Cauliflower gratin

I know I have done well when my friend Jess who's the one who gives me most honest criticism and she happens to be a picky eater too, loves my food, Yesterday she absolutely loved my cauliflower gratin which by the way is the easiest and lowest in fat gratin I ever made I think.

We ate it as a side dish with lemon scented mushroom & seitan, garlic & balsamic baked green beans, cooked baby beets and fresh bread. As a dessert we eat a berry and rhubarb tart.

Why so much food you wonder? Well it was Sunday and that's how my mom would serve Sunday dinner and I also had cauliflower and rhubarb getting a little sad in my fridge. But really, do you need an excuse for cooking and serving your loved ones a fabulous meal? I had planned to eat leftovers for lunch today but surprise, surprise, there were non. I guess I will have to just make a swiss chard soup or something instead.

1 head of cauliflower, cut stems removed and cut into small florets

2 tbs all purpose flour

1/2 cup water

1 cup un-sweetned almond milk

Salt to taste

1 pinch of nutmeg

2/3 cup grated cheese

1. Lightly steam cauliflower florets until just before done.
2. Mix water and flour together really well until it's lump free ( I used a jar with lid on and place flour and water in that and simply shook it until mixed).
3. Place in a sauce pot and bring to a boil while stirring.
4. Boil on medium heat for 1 minutes, stirring the whole time.
5. Reduce and add milk, salt and nutmeg.
6. Simmer for another 2-3 minutes while stirring until it thickens to a creamy sauce.
7. Preheat oven to F400.
8. Place cauliflowers in a baking dish. Pour sauce over.
9. Bake for 10 minutes. sprinkle cheese in an even layer over and then bake another 5 minutes.
10. Enjoy!

Cold.....

It's such a cold and rainy day here in San Diego so me and Noah are stuck at home. If it was not for my quick dropping of Bella at school this morning I would have been on house arrest all day.

So now I have the fire burning and I'm drinking tons of hot tea and I also I made this vegetable gratin for lunch and ate it with garlic fava beans. It was just what the doctor ordered and heated me up from the inside.

3 cups mixed vegetables, chopped into smaller pieces and lightly steamed so they are almost soft ( I used potato, parsnip, carrot and broccoli)

2 tbs canola oil

1 yellow onion, chopped

2 tbs all-purpose flour

2 cups milk ( I used almond milk)

2 tsp mustard powder

Salt to taste

1/2 cup cream cheese ( I used chive and garlic flavored to get some extra kick to it)

1 cup grated cheese ( I used rice cheese)

1. Preheat oven to F400
2. Place vegetables in a baking dish.
3. Heat oil in a large sauce pan on medium heat.
4. Saute onions for 3 minutes, until glossy.
5. Sprinkle flour over and blend so have a paste like texture.
6. Add milk and whisk until it's lump free.
7. Bring to a boil and let reduce to a simmer for 5 minutes while stirring the whole time.
8. Remove from heat and add mustard powder, salt and cream cheese and blend well.
9. Pour sauce over vegetables so they are all covered.
10. Sprinkle cheese over in an even layer.
11. Bake for about 15-20 minutes or until top is slightly golden and vegetables are soft.

Cauliflower gratin

We're back home after a short trip to San Francisco where we spend some time with Noah's god father and saw some friends who just had a baby 5 weeks ago. One night we had some take out food from Whole Foods and we ate a cauliflower gratin which I fell in love with and knew I would try to make it as soon as we got home so this is what I did for tonight's dinner. It taste great with seitan or veggies sausages. Caulifloweris rich in vitamin C and is a good source of folate and vitamin B6.

1 large head of cauliflower, cored and cut into small florets

2 tbs canola oil

1/3 cup all-purpose flower

2 cups milk ( I used almond milk)

1 pinch nutmeg

Salt & pepper to taste

2/3 cup grated cheese, (I used rice)

• Preheat oven to F350
• Steam cauliflower until just done (al dente).
• Set a side.
• Heat oil in a large pot and add flour, whisk until it's a paste.
• Add milk little at the time and whisk until no lumps.
• Bring to a boil and then reduce heat to low and simmer for 1 minute.
• Add cheese and cauliflower and blend everything very carefully.
• Place in a baking dish and bake for about 10 minutes.

Vegetable gratin

This was a mistake that was suppose to be summer squash patties but I changed into a gratin with broccoli and squash. It's creamy, cheesy with a hint of dijon mustard and it was quit popular with Bella if I may add. We enjoyed the gratin with quinoa pasta.

2 small summer squash, grated

1 cup broccoli flowers, cut into small pieces

1 cup grated cheese

1/2 cup sour cream

1/2 tbs dijon mustard

Salt & pepper to taste

• Preheat oven to F400
• Spread out grated squash on a plate and sprinkle a little salt over and let it sit for a few minutes to remove access water.
• Rinse in a strainer and place in a mixing bowl.
• Add remaining ingredients and blend well.
• Pour into a baking dish and place in oven for 15-20 minutes or until it starts to bubble.

White wine & tofu gratain

We're having very cool weather here which is unusual for San Diego. Being seven month pregnant, I personal love it and relish in making stews and gratins. This is a festive tofu gratin with a creamy white wine sauce. It was a perfect dish to celebrate hubby's birthday. The dish taste great with mashed potatoes, rice or pasta. Have a great weekend everyone!!!

1 package extra firm tofu

1/2 lemon

1 tbs margarine

1/2 cup leeks, diced

1/2 cup fennel bulb, diced

1 tbs all-purpose flour

1/2 cup white wine

1/2 bouillon cube, crumbled

2/3 cup milk ( I used almond)

1 tbs fresh dill, chopped

1/2 cup cheese, grated

Salt & pepper to taste

Preheat oven to F415

Slice tofu and place in single layer in a baking dish. Squeeze a little lemon juice over tofu.

Melt margarine in a sauce pan on medium heat. Satay onion and fennel for 2 minutes until glossy. remove from heat and sprinkle flour over and mix well. Add wine and mix until there are no lumps left. Add milk and bouillon and mix well. Simmer for 3 minutes. Remove from heat and add dill, cheese, salt & pepper. pour over tofu. Bake for about 15 minutes.

Vegetable and bean gratin with crumble

Today is clean out the fridge day to make room for the wonderful organic vegetables and fruit delivery from Sea breeze. I love taking different veggies and making something fun and satisfying to eat. The crumble added that little extra kick to this creamy gratin.

Crumble:

1 small garlic clove, grated

100 butter

1 1/2 cup spelt or whole wheat flour

1 1/2 cup grated cheese

1/2 cup mixed nuts

2 tsp fresh thyme

Place everything in large bowl and use fingers or fork to mix everything until there is a wet crumble or use a food processor to do the work for you.

Gratin:

3 cup mixed vegetables, cut into smaller pieces (I used baby beets, carrots, broccoflower, green beans)

1 cup kidney beans

2 tbs canola oil

3 tbs spelt flour

1 1/2 cup almond milk

2 tbs dijon mustard

1/2 bullion cube

2 tsp fresh parsley, chopped

Salt & Pepper to taste

Preheat to 400F

Heat oil on medium heat in a pot and add flour to make a paste. Add milk and stir until lump free. Add mustard, beans and vegetables and blend well. Bring to a boil and simmer for 5 minutes. Add bullion, parsley, salt and pepper. Place everything in a baking dish and sprinkle crumbles in a nice layer on top. Bake for 30 minutes.

Baked eggplant

This is my version of eggplant parmesan and it was a hit with my eggplant and cheese loving husband. It's beautiful Italian flavors of eggplant mixed with tomato sauce and creamy cheese. I served it with quinoa pasta and a spring salad.

Baked cheesy eggplant

1 eggplant, peeled and sliced

1 1/2 cup tomato sauce

1/4 cup fresh basil leafs, diced

1 tbs canola oil or compound butter

1/2 tbs all-purpose flour

1 cup cup almond milk

1/2 cup non-dairy cheese, grated

salt & pepper to taste

1 tsp oregano

Preheat oven to 300F

Place eggplant slices on a cookie sheet and sprinkle salt over them. Let them sit for 10 minutes to draw out the liquid and then wash them under cold water. Place on cookie sheet in a single layer and bake for 10 minutes. Remove from oven and bring temperature of oven to 400F. Melt butter or heat oil in a sauce pan and add flour. Stir until it's a paste. Add milk and whisk until all lumps are gone. Bring to a boil on medium heat. Remove from heat and add cheese, salt and pepper. Place eggplant in bottom of a baking dish. Spread tomato sauce over, sprinkle basil. Spread cheese sauce in a even layer over. Bake for about 20 minutes or until it's bubbly.

Ajvar relish and chickpea casserole

I always like trying new ingredients and now I've discovered ajvar relish. It's a relish made from bell peppers and spices. I bough mine from Amazon and you can choose from mild or spicy. I used mild so that Bella can eat it as well. last night I used the relish in this casserole and it came out really well. It's a great casserole for busy people or families since it's fast and cheap to make. We ate it with whole wheat pasta, streamed green beans and cauliflower.

Ajvar and chickpea casserole

1 cup plain mimic cream or any other substitute

1 tbs ajvar relish

1 tbs ketchup

1/2 cup sun dried tomatoes, hydrated in water for 20 minutes

1 tsp smoked paprika

salt to taste

1 can chickpeas or 1 1/2 cup cooked

1 cup grated cheese of your choice

Preheat oven for 400F

Place everything except the chickpeas and cheese in blender or food processor and blend for 2 minutes. Blend the sauce and chickpeas in a casserole mold and sprinkle cheese all over. Bake for 15 minutes.

OK. last one before we go...

The fridge is almost empty and only lunch and dinner left before we go. I had one zucchini and one tomato left so I made super easy oven baked gratin containing these two amazing vegetables. I I had planned to eat it with pasta but we were out so I made barley instead. Barley is great grain that contains a lot of nutrients and protein. It takes a while to cook but has nutty taste. I like to make up extra to have a couple of days later for either barley soup or to replace rice with sweet & sour sauce and vegetables . 

Zucchini & tomato gratin, serves one

1large tomato, sliced

1 large zucchini, sliced

2 tbs balsamic vinegar

1 tbs oregano

salt & pepper to taste

Preheat oven for F400

Layer a small pie mold with zucchini slices and then tomato on top. Sprinkle, spices and oregano over and pour vinegar on top. Place it middle of oven and cook for about 10 minutes, or until vegetables are cooked. Tomatoes should kind of sink in, but not darken.