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Friday, May 13, 2011

Vegetarian -- Days Two and Three

Cauliflower-Cheese Pie, I love you


Day Two
Breakfast:  granola bar/cereal/yogurt/fruit choice
Lunch:  nachos with madras lentils --I need to make these from scratch, because they are so delicious and taste like chili (me), leftover peanut noodles (Hub), pb&j with veggies and popcorn (kids)
Dinner:  cheese pizza (me), roast beef sandwich (Hub, he forgot), spaghetti (kids)

Day Three
Breakfast:  granola bars (yes, I have not made a single breakfast this week)
Lunch:  leftovers, fruit, pretzels
Dinner:  cauliflower cheese pie

We had a death in the family this week, so we're all a bit mopey.  Hub's meat-relapse occurred at the hospital, and is certainly forgivable.  I mean, we're not doing this for any reason other than because we can.  No one signed a contract or anything.  I am not surprised to learn that baking the cauliflower cheese pie actually made me feel a lot better.  You know I am passionate about, well, everything, but I really love cooking and it helped me channel some nervous energy and taking care of my family in this way was comforting.

Now onto the recipe for the cauliflower cheese pie.

This is a Moosewood recipe.  I really love this cookbook.  It's full of tasty recipes and is all hand-lettered, which makes it extra nice.  It's full of exotic things (for the time--1970s) such as hummus and guacamole.  It is one of the books that I would never get rid of, and would love to pass down to one of my children one day.  See how much I love it?

Sample of the art in the book.  Lovely.


Cauliflower-Cheese Pie
adapted from Moosewood Cookbook

Potato Crust:
2 c., packed, grated raw potato
1/2 tsp. salt
1 egg, beaten
1/4 c. grated onion

Heat oven to 400.  Let the shredded potatoes sit a few minutes and then squeeze the liquid out of the potatoes (you can use a cheesecloth, colander and your hands, or paper towels).  Combine potatoes, salt, egg and onion.  Pat it into a well-greased 9" pie plate, building up the sides of the crust with your fingers.  Bake 30 minutes and then brush with a little oil and bake 15 more minutes.

Filling:
1 medium cauliflower, broken into small flowerets
2 cloves garlic, minced
1/2 c. chopped onion
2 tbsp. butter
dash thyme
1/2 tsp. basil (I happened to have fresh, dried is fine)
1/2 tsp. salt
1 heaping, packed cup of shredded cheddar cheese
2 eggs
1/4 c. milk
pepper to taste
paprika to taste

Turn the oven down to 375.  Melt butter in skillet.  Saute onion and garlic in butter for about 5 minutes.  Add herbs and cauliflower and cook, covered for 10 minutes, stirring occasionally.  Spread half the cheese into the baked crust, then top with the cauliflower filling, then the rest of the cheese.  Beat the eggs, milk, and pepper then pour mixture over the pie.  Dust with paprika.  Bake 35-40 minutes until set.



I have had this cookbook for years, and am a little bitter I never made this pie until this week.  Hub and I agree that it goes on the list of the best things I have EVER made.  The recipe claims it feeds 4 people.  And my vegetarian friend also agrees, 4 people, though that is with a salad.  I feel pretty confident in reporting that it could feed 2 people.  I'm just saying.  Next time I am doubling it for sure, especially since I only used 1/2 of my head of cauliflower.  It's quite addictive.

1 comment:

  1. Thank you for sharing recipes (with pictures!)...this looks like one of the best things I've seen in a long time...and it's gluten free! I'm sure you could fill it with anything...spinach, mushroom & cheese...diced tomatoes, spinach and ricotta perhaps? (I love spinach) Thanks, Carrie! Praying for you and your family. ~Sue~

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