Food & Drink Magazine

A Christmas Food Miracle

By Yonni @vegandthecity
I am leaving for vacation in the morning - 3am to be precise - so today I was busy cleaning out the fridge.  I had just purchased Heidi Ho smoky chia cheeze, a head of cauliflower and a package of gorgeous wild mushrooms from Whole Foods, none of which would survive my time away, in either the fridge or the freezer.  I have no idea what I was thinking when I bought them but I was on my way home from SoulCycle and I guess I was feeling motivated to make something healthy!
I already had a package of shredded kale and brussel sprouts I had purchased at Stew Leonard's last weekend, some Rao's marinara sauce (my favorite) and some roasted tomatoes in a touch of olive oil and minced garlic.
I figured if everything would wind up in the garbage if I didn't do anything, I might as well try something. The result was vegan, healthy, savory and delicious! 
I preheated the oven to roast at 450 degrees and sprayed a metal baking sheet with non-stick baking spray.
I lined the bottom of the pan with 1.5 cups of the shredded kale and brussel sprouts, 2/3 of the chopped cauliflower florettes and the package (@ 1.5 cups) of wild mushrooms.On top of that I poured 1 cup of the Rao's marinara sauce, 3 big dollops of the Heidi Ho smoky chia cheeze and a 1/2 cup of the roasted tomatoes. (If you don't have these marinated in your market, roast your own in 1 TBSP olive oil and 1/4 tsp minced garlic.)Put it all in the oven, mixing after 10 minutes, and keep roasting until it's oozing, the kale is crispy and the cauliflower is super tender.Serve hot and enjoy! It easily serves 4 (or 2 meal size portions at a minimum.) You could pair it with a glass of your favorite red wine to finish it off.  Hope you enjoy!A Christmas Food Miracle

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