By:Dr.SirishaPotluri:
Ingredients:
Nacho cheese sauce:
2 cups boiled potatoes
1 cup boiled carrots
1/2 cup nutritional yeast
Few cloves of garlic
Red pepper flakes according to taste
1 tablespoon of garlic powder
1 tablespoon of onion powder
1 cup plain unsweetened plant milk
1 tablespoon of ACV
Juice of 1 lemon or lime.
Blend all the above ingredients in a high speed blender and keep it aside.This cheese can be used to make Mac&Cheese, as dip for broccoli, used in pastas etc.
Veggies, black beans mushrooms and corn bake:
Cut bell peppers, onions and mushrooms into slices and keep them ready.
Keep organic corn and black beans ready ( I used frozen corn and canned beans)
Heat a thick bottom pan and add onions and bell peppers and sauté for 1-2 minutes, add mushrooms and sauté for 3-4 minutes. Add Mexican spices of your choice- I used oregano and taco spice.
Now take oven safe casserole and layer veggies, corn, black beans and one more layer veggies in that order and Top it with cheese sauce and bake for 40-50 minutes at 375F. This veggie and cheese mix stays good refrigerated for 4-5 days. This is great way to incorporate veggies, mushrooms and beans in a dish!
Serve on nachos using Ezekiel tortillas as chips( air fry Ezekiel tortillas for 5-6 minutes or even on stove top heat them until they are dry )or use the baked veggies in lettuce cups, burritos, tacos or as a side dish!
