Something else I'm not feeling is recipe-creating. Meh. I'm just going to continue my MoFo theme of doing mostly recipes from other blogs for a while. A question for my fellow vegans: do you read any non-vegan blogs or do you only stick to blogs with recipes that don't require any "veganizing" on your end? I read all sorts of blogs, and I enjoy trying to think of ways to make a non-vegan recipe work for me. Sometimes there's not much to change at all (swapping Earth Balance for butter), but sometimes no matter how much we want to veganize something - we just can't do much about a recipe that calls for eight eggs! Luckily for us, this Cheesy Spaghetti Squash and Broccoli Casserole is one of those awesome recipes that can be easily veganized. Use vegan butter, milk, and cheese and that's it! Bada bing bada boom!
Isn't it a beauty? This is just my kind of dinner! Creamy, filling, tasty, and belly-warming. This batch that you see here is actually my elebentieth. I only found this recipe last week and I have already made it several times. This batch is actually made with that cheesy cauliflower sauce that I mentioned a few weeks ago instead of a store-bought vegan cheese. On top of that, I season the cauliflower sauce with the flavors of my favorite coconut milk cheddar (paprika and liquid smoke) to taste. A full recipe for the cheesy cauliflower sauce is enough for half of this yummy casserole, so if you're going to make a full recipe you'll need to double the sauce. Also, because the sauce is very... saucy... you can skip the milk when you're making the casserole. I love how Heidi has a sort of disclaimer before the recipe telling us that even though it's called spaghetti squash casserole, it will not taste like pasta. It reminded me of my not-scones disclaimer! Can you handle the deliciousness of the soft spaghetti squash and broccoli bits smothered in that creamy sauce? Mmmmm mmm.
Sometimes I throw some breadcrumbs on top, sometimes I don't. I always sprinkle a little bit of black truffle sea salt on top my already-baked mini casseroles because I'm fancy like that. And I always make mini casseroles instead of a big one because I'm dainty like that. The whole recipe will make eight mini casseroles, in case you were wondering. Want a bite?
So good! Thank you for sharing the recipe, Heidi! I will leave you with Mr. Dovey McCutiePants who was just sitting there chillaxing and watching the sunset. Being all cute and snorgable. And pooping on the bird seed, presumably. Now please excuse me while I run off to meticulously pick up all that expensive black truffle salt that I sprinkled around the casseroles as a photo prop.