cheesy broccoli & asparagus bake
dairy free, vegetarian {optional}, vegan {optional}, trader ro’s {optional}
1 head broccoli
1 bunch asparagus
1 package Daiya, mozzarella {faux}
1/2 package soysation cheese
* or 2.5 cups any {faux} cheese
2 packages precooked {frozen} rice
1 yellow onion
1.5 cup unsweetened hemp milk (unsweetened, unflavored alternative of your choice : Soy & Almond are okay too)
1/2 cup breadcrumbs
1 .5 tablespoons bullion {chicken preferred}
1/2 tablespoon fresh ground pepper
* 1 cup corn {optional, not pictured}
*1 cup shredded chicken {optional not pictured}
Fill large saute pan with water {half way} and heat on high.
Preheat oven to 400.
Oil, butter, or grease large {glass preferred} baking dish .
Cut broccoli into florets.
Cut asparagus into 1/4′s and discard the bottom portion (no tough ends, please).
Dice onion.
Place broccoli and asparagus in hot water for 5 minutes.
Heat packages of rice {or make fresh rice you’re call, I like saving time & pots}
Drain broccoli and asparagus.
In a large bowl, combine broccoli & asparagus, onions, 2 cups {daiya} cheese, bullion, and pepper.
Pour into large baking dish.
Pour milk over mixture.
Add the soysation {or remaning} cheese evenly on top.
Sprinkle breadcrumbs over entire dish.
Bake for 25 minutes.
Let cool {and thicken} for at least 5 minutes before serving.
enjoy.
