Crusty Cauliflower and Ricotta Casserole

Wow, so it's been a while. A long while. Although I am no longer vegan, I am still vegetarian and have been attempting to cook at home more frequently again. So here's my attempt to start this blog back up. Tonight Brett and I made Crusty Cauliflower and Ricotta Casserole, which is a recipe I got out of one of my favorite new cookbooks by Jeanne Lemlin, Quick Vegetarian Pleasures.

Crusty Cauliflower and Ricotta Casserole

Takes about 1 hour and serves 4 people.

Ingredients:

2 tbsp olive oil

2 garlic cloves, minced

1/2 c finely diced, drained tomatoes

1 medium cauliflower, cut into small flowerettes (about 6 cups)

3 large eggs

1 c part-skim ricotta cheese

3/4 c milk

1/4 c grated parmesan

1 tbsp freshly minced parsley

1/4 tsp freshly grated nutmeg

dash cayenne pepper

freshly ground pepper to taste

1 c grated Muenster cheese

1/4 c bread crumbs

Directions:

1. Heat the oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds. Do not brown the garlic. Add the tomatoes and cook for 5 minutes, stirring often. Stir in the cauliflower and toss to coat all over with tomato mixture. Pour in a few tablespoons of water and cover the pan. Cook for about 7 minutes, or until the cauliflower is tender. Mine took a lot longer, probably about 12 minutes, but I kept my heat pretty low to avoid the spitting. Let sit for several minutes, until it is warm or room temperature.

2. Preheat the oven to 375 F. Butter a 12 x 7 x 2 inch ovenproof dish or other shallow 2 1/2 quart baking dish. I used a 3 quart dish and it was fine.

3. Beat the eggs in a large bowl. Beat in the ricotta, milk, parmesan cheese, parsley, nutmeg, cayenne, pepper, and Muenster cheese. Stir in cauliflower mixture. Spread in the prepared dish and sprinkle on the bread crumbs.

4. Bake for 20 minutes, or until hot and bubbly. Do not overcook, or the casserole will dry out.

5. Enjoy!

Hungry? Pin this recipe for later!

Vegan Salted Caramel Cupcakes

Two posts in one night!! I'm on a roll!

Spur of the moment cupcakes! Woooo!!

Amanda and I made these very decadent vegan salted caramel cupcakes tonight. They're super rich and tasty! 

Salted Caramel Cupcakes

Takes about an hour and a half total and serves 12. 

Ingredients:

For the cupcakes:

1/2 cup vegan butter

3/4 cup sugar

1/2 cup soy yogurt

1/2 cup soymilk

1/3 cup powdered sugar

1 tbsp. vanilla extract

1 1/2 cup flour

2 tsp. baking powder

1/2 tsp. salt

For the frosting:

1/2 cup vegan butter

1/2 cup Earth Balance Natural Shortening

3 cup powdered sugar

2 tbsp soymilk

1 tsp vanilla extract

For the caramel:

2/3 cup brown sugar

1/2 cup soymilk

1/4 cup vegan butter

1 1/2 tbsp cornstarch

1 tbsp water

1 tsp vanilla

1 pinch sea salt

Directions:

1. Preheat oven to 350 degrees. 

2. Make the cupcakes: Combine the butter and sugar in a mixing bowl and cream with electric beaters. Add the soy yogurt, soymilk, powdered sugar, and vanilla. Continue beating until fluffy. Sift in the flour, baking powder, and salt. Continue mixing until just combined.

3. Line a cupcake pan with 12 liners. Using a cupcake scoop or a large spoon, distribute the batter evenly throughout the liners. Bake for 18 minutes or until firm in the center.

4. Make the frosting: While your cupcakes are cooling, beat together the vegan butter and shortening with your electric beaters. Gradually add the powdered sugar while mixing. Add the soymilk and vanilla. Continue to beat for 8-10 minutes, or until completely smooth and fluffy. Set aside and prepare the caramel.

5. Make the caramel: In a saucepan over medium heat, combine the brown sugar and soy milk. Stir constantly until the sugar dissolves and the mixture begins to thicken, 10-12 minutes.

6. In a separate bowl, dissolve the cornstarch in the water, then add to the sugar mixture. Stir constantly until the caramel begins to thicken and bubble, and cook for 2 more minutes.

7. Remove from heat and add the vegan butter and vanilla, stirring until completely melted and incorporated. Set caramel sauce aside to cool.

 

8. Frost the cooled cupcakes with either a knife or a pastry bag. When the caramel is cool, drizzle a spoonful over each cupcake. Let set. Sprinkle each cupcake with a bit of salt, then serve!

Vegan Slow Cooked Bombay Potatoes

Another fabulous recipe from my lovely friend, Katie Boswell. I actually made this a couple weeks ago, but I'm just getting around to posting it now. It was super simple and very tasty!!! Will definitely be making again.

Slow Cooked Bombay Potatoes

Takes about 30 minutes to prepare and 4-6 hours to cook. Serves 4-6 people.

Ingredients:

3 lbs potatoes

1 can chick peas

1 medium onion

4 tomatoes

2 tsp mustard seeds

1 tsp ground ginger

1 tsp garam masala

1 1/2 tsp turmeric

1/2 tsp ground cumin

1/2 tsp chili powder

1/4 tsp dried chili flakes

3 tbsp olive oil

1 1/2 to 2 tsp kosher salt

freshly cracked black pepper

coriander (or flat-leaf parsley)

Directions:

1. Preheat your slow cooker.

2. Mix up all seasonings, except the mustard seeds, in a bowl. Don't worry if you already accidentally added the mustard seeds. I did too. It still turned out.

3. Mince the onion. Peel, wash, and cube the potatoes.

4. Wash the tomatoes, squeeze out the seeds and chop 'em up. Don't worry about peeling them.

5. Heat the oil in a large frying pan, add the mustard seeds, and wait for them to start popping.

6. As soon as they pop, add the onion. Cook for a minute or until the onion turns translucent.

7. Add the spice mixture and cook for another 3 minutes.

8. Add the potatoes and mix, making sure every potato gets some of the spice mixture.

9. Transfer the potato mix to your slower cooker and add the tomatoes, can of chick peas, and the salt & pepper. Stir together.

10. Cook on low for 4 - 6 hours, depending on your slow cooker. When done cooking, add the corriander or parsley all over and serve with rice.

Vegan Balsamic Herb-Roasted Tofu

I'm sorry I've been so awful about updating. Life has been mean to me lately. Well, not really, I should say that my brain has been mean to me lately. Lots of stuff on my mind that make it hard to actually want to do healthy and productive things, like cooking. Anyway, I'm here now, and I am forcing myself to work on this again.

Seriously though, this recipe is probably my new fav. SO delish!

Vegan Balsamic Herb-Roasted Tofu

Takes about 30 minutes to prepare, 30 minutes to marinate, and 1 hour to bake. Serves about 4 people.

Ingredients:

2 (14-ounce) packages firm tofu

3/4 cup balsamic vinegar

2 tablespoons Dijon mustard

1 teaspoon dried or 1 tablespoon fresh chopped thyme, oregano or parsley (I used thyme)

Directions:

1. Drain tofu and place on a plate. Cover tofu with another plate and weight the top with a food can or other object of about 1 pound.




2. Let stand 20 to 30 minutes to extract excess liquid.

3. While waiting for the tofu to drain, in a small bowl, whisk together vinegar, mustard and herbs. Set aside until the tofu has fully drained.





4. Drain excess liquid and cut the tofu into 3/4 inch slices. The thinner the better.




5. Place the slices single layer in a shallow dish and pour mixture over the tofu and let marinate 30 minutes.



6. Preheat oven to 350. Line a large baking sheet with parchment paper. Remove tofu from the marinade and place on the baking sheet. Bake until firm and lightly browned, about 1 hour.