Cauliflower Bake (veganized)

1 head cauliflower, broken into floweretes
2 large potatoes, diced
2 tbsp butter (I used Earth Balance)
1 leek, sliced
1 garlic clove, crushed
3 tbsp all purpose flour
1 ¼ cup milk (I used plain soy milk)
¾ cup grated cheese (I used Daiya pepperjack shreds)
½ tsp paprika
2 tbsp chopped fresh parsley
Dash of salt and pepper

-cook cauliflower in boiling water for 10 min.
-cook potatoes in boiling water for 10 min.
-drain both
-for sauce, melt butter in saucepan, and sauté leek and garlic for 1 min
-stir in flour and stir constantly for 1 min, add salt and pepper
-remove pan from heat and stir in soy milk and ½ cup cheese, paprika and parsley
-return to heat, boil and stir constantly until well blended
-spoon cauliflower into baking dish
-top with potatoes
-pour sauce over top and sprinkle with ¼ cup cheese
-bake for 20 min at 350
-I served with garlic bread

*the original recipe calls for cherry tomatoes but I am soooo tired of cherry tomatoes, but if you choose to use them add 3.5 ounces on top of the cauliflower before you add the potatoes.

Roasted kale

Ingredients

2 bunches kale
2 tablespoons olive oil
2 to 3 large cloves garlic, minced
Sea salt and freshly ground black pepper

Nutritional yeast to taste
1 tablespoon toasted sesame seeds

Method

Preheat oven to 375°F. Rinse kale and pat dry thoroughly. Remove and discard thick ribs and roughly chop leaves. Pat leaves dry again. Toss with olive oil, garlic, salt and pepper in a large bowl. Spread on a large rimmed baking sheet. Kale does not need to be in a single layer, as it will shrink in volume as it cooks. Bake for 15 to 20 minutes, stirring every five minutes or so, until leaves are tender, crisp on edges and slightly browned. Sprinkle with sesame seeds before serving.

Nutrition

Per serving: 100 calories (80 from fat), 9g total fat, 1.5g saturated fat, 3g protein, 5g total carbohydrate (2g dietary fiber, 0g sugar), 0mg cholesterol, 160mg sodium