We recently tried an awesome recipe from the cookbook “Thug Kitchen” to try something a bit different from our standard pan of roast vegetables.

Cream cauliflower vegetable sauce

My best friend was in town, and I wanted to do something special for her while remaining conscious to put something on the table that was healthy. The recipe essentially uses a whole head of cauliflower to create a creamy sauce. As you’re tucking into the creation, you can’t believe it’s primarily a vegetable! To “plate up” the only tweaks I made to the recipe were sprinkling a few toasted almonds on top, and adding a bit of nutritional yeast. I also griddled (my new favourite kitchen tool) some fresh asparagus. Really marvellous!

There are so many ways to use vegetables outside of their usual form.  Before you know it the thought of “5 a day” will easily be topping “10 or more a day” without even noticing.



Simple but exciting ways to incorporate more vegetables into your daily diet:

  • Broccoli vegetable cream sauceBroccoli – in a similar style to the creamy cauliflower sauce from Thug’s Kitchen, you can also turn a head of broccoli into an almost pesto-ish type sauce.  I like to add miso paste and a bit of cayenne to ours to give it a bit of a bite.  Then add to pasta, rice, quinoa…endless options
  • Butternut, corgette – spiralising has really caught-on.  We tried butternut squash noodles “boodles” for the first time this year and they are simply delicious.  If you are gluten-free, this s a simple way to put together a pasta-like dish.  We dress ours up with a stir-in sauce (free-from pesto, or a tomato type sauce) and then toss a few grilled pinenuts on top
  • Aubergine, potato, sweet potato – all these vegetables make great layers in a cheese free lasagne.  We use Dairy-Free Cheese Sauce to layer up the pasta along with a few other vegetables, and sprinkles of nutritional yeast.  This sauce is crazily creamy for a non-dairy product, and is really simple to make
  • Vegetables boats – if you can halve it, you can stuff it!  In the past we’ve used avocados, peppers, sweet potatoes, aubergine to fill with delicious stuffing and then either bake or serve instantly.  I have yet to create a stuffed cabbage, but am really keen to try
  • Vege Burgers – if you can run it through a food processor, you can mix with breadcrumbs and vegan egg replacer and make a non-meat burger.  We have made our own egg replacer in the past using flaxseed, but if you’re out of time here’s a great product from Terra Vegane
  • Soup – pretty much any vegetable can be cooked, blended and made into a delicious soup.  During winter this was our staple dinner, but even in summer we’re finding this is a great way to clear out the fridge of vegetables before doing another shop.  And it’s so easy to freeze and reheat!

Something we’ve not tried yet, but I’ve seen so many drool-inducing pictures…is buddha bowls.  I do love chopping ingredients too (a good stress reliever!) so this is going to be my mission to explore easy ways to do this at home. If I come across anything inspiring, I’ll be sure to share!

Simplifying Happy Choices

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About Michelle

Michelle grew up in a culture where it was normal to eat meat at every meal. Watching close family suffer multiple health problems drove her to learn more about eating for health. After watching Food Inc Michelle took the plunge into veganism and hasn’t looked back since. She is now on a mission to bring vegan inspiration to everyone!