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Thursday, June 6, 2013

Thursday Recipe - Dairy-Free Creamed Vegetable Medley

I put together supper the other night thinking I had plenty. I had a casserole of creamed vegetables and another pan with baked fish. Add some fresh fruit and we should have been fine. Except it was a locust night. The horde of ravening locusts descended on the serving counter. Nothing was left. They ate it all and went looking for more. They filled up on chips and salsa for dessert. This is what happens when you have two sons come home from college for the summer. This is also what happens when you put off grocery shopping for too long.

The creamed vegetables were very tasty, though. And did I mention they're dairy-free?

Dairy-Free Creamed Vegetable Medley

2 T. butter or oil
1/2 c. finely minced onion
2 c. diced carrots
4 c. chopped cauliflower
4 c. broccoli florets, cut in chunks
2 c. water
2 T. chicken bouillon (I use Better Than Bouillon, no MSG! Use vegetable bouillon if you want true vegan.)
1 T. lemon pepper seasoning
2 T. cornstarch
1 13 oz. can coconut milk (about 2 c.)
1/2 c. seasoned bread crumbs (crush some croutons; I used gluten-free croutons from New Grains Bakery)

Melt butter in large saucepan. Add onion. Saute until onion is soft, about 3 minutes. Add carrots. Cook for another 5 minutes. Add cauliflower and 1/4 c. of the water. Cover and steam for 5 minutes, just until vegetables begin to soften. Add broccoli. Cover, remove from heat, and set aside.

In another saucepan, mix remaining water, bouillon, lemon pepper seasoning, and cornstarch. Whisk until smooth. Cook over medium high heat until mixture comes to a boil. Add coconut milk, bring back to a boil. Remove from heat.

Heat oven to 350°. Spread vegetables in a 9x13 baking dish. Pour sauce over the top. Sprinkle bread crumbs on top. Bake for about 25 minutes, until casserole is bubbly and bread crumbs are toasted.