Broccoli Normandy Veggie Casserole

I like to use fresh veggies but there are times that I am either too tired to prep or just short on time! So I have frozen and some canned veggies on hand. This recipe is quick & easy to make!

Broccoli Normandy Veggie Casserole

1 16-oz bag frozen broccoli normandy
1 15-oz can creamed corn
1/2 c. frozen corn
1/2 c. sliced white mushrooms or mushroom of your choice
1/2 c. non-dairy milk
1 TBSP. cornstarch
1/2 tsp. thyme
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 c. panko bread crumbs
salt & pepper to taste

Preheat oven to 350 degrees. Lightly spray a 9" x 9" or 7" x 11" baking dish with non-stick cooking spray.

-In a large bowl, combine the frozen broccoli normandy, corn and mushrooms.
-In a small bowl, whisk together the non-dairy milk, cornstarch, thyme, onion powder, and garlic powder.
-Add the liquid mixture to the veggie mix. Combine well.
-Pour into the prepared baking dish.
-Sprinkle the panko bread crumbs around the edges.
-Bake uncovered for 35 - 40 minutes or until bubbly.
-Let cool a few minutes and serve.

Red Pepper & Broccoli "cheese" Soup!

Since I converted, I miss some cheese dishes...as in broccoli cheese soup. Here is my version that satisfied me during the "CRAVING" moment.

Red Pepper & Broccoli "cheese" Soup
Makes 2 servings or 1 good serving!

1/2 of a onion, chopped
1 c. seeded & chopped red bell pepper
1 garlic clove chopped
1 TBSP tahini (ground sesame seeds)
1/2 c. nutritional yeast
1/4 c. water
1/4 tsp. salt
3 c. fresh cut broccoli
2 good dashes of smoked paprika

-In a saucepan, add a thin layer of water. Add the onion and red bell pepper. Cook on low for 2 minutes. Add garlic and cook 1 more minute stirring frequently.
-Put the onion, pepper and garlic mixture in a blender. Add tahini, nutritional yeast, water and salt. Blend until smooth. (NOTE: mixture will be hot. Make sure you put a towel over the blender opening instead of the lid. Otherwise the heat will pop the lid off and explode! )
-Add the blended mixture back to pan and add the broccoli. Simmer for a few minutes.
-Put the "cheese" sauce and broccoli mixture back into blender and pulse a few times until broccoli has broken up. (NOTE: mixture will be hot. Make sure you put a towel over the blender opening instead of the lid. Otherwise the heat will pop the lid off and explode! )
-Add back to pan and cook for a few more minutes.

--SERVE--
Can top with diced pepper, crackers or whatever you like on soups!