Cheezy Cauliflower and Kale Casserole

What do you think of when you hear the phrase "comfort food"? For me, my go-to comfort food favorites pop into my head. Oatmeal (of course!), banana nice cream, raw carrots (don't ask me why!), and now, this Cheezy Caulifower and Kale Casserole. This is the ultimate vegan (or non vegan, for that matter!) comfort food. Something about cauliflower and cheese (or in this case vegan cheese!) just screams comfort. 

So grab your favorite chick flick (or action film if you're into that!), jump into your cozy PJ's and dive into this casserole. Sounds like a pretty perfect night to me. 

Cheezy Cauliflower and Kale Casserole. 

Cheezy Cauliflower and Kale Casserole; Vegan, Gluten-Free. Serves one. 

Ingredients 

1. 10 oz. cauliflower florets

2. 9 baby carrots (or 2 medium size carrots) peeled and chopped 

3. 2 kale leaves, finely torn

4. One recipe "basic cheese sauce" (recipe in a previous post)

5. 1/4 cup chopped onion 

6. 2 tsp minced garlic

Method

1. In a non stick skillet, sauté onion and garlic in some water until tender. Add carrots and about 1/8 cup more water. Cook until carrots are tender. 

2. Add kale and cook about 2 minutes, just until kale is wilted. Remove from heat and set aside. 

3. Make your cheese sauce. 

4. While cheese is cooking, place your cauliflower in a large soup pot and cover with water. Boil until tender. Drain and set aside. 

5. When cheese is almost completely thickened (you still want it just a tad but runny for this recipe) add to the cheese pot your onion sauté and cauliflower. Mash the cauliflower into the sauce with the back of a fork. Stir very well to thoroughly coat everything in the sauce. 

6. Coon about 5 minutes then transfer to a small casserole dish. Spread evenly, and bake at 350 F for 20 minutes. Let cool before eating. Enjoy!

Mini Frittatas: Sweet Potato, Red Onion, and Brussels Sprouts!

These mini frittatas are SO good, SO easy, and they look SO fancy when they are finished! I was very proud of these.
The combination of ingredients was pretty random...you could really use anything you've got in your fridge...I just happened to have brussels and red onion. But they came out really nice! Very filling too. Add a grain and an extra serving of veggies and you've got dinner on the table.

Mini Veggie Frittatas.

Mini Veggie Frittatas; Vegan, Gluten-Free. Makes 3 mini Frittatas (one serving). 

Ingredients

1. Small-medium size sweet potato (mine weighed 5 oz.), steamed
2. 1/4 cup chopped red onion
3. 2 tsp minced garlic
4. 6 oz. firm tofu
5. poultry seasoning to taste 
6. 6 oz. brussels sprouts

Method

1. Preheat your oven to 350 F.
2. Steam your potato. I did this quickly by piercing it a few times with a sharp knife, wrapping it in a paper towel, and microwaving it for 2 and 1/2 minutes. 
3. In a non-stick pan over medium heat, sauté your onion and garlic in a little water. Cook for two minutes, add poultry seasoning, and cook until liquid is gone.
4. Once cool, peel your potato and place it in a mini food processor along with the tofu. Process with a splash of water until a thick and completely smooth batter/paste forms (it will be VERY thick!).
5. Transfer to a medium-large bowl and stir in your onion and garlic sauté. Mix together very well and spread batter into desired bakeware (I used 3 mini paper oven-safe baking dishes, but silicone would work perfectly also). 
6. Place dishes on baking sheet and bake uncovered for 30 minutes.
7. Remove from oven and let cool at least 10 minutes before removing from dishes. Enjoy!

Mexican Tortilla Lasagna.

Funny story. Before I went vegan, I absolutely hated Mexican food. I mean...BIG time hate. If you've read my "About Me" page, you'll recall that part of the reason I went vegan was because of my terrible stomach problems. Mexican food just didn't, um, "sit" well. But since going completely plant-based (and my stomach issues disappearing) I've become more adventurous when it comes to ethnic food. I've learned that when you remove all the fat, oil, sugar and other processed junk, Mexican food  can be really enjoyable! Crisp veggies, aromatic cilantro, and spicy salsa. I may have found a new love.

Mexican Tortilla Lasagna.

Mexican Tortilla Lasagna; Vegan. Serves One. 

Ingredients

1. 1 Extra-Large (or Two Medium) Whole Grain Tortilla or Wrap
2. 1/3 Cup prepared Textured Vegetable Protein 
3. 2 T ground flaxseeds
4. 3/4 Cup salsa, divided
5. 1/4 Cup frozen corn, heated
6. 1 Cup fresh spinach leaves
7. Avocado slices, for topping
8. Cilantro for garnish

Method

1. Preheat oven to 350 F. 
2. Spread 1/4 cup salsa on the bottom of a small lasagna dish. Set aside. 
3. Cut tortilla into wide strips and set aside. 
4. In medium-sized microwavable bowl, combine TVP granules with a scant 1/3 cup water. Microwave on HIGH power for 1 minute. Remove from microwave and stir in 2 T ground flaxseed, corn, and 1/2 cup of salsa, reserving a bit for topping. 
5. Take a few tortilla strips (enough for one layer) and lay on bottom of dish, on top of salsa spread. Top with spinach leaves. Top spinach with TVP mixture and spread evenly. Add another tortilla layer and top with a bit of salsa. 
6. Bake uncovered for 15 minutes. Top with avocado slices and cilantro. 

Notes:

• I used a very large lavash-type wrap and had quite a bit of tortilla left over. You could double the tortilla strips per layer, or just use one tortilla.
• If you prefer a "saucier" lasagna, use more salsa.
• I served this alongside a side salad with Mexican-style veggies.