There’s a buzz going around here in Beetsland. I have been spending alot of time in the kitchen, not really cooking, more like experimenting with different ideas to find some recipes both Mr. Beet and I would like. I made this hemp cheese sauce and I wasn’t sure what the Mister would think but to my surprise we ended up both loving it. And now we are going to be hooked on this stuff. And that is OK with me because it was very simple to make and super easy to throw on top of about anything.
In our particular case, we used it to top a baked potato with roasted broccoli. Between food I have to buy for the Forks Over Knives cooking class I am doing and some of the projects I am working on for a few brands, I am ending up with just random ingredients- like potatoes and broccoli. I like to try to always include some type of protein with every meal in some form or another so adding this cheese sauce upped the protein factor here. Both hemp seeds and nutritional yeast are high in protein. Enjoy. (scroll past the recipe for the What I Ate Wednesday shenanigans)
I keep my leftover sauce in a jar and keep it in the fridge for next time the need for cheese sauce arises.An easy recipe for Hemp & Nutritional Yeast Cheese Sauce #Vegan #HempCheese Click To Tweet
Oh..and it’s What I Ate Wednesday (WIAW)- a day when I reflect on a day of my eats. It’s always a big gathering of bloggers and we get to know and support each other and today the WIAW party is over at Arman’s…
We bought cranberry scones at Whole Foods – I love their Vegan breakfast pastries. I’ve tried making Vegan scones at home and they never turn out right. It’s just easier to buy them. I am also a big fan of Kefir- this Green Apple Kale flavor is one of my favorites.
I had the baked potato, roasted broccoli and the hemp and nutritional yeast cheese sauce from above with a salad on the side. The salad was a big mix of whatever veggies were left in the fridge (minus what I needed for my Forks Over Knives homework). I’ve also been mixing up my own salad toppers with sunflower seeds, chopped pecans, ground flax seed, pine nuts, dried cranberries and chia seeds. Keeping it handy makes me want to eat more salads.
I had to chop a bunch of veggies to demonstrate my newly acquired knife skills- skills I have been learning in my FOK class.
I chopped up celery, tomatoes, zucchini, cucumbers and green onions and then had to photograph everything to turn in as my homework.
At the end of my lesson we were provided a recipe to use our veggies. We cooked rice, add the vegetables and tossed it in parsley and lemon juice. It was just like tabbouleh, except with rice instead of barley. It was a very light dinner but incredibly delicious.
I love these Chobani flips- especially the Key Lime Pie flavor. I don’t feel guilty- it’s Greek yogurt- aspartame and carrageenan-free. I am a big fan of the Chobani brand even though I rarely eat yogurt. But when I do it’s this stuff and it is so good!!
And that’s it here- thank you for stopping by!
What is your favorite food you enjoy with cheese sauce?
What toppings do you like to put on your salad?