Vegan Whole Food Plant Based February Potluck

This month's theme is "something NEW that you haven't brought before". Next month, March 4th, the theme is at least one green ingredient!

Vegan pizza with aquafaba mozzarella, caramelized onions and "tomato-roni"

Sweet Potato casserole with a Walnut and Oatmeal crust

Autumn Root Salad

Penne with Spinach Bechamel

Serves 4

1 large head cauliflower, cut in florets

Unsweetened plain almond milk, as needed

¼ C nutritional yeast, optional

¼ teaspoon ground nutmeg

Salt and freshly ground black pepper to taste

1 medium yellow onion, peeled and diced small

2 cloves garlic, peeled and minced

2 teaspoons minced thyme

¼ C finely chopped basil

4 C chopped spinach, cooked until wilted

1 pound penne, cooked according to package directions, drained, and kept warm

1. Add the cauliflower to a large pot and add enough water to cover. Bring to a boil over high heat and cook until the cauliflower is very tender, about 10 minutes. Drain exces water from the pan and puree the cauliflower using an immersion blender or a blender with a tight-fitting lid, covered with a towel, in batches if necessary. Add almond milk 1 tablespoon at a time, as needed to achieve a creamy consistency. Add the nutritional yeast (if using), nutmeg, salt and pepper. Set the puree aside.
2. Place the onion in a large saucepan and saute over medium heat for 10 minutes. Add garlic, thyme, and basil and cook for another minute. Add the spinach and cooked pasta and cook for 5 minutes, or until heated through.
3. To serve, divide the pasta mixture among 4 plates and top with the warm cauliflower puree.

From Forks over Knives cookbook by Del Sroufe, page 151

Almond butter cups (made without the crust)