Festive Vegetable Bake (*SF)

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Oops, let's try that one again.

 

 

 

Festive Vegetable Bake

 

 

1/2 cup black beans (dry)

3 bay leaves

1 small cauliflower

1 onion finely chopped

1 1/4 cups non-dairy milk

1/3 cup Orgran Plain Flour (-OR- other GF flour mix)

4 tsp GF wholegrain mustard

8 tsp chopped parsley

3 large potatoes

seasoning to taste

 

 

1. Soak the beans for 8 hours, then drain and cook in fresh water with

the bay leaves until soft.

 

2. Preheat the oven to 180 C (375 F).

 

3. Divide the cauliflower into florets and steam until just tender.

Save the water from the steamer.

 

4. In a small saucepan, saute the onions in a little on a low heat

until soft. Stir in the flour and brown slightly. Gradually add the

non-dairy milk and 1 1/2 cups of the water from the steamer, stirring

constantly to avoid lumps. Add the mustard and stir through. Cook

gently until the sauce has thickened. Take off the heat and stir in

the parsley and seasonings.

 

5. Oil a casserole dish and place the cooked beans and cauliflower in

it. Pour over the mustard sauce.

 

6. Slice the peeled potatoes thinly and arrange them, overlapping, on

top of the beans and cauliflower. Brush with olive oil and cover

before placing in preheated oven.

 

7. Cook for 20 minutes then remove cover and cook for a further 5

minutes or so to brown the potatoes a little.

 

 

Serve with roasted sweet potato and carrots and a green salad or sprouts.