Vegan Zucchini, Cauliflower and Quinoa Gratin with rosemary, parsley and flax seed breadcrumbs.

To make the gratin base: Shred two zucchinis and pulverize about a cup of cauliflower in a food processor or blender until it has a consistency similar to rice. Chop half a small onion and two garlic cloves. Toss all these ingredients (zucchini, cauliflower, onion, garlic) in a pan with olive oil until slightly soft. Then place into a small baking dish.

Preheat oven to 375 degrees Fahrenheit. Bake the gratin base for about 20 minutes.

While baking, prepare the vegan 'cheese': Blend 1 cup of soaked cashews, 1/2 cup nutritional yeast, 1 cup of water, and a pinch of salt, garlic powder and turmeric. Blend until smooth. Then heat this mixture in a small saucepan until it thickens.

After the initial bake, remove the gratin from the oven. Mix the thickened vegan 'cheese' into the contents of the baking dish. Return to the oven and cook for 5 minutes. Finally, top with parsley, rosemary and flax seed meal and bake for another 3 minutes. All done!