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Creamy Broccoli Mushroom Bake
    Makes 4 to 5 servings
    step 1 To make the Alfredo sauce, mix the soy milk, margarine, soy sauce, tahini, lemon juice, nutritional yeast, cashews, cornstarch, mustard, and garlic in a blender until it is as smooth as possible, then set aside.
    step 2 Begin boiling water for the pasta and add when ready.
    step 3 Preheat the oven to 400 ºF.
    step 4 Separate the florets from the stem of the broccoli. Chop stem into smallish pieces and place in the work bowl of a food processor. Pulse a few times to break it down some more. Add the florets and pulse until the entire mixture is fairly fine, though some chunks of broccoli are fine (and even desired). Remove from the food processor; you should have 2½ cups.
    step 5 Process the mushrooms until uniform, remove from food processor, and add to the broccoli. You should have ½ cup of mushrooms.
    step 6 Heat a bit of olive oil in a large skillet. Add the onions and sauté until softened and beginning to color. Then add the broccoli/mushroom mixture and salt and sauté until the mixture cooks down slightly and everything has softened, about 5 to 7 minutes. Turn off the heat.
    step 7 Drain the pasta when done. Add it to the broccoli/mushroom mixture and then pour the Alfredo sauce over it and mix well. Taste and add more salt at this point if desired. Scrape out the mixture into a lightly oiled (important!) medium-size casserole dish. Top with bread crumbs and sprinkle with a drizzle of olive oil, salt, paprika, and pepper. Cover tightly in foil and bake for 25 minutes.
    Ingredients
    Hurry Up Alfredo Sauce, Tweaked
    1 cup soy milk
    2 tablespoons Earth Balance margarine (or vegetable oil with a small pinch of salt)
    2 tablespoons soy sauce
    2 tablespoons tahini
    1 tablespoon fresh lemon juice
    Â¼ cup nutritional yeast
    Â¼ cup raw, unsalted cashews
    2 tablespoons cornstarch
    2 teaspoons Dijon mustard
    2 to 4 garlic cloves (optional)
    1 cup orzo
    1 stalk broccoli, 2½ cups after processing
    1 cup mushrooms (button, porta-bella, or cremini) , ½ cup after processing
    2 to 3 tablespoons olive oil
    Â½ cup finely chopped onion
    Â¼ to ½ cup bread crumbs, for topping
    1 pinch salt
    Â½ teaspoon smoked paprika black pepper, to taste
    1 green or red bell pepper, for garnish (optional)
    step 8 Remove the foil and bake for an extra 5 minutes to brown the top. Let it rest for 10 minutes before serving.
    Serving Suggestions: I like to serve this topped with fresh, finely diced green pepper on top. It gives a nice, crunchy, sweet pop to the soft, creamy casserole. Plus, it makes it look better. I also dust with more paprika. While this recipe keeps well, it becomes a little dry the next day, so add a splash of soy milk when reheating. It’s also good with ketchup, if you’re into that sort of thing.

Creamy Sweet Potato Bake
    I love the versatility of my Alfredo sauce. It’s my go-to creamy sauce, and it goes wonderfully in this dish with tender sweet potatoes, dark kale, and some nutmeg, ginger, and thyme to bring the dish together. It’s really easy to cook, but it makes a satisfying meal.

Creamy Sweet Potato Bake
    Makes 3 to 4 servings
    step 1 Bring a large pot of salted water to a boil, then add the pasta.
    step 2 Two or three minutes before the pasta is completely cooked, add the chopped kale to the boiling water. When pasta is cooked and the kale is bright green but tender, drain and set aside.
    step 3 Chop the sweet potatoes into bite-size chunks. Boil in salted water until tender, but not falling apart. Drain.
    step 4 Preheat the oven to 400 ºF.
    step 5 To make the Alfredo sauce, blend the soy milk, cashews, nutritional yeast, tamari, margarine, tahini, lemon juice, mustard, ginger, nutmeg, thyme, paprika, and black pepper in a blender. Blend well for several minutes until the sauce is smooth and creamy. Taste and season, if necessary.
    step 6 Combine the pasta, kale, and the sweet potatoes with the sauce and stir