If you'd like to read about how I ended up here, feel free to pop over to my
livejournal. Fascinating reading.
Moving on...
Today I decided to start our Flexitarian adventure with a cauliflower and chickpea casserole.
I'd take a picture, but The Smurflings have run off with my digital camera, so you're out of luck.
Cauliflower and Chickpea Casserole2 quarts cooked brown rice
1 head cauliflower, steamed, and cut up into bite sized pieces
1/2 onion chopped.
1 can chickpeas
1 clove garlic
1 tsp sea salt (In a strange, fetishist way, I decided to use Marmite. FABULOUS!)
1/2 tsp white pepper
1/2 tsp curry powder
1 c plain yoghurt (we subbed in a block of vegan mozzarella cheese for this)
8 oz sharp cheddar cheese
Layer the rice, cauliflower, and onion in a 9x13 baking dish.
Puree the chickpeas with the garlic, sea salt, pepper, curry powder, and yoghurt. Pour over the casserole.
Bake at 350 for 30 minutes. Top with cheese and bake for another 15 minutes.
We'll see how it goes over with Carnivore and The Smurflings. I ate a huge dose just getting it into the pan, so I'm hoping it will go over well.
UPDATE: The Carnivore came home...
"What's that?"
"Caulflower casserole."
"is that a side dish or a main dish?"
"A main dish."
"You're kidding, right?"
"Nope."
"Are you serious?"
"Yes."
*insert ugly face and general bad attitude*
STATUS: BUSTYeah, this one bit it, big time. The Carnivore specifically requested that we DON'T EVER make this again.
I thought it was fabulous. It tasted exactly like I remember chicken divan tasting, without the chicken bits. I couldn't eat enough.
Which is probably good, considering I'm stuck with 3/4 of a 9x13 pan.
Baby Smurf and I had sushi -- mostly the vegetarian options (seaweeds of different sorts and tofu variations), though we each ate our favorite sashimi, in the end, because it was there, and we'd already paid for it. We finished off the meal with some lichies in a little ice-cream. 
