This past week my husband Paul turned 50! We enjoyed his last week being at home while I finished my recovery and celebrated his special day and again on the weekend with our children.
Last evening with supper, we enjoyed a broccoli and cheese side dish. I make this every Thanksgiving, but we made it a bit early. We were craving it! Here’s the recipe for it:
Broccoli and Cheese Bake
2 – 12 oz. bags frozen broccoli
2 bags plant based shredded cheddar cheese
1 cup nutritional yeast
1 cup almond milk
1 stick grass fed salted butter
1 1/2 cups gluten free bread crumbs
S & P to taste
oregano, basil, onion powder & garlic salt, to taste
1) Preheat oven to 375°F. Boil broccoli. Cook until tender. Use fork to test doneness. When done, drain then place in a large round glass baking dish.
2) Stir in the cheese, nutritional yeast, and almond milk with the broccoli. Set aside.
3) Melt the butter in a saucepan. When melted, stir in breadcrumbs and add the herbs to taste. Spread over the broccoli and cheese with the back of spoon or rubber spatula. Sprinkle the top with salt and pepper to taste.
4) Bake in oven for 25 minutes.
After a Fun weekend, we’re decorating for Fall and getting into the spirit of the season. We’re getting ready to start some projects on our YouTube channel, Brambleberry Cottage and excited for the activities like apple picking, pumpkin picking, and the holidays coming! Are you looking forward to Autumn? Have a Great week everyone!!🍁🍏🍃🍂🦋🍎🎃