Santé, Maman!

A lot of how and what we eat is based on learned habits and cultural traditions.

Plant-based diets come naturally to me, and I have my parents to thank for that. Some of my earliest food memories are of home made lentil burgers and cheezy broccoli soup.

Drool!

Food is a well known conduit for love. And the kind mom makes is always the best, isn't it?

Apart from vegetarianism, my mother also instilled in me a lively French-Canadian brand of joyfulness around eating. Dinners in our house were festive, social affairs, especially on weekends. Our house would fill up with friends, wine and conversation would flow, and my mother would keep a steady stream of food coming.

In honour of Mother's Day, I'd like to thank mine for the delicious and wholesome food she always provided, and the good habits she passed along. I'd also like to share a couple of her vegetarian comfort food recipes. They remind me of being home, and being fed by her.


CAULIFLOWER AU GRATIN

1 (3-pound) head cauliflower, cut into large florets
sea salt
4 T (1/2 stick) unsalted butter, divided
3 T all-purpose flour
2 C hot milk
1/2 t freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 C freshly grated Gruyere, divided
1/2 C freshly grated Parmesan
1/4 C fresh bread crumbs

Preheat the oven to 375 degrees F.

Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.

Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.



GARLIC ROASTED ROOT VEGGIES

2 potatoes
2 yams
1 onion
4 carrots
1 bulb of garlic, smash cloves
grapeseed oil
fresh thyme, minced
sea salt & pepper to taste

Preheat oven to 350 degrees F.

Chop all veg into bite sized pieces toss with garlic, oil, salt, pepper and thyme.

Bake for 40 minutes, or until browned. Serve hot.