Creamy Vegan & Gluten-free Mac & Cheese w/Broccoli –
This will be my go-to pot-luck casserole dish… everyone wil love.
- 6 oz. of Penne Brown Rice Pasta – cooked
- 1/2 cup of Cashew Milk (or Hemp/Almond Milk)
- Fresh or frozen broccoli
- Garlic clove (minched)
- Daiya Vegan Cheese (Shredded Mozzerella & Cheddar) – generous handful of each.
- Salt & Pepper
Mince the garlic and heat in a saucepan add Cashew Milk, stir, add Cheese to Milk and stir til blended, add dash salt & black pepper then add penne pasta, stir the add broccoli….serve.
The weather is just gorgeous…cool, in the 50’s – perfect for brisk walking. After a good walk I settled in for a day of hobbies. I’m working on fingerless gloves, in homespun yarn – so soft and fuzzy.
Making some for charity, Midnight Run who help the homeless. Others I will sell. Another WIP (work in progress) is this Cowl in Pink, Homespun)
I got a late start getting my crock pot loaded – this is an easy peasy no-fail soup!
Potato, Broccoli & Cheddar Soup
30 oz. (approx 1 1/2 lbs) of shredded potatoes
1/2 medium onion, diced
1 frozen box of broccoli
12 oz shredded cheddar cheese
6 cups of water or any broth (I used water and it was yum!!)
1 t. salt
1/2 t black pepper
Literally dump all the ingredients into the Crock Pot
Add 6 cups of water/broth
Cook on High for 4 hours or Low for 8 hours