Hi all! Happy winter, eh? 😀
In the taking advantage of a recent grocery shopping mishap on my end (accidently getting maitake mushrooms instead of cremini- I know, I know, how does one make such a mistake?), I decided on whipping up something healthy, loaded with veggies, but with a touch of comfort foodie goodness to it. With the weather having made a nosedive up here in New Hampshire, in terms of the brisk factor, it seemed a fitting entrée for the frigid air outside.
This one is gluten/grain free and sugar free, though it does have some dairy with the addition of the cheese. If you wish, use dairy free cheese instead and you’ll have a delectable, healthy vegan side dish.
About 2.5-3 cups of maitake mushrooms
A handful of fresh green beans
A crumbling of cauliflower
1.5 cup of cashew milk (or almond milk, or any other non dairy milk)
2.5 tablespoons of buckwheat flour
2 tablespoons of butter
Seasonings, such as sprinklings of onion powder, garlic powder, mustard powder, salt, and pepper.
About 1 cup of shredded parmesan cheese
A handful of shredded cheddar cheese
- Preheat the oven to 350 degrees F.
- In a saucepan on medium heat, stir together the cashew milk, buckwheat flour, butter and seasonings. Bring to boil, stirring every so often. Upon boiling, remove from heat. (It should take about 5-6 minutes to reach boil).
- Stir the parmesan cheese into the sauce.
- Meanwhile, in a glass baking dish, put the mushrooms, the handful of green beans, and top it off with the crumbling of cauliflower.
- Pour the finished sauce on top of the vegetables, trying to coat everything relatively evenly.
- Sprinkle the top of the veggies with the shredded cheddar cheese.
- Bake in the oven, uncovered, about 12-15 minutes.
- Remove from oven, allow to cool a bit, and enjoy! If you find the dish isn’t quite cheesy enough to your liking, add a bit more sprinkled parmesan on top. The green beans will/should still have a slight crispness to them. They will taste cooked, but will maintain a sense of freshness via a slight crunch (same with the cauliflower). I personally prefer this, as opposed to when veggie dishes are made and the vegetables are totally soft, without much texture left, and often overcooked (resulting in a major loss of not just taste but minerals and vitamins as well).
Leftovers can be stored in the fridge in an airtight container for up to 2 days. Reheat prior to enjoying!