In a Vase on Monday: Flowers for Dorris

Last week I was so sad to hear that our blogging friend Dorris (Rebecca) had passed away in December. I will miss her fun-loving nature, the gorgeous photos of her garden, and her lovely creative vases. I may never have met her, but felt I knew her a little through her posts. We shared a love of many plants including Verbena bonariensis, Calamagrostis, Geums and Californian poppies.

So my vase this week is one from June, warm and cheerful, with Geums and Californian poppies. It seemed appropriate as my garden is covered in snow anyway.

Our In a Vase on Monday host, Cathy at Rambling in the Garden, has also dedicated her vase to Dorris this week.

More Californian poppies for Dorris/Rebecca. My sympathy to all who knew and loved her.

❤️

Veganuary 2021: Cauliflower ‘Cheese’

Well, the garden is pretty frozen and covered with a thin layer of snow, so there is little to report. I am vaguely planning my next projects for spring, but it does still seem a long way off! So let’s go into the warm kitchen today and see what’s cooking this January. Or should I say Veganuary. I think most people have heard of Veganuary now, as it has spread from the UK to many other countries. It is basically a campaign to promote healthy eating and vegan food.

The other day I made some real comfort food… my vegan version of Cauliflower Cheese. I use my trusty cashew sauce (which is also perfect for vegan ‘spaghetti carbonara’) and add some cheesy flavour with vegan parmesan and/or nutritious yeast. The leeks really bring out the flavour in this dish, so don’t be tempted to use an onion instead! Here is the recipe. Enjoy!

Vegan Cauliflower ‘Cheese’

For 2-3 servings

  • 1 small cauliflower and a bit of broccoli or romanesco (for colour 😉)
  • 1 bay leaf
  • 1 leek
  • 250g mushrooms

For the sauce:

  • 100g cashews
  • 400 ml almond or soya milk
  • 1/2 tsp garlic powder
  • 3 tbsps nutritious yeast flakes
  • Salt and freshly ground black pepper
  • squeeze of lemon juice

Vegan parmesan or seasoned breadcrumbs for sprinkling on top

 

First of all, divide your cauliflower etc into florets. Cook with a bay leaf in boiling water for about ten minutes until just cooked. Don’t overcook it!

Now slice the leek thinly and fry gently until soft. Add the sliced mushrooms and cook through. Remove from the heat.

Mix all the sauce ingredients together in a high speed mixer. Just keep on mixing until it is really really smooth. My machine is pretty powerful so it only takes about a minute. Put it in a saucepan and put it on the stove on medium heat. This needs stirring constantly, so don’t forget it! Meanwhile heat up the grill in your oven and put a dish in there to warm.
After a couple of minutes of stirring the sauce it will start to thicken. This takes a while, so keep on stirring so it doesn’t stick to the bottom of your pan.

Drain your cauliflower (remove the bay leaf!) and put it in your warm dish. Spoon the leek and mushroom mix over it. Then pour the cashew sauce on top. Sprinkle with vegan parmesan or seasoned breadcrumbs and place under the grill. As soon as it starts to bubble and turn golden on top, remove from the oven and serve.

Good with any type of potato, bread or garlic bread.

 

I hope you might try my vegan version of this traditional dish and perhaps take a look at some of my other vegan recipes on my recipes page. (Click on recipes on the bar under the header.)

Happy Veganuary!