This is a healthy casserole brought to our potluck by our friend Sheryl.
4 pieces toasted bread, blended for bread crumbs
3 cups rinsed quinoa, cooked in 6 cups water
bag frozen peas or other veggie
3-4 cooked russet potatoes
Saute in water or broth:
2 onions, chopped
6 cloves of garlic, chopped
Whisk the following:
2 Tbl miso-leave out if you want SOS
2/3 cup nutritional yeast
2 tsp crushed red pepper (optional)
2 tsp paprika
1 tsp pepper
1 tsp turmeric
1 tsp cumin
1/2 tsp curry powder
1 cup veggie stock
(add some cashews if you want it creamier and richer)
Directions: Put sauteed onions and garlic and the cheese sauce ingredients in the blender. Add another cup of veggie broth to make casseroles more moist.
In large bowl add:
3-4 cups chopped brocolli
3-4 leaves of kale, chopped
1/2 lb cooked black beans
bag of peas or other veggies
Add the cheese sauce and more broth if needed, needs to be wet. Mix it up.
Place in two 9 X 13 pans. Put bread crumbs on top and season with salt, pepper, etc cover with parchment paper and then foil. Bake at 375 degrees for 20-25 minutes, then uncover and broil for 5 minutes.
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