guest post!—> christin l.

Hello, Meals and Movers! 

I’m Christin from Purple Bird Blog, where I write about balancing healthy eating among my crazy life of full-time work, massage therapy school, my two pups, and lots of other shenanigans. I am honored to be guest posting for the lovely Janetha today.  When she asked me to guest post, I knew I had to make a casserole in the honor of my favorite casserole making gal!  :)

Cheezy Sweet Potato Casserole

Casserole ingredients:

• 1 1/2 cups cooked brown rice (I cooked mine in veggie broth)
• one can chickpeas, rinsed and drained
• 3-4 cups frozen veggie blend of your choice
• two cans sweet potato puree (or just puree up some baked or steamed sweet potatoes, probably 2-3 good sized potatoes)
• cheezy sauce (recipe below)

Cheezy Sauce ingredients:

• one can coconut milk (I used lite, but you could use full-fat)
• 1/3 cup nutritional yeast
• 1 tsp garlic
• 2 tsp miso paste
• 2 tsp spicy mustard

Directions:

For the sauce, stir all ingredients together in a pot until warm and well combined. Next, assemble first three components of the casserole, cover with sauce, top with sweet potato puree, cover with foil, and bake at 350° for 30 minutes.  Devour!

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Let’s do this step by step!

I started by cooking some brown rice in my rice cooker with veggie broth, and when that was almost complete I assembled a quick sauce.

I whisked coconut milk, nutritional yeast, garlic powder, and brown miso paste together in a pot on the stove, to which I then added some spicy brown mustard. Once it was all combined, I removed the pot from the heat and began assembling.

I layered the rice on the bottom of the casserole dish, followed by a can of rinsed and drained chickpeas, and several heaping handfuls of frozen veggies (the beloved Normandy blend, though I had picked out most of the baby carrots for another recipe, so there were only two left!), and stirred that all together.  I poured the sauce over top and covered the whole thing with a layer of sweet potato puree. 

I totally took a short-cut and used two cans of this stuff.

Once it was all ready, I covered it with foil and put it in the oven at 350° for 30 minutes.

We have casserole success here folks!

Yum.

A big thanks to Janetha for the guest post opportunity, and to you guys for reading! 

Qs~

1.  When was the last time you ate a casserole? 

2.  Do you use nutritional yeast in your cooking?

<3 christin l.

Tagged as: casserole, guest post, recipe