated cheese ( I used rice cheese)

Preheat oven to F400.
Heat oil in a saucepan on medium heat and sauté onion until glossy not brown. Add and cook celeriac, carrots for a couple of minutes. Add stock, liquid aminos, tomatoes, tomato puree, garlic salt and chili and bring to a boil. reduce to a simmer for 5 minutes. Add broccoli and cook another 4 minutes. If needed, add salt & pepper. Stir in the cream, cream cheese, chick peas and herbs provencal. Place orzo in the bottom of a baking dish. Pour the topping over in a even layer. bake for 15 minutes. Sprinkle cheese over and bake another 5-7 minutes, until cheese has melted.

Cheesy pasta casserole

This was a very popular casserole indeed with the family who all gobbled it down so fast. I got lucky.  I knew I was making something with pasta and I knew I wanted to use zucchini, everything else came about as I cooked and I came up with the idea to make a very healthy and my own version of mac and cheese. Pasta casserole are perfect dishes to "hide" lots of vegetables and my case it was zucchini which is not Bella's favorite vegetable.

 Cooked pasta for 4 people (I used whole wheat spelt)

1 tbs canola oil

2/3 cup corn

2 tbs white spelt flour or all purpose flour

2 tbs nutritional yeast

1 cup almond milk

2/3 cup grated zucchini

Herb salt

Black pepper to taste

Cheese

Panko bread crumbs

Preheat oven to F400.Heat oil on medium in a saucepan and sauté the corn for a a minute. Sprinkle flour over and blend, remove pan from heat and pour in milk little at the time and whisk until you're left with no lumps except the corn off course. Place on stove on medium heat and bring to a boil while stirring constantly for a few minutes. The sauce will thicken and you can add more milk if it seems too thick. Add nutritional yeast, herb salt and pepper and blend. Toss pasta and zucchini with the sauce. Place pasta in a baking dish Sprinkle breadcrumbs on top and then cheese. Bake for 10-15 minutes, until top is slightly browned. 

Pasta casserole

All yesterday afternoon Bella was with a friend and his family at Sea World so it was just us three. When Noah took a nap me and James were amazed how quit the house was and remembered that a year ago, before Noah was born, this was our life. We did however, get tons of things done in preparation for our trip to Sweden and preparing the house for our houseguests.

We're having a major storm here in San Diego so something warming and creamy sounded good for dinner and pasta casserole is what we had.

4 portions cooked pasta ( I used Quinoa pasta spirals)
1 tbs canola oil
1 large garlic clove, grated
1 cup mushrooms, sliced
1 tbs white spelt flour or use all-purpose flour
1 cup cream ( I used mimic cream
1 tbs Bragg's liquid amino's or tamari
1/2 sour cream ( I used tofutti's)
1/2 cup sundried tomatoes, soaked in hot water for 10 minutes. 
1 handful baby spinach
Black pepper and salt to taste
1 cup grated cheese (Pepper jack is great unless you're cooking for kids then a milder cheese is better)

Preheat oven to F400
Heat oil in a skillet on medium heat and cook garlic and mushrooms until golden. Sprinkle flour over and mix quickly. Pour cream and blend well until there are no more lumps. Bring to a boil and then reduce to simmer for 10 minutes. Add bragg's. sour cream, sundried tomatoes, spinach, salt and pepper and blend. Simmer for another minute or so. Toss pasta, sauce and cheese in a  casserole dish. Bake in oven for 15 minutes. Eat with a mixed salad for a complete meal.

Lime & honey seitan casserole

I was making a marinade with honey and lime yesterday for my seitan when I had a thought about making a sauce with these flavors instead. It was a success so I made it into a casserole with black beans and seitan.

1 tsp canola oil
Juice and grated peel from one lime
1 tbs honey
1 tsp ginger powder
All seasons salt to taste
1/4 cup plain cream cheese
 2/3 cup cup cream
1/2 cup Seitan
1/2 cup cooked black beans
Grated cheese (optional)
Cilantro, chopped

Preheat oven to F400. Combine oil, lime juice and peel, honey and ginger in a sauce pan and bring to a boil while stirring. Reduce to  simmer and add cream cheese and cream and let the cream cheese melt. Whisk while simmer for 1 minutes. Place seitan and beans in a casserole dish and pour sauce over. Sprinkle with cheese if desire. Bake for 15 minutes. Sprinkle cilantro over before serving. Serve with a side of sweet potatoes, rice, millet, barley or quinoa as well as steamed vegetables.

Cream of mushroom soup and green bean casserole

When I was a little girl and traveled with my mom by train to see my grandfather, we used to eat lunch in the restaurant on board the train. They served a cream of mushroom soup which I thought was heaven. I loved sitting there looking at the country side and cities passing by while sipping my soup. Yesterday I made a creamy mushroom soup and when I tasted it brought me back to that memory and it’s funny how food can do that.

I’m going to make this soup on Thanksgiving to use it for a green bean casserole. I will just lightly steam green, yellow and purple beans and place that in the bottom of a baking dish. Pour sauce over and sprinkle some slivered almonds. Bake for 15 minutes in F400. 

2 cups white mushrooms, sliced thin

2 canola oil

1 tbsp. spelt flour

1 cup milk ( I used plain almond milk)

2/3 cup cream (I used mimic unsweetened cream)

Bragg’s liquid amino’s or Tamari

Black pepper to taste

1 tbsp dried parsley

Heat 1 tbsp. of the oil in a frying pan and a single layer of mushrooms at the time, until browned. Remove from frying pan place into a sauce pan. Then repeat, add more oil and keep doing this until all mushrooms are browned. Sprinkle flour over mushrooms and then combine with milk until there are no more lumps. Bring t a boil on medium heat while stirring. Add cream and reduce to a simmer for 10 minutes on low heat. Add bragg’s, black pepper and parsley.

Coconut lentils

I have determined  that we kind of  obsessed with kombucha here. Amanda and I drink at least one a day so now I wonder if I should start making my own since they are so pricey. If someone has a kombucha recipe please do share!!!

I found a recipe for coconut lentils that sounded fun in Whole Food's "the whole deal" and gave it a try. I give it thumps up because both kids really liked it so I feel it's a perfect lentil dish for kids or anyone not so sure about lentils.

1 tbs coconut oil

1 yellow onion, chopped

1 tsp ground ginger ( I used fresh instead)

1/2 tsp turmeric

2 1/4 cups brown lentils

1 cup dates, pitted and chopped

2 tsp tamari or bragg's 

1/2 cup shredded coconut

In a large saucepan, heat oil over medium heat. Add onion and cook until soften and beginning to brown, about 8 minutes. Stir in ginger and turmeric and cook 1 minutes. Add 6 cups water, lentils and dates and bring to a boil. reduce heat to medium/low and simmer 30 minutes. Preheat oven to F350. Stir in tamari or bragg's and transfer lentils to a 2-quart baking dish or casserole. Cover and bake 30 minutes, then uncover, top with coconut and bake 15-20 minutes longer or until lentils are tender and coconut golden.

Quinoa and mushroom casserole

Today is International Vegan day so lets celebrate eating wonderful food everyday!!!

Oh boy there are a slow crew at home today. We're feeling the lack off sleep because we went to sleep later then usual.It's hard to get a five five year old to bed when she's been playing all evening. Noah went down for a nap already at 7 am. I'm heading to a yoga class later with the amazing Bahava Ram and I can't wait. Today is one of those days I really need some quit time for both body and mind so this class will be perfect for me. I already prepared lunch since I won't have time to cook it later and today it's a old favorite; quinoa and mushroom casserole.

1 cup quinoa, rinsed in hot water
1 tbs canola oil
6 shiitake mushrooms, stems removed and sliced
1/4 cup green onion, diced
1 cup broccoli, cut into smaller pieces
1/2 cup corn
1/2 cup black bean
2 cups warm vegetable broth
1/2 cup garlic 7 chive flavored cream cheese
1/2 cup red peppers, diced
Salt & pepper to taste


Preheat oven to F400
Heat oil in a pan on medium to low heat. sauté onion and mushrooms until slightly browned. Place quinoa in the bottom of baking dish. Add mushrooms, broccoli, corn, black beans, broth and cream cheese and combine very carefully. Bake for 20-30 minutes, until vegetables are soft and quinoa cooked. Add salt and pepper as needed and sprinkle red pepper over before serving

Quinoa casserole

What a day, I've been in and out all day, been driving here and there and finally teaching a yoga class in La Jolla. I hate being away from the kids and when I finally made it home I just had a few sacred moments with them. Tomorrow is a new day and I will be home all day with them, yay!

Because I knew my day would be crazy, I prepared lunch this morning. casseroles are perfect for this because the flavors will develop while sitting in the fridge. I made a casserole with quinoa and vegetables with a mustard sauce so it was wonderfully flavorful and just what I needed to keep me satisfied all afternoon. This dish is high in protein from the mushrooms and quinoa and it's a gluten free dish. For those reasons and the fact that quinoa is a super grain that is so nutritional makes it my favorite food to eat and to serve to my family.


1/2 cup dry quinoa cooked in 1 cup water and 1/2 bouillon cube
2 cup mixed root vegetables, peeled, diced and lightly steamed ( I used parsnip, carrots, potatoes and some broccoli)
1 tbs red jalapeño pepper, minced
1 tbs canola oil
1 cup shitake mushrooms, stems removed and sliced
2/3 cup cream ( I used mimic cream)
2 tbs dijon mustard
1 tsp brown agave nectar
Salt to taste

Preheat oven to F350
Place cooked quinoa in a baking dish. Heat oil on medium heat and sauté peppers and mushrooms until mushrooms are slightly browned. Arrange steamed vegetables on top of quinoa and then the mushrooms on top of that. Pour cream all over and bake for 15 minutes.

Provencal tofu casserole

We're having a heatwave here and me and Noah are so miserable because we can't go outside and we're getting a little cabin fever. On top of this Noah is teething and not his happy wonderful self. I try to take kids out for a walk in the morning and playing in the garden in the early evening so at least we get some fresh air.

Tonight me and James actually have a date and we're going to a spanish restaurant for dinner and kissie, kissie time:) I still had to cook dinner for nanny and kids and they had provencal tofu casserole served with purple beans and new potatoes.

1 package extra firm tofu, drained and sliced

Fresh lemon juice

1 1/2 cup cream ( I used mimic)

1 tbs dried french provencal herbs

Salt & pepper

1/2 cup orange or red bell pepper, diced

Preheat oven to F400

Arrange tofu sliced in a baking dish. Mix cream, provencal herbs,salt and pepper and pour over tofu. sprinkle bell pepper over. Bake for 15 minutes. Serve with potatoes, rice or other grains.

Vegetable and bean casserole

Because I had lots of vegetables and beans and was not feeling my best with my hip pain, I made a very simple casserole for Saturday night dinner. I guess it must have been really good because when Bella and daddy was waiting for test results and Children's hospital she started talking about it.

According to James she was talking about how good it was and was wondering what I would cook that night and perhaps I would make it again. Maybe it was just that good or maybe she was just feeling better and hungry, who knows hum.

3 cups various kinds of vegetables, but into bit

e size pieces ( I used carrots, cauliflower, asparagus and cabbage)

1 cup chick peas, cooked or canned

1/2 cup sour cream ( I used tofutti)

1/2 cup cream ( I used mimic)

1/2 can diced tomatoes

2 tbs mayo

2 tbs harissa paste

Salt & pepper to taste

1 cup grated cheese

1. Preheat oven to F400
2. Lightly steam vegetables and the place in a baking dish.
3. Pour chick peas over.
4. Mix in a small bowl sour cream, cream, diced tomatoes, mayo, harissa paste, salt and pepper. Pour over vegetables and beans to cover them.
5. Sprinkle cheese over.
6. Bake for 15 minutes.
7. Serve with rice, barley, millet or pasta.

The best vegetable casserole ever!!!!

Today has been a beautiful sunny day unfortunately poor Noah is struggling with some tummy problems and had a bad night and morning. I took him down to Mission Bay for a hike and enjoyed being outside and he enjoyed taking a nap in the fresh air. I was starved when we arrived home and made a casserole with different veggies. It was amazing but I did kicked myself a little for only making one portions because I so wanted seconds!!! The recipe below is for more than one:)

1 cup butternut squash, peeled and diced

1 cup cauliflower, cut into small pieaces

20 asparagus tips

2/3 cup grated cheese ( I used rice)

1 tbs canola oil

1 tsp yellow curry powder

1 cup cream ( I used Mimic cream)

2 tbs Bragg's liquid amino's or tamari

Black pepper to taste

Salt to taste

1/2 cup roasted and salted cashews

• Preheat oven to F400
• Place all vegetables in a baking dish.
• Sprinkle cheese all over in an even layer.
• Heat oil in a sauce pan on medium heat.
• Place curry powder in oil and sizzle for 1 minute.
• Add cream, bragg's or tamari, salt and pepper. Simmer for 1 minute.
• Pour over vegetables to cover them.
• Bake for 10-15 minutes or until vegetables are soft.
• Remove from oven and sprinkle nuts over.
• Enjoy with rice, barley or millet.

Seitan casserole with curry and mango

A creamy casserole with taste of mango and curry, could it be better? These are some of my favorite flavor combination sweet and spicy. Kids will love the sweetness and cream and you can add more curry after you remove their portion for an extra kick.

1 cup cream

1/2 cup sour cream

1/4 cup cream cheese

1/2 cup mango chutney

1 1/2 tsp yellow curry (more if you like it spicy)

1 tsp smoked paprika

1 tbs tamari or Bragg's liquid amino's

1 packaged seitan stripes

2/3 cup grated cheese

• Preheat oven for F400
• Blend all ingredieces except the seitan in a bowl.
• Place seitan in a baking dish.
• Pour sauce over cover seitan.
• Sprinkle cheese over in an even layer.
• Bake for abut 15 minutes.
• Enjoy with rice and vegetables.

Shepard's pie with indian flavors

Someone asked me where I get my inspiration for my blog. I think I live and breath cooking and food and when I go out to a restaurant or read recipes I like to figure out how to make dishes vegetarian and with my spin on things.

Tonight's dinner was inspired from an episode of Top Chef. I have to admit I never had Shepard's pie and I even lived in London for 2 years but my husband has and loved it so I thought I give it a try. My husband said it was one the best dishes ever and I got thumbs up from Bella. Now if it tasted anything like a Shepard's pie I will never know but it probably a healthier version of it with mashed rutabaga instead mashed potatoes and added vegetables such as broccoli and carrots. The indian flavor comes from Garam masala spice which can be found at Whole Foods.

Rutabaga mash:

3 cups rutabaga, peeled and cubed

3 tbs butter

1/4 cup cream ( I used mimic)

Place rutabaga in a pot and cover with water. Bring to a boil and cook until rutabaga is soft. Drain and place in a food processor with butter, cream, salt and pepper. Process until fluffy.

Gravy:

2 small yellow onion, diced

2 tbs canola oil

2 cup cream ( I used mimic)

Salt & Pepper to taste

Heat oil in a frying pan on medium heat and fry onions for 1 minute. Add cream, salt and pepper and simmer for 3 minutes.

For the pie:

2 carrots, peeled and cut into coins, steamed

2 cups broccoli crowns, cut into smaller pieces, steamed

2 cup minced Quorn

2 tbs canola oil

2 tsp Garam Masala spice

1 tbs Bragg's liquid amino's or use Tamari

Preheat oven to F400

Heat oil in frying pan on medium heat add garam masala and let it sizzle for 1 seconds. Add quorn and cook for a few minutes. Add Bragg's and mix well.

How to assemble pie:

Place quorn in bottom of a baking dish. Place vegetables in an even layer on top. Pour gravy all over. Finish by spreading rutabaga mash in an even layer. Bake for 15 minutes middle of oven. Top should be slightly golden.

Tofu & cashew casserole

I suddenly have all this energy at 36 weeks pregnant and have been cooking and baking up a storm which is freaking out hubby who thinks it's the calm before the storm and I will go into labor soon. I personally think it's just me loving how my new kitchen is coming along and the fact that I can cook in it again.

Because of our kitchen remodel we had to eat out a little more than usual and it's very hard to find healthy food suitable for a whole family. All the eating out gave me terrible heartburn so I did not enjoy my self at all. Luckily we have Whole Foods prepared food available to us and that was better than restaurants sometimes.

I've been craving tofu lately which I don't eat very often due to my thyroid problem. I made a tofu casserole which we ate with millet and green beans, mmmm the creamy sauce is soooooogood.

1 package extra firm tofu

1/2 cup cream ( I used unsweetened mimic cream

1/2 cup sour cream ( I used tofutti)

3 tbs soy sauce or Bragg's liquid amino's

Black pepper to taste

3 tbs mango chutney

2/3 cup salted & roasted cashew nuts

Preheat oven to F450

Drain and slice tofu and pat them dry with a paper towel. Place in a baking dish. Mix cream, sour cream, soy sauce, peppers and chutney together and pour over the tofu, covering thepieces completely. Bake for 15-20 minutes or until the sauce starts bubbling. Sprinkle cashews over before serving.

Mexican casserole

I always say if you have tomatoes and cooked beans at home you can make a meal. Today was one of those days when we had been out and about all day so when we came home in the evening we were starved and I had to come up with something fast. So this is my fast mexican bean casserole. I did use more than just beans and tomatoes but I did add vegetables that was available to me. I made it to a casserole with cheese on top but if you are in a real hurry just skip the baking part and make it a stew instead. Serve this dish with rice, pasta, bread or other grains for a complete meal.Bella asked me at the dinner after she said I made dinner, dessert and unpacked grocery bags, how I can so fast. That's me speedy mommy:)

1/2 cup yellow onion, diced

2 garlic cloves, grated

1 tbs olive oil

1 small zucchini, diced

1 cup corn, frozen

1 can roasted diced tomatoes

2 tbs ketchup

1 tbs taco seasoning

1 tsp smoked paprika

1 tsp chili powder

Salt to taste

1 can kidney beans, rinsed

1/4 cup sour cream (dairy or non dairy)

1/2 cup grated cheese

Turn oven to high broil.

Heat oil in a pot and fry onion, garlic and zucchini for 1 minute. Add tomatoes, corn, ketchup, spices and simmer until vegetables are cooked, about 5 minutes. Add beans, sour cream and mix well. Place in a baking dish and sprinkle cheese on top. Broil until cheese is melted, just a few minutes.

Fall casserole

This ended up being an amazing dinner with so many beautiful and colorful vegetables as well as flavors. It was all hiding under a layer of cheese and I always say that vegetables and beans covered by cheese can fool anyone to appreciate vegetarian food, even the pickiest eater. Now I'm lucky to have the two of the least picky eaters joining me for dinner; James and Bella who liked the food very much. We ate a piece of home baked sour dough bread with it but it would be great with rice, barley or millet.

1 tbs oil

1/ cup yellow onion, diced

1 garlic clove, grated

1 carrot, peeled and sliced

1 can of roasted diced tomatoes

1 tbs brown sugar

1/4 cup ketchup

1 cup cauliflower, cut into smaller pieces

1 zucchini, cubed

1 cup green cabbage, diced

1 tbs yellow curry powder

2 tsp chili pepper

1 bouillon cube

1/2 cup plain coconut creamer

1 cup mung beans, cooked

1 cup grated cheese

Heat oil in a stew pot and satay onion and garlic for 1 minute. Add carrot, cauliflower, curry powder, chili powder, crumbles bouillon cube, sugar, ketchup and canned tomatoes. Simmer on low heat until vegetables are almost soft. Add zucchini and cabbage. Preheat oven to F450. Mix the stew with beans and creamer in a baking dish. Sprinkle cheese in an even layer all over. Bake until cheese is melted and slightly browned.