Homemade Organic Vegan Broccoli and Cauliflower Casserole

I scoured the internet to find a recipe that I liked, but there weren’t any, so I created this dish.

Here’s What You’ll Need:

For the Sauce:

  • 4 Tbsp. organic sunflower oil (Spectrum Organic recommended)
  • 4 Tbsp. bleached organic white flour
  • 3 cups Homemade Organic Vegetable Stock
  • 1 tsp. Real Salt
  • 1/2 tsp. freshly ground organic white pepper
  • 1/2 tsp. organic ground turmeric
  • 1/4 tsp. organic ground sage

For the Casserole:

  • 1 head organic cauliflower, cut into florets
  • 1 bunch organic broccoli, cut into florets (peel, dice and save the stems for another use)
  • 1 cup finely diced organic yellow onion
  • 3-4 organic garlic cloves, minced
  • 3-4 cups cooked organic brown rice
  • 1-2 cups crushed GMO-free potato chips (Use organic if you can find them!  Keeping the crumbs leftover from the bag is a frugal way to obtain the crumbs, too.  Kettle brand plain potato chips recommended)

Here’s How I do it:

  1. Prepare the rice, if it’s not all ready cooked.
  2. Preheat the oven to 350° Fahrenheit.
  3. Begin making the sauce:  Heat the sunflower oil in a medium pot over medium-high heat until hot, then add the flour and stir to combine; Cook for 1-2 minutes.  Then add the stock to the pot a little at a time (1/2 cup to start, then a cup at a time is okay.) whisking while totally incorporated.  Do this until all the stock is added.  Season with salt, pepper, turmeric and sage and whisk until well blended; Keep on the stove over low heat until ready to pour over casserole.
  4. Prepare the garlic, onion, cauliflower and broccoli, if not all ready done.
  5. Set the rice and vegetables into a 9″x13″ casserole dish, stir until well blended.
  6. Pour the warm sauce over the vegetable mixture and stir until completely incorporated.
  7. Top with the potato chip crumbs. (If making ahead, do not add crumbs until ready to bake, put the casserole in a cold oven and bake for an additional 20-30 minutes.)
  8. Bake for 30 minutes, or until the sides of the casserole are bubbly.
  9. Enjoy!

Homemade Organic Baked Margharita Penne Pasta

I have greatly modified this recipe from All Things Mac and Cheese.

Here’s What You’ll Need:

  • 2 cups dry organic penne pasta
  • 5 Tbsp. organic unbleached white flour
  • 3 Tbsp. organic pasture butter
  • 1 cup Homemade Organic Sweet Whey
  • 1 cup grass-fed organic whole milk
  • 1 cup shredded organic mozzarella cheese
  • 1 tsp. organic dried basil
  • 2 tsp. Real Salt, divided
  • 1/4 tsp. freshly ground organic white pepper
  • 1-1/2 cups freshly diced organic tomatoes
  • 3/4 cup sliced organic green onions
  • 1 recipe Homemade Organic Margharita Topping

Here’s How I do it:

  1. Preheat the oven to 350° Fahrenheit.
  2. Bring 1 gallon of water and 1 tsp. Real Salt to a boil; Add the pasta and cook for 6-8 minutes, not to al dente, drain and place into an 8x8x2″ baking dish.
  3. Melt the butter in a chef’s saucepan until warm and add the flour; Stir to combine and cook for 1 minute.
  4. Whisk in the whey/milk little by little until all of it is incorporated into the roux.
  5. Add the mozzarella a handful at a time and stir until melted.
  6. Stir in the salt, basil and white pepper until well blended.
  7. Add the tomatoes, green onions and cheese sauce to the pasta and stir until well comined.
  8. Sprinkle the Homemade Organic Margharita Topping over the casserole.
  9. Bake for 25 – 30 minutes at 350° Fahrenheit.
  10. Enjoy!