Cauliflower pie and couscous rocket pesto with little seitan chunks

Cauliflower pie:

Cut the cauliflower into small florets, add to boiling water for 15 min.

Put in a pie bottom.

Cover with a mix of tofutti creamcheese, nutrional yeast flakes, soy-creamer, salt and pepper.

Bake in the oven.

Rucola (rocket) pesto:

put all the folowing in a blender: rocket, walnuts, white balsamico, walnutoil, salt en pepper.

Blend everything.

Mix through cooked couscous.

Mix with fried small seitan chunks.

And here’s another thing to do with rocket.

For the greek mushrooms I used a recipe from Vegetarisch genieten.

In the front fried Polony slices.

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