And another #WFPB/Suppers Meal Prep at St Helena's

We had a small group and we kept it simple. As it is we spent about $12 per person but we still made way to much food, and people ended up taking it home.

Salad:

We made a beet salad, with just some boiled beets, cut in strips on the mandolin and with some chopped onions and the juice of a lemon and a lime. Plus we added in some chia seeds.
It's one of those things that gets better if it sits in the fridge for a bit.
You can also simply add it into a regular salad.

Soup:

Hokkaido Pumpkin Soup

Ingredients

1 average sized organic Hokkaido Pumpkin, or Kabocha Squash cut into chunks (deseed but don't peel)
3-5 onions chopped
3-10 cloves of garlic, chopped
1-2 inch piece of ginger sliced, or ginger powedr
2-3 pieces of turmeric sliced, or turmeric powder
a pint of vegetable stock
1-2 jalapenos, seeded
optional 2-3 small green chilies, sliced
1 tbsp panch puran
2 table spoons of whole wheat flour
 

Preparation

1. caramelize the onions adding garlic, chilies and jalapeno, and panchpuran and gradually add the whole wheat flour and liquify with some veggie stock
2. gradually add all of the soup stock, and let it come to the boil
3. add the pumpkin and let it boil about 20 mins.
4. Allow the soup to cool down a little then pour into a blender and blend at high speed till smooth and creamy, or use an immersion blender to achieve the same result.

Main dish:

Roasted Cauliflower

Ingredients

The Gravy

3 cups vegetable stock
1/3 cup soy sauce I use low sodium
1 tbsp maple syrup optional, for sweetness
3 tsp vegan Worcestershire sauce *
2 tsp garlic powder
2 tsp onion powder
1 tsp parsley
3/4 tsp thyme
3/4 tsp sage
1 tsp smoked paprika
1/4 tsp pepper
5 tbsp cornstarch
1/2 cup water
 

The Roast

1 whole cauliflower leaves and outer stalk trimmed off
4 large carrots chopped
4 medium potatoes peeled and cubed
1/2 cup vegetable stock

Add ingredients to Cozi shopping list

 

Instructions

The Gravy

In a medium-sized pot, whisk together all of the gravy ingredients EXCEPT for the cornstarch & water.
Bring to a boil and then turn down to a simmer on medium-low heat for 5 minutes. (This will allow all the flavors to marry.) Remove from the heat.
In a separate bowl, whisk together the cornstarch and water to make a cornstarch slurry.
Once the pot is no longer simmering, slowly whisk the cornstarch slurry into the gravy a little at a time. Going slow will ensure that no clumps form.
The gravy will begin to thicken as soon as the cornstarch is whisked in. Put the pot back on the stove and return to a simmer for an additional 3 minutes.

The Roast

Pre-heat oven to 450F degrees.
Arrange the potatoes and carrots in a roasting dish with the cauliflower in the center. Be careful not to overcrowd the dish.
Place the cauliflower upside-down and pour 1/3 cup of the gravy into it. Give it a good shake to distribute the gravy.
Place cauliflower right-side up and brush more gravy on the top to cover it (about 1/3 to 1/2 cup)
Add 1/2 cup of vegetable stock to the bottom of the dish (this will help steam the veggies.)
Pour about a 1/3 cup of gravy over top of the potatoes and carrots.
Cover the dish tightly with a lid or aluminum foil and bake for 40 minutes, brushing the cauliflower with more gravy halfway through.
Uncover the cauliflower roast and brush more gravy on. Bake for another 30 minutes (uncovered), brushing with more gravy halfway again.

Remove from the oven and serve while hot.


*Many brands of Worcestershire sauce contain anchovies. Vegan Worcestershire sauce does exist (Annie's brand and Kroger brand are vegan for sure), but if you can't find it, you can omit it and substitute apple cider vinegar for a little zing.
If you dig onions, you can slice up an onion and add it right in with the carrots and potatoes. Mushrooms would be great, too! Making sure your pan is not too crowded will help everything cook through properly. If you find the potatoes are drying out, add a little more veggie stock to the pan.