Broccoli, Rice and Corn Casserole!

I took a break from my morning kitchari last week and had lentil tomato type soups instead. Towards the end of the week my body actually started craving kitchari, but I had run out of green dragon sauce so I decided to wait until I restocked my sauce. This tasted so good yesterday morning. This batch has red split lentils, brown rice and potatoes. The green dragon sauce just makes it shine. If you're having issues with digestion at all, I can't recommend this enough. There's just something miraculous about it.
For some very random reason, I had been craving broccoli rice casserole for over a week. I've only had that dish one time in my whole life, so it was a very strange craving. I finally got around to making it yesterday, and it turned out pretty dang tasty. I had some raw slivered almonds that had been soaking for a couple of days, so I decided to use those as the creamy base. Raw slivered almonds are cheaper than whole almonds, and cheaper than raw cashews so they're great to use for creamy sauces and a great way to save money. I wrote down what I did and used so I could share the recipe if it was a success, and it was!

                                                    Broccoli, Rice and Corn Casserole

•  1 Cup Slivered raw Almonds soaked overnight
• 7 Cloves Roasted garlic
• 1/2 Medium Onion Roasted
• 1 T. No Chicken Broth powder
• 1/2 Tsp. Turmeric
• 1/2 Tsp. Cumin 
• 1 T. Nutritional Yeast
• 1/2 Tsp. Pepper
• 1/2 Tsp. Salt  
• 1 1/2 C. Water
• Blend all these ingredients until smooth and creamy. This is your sauce.
• 3 Cups Chopped Broccoli
• 1 C. Frozen Corn
• 3 1/2 C. Cooked Brown Rice (1 cup uncooked brown rice yields the 31/2 cups)
• 1/4 C. Nutritional Yeast
• 1/4 to 1/2 Cup Vegan Shreds(very optional)

Combine the broccoli, rice, corn, nutritional yeast and half of the vegan shreds if using in a large casserole dish. Stir in 3/4 of your almond cream sauce and combine well. Cover your dish with a lid or foil and bake at four hundred degrees for thirty minutes. After thirty minutes remove lid or foil, add the rest of the sauce and stir well to combine, and top with the rest of the shreds if using. Bake for another fifteen minutes, let rest for five or ten minutes and dig in!

This was super easy to make, and very rich and creamy. If I ever went to a potluck, I would bring this dish. It's great hot or room temperature, and it would really impress non vegans with the creaminess of it all. And the broccoli keeps some of it's crunch, so with that and the corn it has some texture. It really doesn't need the vegan shreds, I just had some floating around in my freezer and decided to use them up. But the almonds and nooch make it nice and creamy and cheese-y on their own.

Here's Joan in deep sleep mode. You can't tell in the picture, but her little paw was moving away, she must have been dreaming about getting that squirrel!