Broccoli and Quinoa Casserole

It's that time of year again...the time where you don't mind standing in front of a warm oven with some cider and a creamy concoction heating up for dinner. Yep It's casserole season! Here is a great recipe that you will be sure to be making time and time again....you will find yourself waiting for fall just to whip this up again. I promise you!

Vegan Cream of "Something" Soup
 (*works great for any recipe that calls for cream of "something" soup)




1 1/2 cups soy milk
2 tbs vegan veg broth powder
1 tbs onion powder
1 tsp basil
1tsp thyme
salt and pepper
1/4 cup nutritional yeast (optional)
2-3 tbs corn starch

     In a sauce pan heat the milk. Once it comes to a simmer whisk in all other ingredients until it starts to thicken...should take about 5 mins or so....if it doesn't thicken add a bit more corn starch or flour. Also you can add chopped mushroom or celery to make a cream of mushroom or celery. (P.s. If you do, and you don't want it to be chunky...just toss it in a food processor)



1/2 cup vegenaise
1tsp nutmeg
1tbs agave nectar
1/2 cup daiya Mozzarella cheese
1/2 cup TVP "Bacon" crumbles. (If you don't have these available in your area try bacos they are vegan.) 
extra soymilk to thin out if needed

    In a bowl mix together all the ingredients, including the soup you made. If it seems to thick use the extra soy milk.

1 cup cooked quinoa

2 cups broccoli 

1/2 onion diced

1 large portabella mushroom cap chopped

     In a pan sautee the broccoli, onion and mushroom until tender...then mix together with the quinoa and the sauce.  Put into an 8x8 casserole pan.  Top with extra cheese and or breadcrumbs. Bake for about 30 minutes at 350 degrees. 

 ENJOY!

Chicken-less and Lime Rice Enchiladas in Salsa Verde Ranch Sauce

I found a delicious looking burrito recipe that inspired this recipe. Minus the meat and diary of course, So I took it, Veganized it and put my own spin on it naturally! I hope you enjoy this one....our family certainly did. Oh and you can easily make this gluten free just by swapping out the flour tortillas for corn.


Sorry about my picture quality the lighting in my kitchen sucks right now!

Lime Rice

1 cup rice, either long grain or basmati

2 cups Veg broth

1/4 tbsp salt

1 tbs garlic powder

juice of 1 lime

2 Tbsp butter

1/4 tsp cumin

1/3 cup cilantro

1 can black beans or 3/4 cup dried black beans pre-cooked. (I always use dried beans because they are better.)

Melt butter in a pot & add all seasonings. Add rice & cook over medium heat for 2 minutes stirring constantly then add stock & lime juice return to simmer, turn the heat to low. cover & cook about 30 minutes. Once done add the cilantro and black beans. Stir and set aside.

Salsa Verde Ranch Sauce

1 cup salsa verde

1/2 cup vegan Ranch (the one I used is also gluten free).

1/3 cup cilantro

1/3 cup vegan sour cream

1/3 cup veganaise

2 tbsp minced garlic

1 tsp coarse salt

1 tbls fresh lime juice

1/4 tsp cumin

1/4 cup sugar

Mix all ingredients together in a bowl.

In 2 tbsp of oil saute your choice of chicken-less strips. I used Trader Joe's "Chickenless chickn strips"

8 whole wheat tortillas (use corn to make this gluten free)

shredded Mozzarella Daiya vegan (and gluten free) cheese

2 avocados mashed with 1/4 cup nutritional yeast.

Assemble 

Pre heat oven to 350 degrees. 

In a large casserole dish spread half of the sauce in the bottom of the pan. In each tortilla spread a spoonful of the avocado, then two spoonfuls of the Lime rice and beans. Top with a few "chickn" strips and then roll up and place seam side down into the pan. continue until the pan is full. Cover with the remaining half of the sauce and sprinkle with the daiya cheese. Cover in foil and bake for 40 minutes.

Sorry about my presentation.....It's so hard finding time these days! But Hey I finally got up a new recipe.