The guys went out to get the groceries today, so it was just me and my daughter. I wanted to spend a lot of time playing with her so I decided to make something quick, light and yet tasty. So I quickly cut up my vegetables and put them to boil and played with my daughter. When hubby got home I quickly made the cheese sauce. In less than 30 minutes everything was done.
And best of all- we played, sang and had a great time!
Here’s the recipe for the Cheesy Vegetable Pie
5 Idaho potatoes
1 medium sweet potato
1 cup diced pumpkin
salt to taste (I had to use regular iodine salt as I have no other one right now, but after reading an article about salt, I am looking to switch. Not to mention that the iodine salt has in something my son is allergic to-CORN!!!!!!)
1/2 cup raw cashews
3 tsp turmeric powder
1 tsp marjoram
1 tsp oregano
1 clove garlic
1 tsp tomato paste
1/4 cup boiling water
1/2 tsp lime juice
salt to taste
Cook carrots, potatoes and pumpkin with a little salt to desired tenderness. Remove from heat and drain.
Blend remaining ingredients excluding lime juice until a thick creamy paste forms. Add lime juice and a bit more salt and blend. The cheese sauce should be a bit saltier than you would like as it will loose some of that saltiness once mixed with the vegetables. Additionally you can add 1 tbsp nutritional yeast flakes to this sauce.
Pour onto cooked vegetable and gently mix.
You can also bake it for 15 minutes at 350. It tastes wonderful baked, but I had no time for that today.
WE ate ours today with fried plantain and salad and every one cleaned their plates.