Falafel Ball Vege Bake & Mashed Cauliflower (Potato Style)

IMG_0763Falafel Ball Vege Bake & Mashed Cauliflower (Potato Style)

This Is Two Different Dishes That You Can Serve Together

Ingredients

Broccoli Stems (As Opposed To The Crowns)

Baby Carrots (Maybe A Couple Dozen)

An Onion (3/4)

Fresh Garlic (2 Cloves)

Frozen Peas (1 Cup)

Herbs & Spices (Your Choice Which, I used a 12 Spice, A 21 Spice, Parsley & Sage)

Olive Oil (3 Or 4 Tablespoons)

Vegan Butter (1 Tablespoon)

Fresh Spinach (Maybe 3/4 Cup)

Almond Milk (1/4 Cup)

Cauliflower (A Whole One)

Black Pepper (Maybe A Teaspoon)

Package Of Falafel Balls (Ours Are Frozen From Trader Joe’s)

Brussel Sprouts (Maybe 1 1/2 Dozen)

Thing Of Vegetable Broth

*******************

Preparation Of Falafel Vege Bake

  1. Cover A Baking Pan In Olive Oil
  2. Preheat Oven @ 375
  3. Cut The Broccoli Stems Into 1/2 Inch Pieces
  4. Cover The Bottom Of The Baking Pan With The Broccoli Pieces
  5. Place Around 12 Baby Carrots All About
  6. Cut And Place About 2 Cloves Of Fresh Garlic (Garlic Powder Is Fine Too)
  7. Drizzle A Bit Of Olive Oil Over It Here And There
  8. Sprinkle Your Spices Around
  9. Place Around 2/3 Of The Falafel Balls About
  10. Cut & Place 1/2 Onion, & Spread It About
  11. Place Maybe A Dozen Brussel Sprouts About
  12. Cover The Dish In Spinach Leaves
  13. Place The Rest Of The Falafel Balls Around
  14. Place 1/4 Onion About
  15. Place Around 12 Carrots About
  16. Pour Peas Over Dish
  17. Cover It In Foil
  18. Place In Oven For 35 Minutes
  19. Uncover It & Bake For 20 More Minutes

****************

Wola, Done With Dish Number One

Preparation For Mashed Cauliflower (Potato Style)

  1. Cut Cauliflower Into 1/2 Inch Slices (These Are Going To Be Mashed, So Don’t Worry About How They Look)
  2. Place Them In Large Sauce Pan
  3. Cover In Vegetable Broth
  4. If Vegetable Broth Doesn’t Cover Them All The Way, Add Water Until They’re Covered (Or Floating About)
  5. Add Same Spices You Used On Baked Dish
  6. Bring To Boil, Then Set It To Medium Low & Cover
  7. Once Cauliflower Is Soft (Stick Fork Through It)
  8. Strain Most Of The Vege Broth Into Another Saucepan (If You’d Like To Use It Later For A Vege Soup Etc., Otherwise Discard)
  9. Leave Maybe 2 or 3 Tablespoons Worth Of Vege Broth With Cauliflower
  10. Put In Maybe 2 Tablespoons Of Almond Milk
  11. Add A Tablespoon Or Less Of The Vegan Butter
  12. Sprinkle With Pepper If You Like (And Garlic Powder If You Like)
  13. Mash Them (You Could Use A Food Processor, But You May Lose Some Of It In The Blender)

*********************

Wola, Serve The Two Dishes Together*

*p.s. This Is My First Attempt At Mashed Cauliflower, I May Be Tinkering With It In The Future

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Let Us Know What You Think/How They Came Out

Either Here, Email Us @ jamescooksvegan@yahoo.com or Tweet Us @JCooksVegan

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