Fettuccine No-Fredo with Broccoli and Sautéed Mushrooms

Sauce:
1 head cauliflower, chopped into small pieces
4 cups water
4-6 cloves garlic
1-2 tsp. basil
1/2-2 tsp. oregano
pinch cayenne pepper
salt to taste
freshly ground black pepper
pinch nutmeg
1 1/2 tbsp. nutritional yeast

2 large Portabella mushrooms, sliced 1/4-inch thick
2 cloves garlic
1/8 cup wine (I used white, but red will do)
salt to taste

1 pound fettuccine
1 head broccoli, cut into florets

Sauce:
Using the lesser amounts of each seasoning, place all the sauce ingredients except nutritional yeast into a large saucepan and cook, covered, until the cauliflower is very soft, about 15 minutes. When it's completely tender, use a blender to puree the cauliflower to a smooth sauce. (If you have a good hand blender, I recommend you do this in the pot.)

Check the seasoning of the sauce, and add more to taste; add the nutritional yeast. Allow the sauce to simmer and thicken while you prepare the mushrooms and pasta.

Sautéed Mushrooms:
Heat a non-stick skillet brushed or sprayed with a little olive oil. Add the garlic and mushrooms, and cook, stirring, until the mushrooms begin to exude their juices. You can prevent them from drying out by keeping the skillet covered between stirrings. When the mushrooms get juicy, add the wine and salt to taste. Cook just until the wine is absorbed and then set aside, covered, until ready to serve.

Pasta:
Bring a large pot of water to a boil, add the fettuccine and salt, if desired, and set a timer for 3 minutes less than the amount of time indicated on the package. When the timer goes off, add the broccoli and cook for three minutes, or until the pasta is al dente. (For my fettuccine, this meant I cooked it for 9 minutes, added the broccoli, and cooked it for 3 more.) Drain the pasta and broccoli and return it to the pan. Stir in the cauliflower sauce and serve topped with sautéed mushrooms.

Cauliflower Mushroom Marranca

fatfreevegan
(serves 4)
1 cups raw millet
2 cups water
2 cups chopped onions
1 pound sliced mushrooms
freshly ground black pepper
2 teaspoons basil
1 large cauliflower,cut into 1-inch flowerets
1 1/2 teaspoons salt
3 cloves minced garlic
paprika, to taste

For Sauce ( use blender for mixing the sauce)
1 tablespoon fresh lemon juice (about half lemon yield)
1/2 cup water
1/3 cup nutritional yeast
1/4 teaspoon salt
1 tablespoon light miso
1/4 teaspoon paprika
1/4 teaspoon dry mustard

Place the millet and 2 cups water into a saucepan. Bring to a boil, cover, and simmer until tender, about 15 to 20 minutes. Remove from heat and fluff with a fork.
While the millet is cooking, heat 2 tbsp. water in a large, deep skillet. Add onions, mushrooms, pepper, and basil and sauté for about 3 minutes, until the onions soften. Add the cauliflower, salt, and garlic and cook, covered, stirring frequently for about 5 more minutes. The cauliflower should be approaching tenderness but not completely cooked.
Mix the millet into the cauliflower, along with the prepared sauce. Press the mixture into an oiled (or sprayed) 9 x 13-inch pan, sprinkle paprika on top, and bake at 350 F for about 20 minutes, until hot but not dry. Cut into rectangles and serve.