Potato Veggie Casserole

I had bought a 10 lb bag of potatoes for under $2.00. Can't beat that. (wish they were sweet potatoes for that price) I like mashed but I wanted something different. Plus I miss the old fashion potato casserole. This is sure darn close to it!

Potato Veggie Casserole

Sauce

1 1/4 c. lite soymilk

1 c. raw cashews..soaked in hot water for 1 hr. and drained

1/4 c. nutritional yeast

2 tsp. yellow mustard

1 tablespoon lemon juice

1 tsp. soy sauce

1/4 tsp. smoked paprika

1 tsp. extra fine sea salt

2 dashes turmeric

Potato Veggie Mix

3 large russet potatoes, peeled and evenly chopped

1 c. diced onion

1 red bell pepper, seeded and diced

1 green bell pepper, seeded and diced

2 large garlic cloves, minced

1 1/2 c. corn

1 bunch of kale, washed, ribbed & chopped

salt and pepper to taste

Preheat oven to 350 degrees. Spray a  9 " x 13"  baking dish with a non-stick cooking spray.

For the the sauce:

-Mix all ingredients in a blender until smooth. 

For the potato veggie mix:

-In a large pot, boil potatoes for 3-5 minutes or until they are halfway cooked. Drain water.

-In a non-stick skillet, thinly coat the bottom of the pan with water. Add the onions, peppers and garlic. Cook on low for 3-5 minutes until slightly tender.

-Add the corn and potatoes to the pepper & onion mixture. Cook for 3 minutes, stirring. Add a little water if needed. Season with salt and pepper if desired.

-Add the kale and sauce to the skillet  Toss to coat. Turn off heat and cover skillet for 5 minutes.

-Transfer to prepared baking dish.

-Cover with foil and bake for 30 minutes.

Dish up and enjoy! 

Red Beans & Rice Lemony Veggie Dish

You can either eat this dish hot or even cold. Either way, it's very refreshing and light!

Red Beans & Rice Lemon Veggie Dish

1/2 large onion, diced
7 white mushrooms, stemmed, cleaned & sliced (can use more if like)
1/2 red bell pepper, seeded and diced
3 c. curly kale, stemmed & chopped
1 16-oz can red beans, drained & rinsed
1 c. cooked brown rice (can use more rice if desired)
Zest of 1 lemon

-In a non-stick skillet, saute the onions and mushrooms on medium heat for 5 minutes stirring periodically. Mushrooms will release their juices.
-Add the red bell pepper, kale, and beans. Cover and turn heat to low for another 5 minutes. If the veggies are starting to stick a tad, add a little water.
-Turn off heat. Uncover.... add rice & lemon zest. Stir to coat.

Enjoy!

Open face Mushroom Veggie Cheese Sandwich

What's for lunch?? I threw this together and it was awesome! I even surprised myself! Actually it's not REAL cheese. Faux cheese of course...but I love the stuff. Can't get any better than this!

Open Face Mushroom Veggie Cheese Sandwich

Cheese sauce (recipe makes more than need)
1 1/4 c. lite soy milk
1/2 c. nutritional yeast
3/4 tbs. onion powder
3/4 tbs. garlic powder
1/4 tbs. cumin
1 1/2 TB whole wheat or white flour
1/4 tsp. turmeric
1/8 tsp. smoked paprika
pinch of extra fine sea salt

-Whisk all ingredients together in a medium saucepan. Bring to a simmer. Whisk until it starts to thicken.  Keep whisking the sauce on low heat for about another minute and turn off heat. This will thicken more when cools.   Note: Use the extra sauce for chips, burritos, tacos, top of casseroles, and more sandwiches!


Mushroom Veggie Mix
1 10 oz pkg. sliced baby bella mushrooms
1/2 c. chopped onions
1/4 c. diced red bell pepper
2 hand fulls of baby spinach
salt & pepper

-In a non-stick skillet on medium heat, saute the mushrooms and onions for 5 minutes. Add red bell pepper and stir for 1 minute. Turn off heat and add the spinach. Mix until the spinach starts to wilt.

Get your favorite bread and toast it. Spread a good spoonful of the cheese sauce all over the slice of bread. Top with the Mushroom Veggie Mix. Take a couple more good spoonfuls of sauce and top it off!