Take this casserole, for instance. In the midst of drowning in college assignments and both my brain and stomach waiting for a meal, this subtle yet delicious casserole intervened.
|Hot potato, hot... cauliflower?|
Though we piled on the pepper shaker on our servings, this casserole was a win-win for both of us.
Potato and Cauliflower Cashew Cream Casserole
(recipe slightly tweaked from Pat Crocker's "The Vegan Cook's Bible")
3 medium potatoes, diced into large pieces
1 cup cauliflower florets
1 medium onion, quartered
2 cups cooked chickpeas
1/3 cup raw cashews, whole
1 cup unsweetened almond milk
1 teaspoon hot pepper flakes
sea salt and ground black pepper, to taste
1. Preheat oven to 350 degrees F. In a soup pot, combine potatoes, cauliflower, and onion and cover with just enough water so that the ingredients are covered. Bring to a boil and then reduce heat to bring to a simmer for about 8 minutes or until vegetables are almost tender. Drain, but reserve the water.
2. To make the cashew cream, combine raw cashews and almond milk in a blender
3. In a lightly oiled casserole dish, combine the vegetables, cooked chickpeas, cashew cream, and hot pepper flakes. Add some of the reserved water if the mixture seems too thick. Stir lightly, then bake for 35 minutes or until bubbly and lightly browned on top. Season to taste with salt and pepper. Serve warm with a cup of freshly brewed fennel tea on the side.
|Looks like pre-mashed potatoes, no?|
Nutrition Facts per Serving
Besides protein and fiber, this casserole is a great source of vitamin C, folate, and manganese.
If you were expecting a more seasonal, Halloween-related post today, well... my bad. My next post will include pumpkin so, if you're giddy for the orange stuff like me, stay tuned. ;)