2 cans artichoke hearts quartered
1 large head of organic cauliflower (chop off the florets)
1 large pack of baby Portobella mushrooms
1/2 large white onion or 1 small sliced
Dried basil and oregano
6 cloves garlic whole but crushed with a knife blade just to let oils out
Salt and Pepper
Of course - a little cayenne!!
Let's be serious people - if this isn't the easiest but best tasting veggie dish ever then you don't like food - period. Preheat the oven to 350. Butter a large baking dish, throw the artichoke hearts, mushrooms, cauliflower, garlic cloves, and onions in the dish. Sprinkle about 1 tbsp basil and 1 tbsp oregano all over it, hit it with a little lemon juice, 2-3 pinches of salt, pepper it a little and don't forget a couple pinches of cayenne, and lastly as if this sentence wasn't long enough already, pour about 1/3 cup melted butter all over it. Now mix it all up so that all of the ingredients get a coat of everything, pack it down a little bit and pop it in the oven for about 45 minutes. When it comes out, grate a little bit of fresh Parmesan cheese on top and that's it, and it is the best part of this meal - delicious!!
Now for the egg souffle. This thing is light and fluffy and full of eggy tastiness with a little oniony bite. I served it with some salsa on the side, but it really didn't even need it. You will need: