October 6, 2013

Dairy Free VEGGIE BAKE, Mmmm!

I love veggie bake, any time, its one of my favourite comfort foods. Its even more delishious on a chilly night for dinner, like tonight.  Being dairy free now I can't make it the way I used to, but have found by using coconut milk as a substitute it is still absolutely scrummy, and I wish you could smell it cooking, mmmm!

I pop my peeled vegetables in my bullet express food processor, on slice blade.  More potatos than anything else, I used about 6 medium - small potatoes, a half an onion, a quarter of a butternut pumpkin, and a third of a head of cauliflower.  But carrots, some broccoli, even some mushrooms would work.

Pop everything in your oven dish, then sprinkle with seasoning of your choice, and pour half a 400 ml can of coconut milk over the vegetables, add a teaspoon of crushed garlic to the other half of the can, mix it about and pour that over the vegetables evenly.

Cover with alimunium foil and put it in the oven for an hour at 180 C

Ding, that's the timer....ready :-)  yum, smell that :-)

It isn't as brown as a normal bake, but it still tastes yummy.  I can't taste the coconut milk at all.

Happy baking xx S


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