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Easy Almost Fall Vegan, Gluten-free Meal

Baked Satay Tofu with Cauliflower Casserole
Baked Satay Tofu with Cauliflower Casserole
© 2013 Alice M. McCart. All rights reserved.

If summer is trying to turn into fall where you are, the way that it is here in Kansas, you may be looking for easy, relatively fast vegan, gluten-free meals that you can enjoy both hot and cold. The meal in the accompanying photo is just such a meal. The yellow heirloom tomato wedges came from the Jarred Juhl Farms of Wathena, Kansas, booth at the Historic Downtown Overland Park Farmers Market. The slabs of organic refrigerated (as opposed to shelf) extra firm tofu are simply slathered in A Taste of Thai Peanut Satay Sauce and baked till heated through in a medium oven. The third item on the plate is a scrumptious cauliflower casserole. Wash, trim, and steam the entire head of cauliflower just till tender. In an oven-proof baking dish with a good lid, vigorously combine the cauliflower with an 8-oz. container of Follow Your Heart Vegan Gourmet Cream Cheese, a little sea salt, and Earth Balance vegan margarine to taste. At this point, when you are taste-testing it, try not to eat all of it out of the baking dish before you can put the lid on it and get it into the oven to bake it at 350 degrees for about an hour. Yes, it is that good.

Thank you, dear friend Sherry Dvorak, retired United States Marine Corps Gunny and office manager extraordinaire at Veterans Press in Overland Park, for that recipe.

Perhaps, the best thing about the baked peanut satay tofu and the cauliflower casserole may be that it is delicious hot for dinner and that the leftovers are delicious cold the next day for lunch, especially if you do not feel inclined to take time to walk down the hall to zap them in the microwave at work. Enjoy.