When you just want something warm, hearty, and fills the whole house with good healing vibes and aromas, this creamy bake is just the go-to recipe. It’s easy to make for one or two, or double your batch to feed a house full. It’s sure to curb the heartiest of appetites and reminds me of an easy and meal deserving version of potatoes au gratin. I discovered this one night while short on ingredients and starving. Obviously I regained my strength from this dish and survived. Another miracle meal worth repeating. Enjoy!
This literally takes 10 minutes to whip up the whole thing start to finish and is a mega crowd pleaser, comfort food nourishing meal. Let me know how it goes in your house!
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The recipe and over 100 more of my favorites from friends and family all around the world are from my latest cookbook, Make Your Own Rules Cookbook. Just in time to get your winter nesting, cooking, and baking on, all digital versions of the book are $4.99.
Grab your copy and spread the yummy vibes!
And now for some Creamy Veggie Bake
4 potatoes, chopped
1 cup coconut milk
1/4 cup cashews
3 cloves garlic
1/4 cup flour
1 tablespoon Dijon mustard
1 tablespoon nutritional yeast
1 teaspoon red pepper flakes
1 teaspoon black pepper
1 teaspoon turmeric
1/2 red onion, chopped
2 tablespoons nondairy butter
2 cups cremini mushrooms, chopped
6 shitake mushrooms, chopped
Juice of 1/2 lemon
Preheat the oven to 350 degrees Fahrenheit.
Boil the potatoes in a large pot of water until tender, about 10 to 15 minutes. Drain and set aside.
Blend the coconut milk, cashews, garlic, flour, Dijon mustard, nutritional yeast, red pepper flakes, black pepper, and turmeric to make a sauce.
Sauté the onion in the nondairy butter in a medium skillet until browned. Add the mushrooms, potatoes, and coconut sauce, adn stir for 2 minutes.
Transfer to a glass baking dish and bake for 20 to 25 minutes.
Remove from the oven and top with the lemon juice.
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