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Cauliflower/Broccoli cheese

Lenny3 said:
i tend to microwave some cream cheese with some Boursin cheese and pour over the cauli/brocolli.
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This was my first attempt using a full tub of creme cheese, grated cheese and a little chilli powder as I didn't have Paprika. Had a nice little kick to it.
 
The Broccoli and Cauliflower sound good, I'd toss the animal products and sub in Nutritional yeast with extra firm tofu or sliced temph.

to make the cheese from the nutritional yeast....
  1. 1 tablespoon oil
  2. 1 tablespoon flour (1/2 teaspoon gluten-free cornstarch)
  3. 1 cup soy milk
  4. ½ cup nutritional yeast
  5. 1 teaspoon Dijon mustard
  6. ½ teaspoon turmeric
  7. ¼ teaspoon paprika
  8. Fresh ground pepper to taste
  1. Melt the oil in a small saucepan over medium heat, then add the flour and mix to form a paste.
  2. Add the milk and stir well to remove any lumps. Keep stirring every few minutes until the sauce thickens and bubbles.
  3. Add the nutritional yeast, Dijon mustard and spices, and beat with a whisk until smooth, adding more milk if the sauce is too thick. Serve over veggies or pasta, use as a dip, or enjoy it any other way you can think of.
Makes a lovely cheesey tasting sauce and is actually semi healthy and good for you on various levels, its what I make up for our Mac n Cheese for my picky family eaters and bring to events as a dip (actually works well as a fondu dip for events).
 
The wife puts lots of things in my collieflower and brockley chease sauce on top of a bed of slice mushrooms, courgette, red pepper and leeks .... With whole grain mustard. We are veggie so no meat things.

Collieflower covered with a few spoons full of korma curry sauce baked in the oven is lush .. Served with a fresh salad
 
Ay up Nyxks. Thanks for the recipe. I am going to copy and paste it onto my pc along with the other recipes I've received tonight. Gonna have a really healthy cook book before long.
just noticed on your signature that you're from Toronto. I nearly had a job out there as a charge hand working for a firm called Ferranti. That was back in 1976 but I was young then and in love. Wish I knew then what I know now.:D
 
Enclave said:
The wife puts lots of things in my collieflower and brockley chease sauce on top of a bed of slice mushrooms, courgette, red pepper and leeks .... With whole grain mustard. We are veggie so no meat things.

Collieflower covered with a few spoons full of korma curry sauce baked in the oven is lush .. Served with a fresh salad
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Guess what I got at Asda today..........................a jar of Korma sauce.......................and guess what I'm going to do with it.:rolleyes:
 
Enclave said:
The wife puts lots of things in my collieflower and brockley chease sauce on top of a bed of slice mushrooms, courgette, red pepper and leeks .... With whole grain mustard. We are veggie so no meat things.

Collieflower covered with a few spoons full of korma curry sauce baked in the oven is lush .. Served with a fresh salad
Click to expand...

We often do cauliflower up with curry sauce, cauliflower curry rice is not an uncommon dish around here - also use it as a base for pizza crusts and last thanksgiving did buffalo bites, fritters and a couple other dishes out of cauliflower plus lentils.
 
Here is a quick lovely recipe Swiss cheesy mushroooms
Fry a lot of mushrooms in some butter ( you can slice some onions in too if you like) then put mushrooms in an oven dish and cover very generously with any melty type cheese you like. Fontina or tallegio or gruyere and put under grill till hot and bubbly and oozing. Its food porn and nice with a crisp green salad
 
adrian207 said:
Ay up Nyxks. Thanks for the recipe. I am going to copy and paste it onto my pc along with the other recipes I've received tonight. Gonna have a really healthy cook book before long.
just noticed on your signature that you're from Toronto. I nearly had a job out there as a charge hand working for a firm called Ferranti. That was back in 1976 but I was young then and in love. Wish I knew then what I know now.:D
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Ya being online and in various DOCs (diabetic online communities) you will soon find yourself with a large binder full of recipes to try (or in my case posted to my blogs and stored on one to many DVDs) some will work out as written others won't and a few will need a lot of tweeking to taste right for your personal taste buds. But in the end its a learning experience that can be well worth it for the culinary delights that can be found and enjoyed, not to mention learning some of them help when eating out so you know what you can order and how it can be prepared (alternative ways to cut down on things that resultants will only do upon request).

Small world so to speak ::grins:: I assume your talking about Ferranti-Packard which was a Electrical manufacturing company which has now bought out by VA Tech
 
Nyxks said:
We often do cauliflower up with curry sauce, cauliflower curry rice is not an uncommon dish around here - also use it as a base for pizza crusts and last thanksgiving did buffalo bites, fritters and a couple other dishes out of cauliflower plus lentils.
Click to expand...
sorry did not mean to imply it was new to me ...
note to self .. don't add to forums
 
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