Tater Tot Hot Dish

Being the first entry for the blog, I have to do a Minnesota classic. Tater Tot Hot Dish! (Meatless, dairy free, gluten free, and only veggies, of course!)

My kids LOOOVE this meal when it is made the "normal" way. So I wanted to try a WFPB version. This one uses an almond Parmesan cheese and a cauliflower bechamel. It seems like a lot, but it is quite easy to throw it all together!

Ingredients
This is the part I really enjoy. You can add whatever you and your family want. It certainly does not have to follow what i have below. This is simply what I used this time around.
1 Medium Onion, diced
2-3 Garlic Cloves, minced
1 can Green Beans (you can also use frozen)
1 can Corn (you can also use frozen)
2 Large Bell Peppers, diced
2-3 Carrots, diced
1 Head Broccoli

Saute all veggies in large pan. While sauteing these, prepare your Bechamel.

Parmesan Cheese
1 Cup Almonds
2 Tbsp. Nutritional Yeast
1 Tsp. Garlic Powder
Salt to taste

Blend all ingredients together until mixed well. Done!

Bechamel from Forks Over Knives
1 Head Cauliflower
Almond milk as needed (or any other dairy-free milk)
Garlic
Thyme
Basil
1/4 Cup Nutritional Yeast (optional)
Nutmeg
Salt & Pepper to taste

Bring water to a boil in a large pot and add Cauliflower. Cook until very tender (about 10 minutes)

Drain the excess water and puree the cauliflower using an immersion blender or in a blender with a tight-fitting lid, covered with a towel, in batches if necessary.

Add almond milk, if needed, to achieve a creamy consistency. Set the puree aside while you prepare the rest of the ingredients.

Place the onion in a large skillet or saucepan and saute over medium heat for 10 minutes. Add water 1 to 2 tablespoons at a time to keep the onions from sticking to the pan. Add the garlic, thyme, and basil and cook for another minute. Add the nutritional yeast (if using), nutmeg, and salt and pepper and cook for 5 minutes, or until heated through.

Add the onion-garlic mixture to the cauliflower puree and blend until smooth, adding up to ½ cup of water if necessary to achieve a smooth consistency.

Bring It All Together
Mix your Bechamel and Veggies together. Pour into a large baking pan (I use my glass Pyrex pan).

Top with tater tots.

Sprinkle your parm on top of the tots.

Bake @ 350 for 40-50 minutes (or until tots are done to your liking)

Remove. Cool. Serve. Enjoy!

The Verdict...

Oil is Oil is Oil

I have had a hard time dropping oil from my diet. However, the more research I see on it, the more I realize it doesn't NEED to be a part of my diet.

For many years, we have been told that Olive Oil is "healthy" for us. And now we're hearing how great coconut oil is. Or how about canola oil?

Truth is, it's still OIL! It may be healthier, but it is certainly not "healthy". 

One of my favorite go-to sites (Forks Over Knives) recently posted this video about oil and why it is not necessarily healthy for you.


Now, another opinion, including that of my doctor, says we need those fats and oils in our bodies. Especially children. Which I don't completely disagree with.

The takeaway from this short little post, is to realize the oil consumption you have now and to try to, at a minimum, reduce it.

Instead of using oil for sauteing, use the natural water in vegetables, or use some veggie stock.

Instead of tossing your veggies in oil before roasting, toss them in a veggie stock (make sure to check them often and shake the pan so they don't stick).

There are definitely ways to use other ingredients in recipes to avoid using so much oil in your diet. Do your own research with it, but as the title says, Oil is Oil is Oil. No matter the kind of oil you use, it's still OIL.