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Thursday, February 15, 2018

Broccoli Rice Casserole by The Forks Over Knives Cookbook

For Christmas I asked for several vegan cookbooks and I received them. WooHoo. I was so excited. Still am. 

One of the books I received is The Forks Over Knives The Cookbook. So many recipes it's hard to choose which one to make first. I was going to just start at the beginning but I didn't have all of the ingredients to do this. I finally came upon a recipe that I had all of the ingredients for. It's Broccoli Rice Casserole. I changed it just a little but that's only because I only have instant rice and the cheese they make for it has nuts it and you know my daughter can't have those.

The recipe also calls for steaming the broccoli first but I did not do that either. I used frozen that had been thawed and really did not think it needed to be cooked twice.

This is my version but if you have the cookbook, you should try this one for sure. 

Preheat your oven to 350 degrees
4 cups cooked brown rice cooked in water with no chicken bouillon
3 cups broccoli florets
1 batch of Rich Bitch Cooking's potato carrot cheese sauce
black pepper

Mix everything together and transfer to a medium baking dish. The recipe calls for a 9 x 13 pan but that really seems to large. I used a casserole dish that's probably like 8x10. Bake for about 30 minutes.

Let it cool for about 10 to 15 minutes and enjoy.

Recipe for potato carrot cheese.


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