Cauliflower Carrot Mash

Cauliflower Carrot Mash 
makes about 8 servings

Ingredients:

1 Head Cauliflower, cut into florets
4 Medium Carrots, chopped
1 Sweet Onion, chopped
2 Cloves Garlic, minced
1T. Fresh Rosemary, minced
1T. Fresh Thyme, minced
2T. Olive Oil
Salt and Pepper, to taste

Directions:

Wash and chop all ingredients as directed above. Place the cauliflower and carrots in a steamer basket on the stove top. Steam until soft (about 10-12 minutes). Heat 1T. olive oil in skillet and sauté onions, herbs and garlic until the onions are translucent. Season with salt and pepper to taste, and set aside.
Place cauliflower, carrots, onion sauté and 1T. olive oil in food processor. Blend until smooth.
Garnish with additional herbs, and serve immediately.

**Side note- I feel like this would be an AMAZING stuffing for raviolis... I have not tried it yet, but can imagine it would blow my mind! The only suggestion I would make if you are willing to give this a go would be to roast the cauliflower vs steaming it, since I feel like it is too moist when prepared as listed above for a ravioli stuffing. Serve with either a red sauce or an olive oil and garlic sauce with a balsamic drizzle. Mmmmm...

Original Recipe found at:
http://www.multiplydelicious.com/thefood/2011/11/cauliflower-carrot-herb-mash

Balsamic Glazed Mushrooms Stuffed with Pesto Mashed Cauliflower and Potatoes

Balsamic Glazed Stuffed Mushrooms

Ingredients-

1 Head Cauliflower
6 or so Yukon Gold Potatoes (if desired, or you can just do cauliflower for a little healthier option.)
Vegan Pesto to taste -
see http://frenchiegourmet.blogspot.com/2013/05/vegan-pesto.html for the recipe
Medium to Large Mushrooms (use choice of Bella, Baby Bella, Crimini etc)  
2T. Olive Oil
Balsamic Vinegar
Panko Breadcrumbs 
Salt and Pepper to taste

FYI-when I made this, it made quite a lot of "stuffing" for the mushrooms. If I had to guess, it made about 3-4 cups of the delicious filling. I did not list a quantity for the mushrooms, since the amount you need will depend on the type you use and how many you really want to make. I also made it with both potatoes and cauliflower, but may try it next time without the potatoes just to see if it is just as tasty without them. Forgive my picture above! I promise they taste better than they look!! :)

Directions-
-Prepare the Pesto as directed (see http://frenchiegourmet.blogspot.com/2013/05/vegan-pesto.html
 for the recipe).
-Wash all veggies.
-Preheat oven to 400 degrees.
-Line baking sheet with parchment paper for roasting cauliflower.
-Chop cauliflower, and place on baking sheet. Drizzle olive oil over cauliflower and season as
 desired with salt and pepper. Once prepped, place in oven and roast it for about 20 minutes.
-Set water to boil on stove top for potatoes. Chop potatoes and and place in boiling water until
 soft (about 10-15 minutes).
-While the cauliflower and potatoes are cooking, prepare the mushrooms by removing the stems.
-Remove potatoes from water and cauliflower from oven. Place in a food processor. Blend the
 cauliflower and potatoes until you have the consistency of mashed potatoes. Add the pesto and
 salt and pepper to taste. Blend well.
-Heat oven to 250 degrees.
-Use the same baking sheet and parchment paper from before and line it with the mushrooms.
 Glaze the mushrooms with the balsamic vinegar. Season with some salt. Add the stuffing to the
 mushrooms and top with breadcrumbs.
-Place stuffed mushrooms in the oven and cook until heated throughout. We used baby bella
 mushrooms, and I cooked them for about 20-25 minutes.
-Remove from oven, and perhaps top them off with a little balsamic glaze, if desired.