It's that time again, when the lovely folk at Suma Co-op send me a parcel of goodies that I have chosen and I whip up a recipe with the said goodies.
This is my fourth recipe for the suma bloggers network, check out my other three recipes:
This time I'm still craving comfort food and this is my go to recipe for just that. While my dad was poorly in hospital I made this a lot as it is really quick and super easy as the recipe uses store cupboard ingredients for the sauce. In fact I use this sauce quite a lot! The sauce poured over broccoli and cauliflower resembles a cauliflower cheese or the usual broccoli & cauliflower bake on pub menus for vegetarians!
You won't need all the sauce for this recipe, but the left overs keep well in the fridge for a couple of days, just shake before using. You can use the leftover sauce to make a vegan macaroni cheese or as a base to another pasta dish, just add other ingredients to tweak as you feel fit. I love adding mushrooms and basil and using as a pasta sauce. You will have around 250ml of sauce left over, unless of course you want more sauce to your mornay!
Broccoli and Cauliflower Mornay
Ingredients - Serves 4
1 small cauliflower, broken into 8 florets
1 head of broccoli, broken into 8 florets
750ml Almond milk, unsweetened
1 Tbsp White miso
50g Nutritional yeast
2 Tsp Mustard powder
1/8th Tsp Turmeric
1/2 Tsp Salt
20g Panko breadcrumbs
Boil the cauliflower florets for 5 minutes, add the broccoli florets and boil for another 4 minutes. Drain straight away and return to the pan to steam dry.
Meanwhile make the sauce, which is easy as 1, 2, 3!
Pour the almond milk into a blender, (I use my fantastic Vitamix) and add the cashews, white miso, nutritional yeast, mustard powder, turmeric and salt. Blend until silky smooth, don't worry if you think the sauce is too thin, it thickens as it heats up.
Place the vegetables into an oven dish.
Pour over the sauce and sprinkle over the panko breadcrumbs. Bake in a moderate oven for 25 minutes or until the breadcrumbs have gone golden brown and the sauce is bubbling around the edges.
You can see how the sauce has thickened, it almost looks like a batter!
Enjoy on its own or serve with a few chips and peas.
I've just noticed that 3 out of my 4 Suma recipes are 'cheese' based! I'll try and steer away from 'cheese' for my next recipe for Suma, perhaps another dessert? Anything you would like to see more of? Let me know in the comments.