Happy Meatless Monday. Here is a plant lovin recipe for a simple au gratin. You can replace the veggies for others to create a different dish every time.
We are in the process of working the plant strong, oil and sugar free dishes of the Engine 2 Diet (E2) into our kitchen. Last night Sandy made an au gratin with cauliflower and yellow squash. We did not have any E2 approved bread (like a sprouted variety) so she decided to wing it and made a crusty topping with walnuts and oatmeal. The result was a creamy, cheesy veg gratin that was the perfect complement to our meal.
She crafted them in individual 6.5 inch tapas pans which felt classy and fun. If you don’t have tapas pans feel free to use individual ramekins, a small casserole dish or a pie plate. Once you have the ingredients you can make the dish as large or as small as you would like depending on your needs. Sandy only made the two we enjoyed and I would have eaten a second after my last swallow. They were that good.
1 cup thinly sliced yellow squash
1 cup thinly sliced cauliflower
1/4 c (divided in half) milk (I used hemp)
1/3 cup raw walnuts
1/3 cup dry instant oatmeal
1/2 tsp garlic powder
1/2 tsp italian seasoning
2 tsp of nutritional yeast
A couple grinds of cracked pepper
Make it Happen
I used a mandolin to slice the yellow squash and cauliflower, set aside separately. Place the walnuts and the oatmeal in a coffee grinder and pulse until it is blended to crumbs, but just before it gets sticky from the natural walnut oils. Put crumb mixture in a bowl and stir in garlic powder and italian seasoning.
Lightly spray oil in 2 tapas pans or a small casserole dish or 6 count muffin tin. Sprinkle a bit of the crumb mixture on the bottom. I did these in 4 layers starting with squash, then sprinkle a 1/4 tsp nutritional yeast, and 1/2 tsp of crumbs on top of each tapas pan layer. Add a layer of cauliflower, nutritional yeast and crumbs. Add a layer of squash, nutritional yeast and crumbs. Add final layer of cauliflower, nutritional yeast and reminder of the crumbs, grind some pepper over this last layer. Sprinkle 1/8 c milk over each tapas pan. Bake covered at 350 degrees for 30 minutes. Uncover and bake an additional 7 minutes to crisp the top a bit.
Optional. After cooking, sprinkle some low sodium soy or liquid aminos to taste over each serving.
Note: If you overfill the dish a bit, that is fine because these bake down in the oven.
The sides are crusty and cheesy while the middle is creamy and luxurious. Enjoy and have a delicious day.
Tags: compassionate eating, dairy free, E2 Diet, E2 recipe, going veg, Meatless Monday recipe, plant based diet, trying vegetarian, vegan, vegan challenge, vegan experience, vegan recipe, vegan side dish, vegan wannabe, vegetarian recipe, vegetarian side dish