[3rd contest] Creamy Leek and Cauliflower Bake with Plant-Based Chee-z Sauce [Lv.intedemiate]
Updated: Apr 28, 2021
Cauliflower is one of my favorite vegetables and I often eat it for breakfast as a quick stovetop saute. Incorporation of the study cauliflower with the creamy leek and even creamier plant-based cheese is a perfect pairing combination for an unctuous mouthfeel without the extra calories and fat.
Self-taught cook and baker. Originally from Bosnia and Hercegovina now living in the Bronx, New York City. Was a Hospital Social Worker in the Bronx and now a dedicated stay at home mother and recipe developer.
Servings: 4-6 people.
Total Time : 1 hour and 45 minutes.
Prep Time : 30 minutes.
Cooking Time : 15 minutes.
Other Time : Keep in a container with a tight lid.
Size of Container : 7 in by 4 in
INGREDIENTS
Rolled Gluten Free Oats
Water
Coconut Oil
Cooked Carrots
Tomato Paste
Turmeric (for color only and can be omitted)
Glutinous Rice
White Miso Paste
White OR Apple Cider Vinegar
Nutritional Yeast
Sunflower Oil
Fresh Lemon Juice
Salt (more or less depending on the saltiness of the overall)
Water
Agar Agar Powder
🥣 DIRECTION
Step 1. Gather All Ingredients
1/2 cup Rolled Gluten-Free Oats
2/3 cup Water
1/3 cup Coconut Oil
1/2 tsp Cooked Carrots
1/2 tsp Tomato Paste
14 tsp Turmeric (for color only and can be omitted)
2 Tbsp Glutinous Rice
1 Tbsp White Miso Paste
1 Tbsp White OR Apple Cider Vinegar
1 Tbsp Nutritional Yeast
1 Tbsp Sunflower Oil
1 Tbsp Fresh Lemon Juice
1/2 tsp Salt (more or less depending on the saltiness of the overall)
1 cup. Water
1 ½ Tbsp Agar Agar Powder
1)
Prepare all the ingredients you will need before starting the process of making plant based chees.
Step 2. Chop Carrots
1)
Boil the chopped carrots for 5 minutes. When done drain well, mash with a fork and pack a 1/3 cup measure of carrot paste.
Step 3. Mix
1)
In a powerful blender, such as Vitamix, add all the ingredients including the carrot paste. Let the mixture come together in a homogenous and smooth mass. Leave the ingredients in the blender while you prepare the agar-agar mixture.
2)
In a deep pan combine water and agar-agar while constantly stirring boil for at least 5 minutes at medium-low temperature.
Step 4. Blend
1)
When agar-agar mixture has reduced and become gelatinized mass add it to the blender and mix everything until it becomes incorporated once more.
2)
When agar-agar mixture has reduced and become gelatinized mass add it to the blender and mix everything until it becomes incorporated once more.
3)
When the mixture starts coming away from the sides of the pan in one uniformed mass transfer into a container, smooth the top by tapping on the counter, and let the mixture come to room tem[erature before storing it in the freezer. Cover the mixture with a tight-fitting lid before storing it in the freezer. Cover the mixture with a tight-fitting lid before storing in the refrigerator.
Servings: 4-6 people.
Total Time : 40 minutes.
Prep Time : 10 minutes.
Cooking Time : 30 minutes.
Other Time : Keep tightly covered and refrigerate
Size of Container : Small to medium round or square casserole dish
INGREDIENTS
Cauliflower Florets
Leek white and Pale Green Parts Only
Mini Peppers
Spring Onions
Frozen Peas
Cubed Plant-Based Chee-z
Fresh Parsley
Tumeric of color
Water
Salt and Pepper to Taste
Oil for Cooking
Step 5. Roast
3-4 cup Cauliflower Florets
1 Large Leek white and Pale Green Parts Only
2 Mini Peppers
2 Spring Onions
1/2 cup Frozen Peas
1/2 cup Cubed Plant-Based Chee-z
2 Tbsp Fresh Parsley
1/2 tsp Tumeric of color
1/2 cup Water
Salt and Pepper to Taste
Oil for Cooking
★ TIP ★
Use both the stem and the leaves of the cauliflower in this dish. Make sure you thoroughly wash leek leaves as they can hide grit and sand. You can use an oven proof pan and bake the casserole in it.
1)
Pour boiling water over 1 cup of cashews and let it sit out overnight. After the cashews have sat overnight drain and rinse the cashews.
Step 6. Mix
1)
Put everything in the blender and blend till smooth.
Step 7. Thicken
1)
Put everything in the blender and blend till smooth.
2)
Put everything in the blender and blend till smooth.
Step 8. Saute + Season
1)
While sauteing your spinach and mushrooms with garlic salt, pepper, Italian seasoning, and coconut amino(optional) boil your water for your noodles.
2)
Once your vegetables are sauteed and your noodles are cooked save 2 cups of pasta water. Add your mixture from the blender to your sauteed vegetables and add half a cup of pasta water at a time to thin it out.
Step 8. Chop up Cheese
1)
Next, chop up the desired amount of cheese and add it to your sauce and once it's mixed in well add your pasta noodles.
★ TIP ★
Make sure you season your noodles
Step 9. Garnish & Serve
1)
Then serve on a plate and add whatever garnish you like and enjoy!
2)
Make sure you salt and season your food because the salt brings out more flavor and doesn't taste good underseasoned.
♥︎
ENJOY! Your "Creamy Leek and Cauliflower Bake with Plant-Based Chee-z Sauce"
from Dijana Behremovic-Durmic
Click to go