What do you look forward to when you get back from a vacation? Is flying home on your birthday only to discover that you have to throw away everything in your fridge and freezer? Because that’s what I got. There were some bad storms in Michigan while I was gone and the power was out for several days. Silver lining: I missed having to go 3 days without electricity! Other than that, I had a great time and I’ll probably post some pictures later. I’m not usually one to carry a camera with me, so we didn’t take too many. Mostly of some adorable animals we saw while in Florida pre- and post- cruise.
I originally posted this cheesy rice and broccoli casserole on Hannah’s blog earlier this year. I put a placeholder on my blog directing would-be-eaters over there and it has been getting a LOT of traffic lately, presumably from vegans looking for a swap for a pretty common Thanksgiving casserole. Sadly, less than 20% were clicking the link to Hannah’s page to see the recipe. I’m not sure if it was just a matter of laziness, but I wanted everyone to see and eat this tasty casserole this holiday season! Okay, and I’m also feeling a little lazy — what do you cook when you have literally nothing in your fridge? Not even ketchup!
This recipe reminds me of Thanksgiving at my Grandma Koeppendoerfer’s house. Not just Thanksgiving. Someone would inevitably make this recipe for each of our monthly gatherings. While the original recipe is vegetarian, it involves canned condensed soup and is just not very healthy. I vegan-ed it up and it tastes even better. Pro Tip: This is amazing drizzled with buffalo sauce or hot sauce. If you aren’t feeling rice, this would work well with quinoa, riced cauliflower, and even couscous. You could also cut the amount of broccoli in half and add cauliflower, carrots, Brussels sprouts, any veggie your heart desires.