BKA Posted January 21, 2018 Share Posted January 21, 2018 Yesterday, I had a lot of leftover filling (ground beef, tomato, and a bunch of other vegetables) from my stuffed peppers a couple of meals prior. I put the leftovers in a cake pan, covered with sliced eggplant, and made this amazing Bechamel sauce that I thought others might be interested in. Here's the link https://www.forksoverknives.com/recipes/cauliflower-bechamel/#gs.MPsukYI The sauce itself was amazing, and my adult daughter, who's doing the Whole30 with me, said the meal was her favourite Whole30 one yet (and we've been cooking up a storm!). Barb Link to comment Share on other sites More sharing options...
missb20 Posted January 23, 2018 Share Posted January 23, 2018 That sounds delicious - and would be great with butternut squash sheets for a vegetarian lasagne. I just wouldn't want it too often, as I don't want to get hooked on creamy foods. Thanks for sharing. Link to comment Share on other sites More sharing options...
BKA Posted January 23, 2018 Author Share Posted January 23, 2018 12 hours ago, missb20 said: I just wouldn't want it too often, as I don't want to get hooked on creamy foods. To be honest, I pretty much did it for the nutmeg Link to comment Share on other sites More sharing options...
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