rants & recipes

Recently, I had some Daiya Cheddar cheese that needed to be used up ... so I veganized this broccoli casserole.

Broccoli Casserole

• 4 broccoli crowns, steamed (about 15 ounces)
• 3 cups cooked organic jasmine rice + 1 Rapunzal vegetable cube
• 1 onion, sliced
• 2 cloves garlic, minced
• 4 tbsp olive oil
• 3 tbsp all purpose flour
• 8 ounces white button mushrooms, sliced
• 2 cups vegan cheese - about 1 1/4 cups Daiya cheddar and 5 ounces Follow Your Heart Monterray Jack, shredded
• 2 tbsp vegan margarine, melted + 1/2 cup Panko bread crumbs
• 1 recipe "cream", below.

Cream

• 1 1/2 cups water
• 3/4 cup raw cashews
• 1/4 tub Toffuti Cream Cheese
• 1 tbsp vegan margarine
• 1/3 cup prepared mashed potatoes (organic russets + vegan margarine)
• dash reduced sodium soy sauce
• 1/2 tsp red pepper
• 1/2 tsp garlic powder
• salt and black pepper, to taste

1. Make "heavy cream" - blend cashews in food processor until fine. Slowly add water, cream cheese, margarine and blend until smooth.
2. Mix in mashed potatoes, soy sauce and seasonings. Set aside.
3. Saute onion and garlic in olive oil. Add flour and mushrooms. Cook until mushrooms release their "water".
4. Combine all but 1/2 cup of cheese and bread crumbs with rice.
5. Add "cream" and rice mix to onions and mushrooms. Add broccoli.
6. Spoon mix into 9*13 casserole dish. Top with remaining cheese and Panko bread crumbs. Bake in a pre-heated-to-350-degree oven for 25-35 minutes.

Veganized from this recipe.