Potato & Broccoli Casserole

Potato & Broccoli Casserole

Preheat Oven to 400. Place potatoes on backing sheet and bake potatoes for 20 minutes..

Meanwhile: Blanch Broccoli – boils salty water and place broccoli in it for a minutes, then drain (keep drained water for the outdoor plants – wait til it cools) place broccoli in a bowl of ice water and keep there until later. – again, use this water for your plants too.

prepare ‘cheese’ sauce or your own handmade sauce..

Oil casserole dish… and salt the sides and bottom of dish. First layer are potatoes and then broccoli and then the herbs (you can also you chard or kale too).. poor ‘cheese’ sauce over everything and make sure that the sauce penetrates all.. soaks down to the bottom.. don’t cover

Place in oven and cook for 50 minutes.. let 10 minutes of cool time.


Spinach, Broccoli, Zucchini, Potato “Gatto”

The Green Potato Goddess

Spinach, Broccoli, Zucchini, Potato “Gatto”


3 lbs red potatoes cut into smaller squares

Fresh or frozen spinach – cook (steam) accordingly – let cool.

1 Zucchini cut into small bite sized pieces

1 small onion diced

garlic cloves – minced (as many as you want. I use 4-5 cloves, but we LOVE garlic.. so, you might want to just add 2-3

Bread Crumbs

3/4 cup Veggie Broth

3 tbls buttery spread (vegan, of course)

1/4 nutritional yeast

White Pepper

Fresh Ground Pepper and Salt

Reserve Potato and Spinach Broth ( I mix the two and save for future veggie broth)


Preheat oven 350 degrees

Boil water and cook potatoes. I add a little salt and olive oil to the water. (reserve the potatoes water once you drain.) Make sure the potatoes are soft.

Heat Buttery spread. Add onions and garlic. I like to salt them right away and mix.. adding a little ground pepper. I sear the onions and garlic just a bit on one side and then mix. You can turn off heat when you have cooked them they way you want.

Heat oil and buttery spread in a skillet again and add zucchini and broccoli and brown on one side just a bit.

When the potatoes are done. Mix with onion and garlic mixture with the nutritional yeast. Add a little of the potato/spinach water and buttery spread to the potatoes until you get the consistancy the way you like. You want the potatoes moist but not too moist.

Get your casserole dish and oil it a bit.


Add your first layer of potatoes (half), flatten and smooth.

Add your spinach, flatten and smooth.

Add Zucchini and Broccoli mixture, flatten and smooth.

Then, second layer of potatoes, fatten and smooth…

lastly, cover lightly with bread crumbs…

Cook in oven for 20 minutes… until bread crumbs are golden brown.


Hearty ‘Beef’ Casserole




  • 6 garlic cloves, minced
  • 1 1/2 cups chopped onions
  • 1 Tbsp. dried thyme
  • 3 bay leaves
  • 1/2 tsp. marjoram
  • 1 tsp. fresh rosemary
  • 3 Tbsp. olive oil
  • 1/2 cup red wine
  • 1 cup peeled and sliced carrots
  • 1 cup cubed red potatoes
  • 1 cup diced tomatoes
  • 3/4 cup cubed seitandsc012231
  • 2 Tbsp. molasses
  • 2 Tbs. Dijon mustard
  • 1 15-oz. can navy beans, (soaked over night, cooked and drained)dsc01227
  • Sea salt and pepper, to taste
  • 1 cup whole wheat bread crumbs mixed with 3 Tbsp. olive oil


Preheat the oven to 350 degrees F.

In a large pot, saute the garlic, onions, thyme, bay leaves, marjoram, and rosemary in the olive oil for about 2 minutes. dsc01235Add the wine, cover, and simmer for 5 minutes.dsc01236 Add the carrots, potatoes, and tomatoes and simmer for 10 minutes. dsc01237Add the seitan, molasses, mustard, beans, salt and pepper. Heat through. dsc012421Transfer the mixture to 6 15-oz. oiled casserole dishes. Top with the bread crumbs, cover, and bake for about 45 minutes. dsc012451Makes 4 to 6 servings.

Sweet Potato & Mandarin Orange-Caramelized Onion Casserole Recipe



Sweet Potato & Mandarin Orange-Caramelized Onion Casserole


  • One Large or two Medium sized Orange Sweet Potato (s), peeled and sliced into 1/2-inch disks
  • One large yellow onion, halved and sliced
  • 4 Tbsp vegan butter
  • 2 Tbsp olive oil
  • 6 oz mandarin oranges, mashed into pulpy juice
  • 1/4 cup agave nectar
  • 2 Tbsp brown sugar
  • 1/4 cup chopped walnuts


  • Place sweet potatoes in a large pot with cold water to cover, bring to a boil and coo until soft but not falling apart, about 25 minutes.  Drain, and mash.dsc00502


  • Meanwhile, cook onion, vegan butter, olive oil, mandarin oranges and agave nectar in a large skillet over medium heat, stirring often until onion if soft and slightly golden, about 30 minutes.dsc00503
  • Fold onion and liquid into the sweet potatoes. dsc00510
  • Transfer into a grease casserole dish, smooth and sprinkle the top with brown sugar and walnuts. (It can be prepared to this point up to 2 days in advanced. Bring back to room temperature before heating..)dsc005133
  • Heat in 350 degree oven for 35-45 minutes, or until thoroughly warmed through and lightly browned on top.


Shepard’s Pie – Vegan Style

  • 2 cups of TVP (Textured Vegetable Protein) granule, dehydrated and cooked with
  • 1 tbs Braggs Amino Acids, or soy sauce

  • 3 tsp of minced garlic, some for veggies and some for potatoes
  • 1 tsp of fresh sweet basil
  • 1 tsp of fresh oregano
  • 1 tsp of fresh thyme
  • 1 cup of fresh green beans, bite-sized pieces
  • 1 carrot, pealed and cut into bite-sized pieces
  • 1/2 cup broccoli, cut into bite-sized pieces
  • 1 large onion, chopped
  • 7 to 8 medium sized potatoes, cubed
  • (soy milk, soy butter, salt and pepper to taste–however you like your mashed potatoes)

Boil water for the potatoes and a separate pot to boil the veggies, blanched.

Boil Veggies for only a minute or so and then drain and set aside.

Sautee the onion in a bit of olive oil.  Add the herbs, some garlic and veggies.

Boil the potatoes until soft, drain and transfer to a bowl. Add Vegan butter, soy milk, salt, pepper and garlic. Mix with a mixture until smooth.

Preheat the oven at 350 degrees.

Grease a pan and layer in the “meat,” followed by a layer of veggies and finally the layer of potatoes.
Cook for 30 minutes; allow 10 minutes to cool.

Potato and Leek Soup with Crispy Green Salad

Potato Leek Soup

Potato Leek Soup

This here is a delicious creamy soups made without dairy.

Leeks give lots of iron-rich mineral nourishment, while garlic and onions add their immune-boosting and heart-healthy benefits.

Paired with a crisp salad, Creamy Potato-Leek Soup makes a perfect cozy meal.

1 tablespoon extra-virgin olive oil
2 leeks, white and light green parts washed and sliced into 1/4-inch slices
2 cups chopped white onion
1/2 teaspoon sea salt
3 cloves garlic, minced
2 large Yukon potatoes (about 1 pound), peeled and cubed into 1/2-inch cubes (any potato will work)
4 cups vegetable stock
2-3 teaspoons fresh rosemary leaves

1. Heat a 4-quart soup pot over medium heat and add the oil.

2. Add the leeks, onion, and sea salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent.

3. Add the garlic and stir well. Cook for 1 minute more.

4. Add the potatoes and vegetable stock, cover, and bring to a boil. Reduce heat to simmer. Cook 20 minutes.

5. Remove the soup from the heat and use an immersion/stick blender to blend the soup in the pot or ladle the soup into a blender, 1 cup at a time. Blend the soup with the fresh rosemary leaves until smooth and free of chunks. Pour smooth soup into a heat-proof bowl and continue until all of the soup has been blended.

6. Transfer the blended soup back to the original soup pot and warm over low heat until heated through. Serve hot.

Serves 4 – 6.

Crispy Green Salad

  • a head of leafy lettuce of your choice ( bite-sized pieces )
  • 1 chopped tomato
  • a few broccoli florets chopped into bite-sized pieces
  • any kind of onion chopped
  • pine nuts
  • fresh strawberries cut into bite-sized pieces

Dressing – Whisk Together and pour onto salad

  • Beat juice from cooked beets
  • Olive oil
  • Flax oil
  • Balsamic Vinegarette
  • Lemon/lime juice
  • salt/pepper

Serve with a warm bread of your choice.

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