With family flying in for the holidays, friends stopping by the house with gifts and guests setting up camp in your home for days, it’s nice to make sure there’s plenty of food around during the extended celebration.
Casseroles make simple, appetizing holiday meals that not only stay fresh for days, but are just as (or even more) delicious when reheated; not to mention they’re always a crowd pleaser. This Creamy Zucchini and Sweet potato casserole is appetizing, totally healthy and the perfect oven-warmed way to welcome your loved ones this season.
Who says casseroles have to have cheese, bread, oil, and sugar. With this nutrient rich recipe you will learn how to make a simple casserole using purely healthy ingredients.
Creamy Zucchini and Sweet Potato Casserole
1/2 cup raw cashews
1/2 cup chopped raw almonds, if desired
1 sweet potato, chopped
2 cups string beans, chopped
1/2 cup frozen corn
1/8 cup coconut water or plain water
2 medium sized zucchini, chopped
2 medium carrots, chopped
1/2 cauliflower, chopped
2 cloves of garlic, chopped
1 1/3 cup of unsweetened soy, hemp or almond milk
1 tablespoon of Dr. Fuhrman’s VegiZest or other no salt seasoning
1 1/4 cup tomato sauce, no or low salt
1 medium onion, chopped
1 tablespoon oregano
1 tablespoon basil
1 tablespoon thyme
Preheat the oven to 350 degrees. Sauté vegetables, garlic, herbs and seasonings in coconut water or plain water for 15 minutes until the vegetables are tender, adding more water if needed to prevent from sticking. Mix in the tomato sauce. Stir it once on low heat for 5 to 10 minutes depending on the vegetables. Meanwhile blend the cashews, almonds and soy milk until creamy. Add to a large oven proof dish along with the vegetables once they are done. Bake for 25 to 30 minutes or until it’s heated through.
Click here to buy Dr. Fuhrman’s Vegizest seasoning.
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