Fautess Friday, Tofu, & Broccoli Gratin

He's back! And he's been asking, "Are they saying anything more about me on your blog mom?" I've been telling him that you all want to take him home to cook for them too! With today's post I'm sure we'll have him rented out for the rest of the summer.

To draw you all in today the "theif" presents... FAUSTESS CAKES from Vegan with a Vengeance! Do you hear the music in the background, it's rather dramatic ... dun dun dun dun! (By the way that's still my cookbook, it appears for pictures and then disappears when I want to take it back. However, he is pardoned after this task! He can keep the book!).
Enough cakes here for all of our visitors. :).

This was a real task though, he was in the kitchen for two hours. Lesson today: Read the whole recipe through before you begin to make sure you have all the ingredienst (and you know where they are). He doubles the recipe, but note this in your book. Double only the cupcake recipe, not the fillings, frostings or drizzle because one recipe of those definitely has leftovers enough for both batches of cupcakes.

Of course I present desert first, but we used these to complete the Pomegranite tofu with Coconut rice from the same book. We made the rice in the rice maker, just add a 1/2 C more water or soymilk since it will steam out while cooking to compensate.

Where did he get that great looking steamed broccoli sitting on the side of this tastey yum?

The family Garden of course!

Pup is checking it out for us to make sure all is well.... it is.
We removed the last of the broccoli and cauliflower last night. I took in a large harvest of kale, three plants of red potatoes and my mom found a couple of zucchini.

Here's a great broccoli sauce from Bryanna's free recipe archives, I like to use the white sauce version (scroll down to August 18th sauces for summer veggies):

BRYANNA’S GOLDEN SAUCE OR “MELTED CHEESE”

makes 2 and 1/2c. (wheat-free; can be soy-free)

This sauce is delicious on steamed vegetables or macaroni, and the thicker version can also be spread on toast and broiled for an open-faced “grilled cheese” sandwich, or used to top a casserole and broiled or baked to brown the top a little. This is a variation on a recipe that is in several of my cookbooks.

3/4-1 c. water (use 3/4 c. for “cheese”; use 1 c. for a sauce)

1 medium potato (about 4 oz.), peeled and chunked

(Allergy note: if you are allergic to potato, use 3/4 c. cooked white rice or millet instead of the cooked potato)

1/2 medium carrot, scrubbed and chunked

1/2 a medium onion, peeled and chunked

1/2-3/4 c. medium-firm tofu or extra-firm SILKEN tofu

OR about 1/3 c. raw cashew pieces

2 T. sesame tahini

1/4-1/2 c. nutritional yeast flakes (depending on how “cheesey” you want the flavor)

1 T. lemon juice

1 tsp. salt OR 1 T. light soy or chickpea miso plus1/2 tsp. salt

1/4 tsp. garlic granules

Simmer the potato, carrot and onion in a small saucepan with the water, covered, for about 10 minutes, or until the carrot and potato are tender. Add to the blender container with the remaining ingredients. Blend until VERY smooth. Serve immediately or refrigerate, covered for up to a week. (Reheat over gentle heat.) If you make the thicker “cheese” version, and want to use the leftovers for a sauce, you can thin it with a little hot water.

WHITE “CHEESEY” SAUCE: Make the Golden Sauce, but omit the carrot and use only 1/4 c. of nutritional yeast. Use the salt only, not the miso.