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This dish is all about the veggie. The sauce that brings it altogether, that is usually coming directly from a can of gelatinous mushroom soup, is actually a cauliflower sauce base with almonds. The roasted garlic, saute of mushrooms and crispy onion topping gives a huge boost of flavor and makes the dish more reminiscent of the classic Thanksgiving side.
This creamy, dairy-free sauce is perfect for leftover turkey and any moment when you would use a creamy sausage gravy. Such as with the classic Biscuits n’ Gravy. This is one of my favorite dramatic substitutions that still encompasses so much flavor! Try it with your turkey leftovers as soon as they are available. If you have leftovers of cauliflower soup, use that instead of roasting and pureeing the cauliflower from scratch.
This recipe is the winning suggestion from a subscriber the week we featured White Girl Salsa. With a few modifications we adapted her creamy chicken enchiladas with extra vegetables. We added a sprinkle of shredded carrots, so add any fresh veggies you like, such as mushrooms, radishes or even beets.
A creamy, spicy, pink dressing- perfect for putting a spin on an everyday salad. Make this with all mayo, all yogurt or a combination. The jalapeno can vary in spiciness, so taste before adding more chipotle and add until it is as spicy as you prefer.
Use Vegenaise to make this vegan.
Let’s face it. Spaghetti Squash is not that glamorous. As my husband laid complaints about the humble vegetable’s lack of interest, I proclaimed I would make the sexiest spaghetti squash dish. Ever. As summer comes to an end figs grace us with their presence just as winter squash peeks out. The combination seemed irresistible and I hope you agree that spaghetti squash has never been so stylish. If you can’t find fresh figs- just rehydrate dry figs in a dish of steamy hot red wine or broth.
