I haven't made broccoli Mornay for ages, but it's a classic baked cheese and vegetable casserole. Oddly enough, though, I dreamed about this dish the other night, giving me an instant craving. But this time around, I wasn't content to make the classic Cheddar version … too much cheese has proved not to be too good for my tummy these days. But I've had terrific success lately "veganizing" old cheese-and-vegetable standards with the help of sauces made with cashews and nutritional yeast. These are a marvelous substitute for cheese, and far better in every way than rubbery vegan cheese-like products made from soy!
I was especially delighted with the result, and so were my dinner companions who thought it might have been even better than the original Cheddar version. This creamy casserole topped with a golden crunchy cornmeal and chopped nut topping ended up tasting cheesy without any actual cheese. It's an ideal side vegetable dish, especially when served with plump goat cheese biscuits. Rice is also a good choice, along with your favorite legume dish.
This thick and hearty vegetable stew is a vegetarian version of the classic spicy Cajun jambalaya stew loaded with red kidney beans, brown rice and plenty of vegetables. And once the beans are cooked, it's essentially a simple one-pot meal with everything you need for a complete meal. The Cajun blend of herbs really complements everything in the dish and it makes a fair amount too so you can share with friends and have leftovers besides. Adjust the hot sauce according to taste, and be sure not to skip the liquid smoke as it adds an essential flavor.
It's my turn to host No Croutons Required this month. Alternately hosted by my good friend Jacqueline of Tinned Tomatoes and Lisa's Kitchen, this event features vegetarian soups and salads.
It seems spring has finally arrived, so I expect we will be seeing more salads than soups, but those bloggers rolling into cooler temperatures will perhaps submit some soups.
It is easy to take part. Simply post a soup or salad on your blog. The few rules are only one submission per blogger and it must be vegetarian. Please link back to this announcement, Lisa's Kitchen and also Jacqueline's blog.
Then, add your recipe using the linky tool at the end of this post. Very much looking forward to all of the inspired creations this time around.
My photo does not do this dish justice, but I assure you though that this casserole is not to be missed. For those of you who may have been raised on chicken pot pies, this creamy chickpea is very much like a vegan rendition of this comfort food classic, and it is really just as comforting to the contemporary vegetarian. It is easy to prepare, and with chickpeas, succulent mushrooms, brown rice and herbs, finished off with a cashew paste and some nutritional yeast, you have a complete and hearty meal with plenty of protein. I served it up with my classic Greek salad for a meal that was thoroughly enjoyed by all.