(light music)
- Hi friends, welcome back to my channel.
If you're new here, my name is Alyssa.
Today I've got a really delicious
recipe video in store for you.
We are making two easy
fall dinner recipes.
One of them is like a creamy cozy soup
and the other one is a casserole,
one that you can like fill
with veggies, make ahead,
both are meal-prep friendly,
both are freezer-friendly,
both are cozy, comforting and so good
and they're both also
vegan and gluten-free.
So I have linked the recipes
down in the description box
for you if you do wanna make them,
they're up on the blog,
they are right down below
like I just said and before we dive in,
I would love to invite you to subscribe
and join our community here on YouTube
if you are not yet a member.
There is a red button
right below this video
that says subscribe,
that will subscribe you
and otherwise, let's go
ahead and get started.
All right, so the first
thing we're gonna do
is the Quinoa Casserole.
We're gonna start by adding
some quinoa into a casserole dish.
On top of that we are
gonna do some garlic powder
as well as some nutritional
yeast, some chili flakes
or also smoked paprika is really nice here
as well as a pinch of sea salt.
Some vegetable broth
and some cashew cream.
From there you can just
give it a quick stir
and once it's all stirred together
and the broth and cashew
cream are kind of combined
you can add in your broccoli,
just kind of place it
right on top of all those ingredients
so that it kind of sits
on top of the casserole.
And then we will bake this
until it is cooked through
and the liquid have been absorbed.
Make sure you go over to the blog post
to get the instructions and everything.
And this is what it looks like
when it comes out of the oven.
And all we're gonna do is basically
just serve it up like this.
It's hot, it's bubbling, it's so good.
Cheesy, broccoli-y, and just delicious.
I like to finish everything off
with a tahini sauce, as you guys know,
so this is just tahini, garlic powder,
and water mixed together and
it adds even more creaminess
and it's just really, really good.
And I also do some fresh herbs on top,
Terri just did some fresh chives.
Otherwise that's it.
You could top it with
hot sauce if you wanted
and it's a really good meal prep recipe
that also can be swapped
for different vegetables
if you don't want broccoli.
So again, check out the
blog post for veggie ideas
if you are not a broccoli fan.
And then the next recipe
is our Creamy Broccoli Soup
so we're gonna add olive
oil into a large stock pan
you can add in your chopped onion
as well as your chopped
carrot and your minced garlic.
Season it with a little
salt and pepper if you want
and we're gonna just saute
this until everything
get fragrant and has kind
of softened a little bit.
It takes about five minutes or so.
Once you've got that to
the right consistency
you can add in your chopped zucchini
and give that a quick
saute, just to kind of get
the zucchini combined
in there and flavorful.
Then we will add in our broccoli.
Again, give it a saute
until it's combined.
I realize you can now
just add the zucchini
and broccoli at the same
time and give it a stir.
But once you have everything stirred in,
you can add in your raw cashews.
This is gonna be what
makes it super-creamy
as well as some nutritional yeast,
vegetable broth, and water.
And we will bring this
to a boil, cover it,
and let it simmer for about 20 minutes
until the broccoli has cooked through
and we've given the cashews
some time to soften.
Once you have that you
are ready to blend it up.
So I recommend that you let
this cool for about 10 minutes
before you add it into your blender.
I don't know if an immersion
blender would work here
because of the cashews,
so if you don't want
to use cashews, you can
use an immersion blender
but otherwise you're gonna
need to use a regular blender.
So just transfer the soup
into your blender base
and we're also gonna
add in some almond milk
which is gonna help add
some creaminess to it.
Then we will just blend
it up until it is smooth
and creamy and if it's
a little bit too thick,
it shouldn't be but if it is you could add
a splash of more almond milk if you want.
From there you are going
to just remove the lid
and we're gonna finish everything off
by stirring in some
additional nutritional yeast
which of course gives it
that nice, cheesy flavor
as well as some lemon juice.
It just kind of like
brightens everything up.
And a pinch more salt
and pepper if you wanted.
Give that a quick stir just
directly into the blender
and you're ready to serve your soup.
So I just pour the soup
directly out of the blender
and you can stir the
rest in like a Mason jar
or a sealed container in your fridge.
For topping I like to do some fresh herbs,
either parsley, basil,
chives, that's really nice.
Some sprinkle of nutritional
yeast for more cheesy flavor.
Some paprika flakes for a little heat.
And then I had some
leftover roasted broccoli
which I garnished on top
and then the last step
is to top it with some cracked pepper.
And this soup is absolutely
delicious, so creamy,
it's on the thinner side which usually
I like really thick soups but this one
was absolutely delicious and
I hope you guys give it a try.
And there you have it my
friends, I hope you enjoyed
our easy fall dinner ideas.
These recipes are so great
for the colder weather,
they are cozy, they are comforting,
and while they both do
happen to have broccoli
you can customize the casserole
with whatever veggies you'd like.
Let us know if you make any substitutions,
creations, recreations,
anything like that.
I always love hearing what
you guys make in the kitchen.
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and the next one is travel-related videos.
So like on my trip.
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don't forget to subscribe.
Otherwise I hope you have
an awesome rest of your day.
Thank you so much for being here
and I'll see you guys
in the next video, bye.
(light music)
