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I don't know if I've mentioned it before, (I venture to say so) but I love Cruciforous Veggies. I don't have a lot of trouble coming up with ways to use them, particularly with cauliflower. So, when I started getting a craving for
mac and cheese, being a vegan, I thought of nutritional yeast.
So yesterday I went looking in my cabinet for Miracle Noodles Ziti "flavor" and
couldn't find any, I made two bags of frozen cauliflower (that is, spiced and drizzled with olive oil and roasted in the over at 425F -- about 225C -- for 25-30 minutes) -- I took half the cauliflower, but it in my bullet type blender with unsweetened plain coconut milk (not the kind in cans, the kind in containers) -- to this I added 1/4 cup of nutritional yeast, whirred it all up and put it on the rest of the cauliflower (and what was left of my Shabbat lunch, which was layers of nuts, cauliflower, zucchini and mushrooms). It wasn't bad, but I decided to get out and go to Shop-Rite to see if I could get some more of the "
ziti" (their natural food aisles are the only place I can find the "
ziti") but they only had 4 packages.
While I was roaming around Shop-Rite, I discovered some frozen zucchini "noodles", so I bought 4 packages (unlike the "Miracle Noodles", I only need one package of the zucchini "noodle" whereas I need two packages of the "
ziti") and they didn't have whole organic frozen cauliflower, but they did have a riced version, so I picked up a package of that and I also got some broccoli florets.
(I also got a container of baby kale).
When I got home, I opened a bag broccoli and zucchini and the riced cauliflower. I put them all on a tray and into the oven as described above for 15 minutes (at which time I took the riced cauliflower, put it into my above-mentioned blender with as much coconut milk as I could fit and 1/4 cup of nutritional yeast. When it was all blended, I put it in a bowl and added some "green stuff" -- green
stuff recipe: I took all the baby kale, put it in the food processor until all was processed into tiny pieces of kale, then I added some red cabbage -- I cut off a small piece from the cabbage and chopped that into smaller pieces -- and processed until the cabbage too was in tiny pieces. I took my small frying pan and added some olive oil (to keep it moist) and spices (and a pinch of pink Himalayan salt), cut up some shiitake mushrooms (about 6 but you can use however many you'd like) into chunks. I put the mushrooms into the frying pan and added the kale and cabbage and
sauteed it on a low flame for about 20-30 minutes. It comes out the consistency of pesto (I've also done it with mixed greens -- some packaged that way, some that I took a bit of this and a bit of that). I then put the zucchini "noodles" and the broccoli back in the oven for another 10 minutes.
So, to put it all together -- 1/2 the zucchini "noodles" and half the broccoli per serving and then put the cauliflower "cheesy" sauce on top (I like a lot, but I know some people don't like so much sauce). Healthy and delicious.....
