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 Fresh Take Cottage Pie

Here’s What You’ll Need:

Here’s How I do it:

To Make the Mashed Potatoes:

  1. Rinse the potatoes thoroughly under cold running water; Chop the potatoes into cubes of the same size.
  2. In a stock pot, bring 4 quarts of unchlorinated and unfluoridated water to a boil; Add the cubed potatoes and cook for 20 minutes, or until fork tender then strain the potatoes reserving the cooking water.
  3. Place the cooked potatoes, butter, 1 cup reserved potato cooking water, and the cheese blend from the Homemade Organic Copycat Kraft Fresh Take Rosemary and Garlic recipe into a medium mixing bowl; Mash until well combined and smooth, adding additional potato water if necessary.

To Make the Beef Stew:

  1. Preheat the oven to 375° Fahrenheit.
  2. Meanwhile, start defrosting the meat mix:  Pour 1/4 cup water into a deep saucepan with lid; Add the frozen meat mix, carrots and onions.  Simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces.  Add the garlic (if using); Cover and simmer for an additional 5 minutes.
  3. Add the flour, salt, parsley, rosemary, thyme, ground peppercorns and sage to the beef mixture and stir until well combined.
  4. Add the peas, green beans, beef stock and vegetable stock, stir until thoroughly combined; Bring to a boil, then reduce to a simmer and cook until thickened and bubbly.

To assemble the casserole:

  1. Place the beef stew mixture in the bottom of an 8″ x 8″ casserole dish.
  2. Carefully top the stew mixture with the potato mixture.
  3. Sprinkle the breadcrumb and seasoning blend from the Homemade Organic Copycat Fresh Take Rosemary and Garlic recipe on top of the casserole.
  4. Bake at 375° Fahrenheit for 35 minutes, or until the casserole is bubbly around the edges and the breadcrumbs are a light golden brown.
  5. Enjoy!


Homemade Organic Copycat Kraft Fresh Take Cheddar Jack and Bacon

Here’s What You’ll Need:

For the Seasoned Breadcrumbs:

For the Cheese Blend:

  • 4 Tbsp. organic finely shredded Monterey Jack cheese
  • 4 Tbsp. organic finely shredded cheddar cheese
  • 4 Tbsp. organic finely shredded provolone cheese
  • 2 Tbsp. organic unbleached white flour

Here’s How I do it:

  1. Combine in a spice grinder the bacon or cracklings, Real Salt, sugar, onion, paprika, sage and tomato powder; Grind into a fine powder.
  2. In a small mixing bowl, stir the seasoning blend, breadcrumbs, olive oil and rendered bacon fat together until well blended; Set aside.
  3. In a medium mixing bowl, combine all cheeses and flour until blended and cheeses are completely coated; Set aside.
  4. This mix is now ready to use in recipes.
  5. Enjoy!