I had my first "mom" moment today. Our lovely little Jack Russel/Chihuahua mix, Shwee, took a trip to the vet for her vaccinations. We thought all was well, then a few hours later, her muzzle turns redder than a strawberry and starts puffing up like a penguin in heat.
Me: "Jane...does Shwee look funny to you?"
Jane: "Oh shit."
We grab Shwee in our arms and run across the street to the pet hospital, hearts beating faster than the sound of our feet on the pavement.
The second we bust in the door, the guy running the desk takes one look at her. "Oh no. Allergic reaction!", he yells. He pages a tech to the front who whisks Shwee out of Jane's arms and off to some unknown place where sick animals go to either be saved or bite the big biscuit. My heart falls to my feet. I feel this deep churning in my gut that I've never felt before: the pang of a worried mother.
Now I know how my mom felt every time I fell terribly ill...or if I even just had a bad case of the hick-ups.
Besides doing an excellent job at being a hypochondriac for me, my mom is also one hell of a chef. She could bang out one hell of a casserole. As the leaves turn to their autumn hues (but not in sunny California, bitches...hah!), I start planning my Thanksgiving menu. Sure, it may be a bit in advance, but I'm a highly motivated kid. This week marks the start of my slew of Thanksgiving goodness.
Stay warm, east coasters :)
Chanterelle and Rosemary Cream Sauce
- 1/4 lb Vegan Margarine
- 6 cloves fresh Garlic, minced
- 1 TBSP Fresh Rosemary, finely minced
- 3 TBSP All Purpose Flour
- 2-3 TBSP Water
- 1 3/4 cup MimicCreme (or Vegan Buttermilk)
- 1/2 tsp Salt
- Freshly Cracked Black Pepper, to taste
- 1 16 oz package Frozen Chopped Broccoli, thawed (or 3 1/2 cups Fresh, chopped)
- 1 lb Chanterelle Mushrooms, roughly chopped
- 1 1/2 cups Vegan Cheddar Cheese, finely grated (preferably Daiya)
- 3 cups cooked White Rice
- 1/4 cup seasoned Vegan Bread Crumbs
Preheat your oven to 350 degrees F.
Melt the vegan margarine in a large skillet over high heat, then add the garlic and rosemary. Saute for about 30 seconds, then stir in the flour to create a roux.
Add the chopped chanterelles, and stir well to fully combine.
Lower the heat to medium high, stir in the water, and cook, stirring frequently, for about 2-3 minutes until the mushrooms begin to soften.
Slowly whisk in the MimicCreme, then lower the heat to medium and bring the sauce to a slow boil while stirring frequently.
Add salt and pepper to taste.
Combine the thawed broccoli, rice, 1 cup of the vegan cheddar and chanterelle sauce in a large bowl, then spoon the mixture into 6 separate ramekins. (You can also spoon all of the mixture into one large casserole dish, but see the different baking directions below*.) Top each ramekin (or the 1 large casserole) with even amounts of the remaining 1/2 cup of cheddar and bread crumbs.
Bake in your preheated oven, covered with foil, for 15 minutes. Remove the foil, then allow the casseroles to bake an additional 5 minutes until the cheese is bubbly.
*For one large casserole dish, bake in your preheated oven, covered with foil, for 20 minutes. Remove the foil, then allow the casserole to bake an additional 10 minutes until the top is brown and the cheese is bubbly.