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.
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.