Feeds around 4
Ingredients: Cheese sauce
- 2 medium potatoes
- 6 baby carrots
- 1 small onion
- 2 garlic cloves
- 1/2 c cashews
- 3/4 c water
- 1/4 c almond milk
- 4 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 stp salt
- dash of paprika and cayenne
Directions:
- Boil water and pour over cashews to soften for about 5 minutes.
- Place carrots, potatoes, onions and garlic in enough water to bring to a simmer until tender with a fork. Drain cashews add and veggies add to the blender with all the other ingredients. Blend until smooth.
Ingredients: Baked Potatoes
- 4 russet potatoes
Directions:
- Wash and bake russet baked potatoes at 425 degrees for about 45 minutes. Check with a fork to make sure it’s done.
Ingredients: Roasted Broccoli
- 4 cups of broccoli florets salt, pepper and avocado or olive oil. (Only use the spray to avoid to much oil).
Directions:
- Placed on a cookie sheet covered with parchment paper.
- Give it a light quick spray of
- Sprinkle with salt and pepper and bake at 450 for about 10 minutes. Until it’s tender but crispy on the top.
Putting it all together:
Slice open the hot potato. Top with a cup of broccoli and cheesy sauce and some chives! Enjoy!
Slice open the hot potato. Top with a cup of broccoli and cheesy sauce and some chives! Enjoy!