Friday, October 20, 2017

{Recipe} Cheezy Broccoli and Brown Rice Bake-Vegan & Oil Free

This was a recipe I tried over the summer (while Miss H/S was away) and the hubs and I loved it.   I recently made it again for her and she liked it too. It's a crowd pleaser for sure.  The cheezy sauce doesn't contain any dairy or nuts.  It all comes together quickly if you've got your rice made ahead of time.  You could use pre-made rice as well.
For the bake:
3 cups cooked brown rice
3 cups broccoli florets
1/2 cup breadcrumbs or crushed crackers (I used Panko)
For the vegan cheese sauce:
1 1/2 cups vegetable broth
1/2 cup water
1 cup baby carrots
1 small onion, chopped
1 15 oz can cannellini beans
1/2 cup unsweetened almond milk (or any plant milk)
3/4 cup nutritional yeast
1 TBS lemon juice
2 tsp miso paste
1 tsp Dijon mustard
1 tsp yellow mustard
1/2 tsp minced garlic
1/2 tsp sea salt
1/4 tsp black pepper
1/8 tsp cayenne pepper (optional)
To make:
  • Preheat oven to 350F. Line a 9x9 baking dish with parchment paper.
  • Steam broccoli on stove or in microwave.
  • Place brown rice and broccoli in a large bowl and set aside.
  • Make the cheezy sauce:  In medium size pot, bring vegetable broth &  water to a boil. Add carrots and cook for about 10 minutes to soften.
  • Add onions and beans, turn down heat and simmer for 10-12  minutes.
  • You can either add remaining sauce ingredients to pot and use an immersion blender to mix OR add veggies and remaining sauce ingredients to a high speed blender and mix until smooth. (I used my Vitamix).

  • Pour cheezy sauce over broccoli and rice in the bowl. Stir to combine well.
  • Put the mixture into the prepared pan.
  • Add a layer of breadcrumbs.
  • Bake for 25-30 minutes until brown around the edges.
  • You can also pop under the broiler to make it extra golden brown and crispy.
Enjoy immediately!
Linking up:
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Thursday, October 19, 2017

Target Peg Board-What To Do With It?

I found this pegboard at the Target Dollar Spot back in July. I figured it would go in my vanity area of the bedroom or Miss High School's room.

I thought it would be a pretty way to organize something but I wasn't sure what.  I left it in her room and I haven't seen it since she got home from her summer program.  I'm hoping this post will motivate me to hang it up (if it can be found) and put it to good use. What would you do with it?  I'll keep you posted...Pin It

Wednesday, October 18, 2017

Around the House - New Kitchen Table and Chairs

Here she is!  Our new kitchen table and chairs!!
Back in this post, I shared our former table and chairs and that we had sold them. Happy Dance!
We'd had the set since we moved into this house (12 years ago!) and had purchased it from the previous owners.  It had served us well and didn't owe us a thing but selling it was sweet!
 I had been looking for a new kitchen table for years and we had even planned to build one a few years ago but we didn't get very far on that endeavor.  I got an alert that this one that I had been keeping an eye on, was on sale and the great reviews encouraged me to go for it.
It's the Garner Extension table from Cost Plus World Market.  You save an additional 5% if you pick up in the store and you also save the hefty shipping fee. So yes, it was a lot little dicy driving home with the huge, heavy boxes and we had to put it together but it was worth it.  I've always wanted a set with a bench too (purchased separately). I LOVE the dark wood and the industrial style of the table and bench.
 The chairs were purchased a few weeks later because I wasn't sure what I wanted. I didn't like the matching wooden chairs from Cost Plus.  I found these beauties at Poly & Bark (also had a coupon code and free shipping) and when they came I knew they would be perfect. I love their low profile and the bright white against the dark wood.  They are easy to clean and so comfortable (I still keep an extra mini Ikea chair for overflow seating but maybe I should paint or stain it?).  So now I'm on the lookout for a new rug, I think I need to go solid or tone down the pattern. What do you think? For now the grey chevron is fine but I'm still looking....

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Tuesday, October 17, 2017

{Recipe} Vegan Cannellini Bean Sour Cream

 Yesterday I promised to share my new vegan sour cream recipe. I had been making one that called for 1 1/2 cups of cashews but this one only needs 1/2 cup of cashews.
 The secret to this vegan sour cream is cannellini beans! It ups the protein and fiber and lowers the fat content.   How does this magic work? A high speed blender is important. I haven't tested it in any other appliance though.
1/2 cup cannellini beans, rinsed and drained
1/2 cup raw cashews (soaked in boiling water for an hour *sometimes I skip this step or don't soak as long, it's fine if you have a Vitamix*)
1/2 cup water
1 TBS lemon juice
2 tsp apple cider vinegar
1/2 -1 tsp fine grain sea salt
To make:
Add all ingredients to a high speed blender and process until smooth and creamy.
It's truly amazing! The sour cream thickens up in the fridge but it's good right out of the blender too!
 Enjoy it with my Vegan Taco Pie!
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