1 medium cauliflower, cut to florets
1 bunch broccoli, cut into florets
1 medium carrot, sliced thinly
2 tbsp oil
3 each garlic cloves, diced
2 each onions, sliced
3 tbsp tamari
1/2 tsp salt
1/2 tsp garlic powder
3 cup cheesy gravy
1 tbsp nutritional yeast
1 tsp paprika
Directions
Heat oil in large skillet, add the vegetables & saute for 7 minutes.
Add tamari, salt & garlic powder. Cook for another 3 minutes.
Preheat oven to 400F. In an 8 X 12 inch casserole dish, place
alternating layers of gravy & saute mixture, finishing with a layer
of gravy. Sprinkle with nutritional yeast & paprika. Bake for 30
minutes.
"The Cookbook for People Who Love Animals"
Servings: 6 servings
Cauliflower-Broccoli "Cheese" Bake Recipe brought to you by Recipe Ideas
Categories: Cheese; Vegetable
The History of Recipes
Recipes as a concept can be found back into the far past, in truth as far back into history as the ancient Egyptians, and maybe further still. Interesting though that maybe, generally, these old cookbooks were just basic hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a series of ancient tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. Progressing into Roman times 25BC a man called Apicius created a number of scripts which described recipes enjoyed by wealthy roman citizens. In his scrolls, he describes how the roman meals were split into appetizers, main meal and desserts, something we still use today. Aspicius recounts how the ancient chefs used a good variety of spices and herbs, including a few that are still present in modern kitchens such as bay, mint and dill. Continuing our culinary historical journey, we have a couple of interesting cookery books which date from the 14th Century ; one book called `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these two books are unconnected to the indian curry that is familiar to us all today, but rather descriptions of the types of meals cooked for the upper classes of that period. Later on, in the 15th century, knights returning from the crusades brought us many new spices and herbs from Arab cuisine, including rosemary and coriander. These new spices and herbs led to an eruption in recipe books, most of which are now in private collections. Over the succeeding few centuries, the rich families of the West tried to serve the most exotic banquets, and because of this the best cooks and their recipe collections were greatly in demand. Even so, it was during the 19th century that cookery and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collecting, testing, and recording popular recipes of the day. When we get to the twentieth century, cooking publications were increasing in popularity mostly due to higher levels of literacy, people having more spare time and being a little richer. The TV revolution brings us celebrity chefs and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting us all to access thousands of recipes such as those found on this site. |
We hope you enjoy this Cauliflower Broccoli _Cheese_ Bake recipe.
