Heat your olive oil on medium high in a large pot. A dutch oven would be great for this recipe, but you can do it in any large pot. Add your diced onion and saute until softened. Add your diced celery and carrots and saute until carrots soften slightly. Add your cauliflower florets and let them cook until they soften. Throw in your chopped chestnuts and heat through. Throw your chopped chestnuts into the pot with the onions, celery, and carrots. Heat through and then add your roasted winter squash to the pot. Heat and add your vegetable bouillon powder dissolved in three cups of water. Add your vegetable broth to the pot. Drain your pine nuts and process them in a food processor or blender with a little water until you have a smooth, thick sauce. add half of your pine nut or cashew puree to the pot and reserve the rest. Add your poultry seasoning. Use an immersion blender to puree your veggies in the pot. If you don’t have an immersion blender you can use your food processor or blender. Add two cups of additional water as needed. Top with fresh sage. If you like you can puree some sage into the soup too.

To serve, add extra water to the remaining pine nut or cashew puree to make it the consistency of heavy cream. Pour your soup into individual bowls and swirl your pine nut or cashew cream into the soup decoratively.

Preheat oven to 425F. Lay carrots in a single layer on a dark baking sheet and drizzle with olive oil, using fingers or basting brush to distribute the oil evenly over the surface of the cauliflower. Season lightly with salt and pepper. Put in the oven for 10-15 minutes and prepare the cauliflower, putting the cauliflower slices on a small baking sheet (that will fit in the oven with your other baking sheet), baste with olive oil and season lightly with salt and pepper. Place in the oven. Roast both veggies until crisp tender. You may wish to the veggies over halfway through the roasting time, or when they start to brown or turn color. Check on the veggies every 10-15 minutes and remove from oven when done to your taste. I believe the carrots took around 30 minutes and the cauliflower was more like 15-20 in my oven.

While the veggies are roasting, heat a sauce pan on medium and melt your margarine or heat your olive oil. Throw in your diced onion and saute until translucent. Add you sorghum flour,nutritional yeast and onion or garlic powder and stir it into the butter. Whisk in non-dairy milk, one half cup at a time, letting the mixture thicken slightly before adding more non-dairy milk. When you have two cups of non-dairy milk thickened, evaluate. Do you think this will be enough sauce for your gratin pans? If not, add up to one more cup of non-dairy milk and thicken as before. Season with salt and pepper to taste.

To prepare, turn oven down to 375F and get out your gratin pans or ramekins. You have two options. You can either create a carrot “crust” by placing a layer of roasted carrots on the bottom and around the sides, or you can simply create a carrot layer on the bottom. I tried both. The crust was a more attractive presentation, but the layer gave me the proportion of carrot flavor to cauliflower that I preferred. You will use more carrots with a crust and less with a layer. If you have any leftover roasted carrot slices (or cauliflower!), they make a delicious snack and pack well in lunches.

Cover your carrot layer (or crust*) with a layer of your prepared dairy-free white sauce and pop in the oven to cook for 10 minutes or so. You want the flavors to blend and your carrots to cook a bit more.

Remove gratin pans from the oven and add a layer of your roasted cauliflower. Spoon over your final layer of dairy-free white sauce, top with crumbled slivered raw almonds and almond meal if desired and season with paprika and pepper.

Place in oven and bake until top is lightly golden brown, to your preference. Enjoy!

Preheat oven to 425F. Lay carrots in a single layer on a dark baking sheet and drizzle with olive oil, using fingers or basting brush to distribute the oil evenly over the surface of the cauliflower. Season lightly with salt and pepper. Put in the oven for 10-15 minutes and prepare the cauliflower, putting the cauliflower slices on a small baking sheet (that will fit in the oven with your other baking sheet), baste with olive oil and season lightly with salt and pepper. Place in the oven. Roast both veggies until crisp tender. You may wish to the veggies over halfway through the roasting time, or when they start to brown or turn color. Check on the veggies every 10-15 minutes and remove from oven when done to your taste. I believe the carrots took around 30 minutes and the cauliflower was more like 15-20 in my oven.

While the veggies are roasting, heat a sauce pan on medium and melt your butter. Throw in your diced onion and saute until translucent. Add you sorghum flour and stir it into the butter. Whisk in milk, one half cup at a time, letting the mixture thicken slightly before adding more milk. When you have two cups of milk thickened, evaluate. Do you think this will be enough sauce for your gratin pans? If not, add up to one more cup of milk and thicken as before. Add your shredded asiago cheese and turn off the heat, stirring in the cheese and letting it melt into the sauce.

To prepare, turn oven down to 375F and get out your gratin pans or ramekins. You have two options. You can either create a carrot “crust” by placing a layer of roasted carrots on the bottom and around the sides, or you can simply create a carrot layer on the bottom. I tried both. The crust was a more attractive presentation, but the layer gave me the proportion of carrot flavor to cauliflower that I preferred. You will use more carrots with a crust and less with a layer. If you have any leftover roasted carrot slices (or cauliflower!), they make a delicious snack and pack well in lunches.

Cover your carrot layer (or crust*) with a layer of your prepared white sauce and pop in the oven to cook for 10 minutes or so. You want the flavors to blend and your carrots to cook a bit more.

Remove gratin pans from the oven and add a layer of your roasted cauliflower. Spoon over your final layer of white sauce, top with additional cheese if desired and season with paprika and pepper.

Place in oven and bake until top is lightly golden brown, to your preference. Enjoy!

Mix together your flours, corn starch, tamari, ginger, scallion paste (ground up in a mini food processor), white pepper and water. You want a thick batter, like pakora batter or a slightly thick pancake batter.

Immerse your cauliflower in boiling water, rinsing with cold water when they are crisp tender and then spinning dry in a salad spinner (or pat dry in a kitchen towel).

Cover a cookie sheet with a sheet of wax paper and then put a cooling rack on top of the cookie sheet for cooling your fried cauliflower.
Heat several inches of canola or other high smoke point oil to medium high in your favorite deep frying pan. I use a soup pot, but you could use a wok if you prefer. Dip dry cauliflower florets in your batter and pull out by the stem, trying to keep covered with batter. Drop carefully (watch out for splattering!) into your hot frying oil. Just put a couple in at a time, so that they don’t get crowded and stick together. Turn if needed to get both sides equally browned. When both sides are golden brown, carefully remove with a slotted spoon or mesh ladle and place on your cooling rack. Sprinkle with salt and continue until you have fried all of your cauliflower.

This fried cauliflower makes a delicious snack. Baby Yum loved stealing it from the rack and kept saying “more, more”. That girl loves her cauliflower!

If you want to really amp it up, prepare a sauce for the full Gobi Manchurian experience.

Whisk together liquid ingredients (water, ketchup, srirachi sauce, tamari) along with sugar and salt in a bowl.

Heat your 3 sesame oil in a wok. Add your garlic clove and let it brown, flavoring the oil. Turn once. When both sides are brown, remove the garlic from the oil. Add your grated ginger, and saute for a few seconds. Then add the chopped onions, and the white parts of the scallions. When the onion becomes translucent, add your liquid ingredients in the bowl to the wok. At medium heat simmer for about 3 minutes.

Whisk the corn starch with the water to make a cornstarch slurry and add to the pan, stirring in and letting the sauce begin to thicken. Toss in your fried cauliflower and fold into the sauce until each floret is coated in yummy sauce. To serve, sprinkle with the green onions and enjoy with rice or quinoa!

Turn on oven to 400F and put your cauliflower florets on a baking dish. Drizzle with olive oil and rub into the florets. Sprinkle with salt and pepper and roast for 10 minutes. (No worries if oven isn’t up to temperature yet.) Toss in your scallions and turn cauliflower over once it has started to brown and caramelize on one side. Roast for another ten minutes.

Meanwhile, combine sauce ingredients in blender. Once scallions have roasted, add to your sauce and blend. Add water as needed so you can pour it.

Once cauliflower is browned on both sides, drizzle with sauce* and bake for another five minutes. Toss in your thai basil leaves and bake another minute. Take out of oven and let cool slightly. Enjoy!

*You will have leftover sauce unless you had a really huge cauliflower. Add water if you like and use as a dressing, or drizzle on cut kale leaves and dehydrate/bake on low temperature until you have lovely seasoned kale chips.

Cut off generous florets off the main cauliflower stalk. Bring water to a boil in steamer and add your florets. If you want, you can add a sprig or two of your fresh herb, reserving some for later. Steam for 8-10 minutes or until you can easily pierce with a fork. Remove herb and discard. Remove florets from steamer and put in your food processor. Process lightly. Add your olive oil, margarine, and fresh herb and process until creamy. Add nutritional yeast, salt, and pepper, and process again to disperse. Taste and adjust seasonings as needed.

Heat oil in your wok on high to medium-high. (My stove is really hot, so I have to turn it down to medium/medium high to avoid burning.) When hot, add 1 tsp of your cumin seeds and let them start to pop. Add your potato (or potato substitute) and mix into the cumin, letting it brown slightly. Add your carrot and follow with your cauliflower florets. Mix together and let surface of florets begin to brown. Add your peas, mix, and then add chilies and ginger. Sprinkle generously with salt and let brown further. When it seems almost done (think al dente), make a well in the middle of the wok and add at least a tablespoon more of oil. When it is hot add your bay leaves, cinnamon stick, remaining teaspoon of cumin seed, and cloves. Let them sizzle and then add your quinoa, mixing in thoroughly and sprinkling with additional salt. Let flavors permeate the dish. Add your turmeric and fold into the quinoa. Turn off heat and let dish sit for a few minutes. To serve, squeeze lemon or lime juice onto the pulao, and garnish with tomato and cilantro.

Serve with a delish dal!

Grease pie pan with oil or nonstick cooking spray.

Grate potatoes and rinse in cold water, then drain. Grate an onion in your food processor and mix with potatoes. Add minced garlic, salt, and flax egg substitute. Mix together thoroughly, then add a little teff flour (or other whole grain GF flour) and work it through the mixture. Spread out evenly in your greased pie pan to make a pie crust, working up the sides of the pan. Bake at 400 degrees F for 30 minutes, lower temperature to 350 and baste with olive oil (seasoned with favorite seasoning blend if desired) and bake for another ten minutes.

To create your filling, sautee onion and garlic in olive oil that has been heated in a cast iron pan. When onion begins to look translucent, add the broccoflower stalk and the minced portobella mushroom stalk. Cover and let cook for 5-7 minutes. Add your portobella mushroom cap slices, cover, and let cook for a few more minutes. Add carrot, mix and let cook for a little longer or until carrot loses its bite. Take off burner and reserve.

Combine your un-cheese vegan sauce ingredients (from soy milk to nutmeg, but be sparing with the latter) in a blender and give it a whir until ingredients are thoroughly combined.

Heat your olive oil and then add your teff flour (you may use less if desired). Mix into a paste and heat on burner, letting flour mixture develop flavor as it heats. Season with salt, pepper, and garlic powder. Slowly add the un-cheese vegan sauce to the roux, whisking as you add and make a “white” sauce without any lumps. Add nutritional yeast and a dash of apple cider vinegar. Taste and correct any seasonings. If mixture is too thick you can add water.

To assemble, Add teff “white” sauce to your filling ingredients slowly, adding one layer at a time and combining thoroughly. When filling is as “saucy” as you like, stop, even if you have extra sauce. Pour filling into pie pan. If you like you can top the pie with your GF breadcrumb topping or crumbled crackers. Otherwise, don’t worry about it. Bake in oven at 350 for 30 minutes or so. When pie seems adequately baked, remove from oven. If you didn’t top with bread crumbs, you can add avocado slices to make it more visually appealing.

Enjoy! Pie will firm after cooling in the refrigerator, but you can also eat it hot from the oven.